Fermenting, Uncategorized

Cherries – Sour cherry cider recipe

We have been very spoilt this year with a wonderful cherry season. It wasn’t looking good at first as our ill positioned tree lost all its fruit to bad weather and birds but our neighbors trees, the wild trees and the local orchards are thriving. My friend and neighbour who’s fruit I regularly pilfer in return for preserves gave the call out for me to come help myself to Cherries. I picked as much as I could possibly close to 20kg but the trees were still laden!

D and I spent the next few nights painfully pitting them to freeze and use in preserves so I will slowly be sharing my recipes over the next few weeks. We have so far picked them, Fermented them in a Salsa and made a batch of jam. There will be even more cherries coming our way soon and with the frozen ones and these I plan to bottle cherry pie filling and do some experiments. I’ve also been doing some simple country ciders with the wild sour cherries we have been picking.

Sour Cherry Cider

This is a very simple recipe I make this up in a 5 litre food grade bucket with a muslin close and rubber band to secure it.

I used

500g sour cherries pits squeezed out and squished in the bucket

to this I added 4 Cups of sugar and 1 litre of boiling water. I stir until the sugar is dissolved then top up the bucket with luke warm water before adding the cider yeast. I add 2 tsp but it depends on the brand you are using so just follow the directions on your yeast packet.

I pop the Muslin cloth on and take it to my fermenting spot where I leave it for 3 days

after three days I scoop the cherries out and then leave it another week. Then I bottle it and leave it 2 days to carbonate before putting it in the fridge.

You can drink it whenever you wish but it’s best to leave it 6 months to a year to mature but if you are like me you won’t be able to wait! Luckily this time I’m pregnant so I won’t be enjoying any of this batch until next summer!

 

Fermenting, Foody things, Foraging

Homemade Hard Apple cider without a press

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We have been enjoying the fruits of our Labour testing and tasting the cider from the apples we have been foraging. I really wish I knew what variety of Apple’s we are using as I’ve searched and searched and I can’t find any information. The tree is over 50 years old possibly closer to 100 so we will be saving some seeds if we can’t find a young seedling underneath the tree. The apples as absolutely scrumptious – sweet and crunchy but deceptively green at first sight and take on a slight yellow tinge once ripe looking a little like a cross between a golden delicious and a granny smith.

As we don’t own a press or a juicer I’ve been hunting for recipes I could follow without these.
I had seen a post on how to convert a old washing machine into a giant juicer and if anyone is interested in this I’ll post the link. It’s something I will definitely consider doing for the future or I will save up for a manual press.

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Our first lot of cider was successful but the recipe I followed said to cook the apples and I found the finished product a little grainy. We did a second strain before serving and while it tasted good it didn’t taste right.

The next lot of cider I decided to use the food processor to crush the raw apples. I used about a kilo of Apple’s and after crushing them as fine as I could I popped them in a 5litre food grade bucket with 2 cups of sugar, 1/4 teaspoon of cider yeast and 4 litres of water. Then I covered with a muslin cloth and rubber band and popped them up on my fermenting shelf.

I left this mix for 4 days stirring daily. After this I strained off the pulp squeezing to get as much of the liquid out as possible.

I then bottled and left for a second ferment so it carbonated. You don’t have to carbonate and can drink it still but I like the bubbles. I only needed to leave it for two days to get the level of carbonation I wanted.
After this make sure you store in the refrigerator.

Now I’m sure more seasoned home brewers would disagree with this method but it worked for me and I’m happy with the results.
We are now experimenting with flavours and maple cinnamon is a definite favorite. Next I’ll be making a pumpkin and Apple spiced cider that I won’t carbonate so I can heat it in the cooler months for a instant winter cider!

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