Cider

A good year for apple, meaning I have to think of ways to use them up. The best liked variety for eating is Cox Orange pippin, good sweet sour balance. The other three trees planted by previous owner are fine but more on the sweet juicy side. Hence decided to use these sweet ones with excess green cooking apples to make cider.

Simply juice the apples, fill the jar until 3/4 full, add wine yeast for a sure good fermentation. This cider is not going to keep, will start drinking in a couple weeks time as a mild alcoholic apple juice.