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- Prepare the Apples:
- Collect apple scraps, making sure to include peels and cores. You can also use whole apples if you prefer. Ensure the apples are free from mold or bruising.
- Fill the Jar:
- Place the apple scraps in a large glass jar, filling it about halfway. If you’re using whole apples, chop them into smaller pieces to fit.
- Add Sugar and Water:
- Dissolve 2 tablespoons of sugar in 1 cup of water. Pour this mixture over the apple scraps in the jar. Add more water to completely cover the apples, leaving about an inch of space at the top of the jar. The sugar helps to speed up the fermentation process but is optional.
- Cover the Jar:
- Cover the jar with cheesecloth or a clean kitchen towel and secure it with a rubber band or string. This allows the mixture to breathe while keeping out dust and pests.
- Fermentation Process:
- Place the jar in a warm, dark place. Let it sit for about 3-4 weeks, stirring daily with a clean spoon. During this time, the apples will ferment, and you’ll notice bubbles forming as the natural yeast converts the sugars into alcohol.
- Strain the Liquid:
- After 3-4 weeks, strain the liquid into a clean glass jar using a fine mesh strainer or cheesecloth. Discard the apple solids.
- Second Fermentation:
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