“My husband loves Apple Cider, hard OR soft; “
Even easier!
Just pour a cup out of a half-gallon of good apple juice, shake it up good, add a pinch of the yeast, put the cap back on loose so gasses can escape (put breathable tape (like for bandages) around the cap if there’s a chance of those little fruit flies getting in).
Set it on the floor where it won’t be disturbed.
Try it when the bubbling dies down, try it when the bubbling is ceased., try it after the bubbling is ceased.
He’ll like it at one of these points! When it raches that point put it in the refrigerator, cap loose.
DON’T SHAKE IT UP, the stuff at the bottom tastes awful (but won’t hurt you).
Hope this sounds as simple and easy as it is.
If he wants it stronger add some sugar before shaking, but increasing the alcohol content will hurt the taste at some point.
My recipe in reply #68 is for an easy holiday dessert drink that all can enjoy (and could be made in time for Thanksgiving- guess no one risked it!) and requires no special equipment.
This doesn’t require any special equipment, just a matter of finding out what the ‘client’ prefers.
Hope your holidays are happy...
An unusual Apple Brandy recipe developed by an accomplished Wisconsin farm woman who grows apples.
APPLE BRANDY
PREP BTB sugar and water; cook/stir dissolve sugar. Set offheat.
METHOD Place apples in large glass or plastic container; add sugar mixture, brandy, cloves and cinnamon stick.
Cover/ steep at room temp at least two weeks; stir once a week. Strain; discard apples and spices.
Pour into glass decanters. Place 3 cloves and a cinnamon stick in each bottle. Yield: 2 quarts.
ING 4 c sugar 2 c water 4 lb apples, sliced liter of brandy 3 whole cloves
3" cinnamon stick whole cloves and cinnamon sticks for bottling