You can’t beat a good bit of West Country cider. If last year you noticed that your neighbour left the apples to rot on their tree; this year knock on their door and ask for them in return for some cider.<\/p>\n
Cut up the unpeeled apples roughly with a non metallic knife.\u00a0 Cover with two gallons of boiling water preferably in a brewers bucket. Incidentally you must not use any metal in this recipe.<\/p>\n
Leave the mixture for two weeks, returning to crush the apples well, now and again. By now and again I guess you could get away with doing it 4 times as long as the mixture is well liquefied. Be careful that mould does not form at this stage.<\/p>\n
Stick the kettle on. Strain the liquid and add the bruised root ginger, lemon juice and sugar*. Give it a good stir to ensure that the sugar has dissolved.<\/p>\n
Add quarter of a pint of boiling water and leave the whole thing to stand again for just over a fortnight removing the scum off the top as it rises.<\/p>\n
You will need two people for this next bit. Strain into resealable bottles and screw on the tops lightly for 2 days, just to the point where they would need another half turn to fully close them.<\/p>\n
Ok so you have waited almost five weeks, now tighten the stoppers and keep in a cool, dark and most importantly, dry place for two months.<\/p>\n
If you are an American reading this I am talking of the British cider, which of course contains alcohol.<\/p>\n
Please remember to drink irresponsibly until 4am and you no longer make any sense, unless you are driving then don’t drink at all.<\/p>\n
* There is enough natural sugar and yeast in the apples but add a little extra
\nof both should you want a strong cider about 1kg of sugar and 1 teaspoon of
\nyeast should be fine for 3.6kg of apples.<\/p>\n","protected":false},"excerpt":{"rendered":"
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