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When it comes to fall, you can’t help but mention a glass of fresh apple juice. The refreshing taste of apple juice coupled with the view of the fall foliage season really makes apple juice an unforgettable fall drink! But what to do when winter comes and you still want to enjoy fresh apple juice? Then you should check out this article to know how to make fresh apple juice. In addition, you can find more ways to make hot apple juice using the heat processing method.
- Total time (for non-alcoholic apple juice): 30-45 minutes
Steps
Non-alcoholic apple juice
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Choose the right apple. Good apple juice must have a balance between sourness and sweetness. Usually, apple juice makers (usually homemade) will use a variety of apples to create the perfect combination. To find “your own” combination, you have to experiment, and this will help you get the finished product. Here are some basic characteristics of familiar apples:
- Red Delicious : A large, hard red apple with a sweet taste.
- Yellow Delicious : A large, hard, yellow apple with a sweet taste.
- Jonathon : Crispy, slightly acidic, medium-sized apple, with a red skin on top and gradually turning green below.
- Granny Smith : Medium/small green apple, crisp and sour.
- Gala : A medium-sized, slightly acidic, crunchy apple with a red or orange yellow skin.
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Choose an apple from the list above. You can buy apples at the market, supermarket or convenience store. If you want to make apple juice with a sweet taste, you will use a ratio of 3 sweet apples to 1 sour apple, or for moderate sweetness use the ratio “2 sweet apples to 1 sour apple”. If you want to make fermented apple juice, you will use sweet apples.
- It takes about 6kg of apples to make about 4 liters of apple juice. [1] X Trusted Source State of Massachusetts Go to Source
Wash the apples. Trim away bruised or damaged areas and discard the stalks. As a general rule, you shouldn’t use any fruit you don’t eat to make apple juice.
Cut apples in quarters. Do not peel apples to add color, flavor and nutrients to drinks.
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Puree the apple pieces. Use a food processor or blender to puree the apples until they have an apple sauce-like texture.
Strain off the apple flesh. Squeeze the apple puree with a cloth to get as much juice as possible.
- If you have a small sieve, you can use the back of a spoon to press the apple flesh against the side of the sieve to get more juice.
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Always store apple juice in the refrigerator. After enjoying a refreshing cup of apple juice, store the remainder in an airtight container at below 5°C for up to 2 weeks or freeze for longer storage.
Fermented apple juice
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Make apple juice. See instructions above and prepare about 20 liters of sweet apple juice [2] X Research Source .
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Buy yeast. Go to a liquor store or look online for apple juice yeast. Non-sweet wine yeast is also a suitable option and is widely available, so it is also low in price.
Make female yeast. A day or two before making the apple juice, you will make the female yeast. This will make sure your yeast is still alive and ready to make fermented apple juice. In addition, you can also control the final taste of the finished product.
- Place 1 packet of yeast and half a cup of fresh apple juice in a resealable jar. Close the vial, shake well for 5 to 10 seconds, then let stand for 5-6 hours or overnight.
- When you see the enamel bubbling, you need to relieve the pressure by partially opening the lid and then closing it. Put the yeast in the fridge and only take it out a few hours before you need to use it.
Prepare apple juice. Pour fresh apple juice into a saucepan and simmer over medium heat. Continue to simmer for about 45 minutes to 1 hour to kill bacteria or natural yeast that can change the taste of apple juice.
- Do not boil apple juice.
- Add about 1kg of brown sugar or honey to add sugar and create a richer fermented apple juice!
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Prepare the incubator. To make sure the jar is clean and ready to make fermented apple juice, you need to perform sterilization. Pour a lid of bleach into the jar, add more water, and let it sit while you boil the apple juice. Once the apple juice is finished boiling, empty the jar and rinse it with cold water.
Pour apple juice into the kettle. Wait for the apple juice to cool down to just slightly warmer than room temperature, then pour in the yeast. Stir the apple juice with a sterilized spoon, then close the lid and air-tighten.
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Wait for the apple juice to ferment. Place the incubator in a shady place with a temperature between 15° and 20°C. After a few days, you will see the air stopper start to foam as the CO2 is released from the yeast. The foaming will continue for several weeks. When you see that the air stopper is no longer foaming, you need to let the apple juice stand for another week for the yeast to stabilize.
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Close the bottle. Use a clean food-grade siphon to extract the fermented apple juice into a sterilized bottle, close the cap, and then let it sit for as long as you like – at least two weeks. Similar to wine, the longer apple juice is left to ferment, the better it tastes.
Advice
- Note: Regardless of the size of your apple juice pitcher, you should pour the apple juice up to the top of the jar. If you don’t do this and only fill the jar about halfway with apple juice, you’ll end up with apple cider vinegar instead of apple juice.
- When you watch the instructions for making fermented apple juice, you’ll know the secret to not making apple cider vinegar is to pour the apple juice close to the top of the jar/brewer. If you only fill the jar about halfway, you will make vinegar.
- Yeast requires an anaerobic environment. So the space is large – meaning there’s plenty of air left in the jar which will give the vinegar a taste. CO2 is heavier than oxygen and will be pushed through a valve at the top of the tank.
- Choose a variety of apples and treat each separately, then combine the apple juices to create different flavors and notice the color difference when making apple juice from yellow, green and red apples .
- There is some debate about the difference between apple juice (cider) and apple juice (juice), but in general apple juice is fresh apple juice that has not been filtered or processed. [3] X Research Source Apple juice is perishable and must be stored in the refrigerator. Apple juice is filtered, disinfected and bottled for the purpose of extending its shelf life. The instructions in this article are for apple juice only.
- To make large amounts of apple juice, you can buy an apple juicer.
- Treat the apples thoroughly and squeeze all the water through the screen cloth to get the most out of the apple juice and nutrients. However, some pieces of apple can still pass through the curtain fabric and make the apple juice look slightly cloudy.
- Note: disinfect apple juice by heating to a minimum temperature of 71ºC, but not more than 85ºC to kill harmful bacteria such as e cpi . Use a food thermometer to measure the temperature of the apple juice. Newborns, the elderly, and anyone with an immune-related illness should not drink raw, unpasteurized apple juice.
Warning
- Handling tools should always be clean and properly sanitized.
Things you need
- Apple
- Blender, blender or juicer
- Screen cloth or sieve
- Wine making equipment (find at a liquor store)
X
wikiHow is a “wiki” site, which means that many of the articles here are written by multiple authors. To create this article, 38 people, some of whom are anonymous, have edited and improved the article over time.
This article has been viewed 25,186 times.
When it comes to fall, you can’t help but mention a glass of fresh apple juice. The refreshing taste of apple juice coupled with the view of the fall foliage season really makes apple juice an unforgettable fall drink! But what to do when winter comes and you still want to enjoy fresh apple juice? Then you should check out this article to know how to make fresh apple juice. In addition, you can find more ways to make hot apple juice using the heat processing method.
- Total time (for non-alcoholic apple juice): 30-45 minutes
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