More Cider Making by Catherine Evans :: 10th February 2009

At the weekend I racked off some of the cider into demijohns. This involved siphoning off the clear liquid to clean demijohns, leaving the sediment behind. The resulting brew is quite dry so I added more sugar, dissolved in a little water. The jars are then fitted with an airlock to keep out contamination and allow the cider to ferment further.

Homemade cider is an acquired taste, not at all like commercially bought cider, which is sweeter and fizzier than the real item! I intend to mull some soon to see how that tastes!

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