Usually, our best chance to enjoy fresh apple cider comes with an autumn visit to an orchard. Watching the cider extracted from apples mashed with large, traditional presses is the distinct and delightful pleasure of any visit to one of the many “You Pick ‘Em” farms that open their orchards to the public each fall. But for most of us, those opportunities are few and far between. Fear not, cider fans. Making your own cider at home is surprisingly easy and doesn’t require bulky equipment.
If you’ve ever juiced an apple using a countertop juicer, you’re already making cider. The pulp is extracted from the raw fruit, but does not filter, leaving a substantial amount of solid matter in the resulting juice. Easy peasy.
Even without an expensive juicer, we can still pull it off without too much trouble. Follow these simple steps for making fresh apple cider at home.
Don’t use apples you wouldn’t eat! Bruised, mushy or discolored apples don’t taste good in any form.
Preparing the Apples
Once segmented, place small batches in a food processor and puree.
Pour pureed apples into the pouch. Pull the edges together and twist tightly. Lift the bundle over the surface of the cider and squeeze firmly to force as much liquid as possible from the flesh.
Unlike filtered juice, there is still plenty of solid apple matter in your cider and because it has not been pasteurized, spoilage is an issue. Stored in an airtight container, it will last just a week or so in the refrigerator before it begins to go bad. So drink up! We’ll make more.
Originally: How to Make Apple Cider