Here are some recipes for Swabian cider and other drinks made from local fruit.
¾ part of apples
¼ part of pears
Grind and press the fruit together, pour the juice into the (clean) cider container. The cider container should not be completely full. Insert the airlock and fill with high percentage liquor or high sulphur-content solution and allow the must to ferment. The cider is ready when the airlock has stopped bubbling.
Granddad always used to say that for early varieties you have to wait at least until Christmas for the cider to be ready and for late varieties somewhat longer. Depending on the apple and pear variety and the mixing ratio, the cider must is either more full-bodied or smoother. Experiment yourself!
20 g sugar
10 ml of raspberry syrup
Put 20 g of dry sugar in each bottle and up to 10 ml of raspberry syrup depending on your taste. Fill up with cider, press champagne cork in firmly and secure with wire cage (muselet). Store horizontally, giving them a ¼ turn every week. After about 3 months, the fermentation in the bottle is finished.
Especially suitable for perry made from baking pears, as these hardly leave any suspended matter and during the last quarter of the fermentation time the perry is almost clear.
100 l sweet cider
200 g cracked or pressed juniper berries
4 l elderberry juice, raw pressed
2 kg of wild honey, warmed
Allow everything to ferment together.
An excellent drink that comes close to being a red wine, not only in colour, but also in taste.
1 kg rose hips
1 kg sugar
2-3 liters of water
Vina selected yeast, “Malaga” strain
3 g / 10 l yeast food
Removs the stems and bloom, cut up or crush the rose hips. For 1 kg of rose hips add about 1 kg of sugar dissolved in 2-3 liters of water, VINA selected yeast (Malaga strain) and 3 g of yeast food per 10 litres of liquid. Use only doughy berries, better if frozen.
The mash can be squeezed to boil jam.
Apple juice ( sweet juice)
Those who prefer to drink their cider sweet must ensure that it remains sweet. To do this, the freshly pressed cider is heated up to 75 °C with a heater rod or immersion heater, or alternatively in a water bath while being continuously stirred. In the small container (30 or 60 litres) is not only faster, but the fruit juice keeps longer, too.
Here too, cleanliness is paramount (do not forget to clean the outlet valve)! With sweet cider, filling the airlock properly is particularly important. First of all stuff the inner chamber with sterile cotton wool. Then fill the cup portion up to the ring mark with 98 percent sulphuric acid, so that any fermentation is prevented. But be careful: sulphuric acid is extremely corrosive! It is best to work with rubber gloves.
100 l sweet cider
2 litres of boiled milk
5 bottles of carbonated mineral water
1 small packet of artificial sweetener (saccharin)
Allow everything to ferment together. This results in a very mild, yet very drinkable cider.