Apples Baked in Cider Recipe on Food52 (2024)

FAQs

What is the ratio of apples to cider? ›

If you're aiming to make one demijohn of cider, a demijohn takes 4.5 litres (1 gallon) of liquid. As a general rule you will need about of 9 kg (20 lbs) of apples to produce 4.5 litres of juice.

The apple varieties that we generally find in stores and that are used for the making of modern-style ciders include McIntosh, Golden and Red Delicious, Goldrush, Honeycrisp, Cortland, Idared, Jonagold, Granny Smith, Gala, and Fuji.

How many apples does it take to make a gallon of cider? - It will take just a little over a peck or 36-42 medium apples to make just one gallon of cider.

It take about 3-6 medium sized pressed apples to make an 8 oz cup of cider.

The fermentation time will depend on the room temperature and the initial starting gravity. 5 to 14 days is just a guide. The slower the fermentation the better the cider will taste. It is really important not to exceed 27°C.

It's no wonder that we're confused—apple cider and apple juice are very similar. In fact, Martinelli's admits that the only difference between their cider and their juice is the labeling. “Both are 100% pure juice from U.S. grown fresh apples.

This homemade apple cider is made with honeycrisp apples, spices and vanilla. It's incredible served hot or cold, especially with a pour of bourbon!

Apples grown for cider should be picked at maximal ripeness. For many varieties, especially the European cider varieties, this means waiting until the apples drop to the ground. For others, this means waiting until the flavor and sugar peaks, a point at which the apple is often soft and reeking of ripe aromas.

Dosage depends on the acidity of the juice: a low acid juice (pH of 3.7 to 3.8) will require 3 campden tablets per gallon of juice; average acid juice (pH of 3.4 to 3.6) will require 2 tablets per gallon; high acid juice (pH below 3) does not require campden tablets.

Can I use cooking apples to make cider? ›

You can make cider from pretty much any variety of apple. They could be cookers, eaters or a blend of many different types.

If using dry yeast, sprinkle it evenly across the surface of the juice. Do not stir. Add the lid loosely to the fermenter or attach an airlock (partially filled with water) and seal the lid. Primary fermentation should begin in 24-36 hours and should finish in 5-9 days.

A very common choice of sugar to add to homemade hard cider is frozen apple juice concentrate (after thawing it in the refrigerator, on the counter, or in the microwave, depending on how much forethought you have).

Back sweetening reduces perceived sourness, bitterness and saltiness, but may take time to blend in and not give a “raw” impression of unfermented sugar or juice. Higher carbonation adds carbonic acid to the cider, which gives a “bite” to the finish and can help balance sweetness.

Used in tangy salad dressings, meat marinades, chutneys, and rich pickles, apple cider vinegar adds necessary flavor to saucy toppings. But more than that, the potent liquid is a go-to wellness remedy for many, being used to aid digestion and lower cholesterol levels.

Add 4 g of sugar per bottle of cider or 8 g of apple concentrate (a large tablespoon). to rest min. 2 weeks at temperatures up to 5 degrees C.

A typical dose is 1–2 tbsp. (15–30 mL) mixed with water and taken before or after meals. Research doesn't support claims that it can improve digestion and prevent heart disease, cancer, or infection. Apple cider vinegar is a relatively safe supplement to consume in moderation but has not been extensively researched.

In UK law, it must contain at least 35% apple juice (fresh or from concentrate), although CAMRA (the Campaign for Real Ale) says that "real cider" must be at least 90% fresh apple juice. In the US, there is a 50% minimum. In France, cider must be made solely from apples.

As for alcohol content, or alcohol by volume (ABV), it can vary from brand to brand, and process to process. Even homemade cider's ABV can vary due to a number of factors including time for which it fermented. On average, though, hard cider tends to range from 4.5-7%.