Apples Baked in Cider Recipe on Food52 (2024)

FAQs

How do you cook apples in cider? ›

Method. Melt the caster sugar in a non-stick frying pan until golden brown, then carefully add the apples, cut-side down. Cook for 5 mins to get some colour, then slowly add the cider. Bring to the boil and simmer, turning the apples occasionally, for about 10 mins until golden brown and cooked through.

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.

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.

You simply hook up a garden hose, and as long as you have water pressure of at least 30 psi, you will have an easy and efficient pressing. In my experience, a decent yield is 100 lbs of apples to make 5 gallons. With the bladder press this year we yielded 5 gallons out of 70 lbs.

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 takes 15 pounds of apples to produce a gallon of cider. Using a blend of apple varieties will give your cider a more complex flavor that is not overly sweet or tart. Tart apples like the Granny Smith, Pink Lady or Braeburn mixed with sweeter varieties like Fuji or Jonagold will yield a well-balanced beverage.

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

A gallon of fresh apple cider at Walmart is about $4/gallon. I used about $2.50 worth of fruit and a few cents worth of spices to get 48oz. If we say it cost a total of $2.75 to make this batch of 48oz, that would come out to $7.15/gallon.

Basic Hard Apple Cider recipe

Approximately 20 pounds of apples for each gallon of juice. (Depending on how much juice is in apples and how they are processed.

Combine your spirit of choice—though bourbon and rum work exceptionally well—with your cider (hot or cold!). Garnish with a cinnamon stick and an apple slice to really make it feel like autumn.

Are Honeycrisp apples good for cider? ›

Yes, that supermarket favorite will add some juicy sweetness! These apples are crisp and mildly sweet, so use these to make a mellow cider. You also can pair these with strong-flavored apples for a delicious balance. Honeycrisp apples top the list when it comes to fresh-eating apples.

The number of apples required to make a gallon of apple cider can vary depending on several factors, such as the type of apple, its ripeness, the juicing method, and the desired sweetness and flavor of the cider. However, on average, it takes around 36 medium-sized apples to make one gallon of apple cider.

The most commonly used yeast is a champagne yeast. Being a very aggressive yeast, it ferments quickly to a very clean, dry flavor that suits the apple character very well. This yeast is cheap, easy to use, and makes a delicious, consistent beverage.

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.

However, when making cider, it is preferable to leave them to mature. The principle is a simple one. Instead of pressing the apples immediately after grinding them, store them in a vat for 6 to 10 hours. If you are pressing at the same time, you can even sprinkle the juice from the press over the ground apples.

The principle is simple. Instead of immediately applying pressure after grinding the apples, store them for 6 to 10 hours in a vat. If you are pressing at the same time, you can even sprinkle your ground apples with juice from the press.

It's super easy. All you'll need to do is gather your apples and leave them in a warm, dry place for one to two weeks before pressing them. You can lay them out on your lawn on a dark tarp or something similar. Alternately, if you have room in your garden shed, you can put them in crates and store them in there.

Apple cider is raw, unfiltered, and unsweetened, and is typically sold unpasteurized (which makes it perishable and why it requires refrigeration). Apple juice is filtered to remove pulp and sediment, then pasteurized to extend its shelf life.