This stuff is great. When I was a kid at home we used to make this in a bucket and leave it in an outhouse for a few days. Once bottled up it gets it’s fizziness, but if the bottle is sealed tight it can explode! Fermentation happens in this drink, but not really for long enough to give it any great alcohol content. The longer you leave it, the more alcoholic it gets, but don’t bother, it doesn’t taste as good when it’s old. The fermentation uses natural yeast found in the fruit, so no need to add any yeast. If it’s just made, I think it’s the best time to drink it. <\/p>\n
To make this, the apples can be rough old windfalls. Chop out the really bad bits then mince up the bits. If you have an old fashioned hand-cranked meat mincer, it works well for this, if not, coarse chopped in a food processor will do nicely.
\n\u00a0
\nClean 3lbs cooking apples and mince up, including peel and cores.
\nPut in a bucket and pour on 6 quarts of cold unboiled water.
\nPut a cloth over the bucket, leave for a week, stirring night and morning.
\nStrain the liquid then stir in 2lbs granulated sugar.
\nAdd the grated rind and juice of 3 lemons.
\nSet aside for 24 hours, then strain and bottle, corking lightly.
\nDrinkable within a week, possibly sooner, depending how warm it is.<\/p>\n","protected":false},"excerpt":{"rendered":"
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