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.

Most apples can be used in creating flavorful hard cider, but there are a few specific varieties that work best as cider apples. Galas, Gravensteins, Newtown Pippins, Rome Beauties and Winesaps are a few common varieties that can add amazing nuances and depth to hard cider.

Once you have added your sugar, it is time to start the fermentation process. Alternatively, if you wish to make a cider made of pure fresh apples, one would need around fifteen pounds of fresh apples to make a gallon of fresh juice. Next is the fermentation where you will need to add a Breswy bag to your mixture.

You could make cider out of any apple. A large proportion of commercially produced ciders are made from everyday cooking apples such as Bramleys, or all-purpose apples like James Grieve.

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.

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.

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

Cider to them is just apple juice. As a rough guide, 20lb of apples will give you 1 gallon of apple juice for you 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.

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.

What is the best apple juice to make hard cider? ›

While some modern cider makers rely on sweet and palatable table apples such as Gala or Pink Lady, traditionally, the varieties viewed as best for hard cider have a more prominent acid and tannic character– Cox Orange Pippin, Herefordshire Redstreak, Kingston Black, and Brown Snout, to name a few.

Angry Orchard uses dessert apples. Dessert apples are apples that are sweet and made for eating. Originally ciders were made from apples called, well… cider apples. These apples are bitter to the taste due to the high tannins and acids.

If you want to make sure wild yeast is not participating in the fermentation, campden tablets should be added. One tablet per gallon, crushed, goes into your cider. You should then wait 24-36 hours and then proceed with the rest of the recipe.

I've read that roughly 8 lbs of apples will produce around a gallon of cider. So by my rough math I'll need around 2 bushels or 40-50 lbs of apples for 5-6 gallons of 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.

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.

Hand-pick thoroughly ripe and unblemished apples in dry weather to avoid bruising and moisture. Sweat heaps of apples for a number of days to weeks, depending on ripeness and variety. Sweating apples means to store harvested apples in a dry place in order to allow them to ripen and to lose excess water.

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.

Boiled apple directions

You can peel the apples, or you can leave the skin on for a little extra texture. Either way, chop your apples into small pieces and place them into a boiling pot of water. Boil the apples in the pot until they start to soften. This should take no longer than 15 minutes.