When I was growing up, one thing I always looked forward to every year was the barrel of Apple Cider, my grandfather had in his garage. From the fresh drink that came in October, to the good stuff with a nice little bite in January and February, it was one of the highlights of my youth.
I found a book, Edible History, that describes how homemade yeast, cider, mead, and beer were made from the old days in Germany, Britain, and the Norse home of the Vikings. I have made the yeast, have a batch of dough rising, now for a jug of cider to ferment.
The picture above 2 batches of the yeast, one that has been aged is being used, one that I just started (see my instructable about making homemade apple yeast). The other jug is the cider. The yeast I just made will take 10 days to 2 weeks before ready to use, the cider will be ready to drink by Christmas day (today is Friday the 20th). This batch is only a half gallon jug, but later when I make larger batches, I am going to set one aside to go from sweet cider to hard cider, to see how it goes.
Step 1: Ingredients
I used a half cup of the homemade apple yeast
5 apples juiced
a half gallon of store bought apple juice, minus about 2 cups used in making the new yeast, and replenishing the last batch of yeast.
A knife and cutting board
A 2-cup measuring cup
and of course the Red Balloon