Hard Apple Cider from Apple Juice

Are you into Money Heist? Let's channel our inner professor and whip up a batch of hard apple cider that would make him proud!

Left: Tropicana Apple Juice | Right: Hard Apple Cider

Hey, have you ever heard of apple cider? Not the vinegar kind, but the boozy version! It's called hard apple cider. I've come across apple cider in Hollywood shows and most recently in Money Heist on Netflix. So, I decided to try making my own batch with a twist. Instead of using fresh apple juice, I opted for Tropicana Apple Juice to keep it budget-friendly. Surprisingly, the results were pretty cool. I discovered that I actually enjoy apple cider once I made and tasted it. If you've ever been curious about the taste of apple cider, now you can find out for yourself in just a week with the MOB Baggie Max and this recipe.

DID YOU KNOW? Apples Are 25% Air

Ingredients and Equipment

1. 3 litres of apple juice

2. 450gm of sugar

3. 1 MOB Baggie Max

4. 1 MOB Kit 3L
   

Day 1: Preparation

1. Start with cleaning and sanitising the 3L fermenter jar, its lid, and the muslin cloth.

2. Now it is time to add the of apple juice, Empty all 3 litres of it in the fermenter jar.

3. Grind 450gm of sugar into a powder and add it to the apple juice.

4. Stir it or cover the lid and give it a good shake to dissolve all the sugar.

5. Empty the contents on 1 MOB Baggie Max into the fermenter and mix it throughly.

6. Cover your fermenter jar with the muslin cloth with the help of the rubber band.

7. Store the fermenter jar in a cool place away from direct sunlight.

Day 2: Fermentation

1. Clean and sanitise he fermenter lid and airlock

2. After about 12-24 hours once you see bubbles in the fermenter, remove the muslin cloth and tightly close the lid of your fermenter.

3. Fill water in the airlock below the max level.

4. Attach the airlock to the fermenter through the grommet hole and making sure it is a secure fit.

5. For the next 3-4 days stir the wine in the fermenter jar by using a sanitised spoon or stirrer or by swirling the fermenter jar.
   

Day 6: Cold Crashing

1. Its been 5 days and your mango wine is fermenting beautifully. Now its time to remove the airlock, empty the water out, clean and store it.

2. Cover the hole in the grommet with a sanitised rubber cork.

3. Carefully place your fermenter in your fridge.

Day 8: Bottling and Storage

1. It take 1-2 days for the wine to clear and for the yeast and other dissolved solids to settle down.

2. Once its done, you can proceed to bottle the cleared part of the wine using a cleaned and sanitised siphon, funnel, muslin cloth, bottles and bottle caps.

3. Store the bottled wines away from direct sunlight in a cool place.

4. Drink it chilled and keep refrigerated after opening.

PRO TIP Don't use Appy Fizz. We made a batch with it and since there is no real apple juice in it, we end up with a wine flavoured with artificial apple flavouring.

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