200 g of granulated sugar for each 1 liter of apple juice (it is advisable to use unrefined sugar, with a yellowish or brownish tint).Bottles with wine should be ripened and stored in a horizontal position or at an angle of 30-45 degrees.Cork thoroughly and remove to a dark place with an air temperature within + 12-18 ° C.Stir until the granulated sugar is completely dissolved and pour the finished homemade drink into sterile glass bottles.Drain the clear apple-pear liquid into a separate container and add any remaining sugar.Keep in this state until clarification of the liquid and the formation of a characteristic sediment. Put the container with the wort back on the water seal.Add another third of the sugar and stir until dissolved.After about a month, when bubbles begin to form on the surface of the fruit liquid, and the pieces of pears disintegrate when shaken, squeeze the pulp.Place the bottle in a warm, dark place.After a while, remove the water seal hose, the free end of which is lowered into a jar filled with water. Close the bottle tightly with a plug with a hole.Add small pieces of aromatic pear to the liquid.Dissolve one third of the prepared granulated sugar in apple juice and pour into a bottle with a volume of approximately 20-25 liters.Remove the cores with grains from the fruit, and then cut each piece into small pieces. Pears, also unwashed, but wiped from dust, cut into four equal parts so that they bloom along the longitudinal axis.Cut in a convenient way and process in a juicer.
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