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Cider Take 2

on December 21 | in Fermented Foods | by | with 7 Comments

In Nourishing Traditions, Sally Fallon says to put whey into the apple juice when making cider. Do you know the reason/benefit for doing this?

Comment from Jessica on yesterday’s post

Good question, Jessica! I am not an expert by any means, but I believe that using whey and salt as she suggests would yield in a more fermented end product. The spontaneous version is charming because it reminds me of a time when people actually harvested wild yeast to help bread rise and beer ferment, but the end result is not as predictable as whey ferments.

For people that do not have access to whey the spontaneous version is a fun and easy way to get started with fermentation, but if you have the ingredients why not boost the benefits of fermentation with Sally Fallon’s recipe? Here it is if you don’t happen to have a copy of her book on hand. :)

Ingredients

  • about four dozen organic apples or 1 gallon unpasteurized and preservative-free apple juice
  • 1 heaping tablespoon unrefined sea salt (where to buy salt)
  • ½ cup whey
Equipment

Instructions

  1. Wash, seed and juice apples. Remove as much foam as possible from the top.
  2. Strain juice into gallon-sized container with airlock. Cover with a towel and let sit on the counter for three days.
  3. Skim off any additional foam that rises to the top, then pour juice into two quart-sized jars, cover tightly and refrigerate.
*The original recipe does not call for an airlock, but I have found it helpful to prevent spoilage.

Photo Credit: Matt Beldyk

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7 Responses to Cider Take 2

  1. Where do you purchase unpasteurized and preservative free apple juice? Or did you juice your own apples?

  2. I juiced my own. Unless you buy it at a farmer’s market it’s probably unlikely you’ll find unpasteurized, but some recipes just say preservative-free so maybe it’s ideal but not absolutely necessary. Does that help?

  3. I never thought about the farmers market. I figured I would have to juice my own, which is fine. I just thought if there was a shortcut I would do it. But, I know generally with wholesome and nutritious cooking there are no easy shortcuts:)

  4. Sarah says:

    I tried this, and it got all moldy on top. I skimmed the moldy part off the top. Any guesses on what I did wrong and if the cider is still safe to drink?

  5. Rhyli says:

    Oh, how exciting! I’ve been wandering around your site and now I just want to do stuff. Thanks!

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