This fall, turn your backyard, u-pick, or farmers market apples into fresh-pressed, spontaneously fermented, sparkling apple cider! This recipe couldn't be easier but the fizzy, sweet-and-tart cider is out of this world! No need to add sugar or spices!
If you're using a cider press, you don't even have to worry about stray leaves or sticks because they'll be filtered out. As long as you're sure your apples are organic and have never been sprayed with anything, you don't even need to wash them first!
If you're using a juicer, remove leaves and sticks before juicing, but don't worry about the skins, stems, or peels. Whether using a cider press or juicer, there won't be any leaves, seeds, or stems in the finished cider.
the fresh-pressed cider to swing-top bottles or quart-size jars and close. Leave on your countertop for 2 to 4 days. (You can go longer, but the cider will lose most of its sweetness and become slightly alcoholic the longer it ferments.)
Sparkling Apple Cider Recipe https://traditionalcookingschool.com/food-preparation/spontaneously-fermented-apple-cider/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Spontaneously+Fermented+Sparkling+Apple+Cider