Apple juice is a delicious apple cider syrup boiled until reduced to the consistency of a gel-like essence of apples, an ancient specialty of the New England region of the northeastern United States overlooking the Atlantic Ocean. Outside of these six US states of Maine, New Hampshire, Massachusetts, Vermont, Connecticut, Rhode Island, the Apple Cider Syrup has become popular in North America to sweeten the delicious traditional Apple Cider Pancakes, a classic of the first autumn breakfast. The syrup can be prepared the day before use and stored.
The cider apples are not filtered and, by tradition, in the United States and Canada is drunk heated unlike in Europe and spiced with cinnamon in particular in the period between the holidays of Halloween and Thanksgiving Day. The cider is an alcoholic beverage obtained by the alcoholic fermentation of the fruit of Pomoideae, a subfamily of the Rosaceae, to which they belong apples, pears, quince, and medlar.
Its origin dates back to the Middle Ages. More than 95% of world production of cider is made from apples, cider, but for the connoisseur with the best bouquet seems to be that rarest of quince. In France, from the fermentation of the pears, you get a drink similar cider called perry.
This drink is very popular in the United Kingdom, the world's largest consumer and producer, in France, Spain, Germany, England, Ireland, Netherlands, Finland and Switzerland, and the production is particularly concentrated in Normandy and in the Asturias. In addition to the classical method based on natural fermentation starting from squeezing apples, you can simplify the method starting from the apple juice mix. It starts by putting in a small carboy to 5 liters of unsweetened apple juice, lemon juice to correct acidity, yeast in a sachet.
The fermentation should last about two weeks, at a temperature around 20 ° C. To allow venting of carbon dioxide, it is necessary to affix a cap or collimator bubbler, or failing to strive with a double cap of foil having had the foresight to the lower one. Alternatively, you can use the apple pears: the drink thus obtained in the Anglo-Saxon countries is called perry.
1 cinnamon stick
2 cups water
Roughly chop the apples. Place in a large pan and add the water. Add the cloves and cinnamon stick. Slowly bring to the boil and simmer for 45 minutes, crushing the fruit with a masher. Remove from the heat and perform a final crushing of the fruit to maximise the release of juices.
Strain apple juice using a strainer, and discard cloves and cinnamon. When cool store the juice in the fridge.
Serve apple juice in glasses.