Just 4 u
Cider is made from apples, perry from pears.
Strictly speaking, only natural sugar of the fruit should be employed and no sugar
should be added.
A press or juice extractor is essential. Put the fruit in a tub or polythene dustbin
and crush it with a "masher," a heavy balk of timber. Then express the juice by means of
a press or by wrapping the fruit a little at a time in a stout cloth and running it through a
mangle. Collect the juice in a jar, stand it on a tray in a warm place (about 70 degrees F.)
and add yeast. Invert a small glass over the top of the jar. For a few days the jar will froth
over and must be kept topped up, but when the ferment quietens fit a fermentation lock
and proceed as for any other wine.
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