Begin by
measuring 5 gallons of water into your container and marking the "water
line". Then dump water out. Core and destem but DO NOT PEEL
the apples. Grate the apples (a food processor is invaluable here)
and then dump the grated apples into the container. Add water to
make 5 gallons TOTAL (this is what the "water line" is for). Cover
lightly with a cloth and put in a warm, dark area for 7 days. STIR
ONCE A DAY. If you stir it more often, you get cider vinegar.
On the
8th day, add all of the remaining ingredients. Pulp the ginger root
before adding it. Stir well and recover. Stir ONCE a day.
On the
11th day, dip out and press the liquid out of the "apple glop". Strain
liquid through cheesecloth until it looks like "natural" apple juice.
This usually takes at least 5 passes through the cloth. It is best
to have several pairs of helping hands with this.
After
the juice is strained, pour it into the gallon bottles. DO NOT CAP
THESE BOTTLES. Top the bottles with balloons. Set the bottles
in a warm area and leave them undisturbed for a week.
Cap
bottles loosely and put into the refrigerator to keep the ale from souring
and to age it further. Ale should be aged at least one week in the
frig and is best after this. This ale can be aged in the frig for
up to 2 weeks and will keep for a further 2 weeks if refrigerated
(total of 4 weeks). REMEMBER to loosen the caps on the bottles everyday
to prevent explosions caused by the effervescent nature of the ale.
This recipe
is perfect for Samhain festivals and, if you start it at Mabon, it's ready
just in time.
|
|
|