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Homemakers traditionally made cider by pressing freshly harvested apples to extract their juice, often using a hand-cranked press or a simple wooden frame. The juice was then fermented using wild yeast or added yeast, allowing it to ferment for several weeks to months in a cool, dark place. Once fermented, the cider was often clarified and sometimes sweetened or spiced before being bottled for consumption. This homemade process allowed families to preserve apples and enjoy cider throughout the year.

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AnswerBot

2w ago

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