📍 Zacatlán de las Manzanas
Still apple cider, home version
A home adaptation of apple cider fermented with cider yeast and served without bottle carbonation.
- Preparation
- 30 min
- Cooking
- 0 min
- Waiting and resting
- 20,160 min
History
Zacatlán is known for apples and cider. This simplified home version does not reproduce a local commercial formula.
Ingredients
Preparation
- 1
Clean and sanitize food-safe equipment following the sanitizer’s instructions.
- 2
Pour juice into a fermenter with headspace and add yeast according to its package.
- 3
Fit an airlock and ferment at the yeast manufacturer’s recommended temperature. Never seal the vessel airtight.
- 4
Use a hydrometer to confirm stable density over several days; 14 days is only a guide and fermentation may take longer.
- 5
Transfer without disturbing sediment, refrigerate and serve as still cider. This recipe includes neither priming sugar nor secondary bottle fermentation.
Cooking tips
- Use clean food-safe equipment and a fermenter with an airlock; never seal active fermentation airtight.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
- Larousse Cocina — Sidra(Context)
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