A simple fermented sparkling cider recipe made with crabapples and American beautyberries. No specialized equipment or commercial yeast required!
Smush crabapples then put in clean fermentation vessel. (As mentioned in article, a firm metal spatula or wooden spoon works great for this step.) Muttle beautyberries and put in fermentation vessel. Add all other ingredients and stir vigorously for about one minute.
Cover vessel with breatheable cloth lid held firmly in place with rubber band or string. This keeps things from falling in while allowing the developing microbes to breathe and off-gas.
Keep fermentation vessel between 68-72°F (20-°22C) and OUT of direct sunlight.
At least twice daily, minimum once every 12 hours, vigorously stir ferment with clean spoon for about 1 minute. Taste a small bit after stirring to monitor flavor development.
Between the end of Day 4 and no longer than Day 10, strain and bottle the cider in flip-top bottles or canning jars. Refrigerate immediately to arrest fermentation. Read and heed warnings at bottom of article about the risks of making bottle bombs!
Let sit in fridge at least one day before drinking to allow bubbles to develop. Recommend drinking within 2 weeks.
Fermented crabapple cider with American beautyberries https://www.tyrantfarms.com/fermented-crabapple-cider-with-beautyberries/