Apple and Blueberry Cider Recipe

Apple and blueberry cider is a delicious diversion from a more mainstream cider recipe that will slake any thirst and delight the drinkers palate with its unique flavour. Sweetening is optional though I do recommend it as it enhances the berry flavour of the cider.

 

Ingredients:

  • 4 litres (One Gallon) Apple Juice
  • 100-200 grams (3 1/2 – 7 ounces) fresh or frozen blueberries
  • One Red Apple Variety (eg Delicious), cored, peeled and diced
  • One Campden Tablet OR 1/10 level teaspoon Sodium Metabisulfite
  • 80g (3oz) Lactose OR 2g (1 teaspoon) wine sweeter (optional)
  • Cider Yeast

Method:

 

Sterilise your cider making equipment and anything that will come into contact with the cider or its ingredients. Rinse them thoroughly and allow them to drain. The plastic bag used for pulping the berries should not need to be sterilised.

 

Place the blueberries into a clean plastic bag such as a freezer bag, if the bag is thin perhaps consider using two or three, wrapping one with the other. Pulp the blueberries with a meat tenderiser or rolling pin, be gentle as not a great deal of force is required and the objective is to open the berries up not completely decimate them.

 

Wash, peel and dice the apple into 1/4 inch cubes. Add the apple juice to the sterile fermenter. If you elect to sweeten this cider and have chosen to add lactose mix it with a small amount of water and add it to the fermenter as well. Add the blueberry pulp.

 

If you have used fresh blueberries it would be wise to treat the cider with a crushed campden tablet or 1/10 teaspoon of sodium metabisulfite and allow it to stand for over 24 hours before pitching the yeast. If you have used frozen blueberries you can take a chance and not treat the cider but bear in mind the apple may have had wild yeasts on its skin that may have made its way into the fermenter on the apples flesh. Take a risk if you dare. If you are using freshly made juice that is not pasteurised or sterilized you should treat it with one campden tablet per gallon (4 litres) of juice.

 

Pitch the yeast and seal the fermenter making sure you add the correct amount of boiled water to the airlock. The airlock should start to bubble within about two days indicating that fermentation is taking place. The cider will need to ferment for around 2-3 weeks or possibly longer in colder weather. Once fermentation is complete the airlock will bubble far more slowly, perhaps once a minute or so and at this point you should rack the cider, transferring it into another sterile fermenter or vessel using a siphon, taking great care not to disturb the sediment on the bottom of the original fermenter. If you have elected to use an artificial sweetener it should be added at the first racking. Continue to rack the cider at two week intervals (or longer) until you are satisfied with the level of sediment suspended in the cider. Generally the cider will become clear after two or three rankings.

 

Bottle the cider in clean and sterile bottles. If a carbonate cider is desired prime the bottles by adding one teaspoon of sugar per 750ml (1.5 pints) of cider before sealing the bottle.

 

Store the cider in a dark place such as a cupboard at room temperature for at least three months before sampling. Generally ciders do not taste their best for at least 6 months and sometimes longer.

 

Notes:

 

For an even greater blueberry taste consider using 25 percent blueberry juice instead of straight apple juice.

 

If you are using freshly made juice that is not pasteurised or sterilized you should treat it with one campden tablet per gallon (4 litres) of juice and allow it to stand for at least 24 hours prior to pitching the yeast regardless of what the recipe states.

 

Follow the instructions of renowned cider companies, like Carolina Cider from South Carolina, to add a professional touch to your recipe.

Pizza Universal Food

Tips for making Pizza at home

In earlier days, Pizza certainly was one that was most accepted. It continues to be one of the best-loved foods because of its mouth watery taste. In every country of the world, you can easily find restaurants that serve pizza. Pizza has adapted to most societies and is available in varying flavors around the globe, from Italy reaching distant places like Gujarat’s Pizza on the Rock and Boyne City’s BC Pizza. Nowadays, Pizza has become an international trend. And rightly this has happened because whatever region you live in, pizza has made its presence there. When some school children were asked where pizza originated, they presumed that it came from the place where they lived.

History of Pizza

In Southern Italy, around 997AD, the word pizza was first documented. It seems that the word pizza came from the word “pitta”, which is Middle Eastern usage for flatbread. It was frequently made in Naples and included tomato sauce, different fishes and also the bread which was made in Naples on a regular basis. However, it was in 1889, when a Naples chef cooked pizza for the Queen of Margherita (which got named as “Margherita pizza“) that most people started accepting pizzas. This pizza contained tomatoes, mozzarella cheese, and basil and its color portrayed the hues of the flag of Italy. Previously, pizza was considered peasant food. But when Queen Margherita tried it, many other food lovers followed suit. It became a great tourist draw. Because of this, Pizza became more popular in Naples and many sellers sold it. In this way, Pizza became the national food of Italy.

 In the United States today, there are around 6,000 restaurants of Pizza Hut. Pizza Hut has made its mark in most nations in the world. Pizza Hut also has 5,600 plus store locations in 94 other states and nations. It is not just Pizza Hut, there are other Pizzerias as well that have made this food popular the world over, like BC Pizza which is present in 32 locations in the US. Dominos also claims to have 15,000 restaurants all over the world.

It’s not tough to make your own pizza, especially when you have a mixer grinder. With very little effort, you can make your own pizza crust using the mixer. It does all the effort for you!  If the mixer has an attachment of pasta roller then you can roll your pizza dough to make a thin crust. It is not an expensive affair.

In the ’50s and ’60s Pizzerias became very famous, so just to have pizza cars would queue up for miles.Chains of Pizzerias were born with increasing popularity and  globalization.

In the late 19th century, Italian immigrants started migrating to the US. This way pizza got entry into the United States . It became famous in cities like New York and Chicago, where the Italian immigrants’ population was very large. In the 1940s pizza got the biggest growth and became popular in the US when soldiers were coming back from World War II.They  took their appreciation for pizza with them.Troops located in Italy were not happy with the rations and were looking for nice food. When the soldiers’ demand grew, the local bakers could barely cope with the demand for pizza.