Ciderish

Step 1

Cut up the unpeeled apples roughly with a non metallic knife. Cover with two gallons of boiling water preferably in a brewers bucket. Incidentally you must not use any metal in this recipe.

Step 2

Leave the mixture for two weeks, returning to crush the apples well, now and again. By now and again I guess you could get away with doing it 4 times as long as the mixture is well liquified. Be careful that mould does not form at this stage.

Step 3

Stick the kettle on. Strain the liquid and add the bruised root ginger, lemon juice and sugar. Give it a good stir to ensure that the sugar has dissolved.

Add quarter of a pint of boiling water and leave the whole thing to stand again for just over a fortnight removing the scum off the top as it rises.

Step 4

You will need two people for this next bit. Strain into resealable bottles and screw on the tops lightly for 2 days, just to the point where they would need another half turn to fully close them.

Step 5

OK so you have waited almost five weeks, now tighten the stoppers and keep in a cool, dark and most importantly, dry place for two months.

If you are an american reading this I am talking of the British cider, which of course contains alcohol.