I call this Ciderish as it is not quite real cider and not quite apple wine, more somewhere in between. (also it fits in with our ish take on life)


  • 3.6 kilos 8lb Apples, any apples will do.(try and find some unused apple trees)
  • 9 ltrs 2 gallons water
  • 28 grams 1oz root ginger
  • Juice of four lemons
  • some empty resealable bottles
  • 3.6 Kilos 8lbs Sugar


  1. Step 1
  2. 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.
  3. Step 2
  4. 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.
  5. Step 3
  6. 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.
  7. 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.
  8. Step 4
  9. 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.
  10. Step 5
  11. 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.
  12. If you are an american reading this I am talking of the British cider, which of course contains alcohol.

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