As promised, here is Wendyl Nissen’s the apple cider recipe!

Even if you don’t grow your own apples, it is well worth buying some and making this. Go for Granny Smiths.

Apple Cider Vinegar

5 kilograms cooking apples (these must be sour old-fashioned apples which can only be used for cooking such as Ballarat or Granny Smith)

7 litres water

1kg sugar

3 big lemons

1 thumb sized piece of ginger which you have squashed with a hammer.

Instructions

Freeze the apples for three days. Take them out of the freezer and let them defrost. Cut them up in your food processor including skin and core. Put in a large bucket and pour on the cold water.

Leave for 7 days covered and stir twice a day. Strain through a piece of muslin, old tea towel or net curtain and mix the liquid with the sugar, grated lemon rind, piece of ginger and strained lemon juice. Leave for a further 24 hours.

Strain and bottle. We use old plastic bottles which have a bit of give in them as this mixture does expand. Leave in a cool, dark place for as long as you can. It’s drinkable after a month or so, but much more alcoholic after a year.

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