Recipe for: Cider from roasted Antonówka apples

Wash the Antonovka apples under running water, remove any damaged spots, do not peel the skins. Preheat the oven to 180°C (top-bottom). Prick each apple several times with a fork so that steam can escape during baking. Arrange the apples on a baking sheet lined with parchment paper in a single layer, making sure they do not touch each other too much. Bake for 35–50 minutes depending on the size of the apples — the apples are ready when the skin splits, the flesh is soft and easily pierced with a knife, and the juices begin to caramelize slightly.

Remove the baked apples and set aside for 20–30 minutes until they are cool enough to handle. Cut each apple in half and remove the cores with a spoon. Transfer the flesh of the baked apples (along with the skin) to a large bowl. Mash the apples with a potato masher or use an immersion blender on low speed — the goal is to achieve a pulp, not a complete puree. If you don't have a blender, you can pass the apples through a manual sieve, but it's better to keep the pulp for pressing.

Prepare a fruit press if you have one. If you don't have a press: line a strainer with a thick material (tetra, cheese mat) over a large bowl or pot. Place a portion of the apple pulp into the material, tie the edges, and press by hand or use a lever (e.g., a board and weight) — squeeze out as much juice as possible, and repeat with the remaining pulp. Collect the juice in a clean container. You should get about 2.5–3.5 liters of juice from 4 kg of apples, depending on the pulp. Strain the juice through a fine sieve to remove larger particles.

Set the freshly squeezed juice in a cool place for 6–12 hours so that larger particles settle at the bottom. You can also gently pour the juice into another container, leaving the sediment at the bottom (this is called decantation). Fine suspensions do not interfere with fermentation, but clearer juice results in a cleaner cider.

If you want to sweeten, dissolve the sugar (if using) in a small amount of hot water and let it cool. Check the temperature of the juice — it should be 18–24°C. In a small bowl, dissolve the yeast in 20–30 ml of lukewarm (about 30°C) water and wait 10 minutes until it activates (light foam). Pour the yeast into the juice and gently mix. If you are adding cinnamon, add it to the mixture now and stir.

Pour the must into a glass or plastic fermenter (carboy, balloon), leaving about 10–15% of free space under the stopper. Attach an airlock with water and place the vessel in a location with a stable temperature of 16–20°C. Primary fermentation should last 7–14 days; during the first 48–72 hours, you will notice intense foaming and bubbling. When the activity weakens (bubbles become sporadic), proceed to racking.

After the intense bubbling has stopped (usually 7–14 days), gently siphon the cider off the sediment into a clean vessel using a hose, leaving the sediment at the bottom. Cover it again with an airlock and let it sit for 2–4 weeks until the drink becomes clear and fermentation has practically stopped (no bubbles). You can repeat the siphoning after another 2 weeks if the sediment is large.

When the cider is clear and fermentation has stopped, prepare clean bottles and caps or corks. If you want to achieve a slightly sparkling cider, add a small amount (about 2–4 g per liter) of dissolved sugar to the bottles for refermentation and cork them immediately. If you want a still cider, bottle without adding sugar. Fill the bottles to about 2–3 cm from the neck and seal tightly. Store the bottles in a cool place (about 10–15°C) for at least 2 weeks before serving; for a fuller flavor, store for 1–3 months.

Before serving, chill the cider in the refrigerator to 8–12°C. Serve in tulip glasses or tall drink glasses to enhance the aroma. If you added cinnamon, the aroma will be noticeable right away. Check the taste and, if needed, gently chill and aerate (by pouring between containers).