I discovered this purely by accident. I was simmering down some apples in my crock pot to make apple pie filling. I put them on low and left.
When I came back I noticed that I had put way too much water on them so I just caught the apples in a slotted spoon and fished them out for my filling. I noticed however the excess water smelled very strongly of apples.
I added some sugar and cinnamon, nutmeg, clove, cardamum, ginger and about a teaspoon of lemon juice to make it tangy, stirred it all up and gave it a taste. Miraculously my unappreciated apple water had become delicious spicy cider.
I chilled it causing all of the little bits of apple pulp to go to the bottom and all that was left to pour was delicious, clear, juice. Nothing bought, nothing wasted.
I came out with almost half a gallon of cider but with a whole cup of sugar it was too sweet. I would recommend half a cup of sugar per half gallon of juice. Ii also don’t see why other fruits would not work just as well like plums, cherries, peaches or pears.
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