Samhain – All Hallows Eve – time to make Wittenham Cider – many years ago my aunt gave me this recipe – it’s from a very old newspaper cutting.
3 1b apples
12 pints water
2 lb granulated sugar
empty pop bottles
You will need 2 large clean buckets – one to make the cider in and another to strain the cider into. Approximately 3 lb of apples – any sort – a mixture is best and windfalls are fine. Wash them and chop or mince them up (including peel core and pips) and put them in the bucket.
Pour on 12 pints of cold, unboiled, water. (The original recipe is so old it says 6 quarts of water.)
Leave for a week, stirring night and morning.
Strain through a stocking held over a sieve or colander into the second bucket.
Stir in 2 lb of granulated sugar and the grated rind and juice of three lemons.
Strain again and bottle. Plastic pop bottles will do fine.
It should be drinkable within a week.
If not drinking straight away you will need to release the tops of the bottles regularly so they don’t explode – or you can use old port bottles with corks.