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Fill your sluggish cooker with the components for this hot cider prior to you go outside to rake leaves on a crisp fall day and come within for warming drink. No slow cooker, just heat everything up on the stove.



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After the juice is drawn out from the apple, a specialized bacteria is added to the juice to process it, and ferment it. The temperature level that is typically made use of to ferment apple juice to make it into a cider is 4-16 degrees Celsius. The fermentation eats all the sugar and leaves behind elements such as ethanol and liquor that total up to about 2 % ABV to 8.5 % ABV. This is the cider that you get to drink in bars.

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