Makes: 6 servings
- 2 pounds sweet-tart apples, such as Braeburn, McIntosh ro Honeycrisp
- 1 pound aromatick apples, such as Fuji or Jonathan
- 1 pound sweet apples, such as Gala or Red Delicious
- Line a colander with 4 layers of cheesecloth and place it in a large bowl. Wash and core the apples, then cut each into 8 wedges, discarding bruised parts.
- Working in batches, chop the apples in a food processor, about ten pulses. Scrape down the bowl. Process until pulpy, 1 minute. Transfer to colander.
- Place a bowl on the apple pulp; add a weight (such as a large can of food) to help press out the cider. Let stand for 30 minutes. Remove top bowl, gather cloth and squeeze out the remaining cider.
- Heat the cider over medium-high until a thermometer registers 160 degrees (don't boil it). This will eliminate any bacteria that were on the apple skins. Refrigerate for up to a week.