- 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.