Instructions: You have to have a container from which air can be excluded. You can use a normal one-gallon jug and a rubber or cork stopper in which you have drilled a hole to receive a glass tube bent in an S shape - a siphon. You put water into the tube so that air cant get into the jug, but gasses generated by the fermentation process can push their way out.

Juice the apples and put the juice into the jug, nearly to the top, along with a few raisins or a piece of orange or lemon peel (not commercial fruit, which has been treated with preservatives). The micro-organisms on the fruit will start the fermentation process. (If these are home-grown apples, untreated with preservatives, you dont need to add raisins or other fruit, but be certain not to discard the skins, which is where the helpful micro-organisms are. In other words, pulp the whole fruit.) After a few hours, or a day or so, you will see lots of bubble activity through the glass; when it stops, the fermentation is finished. Filter the contents of the jug, put the product into a clean jug, and enjoy, unless you are the designated driver.

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