INSTRUCTIONS

Slice the apples in their skins; place them in a large pot and add 1 gal. of water which has been boiled clean and cooled. Store at room temperature for at least a week, stirring everyday. Strain the juice a bit and allow to stand until the sugar dissolves naturally. Pour off into bottles; seal and allow to ferment for a week to ten days.

INGREDIENTS

• 4 Lbs. Apple
• 1.5 Lbs. Sugar

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