Juice the whole apples and put the juices and pulp in a demijohn. The mix needs to be left to ferment at between 18 and 24°C (64 and 75°F) for 10 days. You can strain off the liquid apple juice to use or keep in the fridge in an airtight container. You can keep the mother ferment in the demijohn going for months by adding more juiced apples.
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