Start by gathering your fresh apples. I always recommend a mix—some tart varieties like Granny Smith and some sweet ones like Gala or Fuji. This blend creates a balanced flavor. Once gathered, wash them thoroughly to remove any pesticides or dirt.

Core and quarter the apples. This step can be a bit of a workout, especially if you have a lot of apples. But it’s worth it! Cut them down into quarters to allow for better extraction of juice and flavors. I love getting my hands involved, feeling the coolness of fresh apples—there’s something satisfying about it.

Place the cored apple quarters into a large stockpot. Add the lemon juice, brown sugar, cinnamon, nutmeg, and allspice. Pour in roughly 12 cups of water, ensuring your apples are well submerged. You can already start to imagine the aromas!

Turn the heat to high and listen for the bubbling symphony of your mixture. Once it starts boiling, lower the heat and let it simmer. This part typically takes about two hours. You want everything to break down into mush.

After two hours of simmering, grab a potato masher or a wooden spoon. As you mash the apples, you’ll notice that they start to break down, releasing their juices. I usually enjoy this step, picturing myself as a cider-making wizard!

Next, it’s time to strain. Use a fine-mesh strainer or cheesecloth over a bowl to separate the liquid from the pulp. Squeeze gently to extract as much juice as possible without making a mess. This step reveals that glorious amber cider we all love.

Taste your cider. You might want it sweeter or spicier. Adjust by adding more sugar or spices as you see fit. Remember, this is your creation! I often play with ratios here to suit my preference.