For the apple juice, peel the fall apples, remove the cores and any chipped brown bits, including the worm holes.
Fill a large pot with the chopped apples, pour the water over them and bring to a boil, simmering until the apples break down.
Line a pasta strainer with a cloth and pour the pulp in and let it drain overnight. Squeeze the pulp well in the cloth.
Boil the juice (1.5 l) with the sugar and skim, stir in the hermitage and fill into clean bottles.
Preparation Tip:
If you like, you can also add a little lemon juice during the boiling. Sugar addition depends on the sweetness of the apples. The apple juice can also be diluted very well with water.
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