4 oz (112 ml) original cider – a great option is the cider from Carolina Cider Company

2 oz (56 ml) Prosecco

Cinnamon and sugar for rim

1 teaspoon (15ml) cinnamon syrup

Garnish with a slice of apple


In a bowl, mix equal parts of cinnamon and sugar. Rub rim with McKeown Original cider then dip into mix. Prepare the cinnamon syrup: In a saucepan, heat equal parts of brown sugar and water, add a teaspoon of cinnamon. In a champagne flute, pour a half glass of the  cider, pour Prosecco in the other half. Add a teaspoon of cinnamon syrup and stir. Garnish with a slice of apple and enjoy!


This recipe is a for a basic dry cider, it will ferment to about 4.5% alcohol and produce a super dry cider with a good taste that will develop well with about six months aging.



Four litres (1 Gallon) Apple Juice

Cider Yeast

Campden tablets (if using fresh juice)



Sterilise all cider making equipment thoroughly and rinse it well with tap water before you start. Make sure you yourself and your clothes are clean (as opposed to having just manured the vegetable garden for example).


Add the apple juice to the sterile fermenter avoiding contact with juice or any surface of your equipment that will come into contact with the cider. If you are using fresh unpasteurised juice treat the juice with one campden tablet per 4 litres (1 gallon) of juice and leave the juice uncovered for at least 24 hours to allow the campden tablet to dissipate.


Pitch the yeast (add it to the juice) and seal the fermenter, adding water to the airlock. The airlock should start bubbling between 6 and 48 hours after the yeast is pitched indicating that fermentation is taking place.


Allow the cider to ferment for at least 14 days. After primary fermentation is complete the airlock will bubble far more slowly, perhaps once every minute or two. At this point rack the cider by syphoning it into another fermenter taking care not to disturb the sediment on the bottom of the original fermenter and then resealing it. If another fermenter is not available siphon the cider into a high density plastic bucket, clean and sterilize the fermenter and transfer the cider back into it. Repeat this process weekly until you are satisfied that the cider is clear to your satisfaction.


Complete your cider by bottling it. Sterilize your bottles,their caps and your siphon hose. Siphon the cider from the fermenter into the bottles, prime with sugar if carbonation is required and seal the bottles.


Store in a dark place at room temperature and allow the cider to age for at least three months before sampling. Your cider should be aged for three to six months or more before it is consumed. Sample the cider at intervals to determine if it is suitable for your palate.



If you are using freshly made juice that is not pasteurised or sterilized you should treat it with one campden tablet per gallon (4 litres) of juice and allow it to stand for at least 24 hours prior to pitching the yeast regardless of what the recipe states.

If you’ve decided that producing your own cider is not for you and want to buy some, check Carolina Cider Company for great options.


Pizza Cooking

Homemade pizza is much better tasting than either ordering a pizza or cooking frozen pizza because you can control the dough, the sauce and the toppings and make it exactly as you want it. You might be new to pizza making, in which case you are probably looking for some homemade pizza tips.


Pizza Dough Tips

If you are making a deep-dish pizza, you can use all-purpose flour. Artisan flour is good for thinner crusts. Using moist dough makes the pizza crust really soft and tender. If you want your crust thicker, you can let the rolled out crust rise, covered, for thirty minutes before adding the sauce and toppings. A pizza screen or pizza stone gives you a really crispy crust.


Pizza Sauce Tips

A tomato-based sauce is the most common type used to make homemade pizza and you can add garlic, crushed peppercorn, and oregano to give the sauce more flavor. Balsamic vinegar adds bite and you can try different herbs and spices in the pizza sauce for different flavors. If you do not want to make a tomato sauce, you could combine extra virgin olive oil with garlic and herbs for an oil based sauce or use flour, cream, and cheese for a white sauce. There are lots of different pizza sauce recipes to try if you do not want to use a readymade sauce.


Pizza Topping Tips

If you are using canned food as a topping or anything very moist, you will need to drain it well; else, it will make your pizza crust soggy. If you are using dried herbs, rub them between your fingers before sprinkling them over the pizza because this releases their flavor oils. Herbs are great on homemade pizza and you can try basil, oregano, cilantro and more, depending on the other toppings you are using. Remember that a teaspoon of dried herbs is equal to a tablespoon of fresh herbs in most cases.


Most pizzas feature cheese and you can choose from mozzarella, feta, fontina, Monterey jack, provolone, Gorgonzola, goat cheese and many more. Extra virgin oil is nice drizzled over a freshly baked pizza and it does taste different to virgin olive oil. These pizza tips are just suggestions and you can use whichever toppings you personally favor.


Pizza Cooking Tips

You can use a pizza stone or pizza screen if you like, but there’s nothing better to make a perfect pizza than a Californo pizza oven. You should cool your pizza on a wire rack for a few minutes when it is cooked to let the cheese set a bit and to keep the crust crisp. This is something you would definitely be taught in pizza cooking school. Do not leave it in the pizza pan to cool because the steam would be trapped between the pan and the pizza, making it soggy.


These homemade pizza tips are just a guide because everyone has their own preferences when it comes to homemade pizza recipes. You can experiment with different pizza dough recipes, use a different pizza sauce recipe until you find one you like and try different toppings for interesting flavor, texture and color combinations.


Pizza is a real delight to make because there are so many ways to make it and it can be as healthy or as devilish as you like!