Homemade fortified apple wine. Fermentation of apple wine. Homemade apple compote wine

Surplus apple harvests are often used for cooking. This is especially practical in areas where it does not grow sufficient quantity grapes Not all varieties of apples are subject to long-term storage. Then the recipe will come in handy healthy drink strength up to 12 degrees. Home wine It’s quite easy to make from apples - any varieties of fruits that have reached maturity are suitable.

Making homemade wine from apples is not only practical, but also healthy. Popular fruit processed into drink:

helps with fatigue;
relieves tension;
relaxes muscles;
improves digestion;
stabilizes the amount of sugar in the blood;
normalizes blood pressure;
is used for cosmetic procedures, improving the condition of hair and skin;
favorable for hormonal levels women;
burns fat, improves metabolism;
has an anti-carcinogenic effect on the body.

This is interesting! During the wine making process, fruits are preserved beneficial features, vitamins A, B, C, minerals and microelements.

Moderate consumption of the drink is very beneficial for health.

Types of apple wine

According to your preferences, you can make wine from apples in the following varieties:

low alcohol cider;
dining room;
dry (low sugar content);
semi-sweet;
sweet;
fortified (with the addition of alcohol or strong alcohol).

Original recipes are obtained with the addition of spices, berries, and fruits.

How to make apple wine?

When preparing apple wine at home, you can mix varieties. The end result is an amber-colored drink with a significant shelf life (up to 3 years) under the following conditions:

cool temperatures;
lack of light;
tightness.

Apple wine is made at home from following ingredients. Compound:

20 kg apples;
from 150 to 400 g of sugar per liter.

How to make apple wine? The fruit is turned into juice, which best quality then it is not diluted.

Stages

Homemade apple wine is prepared according to the following steps:

1. Using fruits from the garden, they do not wash to preserve natural yeast on the peel. Remove damaged areas and remove the core.

2. Get juice juicer or grate the fruits and then squeeze them out.

3. Juice or liquid with pulp keep for 3 days c, covering the top with gauze. The contents will be divided into pulp (remnants of pulp) located on the surface and juice. In the first two days you need all this mix for the penetration of yeast into the future drink. On the third day, the pulp is removed from the surface, leaving only the juice.

4. Add sugar to the fermented contents, the less, the sweeter the fruits used. At first it is a small portion (up to 150 grams/l). When the sugar content is more than 20%, it worsens until it stops. That's why granulated sugar added in parts. The quantity depends on the type of final product:

dry wine requires 150 to 200 grams per liter;
sweet and dessert - from 300 to 400 grams/l.

The second portion of sugar (up to 100 grams) is added after 5 days, for which the installed water seal is removed from the container. Part of the liquid is poured (2 times less than the portion of sugar), mixed with sand, poured back, and set again. After 5 days, you can add up to 80 grams/l.

5. Further preparation apple wine — fermentation in a hermetically sealed container. Contact of wort with air produces vinegar, but not wine. A water seal with a carbon dioxide removal tube placed in the glass will help prevent this.

Or a rubber glove with a puncture is put on the throat. The container should be 4/5 filled with wort to leave room for gas and foam, and kept in the dark at a temperature of about 22 degrees C (18 to 25). The process lasts from 1 to 2 months and ends with the absence of bubbles in the glass. In this case, sediment appears at the bottom.

Important! When fermenting for more than 55 days, you need to pour the wine, separate it from the sediment and leave it again under a water seal, otherwise the taste will become bitter.

6. Maturation or aging will improve the quality of the drink. The wine must be poured through the water seal tube into a clean glass container without sediment. You can once again add sugar or alcohol 40%, vodka in a ratio of 2 to 15% of the total volume. Fortified wine stores better, although it changes the taste. The container should be filled to the very top and sealed tightly. If sugar is added, it is preferable to keep the wine for another 7 days under a water seal for re-fermentation.

7. Wine storage produced from 2 months to 120 days in a dark place at 6 - 16 degrees C. At first, every 15 days you need to pour the drink into another container, getting rid of sediment. Then filtration is required less and less. When sediment stops appearing, the wine is considered ready; it is bottled, sealed tightly.

These are the basic steps of the instructions: how to make wine from apple juice - a simple recipe.

Original recipes at home

Based on the described method, you can make other apple wines, including additives. These are spices, citrus, raisins, alcohol, everything that makes the product unique. A recipe for apple wine can differ in strength, aroma and flavor bouquet. Additives and varying amounts of sugar make the recipe original.

Juice wine with raisins

Homemade apple juice wine is made from fresh garden fruits, just squeezed in a juicer. For better fermentation without yeast, add raisin. Components needed:

5 liters of juice;
1 kg sugar;
100 grams of raisins;
water for fermenting raisins.

First we make the starter by chopping the raisins and pouring them warm water. After 3 days of fermentation, squeeze the juice out of the apples, mix it with sugar, add raisin starter. We keep the wort for 5 days, then the mixture ferments under the seal for another 2 weeks. Next, drain the drink from the sediment and distribute it into bottles, letting the wine ripen in a cool place.

With spices

Homemade apple wine turns out delicious if you add aromatic spices to it. Ingredients to try:

2 kg apples;
0.5 kg sugar;
2 liters of water;
a pinch of ground cinnamon;
a little vanilla (or a pinch of vanillin).

Prepare according to the following steps:

Cut the fruit into pieces, add water in a saucepan and add vanilla and cinnamon.
After softening the fruits, rub them through a sieve.
Place the puree in a fermentation bottle.
At the end of the process, we free the liquid from sediment.
When fermentation is completely over, add sugar, removing the sediment again.
Store in a cool, dark place. It is successfully added to such wine Orange juice or lemon zest.

Cinnamon Recipe

Making spiced apple wine uses cinnamon, a popular additive loved by many. Required:

4 kg apple slices;
4 liters of water;
40 grams of ground cinnamon;
1 kg sugar.

The raw materials need to be boiled with cinnamon and water in a basin over medium heat. After softening the slices, rub them through a sieve and keep them in enamel pan 3 days at a temperature of about 22 degrees, covered with a cloth. Further actions are as follows:

After the pulp has risen, stir it once every 12 hours.
After 3 days, the pulp is removed, except for a thin layer. Sugar is added to the wort and everything is poured into a glass fermentation container, covered with a seal.
The wine ferments for 7 days. The container is rotated to mix, and then the seal is replaced with a lid and left for another week.
The liquid is drained from the sediment and placed in bottles.

Now you can store the drink, it is ready to drink.

Cider

Making low-alcohol wine from apples, called cider, is simple.

Light drink requires ingredients:

6 kg apples;
water - 2 times more (12 liters);
3.5 kg of sugar.

The cooking recipe is as follows:

Chop and place fruit in a pan, place a press on top (lid with a stone).
Prepare syrup from 1/2 sugar and 1/2 water and pour over apples. Keep the container cool for 40 days.
Pour the liquid into another bowl, cook and add the remaining syrup, keep the same amount.
We store the cider for 6 months in the dark, then remove the sediment and put it in the refrigerator for 1 month.

The strength will not exceed 7 degrees.

Fortified

Making fortified homemade wine from apples requires:

3 kg of sweet and 3 kg of sour apples;
2 kg sugar;
up to 7 liters of water;
1 liter .

Squeeze the juice from the apples and place it in a large container.
Cook the syrup from water and sugar for 1 hour, cool to 35 degrees, add it to the juice.
Close the container tightly and keep it cool for 8 days.
Add vodka and keep it cool for 3 months.
Remove sediment and bottle for storage.

From dried apples

Wine made from dried apples at home uses aromatic raw materials that enrich the taste of the drink. Compound:

2 kg of dried raw materials;
5 kg sugar;
15 liters of water;
30 grams of yeast.

The preparation steps are as follows:

Rinse dried fruits, put in a saucepan and add warm water, leaving for 3 hours.
After draining the water, grind the raw materials in a meat grinder or blender.
Add sugar, hot water.
Let cool to 22 degrees C and add pre-diluted yeast.
Place a water seal on the container and leave it in a warm place to ferment for 2 weeks.
Drain off the sediment and pour, sealing.

After 3 days you can try. The wine is ready.

Making wine from apples following the recipe is not that difficult. At the same time, its safe preservation includes cool temperature regime, horizontal arrangement of corked bottles that are not exposed to Sun rays. Vibrations also need to be eliminated.

Important! Under such conditions, the taste of the drink may even improve.

The topic of homemade alcoholic drinks would be incomplete without apple wine recipes. Today we will learn how to cook with apples different drinks for a home feast. A simple recipe for apple wine at home should definitely appear in notebook every housewife. How to make wine from apples worthy of a royal table?

Apple wine at home: a simple recipe without squeezing the juice

As always, I will start introducing you to recipes home winemaking, starting with the simplest ones.

What we need:

Apples of sour and sweet and sour varieties, well ripened;
Sugar - at the rate of 150 g per 1 kg of apple mass.

Preparation:

Let's prepare a clean, dry glass bottle, an enamel bucket, gauze, and a medical rubber glove.

We won’t wash the apples, we’ll just try to take clean, healthy, well-ripened fruits, the most perfect option- remove the apples from the tree. Since this recipe is yeast-free, fermentation of the wort will occur due to its own fungi that live on the surface of all fruits. Today we will study a simple recipe without squeezing juice, we will use apple mass.

Remove the core from the apples, grind through a meat grinder, put the apple mass into a clean enamel bucket, add sugar at the rate of 150 g per 1 kg of applesauce, mix well.
Transfer the apple mixture with sugar into the prepared bottle, filling it 2/3 full.
We tie the neck of the bottle with a clean gauze napkin. Place the bottle in a dark place and leave to ferment for several days.
After 15-20 hours, the fermentation process should begin, i.e. active proliferation of yeast cells. Every day we will stir the contents of the bottle so that the apple particles sink to the bottom and the foam settles.
After 4 days, pour the fermented juice into another clean glass bottle, straining it through several layers of gauze. Squeeze out the rest of the apple mass; it will no longer be useful.
How to ferment wine correctly? Let's find a dark, warm place for active fermentation. We will put a rubber medical glove on the neck of the bottle and puncture a small hole in it to allow excess gas to escape.
The whole process will take about one and a half to two months. Fermenting wine will make characteristic gurgling sounds, and the escaping gas will inflate the glove.
As soon as the glove falls off, the liquid will become light, all small particles will sink to the bottom, and the gurgling will stop - this stage can be considered complete.
Young wine is carefully filtered from sediment and poured into clean glass bottles or jars, hermetically sealed, cutting off air access. In this form they are kept for at least 3 months in a cool room.

The finished homemade wine has an amber color, a pleasant balanced taste, and a strength of 12-15°. How to make homemade wine fortified? You need to add alcohol or vodka during the fermentation stage of the wort to increase the strength to 18-20° and kill yeast.

To the piggy bank useful tips: Making wine with a sweet and sour balanced taste involves using apples and sour and sweet varieties in a 2:1 ratio.

A drink made from wild apples or winter apples will be more tart due to natural tannins.

The warmer the room, the faster the fermentation process will take place. Temperature range for fermentation: 18-23°C, changes in the direction of lowering or increasing temperature will slow down the vital activity of the yeast, which will certainly affect the quality of the drink.

Apple juice wine

A large apple harvest will never be a problem for smart housewife. Homemade apple wine is a great option correct use resources.

How to cook delicious wine from apple juice? First, we must obtain apple juice using a juicer or in a more labor-intensive way - grate the apples or pass them through a meat grinder, then squeeze the juice through cheesecloth. We remember about our little helpers - yeast, and do not wash the apples; we wipe dirty fruits with a napkin.

What we need:

Apple juice;
Sugar at the rate of 200 g per 1 liter of juice.

Let's prepare a clean glass container with a wide neck, gauze, and a rubber glove.

Pour the apple juice into the prepared container, filling it to 2/3 of the volume, tie the neck with gauze and leave to ferment for 3 days. We will stir the juice periodically to remove the foam.
After 3 days, strain the juice through cheesecloth and place it in a clean glass bottle, add sugar and mix. We put a rubber glove on the neck of the bottle and put it in a warm place for 1-2 months. We will monitor the fermentation process so as not to miss its completion.
Carefully salt the young wine, strain it, pour it into jars or bottles, seal it hermetically and put it in a cool place. Let it sit for 3-6 months, during which time it will lighten and a dense sediment will settle to the bottom. Before use, add salt from the sediment, strain, and pour into beautiful bottles.

Here's a collection of useful tips: It is not advisable to use juice from a juicer to make wine; it turns out almost sterile, fermentation will be very weak, and the drink will be tasteless.

The strength of the drink will depend on the amount of sugar taken for each liter of juice. 100-150 g of sugar will yield dry wine, 400 g of sugar will yield a dessert drink.

A simple recipe for dry apple wine

How to make dry wine from apples? The drink differs from all other wines in its low sugar content.

What we need to make dry wine from apples:

Ripe apples;
Sugar at the rate of 100g per 1 liter of juice.

Let's prepare a clean glass bottle, a wide-mouth container, gauze, and a rubber glove.

Let's take apples that are ripe, sweet, healthy, without wormholes. As you already understood, we won’t wash them; if the fruits are dirty, we’ll just wipe them with a napkin.
Remove the core from the apples, chop in a meat grinder or grate the resulting applesauce Place in a clean glass or enamel container with a wide neck, tie the neck with gauze and place in a dark place for primary fermentation.
We will stir the apple mass several times a day so that the fermentation process occurs evenly throughout the entire volume; in addition, stirring saturates the liquid with oxygen, which the yeast needs.
On the third day, separate the juice from the sediment by straining it through cheesecloth.
We no longer need the pulp, and we will pour the wort into a clean glass bottle. For each liter of juice we will add 100, maximum 150 g of sugar, mix, and put a rubber glove with a hole on the neck.
We will place the bottle in a warm, but not hot place, and observe the maturation of the wine for 1-2 months. During this time, it will ferment, gas formation will stop, and a sediment of small particles will settle to the bottom.
Carefully drain the wine from the sediment, strain and pour into clean glass jars, seal tightly, and send to a cool place to ripen.

During the ripening process, our homemade homemade apple wine will lighten, become transparent, and acquire a bright, classic taste.

Apple wine without yeast

How to make homemade wine without using industrial wine yeast? Elementary!

What we need:

Apples are sweet and sour;
250 g of sugar for each liter of juice;
150 ml of water for every liter of juice.

Let's prepare a clean glass bottle, a clean enamel bucket, and gauze.

We will take late apples, select large juicy fruits, we will not wash them, if they are dirty, we will simply wipe them with a napkin. Remove the core from the apples and chop them in any way available to us to get applesauce with juice.
Place the applesauce in a bucket, cover with gauze and let it ferment for 3-4 days, stirring the contents several times a day. During this time, the apple mass will separate into pulp and liquid.
Let's strain the contents of the bucket into the prepared bottle, squeeze out the pulp, it is no longer needed. Let's measure the volume of the resulting juice, calculate the amount of water and sugar for the syrup. IN hot water dissolve the sugar, boil for 2-3 minutes, cool and mix with apple juice, mix well.
We will install a water seal on the neck of the bottle. If there is no water seal, remember a simple recipe with a glove that removes excess gas no worse than a water seal. We will put the bottle in a warm place for 1-2 months.
When fermentation comes to an end and gas formation stops, we carefully pour the young wine into glass containers in which it will ripen - jars or bottles. The main thing is to seal the container hermetically so that there is no access to air.
The drink will ripen in a cool place for at least 2-3 months. The longer the aging, the richer the bouquet and the less astringency.
To clarify the drink, it is advisable to pour it several times into a clean container during ripening, getting rid of fine sediment. As soon as the sediment disappears completely, the wine is ready.

Here's a collection of useful tips: You can improve the taste of wine and diversify its bouquet by using a technique such as blending. You can mix the starting materials at the fermentation stage berry mass, you can mix musts or ready-made wines after they have been clarified.

If you end up with apple wine that is poor in taste: how to make the right blend? When blending ready-made wines, it is advisable to do preliminary mixing: take small portions of each drink, for example, 100 ml, mix them in different combinations, achieving a certain taste and strength. A truly new bouquet of blended wine will be formed only after 1-2 years of aging.

Wine from apples and pears

How to make wine from homemade apples and pears? This drink will take all the sweetness of pears and tartness of apples, their combination will give a light pleasant taste.

What we need:

Apples have a sour taste;
Pears;
250 g sugar and 150 ml water for every liter of apple juice.

Prepare a clean glass bottle, enamel bucket, water seal or rubber glove.

Do not wash the apples and pears, just remove the core. Grind the fruits individually to a puree and squeeze the juice from the apple mass.
If you have a juicer, it is better to run the apples through it. Pears do not produce much juice, so we will use their pulp. The ratio of apple juice and pear pulp will be 1:2.
Place apple juice and pear pulp in an enamel bucket and stir.
Calculate the amount of sugar and water for the syrup, prepare the syrup from water, sugar, cool and pour fruit mass, mix again.
Cover the bucket with gauze and leave to ferment for 2-4 days, stirring the contents periodically.
When the pulp rises like a cap, remove it, strain the wort into a clean bottle, and install a water seal. The drink will ferment for 2-3 months.

The pear will make the liquid cloudy, so the clarification process will take 3-4 months. But the result will be worth all our efforts - the wine made from apples and pears is very aromatic and soft.

As they say, it is better to see once than to hear a hundred times. We will definitely look at the video on how to make wine from apples at home; a simple recipe from a master of his craft will relieve you of doubts about whether it is worth engaging in home winemaking.

Wine from apple pomace after juicer

What we need:

Apple pulp;
200 g of sugar and 1 liter of water for every kilogram of cake.

Let's prepare a clean glass bottle, wide-necked jar, gauze, air seal or rubber glove.

Weigh the apple pulp to calculate the amount of sugar and water. We will fill the jar to 2/3 of its volume.
After squeezing the juice, there is very little moisture left in the cake, so we will fill it with syrup. Place the cake in a wide-necked jar, prepare a syrup from water and half the sugar, cool, pour in the cake, mix well.
Cover the neck with gauze and put the jar in a dark place for fermentation. Active fermentation will continue for 3-4 days, all the pulp will float to the top, we will periodically stir the contents of the jar.
After 4 days, carefully pour the liquid into a clean bottle, filtering it through cheesecloth, add the remaining sugar, mix well and leave to ferment for 1-2 months.
We will put a glove on the neck of the bottle or install a water seal. After fermentation, the wine will become clearer, and a residue of small particles will settle to the bottom of the bottle.
Carefully salt it, bottle it, seal it tightly and put it in a cool place to ripen for another 2-4 months.

I gave you a recipe without yeast, based on the active work of natural fermentation. But if fermentation proceeds very sluggishly or stops completely, I advise you to use a simple recipe with wine yeast, which are added to the wort.

It should be taken into account that baker's yeast is not suitable for winemaking; it develops too rapidly in the initial stages of fermentation and dies when the alcohol concentration exceeds 15%.

It is better to take industrial wine yeast; one package weighing 5 g is enough for 10-20 liters of wort to resume fermentation.

The wine made from apple pomace after the juicer is called secondary, it is less saturated, its color is lighter, but, nevertheless, the drink turns out to be pleasant, light and less tart.

To get a drink with a brighter color and taste, you can add wine to apple pulp chopped chokeberry berries, the rest of the process will remain unchanged.

Wine made from chokeberries and apples based on pomace is no worse in its characteristics than the drink of the classical method of preparation. Homemade wine made from apples is very popular at all holiday feasts.

Green apple wine

How to make wine from apples at home if the fruits have not yet ripened? Technologically, the process of preparing alcohol from green apples is no different from making in the classic way, the only difference is in the source material.

What we need:

Green unripe apples different varieties;
150 g and 250 ml of sugar water for every kilogram of pulp.

Let's prepare a clean glass bottle, an enamel bucket, gauze, and a glove.

We will not wash the apples; we will remove the core and seeds, grind them in a meat grinder and put them in a bucket. Prepare a syrup from water and sugar, pour in the apple mixture and mix well.
Cover the bucket with gauze and place it in a dark place. We will periodically stir the apple mixture, precipitating the pulp.
After 4 days, pour the liquid into a clean bottle, filtering it through cheesecloth, squeeze out the cake, it is no longer needed.
We put a rubber glove with a hole on the neck of the bottle, put the bottle in a warm place, and let the wine ferment for 2-3 months.
We salt the young wine from the sediment, package it in jars or bottles, seal it tightly and leave for another 2-3 months for final maturation. As a result, we will get an amazing dry wine.
According to the recipe of a famous winemaker, you can soften the harsh taste - at the last stage of ripening, add spices to taste: a pinch of cinnamon, a pinch of vanilla, a star anise.

And now - the promised video from enthusiastic winemakers.

I hope that every reader will choose the most interesting and simple recipe for apple wine, try it at home and share their impressions!

Anyone who has tried cider once will not be able to remain indifferent to this light, pleasant, slightly sour drink. And if you were lucky enough to try homemade cider, then no one will buy it anymore. After all, this drink, made with your own hands from homemade apples, will forever remain an alcoholic favorite.

The good thing about homemade wine is that you can adjust its strength and sweetness to your own taste. It’s quite simple to prepare, the main thing is to choose suitable recipe and strictly follow it.

Manufacturing nuances

Like any other alcoholic drink, apple cider has its own manufacturing nuances. Of course, preparing apple wine is quite simple, but you should prepare for this process in advance and know its main stages and features.

To make homemade wine from apples, you will need (in addition to raw materials):

juicer or meat grinder (for the simplest option, a grater);
two containers where the wine will mature and ferment;
air outlet tube.

The process of making wine itself consists of several main stages:

Preparation of raw materials;
Processing raw materials using a juicer or meat grinder;
Infusing the resulting juice for several days in a separate container without a lid;
Removing husks from juice;
Adding sugar;
Fermentation of wine in closed containers and removal of excess oxygen (up to 45 days);
Wine maturation (2-4 months).

There is not much mechanical work in this process; more time is spent on ripening and fermenting the wine. But the result will please you mild taste with a pleasant sourness. This natural wine does not contain harmful preservatives and impurities.

Selection and preparation of raw materials

The taste of wine always (!) depends on the raw materials, so special attention should be paid to the selection of apples and their preparation. Fruits are divided according to the degree of maturity, ripening period, sugar content and acidity. Each variety of apple is suitable for making a specific type of wine, so it is worth remembering that:

table wines are prepared from sour varieties;
dessert wines – from sweet, non-acidic varieties with increased sugar content;
dry wines - from carrion (unripe fallen varieties).

The ideal option for wine would be apples that ripen in the fall and in the first month of winter, since they are stored for a long time, unlike summer ones. The bouquet can be composed of apples of different varieties to achieve special taste For example, take 3 parts sweet apples and 2 parts sour apples, or vice versa, depending on personal preference. All these nuances should be taken into account in the first stages of selecting raw materials, which must go through the following stages of preparation:

Select apples: not wormy, without foulbrood or damage;
Don't wash them! It is enough to wipe with a napkin or remove dirt with a brush;
Remove damaged areas and core with a knife;
Grind the apples using a meat grinder or juicer, depending on availability and recipe. If these devices are not available, then you can simply grate the apples;
Place the resulting porridge in bottles and begin preparing the wine.

The process of preparing raw materials is not complicated. It is only important to select the correct apples by variety and acidity in order to ultimately obtain the ideal apple wine.

Classic recipe

The most popular and standard homemade apple wine contains nothing but raw materials and sugar. The result obtained refers to table wines (their strength is 10–12 degrees). This wine can be stored for up to 12 months (provided it is prepared from apples of the sweet and sour autumn variety).

Prepare raw materials: select and sort apples, remove damaged areas and core. Grind them through a meat grinder or juicer;
Pour the resulting puree into a container and cover it with gauze or a thin cloth that allows air to pass through;
Leave for 3 days, stirring the contents every 8–12 hours;
After three days, it is necessary to remove the husk (skin);
Pour in water and add half the sugar;
Pour all the liquid into a separate fermentation container;
The container should have a water seal or its neck should be covered with a glove;
After 4 days, it is necessary to open the water seal and drain 200 ml of wort using a tube;
Dissolve another 400 grams of sugar in the wort and add the wort back to the wine;
Close the shutter and leave for another 4 days;
Repeat the procedure with the wort;
Leave the wine to ferment at a temperature of 20–22 degrees (not lower than 18 and not higher than 24 degrees);
As soon as the wine stops fermenting (after 40 days), the shutter will stop gurgling (the glove will deflate);
Pour the wine into a new container, close tightly and leave;
Every couple of weeks you should separate the wine from the sediment;
As soon as the drink becomes clear, pour it into bottles and put it in a cool place for storage.

Homemade apple cider: a simple recipe

Cider differs from wine in lower strength, but its sweetness can always be controlled by adding more or less sugar. This drink is perfect for dinners cold winter or friendly get-togethers.

Products:

apples – at least 7 kg;
granulated sugar - at the rate of 200 g per 1 kg of raw materials.

Time spent: 7 days + 70 days of fermentation.

Calories: 105.

Making homemade wine from apple jam

To prevent the abyss apple jam, which no one has eaten over the winter, you can start making wine from it. This recipe does not involve the use of sugar, so the wine is sour.

purified water - 5 l;
raisins - 100 gr;
apple jam - 3 l.

Time required: 2 hours +1.5 months of fermentation.

Calories: 230 calories.

Remove the jam from the jars and place in a large saucepan;
Add water and boil for 10 minutes. To prevent the jam from burning, you need to stir it constantly;
Remove the jam from the heat and condemn;
Wash wine bottles;
Place the jam in the bottle so that 1/5 of the container remains free;
Distribute the raisins evenly among the bottles;
Cover the neck of the container with gloves or gauze;
Leave the jars to ferment for 1.5 months in a warm place;
At the end of fermentation, the gloves will fall off and the drink will become clear;
Pour the wine into bottles.

How to make fortified homemade wine from apples

By preparing wine according to this recipe, you can get Reviver at 14-15 degrees.

apples (sweet and sour) – 6 kg;
vodka – ¾ tbsp.;
raisins – 200 gr;
sugar – 2 kg 200 gr.

Time spent: 2 hours + 3 weeks of fermentation.

Calorie content: 220 kcal.

Grind the prepared apples into puree;
Pour boiling water over raisins, cut into small pieces;
Mix sugar (2 kg), puree and raisins;
Place the puree into a bottle with a narrow neck and close the bottle with a rubber glove;
Pierce a hole in one finger of the glove. You can also use a water seal instead of a glove;
Leave the wine to ferment for 3 weeks;
After 3 weeks, strain the wort;
Pour the remaining sugar into the wort and leave to infuse in a separate closed bottle;
After 10 days, add vodka to the wort, shake well and bottle;
Leave the wine to mature for a couple of months.

Homemade dessert wine recipe

Soft dessert wine (15 degrees) is very loved by women, and when it is prepared by the caring hands of her husband, it seems doubly tastier. After a year of storage, the wine will taste similar to port.

sweet apples – 11 kg;
pears – 1 kg 200 g;
raisins – 200 gr;
sugar – 1 kg.

Time required: 8 days + fermentation time.

Calories: 240.

Pass apples and pears through a juicer;
Pour boiling water over the raisins and let them steam;
Cut the raisins in half and add to the juice;
Place the puree in wide-necked containers and tie them with gauze;
Stir the puree 4 times a day;
After 4 days, strain the mixture and pour it into a bottle along with 500 grams of sugar;
place a water seal or glove on the neck of the bottle;
Leave for 4 days;
Add another 300 grams of sugar, after mixing it with the poured wort (this can be done using a straw);
Leave for another 3 days;
Throw in the remaining sugar and wait until the end of fermentation;
Carefully pour off the wine so that the sediment remains in the bottle;
Strain the drink;
Pour it into a clean bottle and seal it tightly;
Wait until the wine turns light, and then pour it again (leaving sediment) into long-life bottles.

Recipe for making dry apple wine

This wine contains a small amount of sugar, so it has a sour but spicy taste.

Ingredients:

apples – 5 kg;
sugar – 100-150 g per 1 liter;
water – 2.5 l.

Preparation time: 2 hours + month of fermentation.

Calories: 150.

Prepare the apples and chop them to a puree using any suitable tool;
Fill the fermentation containers ⅔ full with the resulting mass;
Distribute the sugar evenly among the containers;
Wrap the neck of the container with gauze;
The mass must ferment for at least four days;
Then strain the mixture;
Pour the juice into new clean containers;
Leave to ferment, covering the necks with gloves;
Strain and bottle;
Store in bottles in a cool place.

To make homemade wine aromatic and tasty, you should know that:

You should not wash apples before preparing wine, as they accumulate on their skins. wild yeast. But thanks to these yeasts, the fermentation process occurs;
For homemade All varieties of apples are suitable for wine (the color or ripening time does not matter). It is only important to use ripe, juicy fruits;
Mixing various varieties, you can get interesting blends. The combination of sour and sweet apples tastes especially good;
You can add water only if you are using unripe and sour apples. Then apple wine is diluted in a proportion of 100 ml per 1 liter.

Having decided what kind of wine you want to get in the end, you should choose a variety of apples and start preparing the drink, following the recipe and taking into account useful tips.

Trends in recent years demonstrate increased interest in homemade drinks, because they have many advantages over alcohol purchased in a store. First of all, this is confidence in the quality of raw materials, as well as good savings. In addition, you can approach the process creatively and experiment with various recipes and types of drinks.

One of the most common types of home drinks is wine. Most people associate wine with grapes. But for producing wine at home, grapes are a very capricious raw material. This is a fastidious plant, the fruits of which are very susceptible to external influences. This affects their taste and, consequently, the aroma of the future drink. Apples, in turn, can become an excellent raw material for a beginning winemaker. They are quite affordable and allow you to get a rich bouquet of flavors. Any gardener or city dweller can make homemade wine from apples with their own hands.

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As mentioned earlier, apples are good raw materials. They are suitable for all types of wines: table, dessert, liqueur and sparkling (cider). But, like any winemaking process, the production of wine from apples has its own nuances, the observance of which will have a positive effect on taste qualities ready drink.

So, let's look at the most important ones:

Selection of raw materials. First, you need to decide on the type of wine; this determines what type and degree of ripeness to choose. So, for dry wines, “carrion” is quite suitable ( unripe apples), which fell to the ground. Apples with high acidity and low sugar content are perfect for making table wines. Dessert wines, accordingly, are made from sweet varieties and ripe, but not overripe, fruits. Are considered universal sweet and sour apples"economic" varieties. Remembering which fruits or combinations of fruits were used will allow you to adjust the wine from season to season until the desired taste is achieved.
Before preparing wine, apples are not treated with water. Dirt is removed from their surface with a brush or cloth. When immersed in water, bacteria are destroyed, which subsequently participate in the fermentation process.
When preparing apples, the core is removed and all rotten areas are cut off.
To get as much juice as possible, apples are not chopped, but grated or crushed using a meat grinder.
To avoid souring, the first three days, every 10 hours, the pulp is immersed in the separated juice. This way the yeast is distributed evenly.
Experienced winemakers mix sugar into the juice gradually, this prevents the fermentation process from stopping.
The container with the wort must be sealed in such a way as not to allow air to enter, but to allow the resulting gas to escape. For beginners, it is better to use a commercial water seal.

These are the main features of the technology for preparing apple wine; the subtleties may vary depending on the recipe.

Classic strong apple wine has a rich aroma and unsurpassed amber color. Few people know that fortified homemade apple wine has a positive effect on work gastrointestinal tract and cardiovascular system.

Important! Before consuming any alcoholic drink homemade as a therapeutic agent, consultation with a specialist is necessary who will tell you about individual contraindications.

Both dry and fresh apples can be used as raw materials. So, for cooking you need the following ingredients:

Apples – 1 kg;
Purified water – 0.8 l;
Granulated sugar – 250 gr;
Alcohol 95% - 0.3 l (per 1 l of wort);
Yeast starter – 0.3 ml (per 1 liter of wort).

First of all, you need to prepare the apples. For this recipe A combination of sour and sweet varieties (about 1:1) is perfect. To make the wine especially aromatic, you can add a little dry apples to fresh apples (100 g per 1 kg). Apples need to be cleaned of dirt using a brush or napkin. Then the core and rotten pulp are removed from the fruit and crushed.

Let us remind you that apples can be cut or grated to get more juice. Chopped fruits are placed in a container and filled with water. The resulting mass is heated slightly (to about 60 degrees) and left to simmer at room temperature two days.

The finished wort is carefully filtered through cheesecloth, squeezed out and poured into a clean container. The more layers of gauze, the more transparent the wine. Then the pre-prepared starter is added to the wort. It is very simple to prepare; to do this, we dilute the yeast in slightly warmed water and leave it in a warm room for a couple of hours. The starter is ready if signs of fermentation are visible on the surface.

After adding the starter, the wine is left in a warm place, without access to direct light, and active fermentation begins. The liquid foams and releases carbon dioxide. At this time, the container must be closed with a water seal. You can make it yourself, but it’s easier to purchase a ready-made one. After about 1.5 -2 months, the wine will give sediment, which means it’s time to strain it again and pour it into a clean container. Then alcohol is added and left for another couple of weeks in a cool room. Fortified apple wine is ready.

If you want to make homemade apple wine, but don’t have it on hand fresh apples, then this recipe is for you. This drink is very easy to make and does not require additional costs, while its taste and aroma are not inferior to wine made from fresh fruits. For this recipe you will need:

Apple jam – 1 l;
Rice - 1 glass;
Yeast – 25 g.
Purified water - 1 l.

Place the jam in a clean three liter jar. Add rice (unwashed) there and add fresh yeast. Fill everything with a little warmed water, so that there is room for foam in the jar. We seal the jar with a lid with a water seal or a glove with a pierced finger and leave the resulting mass to languish in a warm place, without access to light.

Few people know that ordinary apple compote can become excellent basis, to get homemade wine. Therefore, if you find a jar of last year’s compote, do not rush to throw it away. Better please your friends with an unusually fragrant and tart drink. What will you need to create it:

Apple compote – 3l;
Granulated sugar – 2-2.5 kg;
Fresh apples – 9 kg.

Process the fruit thoroughly. Remove any remaining dirt, leaves and twigs. Next, you need to cut out the core and remove the remaining seeds. You need to squeeze the juice out of the processed apples. To make this easier and faster, it is best to use a juicer. If there is none on the farm, then the apples are passed through a meat grinder and the juice is squeezed out using gauze. Mix the compote with the resulting juice in a large saucepan.

1.5 kg of sugar is poured into the resulting liquid and left in a dark, warm room. After three days, the liquid will ferment, and the finished wort is placed in a jar and sealed with a cotton stopper. Leave the jar in a warm and dark room. The cotton plug is replaced with a water seal after three days.

A week later, after you are sure that the wort has fermented well, you can add the remaining sugar and leave for another eleven days. To complete the fermentation process, the wine is placed in a cool, dark room for 40-45 days. Finished wine strain well using gauze folded in several layers and bottle.

How to properly store homemade apple wine

You can bottle wine only after making sure that all fermentation processes in the wort have stopped. Only after this is the drink considered ripe and ready for long-term storage. Let's look at the most important points:

Dishes. At home optimal container are glass jars or wine bottles. The container must be thoroughly washed and treated with soda.
Blockage. You can close the bottles with wooden stoppers or wax paper. You can also use paraffin. The main thing is to prevent air penetration.
Bottle position. Bottles of wine are placed so that the liquid touches the cork. And, it is advisable to leave as little air space as possible. The optimal distance is 1 cm.
Room. Typically the storage space is a cellar or basement. The room in which wine is stored should be dry, dark and cool without sudden temperature changes when weather conditions change.
Temperature. Optimal temperature Storage of apple wine is considered to be 10-15 degrees.

Now you are familiar with the basics of making and storing homemade apple wine. You could see that it is not at all difficult and is accessible to everyone. Try it already ready-made recipes, choose your favorites or develop your own and surprise your family and friends with wonderful drinks.