Quick apple wine. Apple season – we make a bouquet of wine from apples without pressing. Technology of homemade apple wines without juice - advantages and disadvantages of making wine from apple pulp - Women's opinion

Apples make very good table, dessert and liqueur wines, which anyone can make with their own hands. In financial terms, apple wine is one of the most inexpensive. At the same time, by successfully selecting the composition, you can get a very interesting bouquet. Winemaking technology for preparing apple alcohol has its own secrets and subtleties.

Cooking features

Have you decided to make wine from apples at home? Then you should know some nuances, without taking into account which you are unlikely to get something worthwhile.

Apple varieties differ in sugar content and acidity, have different time maturation. Unsweetened apples with high acidity, including game, are more suitable for table wines. Non-acidic apples with high sugar content are suitable for making dessert wines. There are also sweet and sour varieties that are considered universal. Wines made from summer and overripe apples quickly spoil, but drinks made from autumn and winter varieties store well. Antonovka is an excellent representative of late-ripening apples. Unripe carrion is suitable only for dry wines. The best bouquet is obtained from a combination of 2-3 parts of tart sweet fruits and 1-2 parts of sour ones.
The quality of the raw materials is critical. The apples must be good, not wormy and without rot. If you come across spoiled and damaged areas, they need to be cut out before preparing the wine, otherwise it will have a bad effect on the taste of the drink. It is advisable to also remove the cores with pits.
Apples do not need to be washed. Dust and small dirt can be removed using a dry cloth or a piece of clean cloth. For wine to ferment, yeast-like fungi are needed that live on the surface of the fruit, and after washing they may not remain there.
To make must, apples must be crushed to obtain the maximum amount of juice. It is best to use a juicer. However, if there is none, you will have to manually grate the fruits or twist them in a meat grinder.
So that the juice ferments and is well separated from the pulp, crushed apple mass It’s better to keep it warm, remembering to stir two or three times a day with a wooden spoon. This is done to avoid souring and to ensure uniform distribution of yeast.
To make it easier to press the pulp, you can keep the wort in the cold a few hours before (optional) or remove its top layer with a spatula (if there is a lot). You can squeeze it with your hands through gauze.
All ingredients from the recipes must be added before placing in the fermentation container. apple juice. At first it is better to add only half of the sugar, the rest in portions later. This scheme is required if sweet apples are used. If there is too much sugar, fermentation can stop.
Apple wine, like other wines, should ferment without contact with air, while freely releasing the resulting carbon dioxide somewhere. This opportunity can be provided by a purchased or homemade device - a water seal or a simple medical glove with a small hole in the finger.
When fermentation is over, the young wine must be poured into another container for settling. At this point, you can add more sugar to taste. But in this case, the drink should stand under a water seal for another week. To increase the strength and better preserve the wine, you can add a little alcohol or vodka (2–15% of the wine volume). After this, the container must be tightly sealed. Lightening of the wine will indicate its maturation. At this stage it can be bottled.

With strict adherence to the preparation technology and the proper selection of varieties, wine made from apples will turn out very tasty. His golden color and a pronounced, but unobtrusive, apple aroma will definitely appeal to every connoisseur alcoholic drinks.

Traditional or classic recipe

This recipe allows even beginners in matters of winemaking to prepare good Home wine from apples. For it, it is advisable to use universal sweet and sour varieties. Some winemakers believe that the juice should be diluted with water, others are against this. If the apples are sour, then adding a small amount of water (no more than 1/3 of the juice volume) is justified. You decide.

Composition and proportions:

10 kilograms of unwashed apples;
2 liters of water (optional);
1.6 kilograms of sugar.

Preparation.

Sort through the unwashed apples and wipe them with a dry cloth if necessary. Cut the fruits into slices, remove the cores with seeds and stalks, cut off the spoiled areas. Then the apple pieces must be crushed to a homogeneous mushy mass in any way convenient for you.

Pour the applesauce into an enamel bucket or large pan, cover with a cloth (a piece of clean gauze) and place in a warm, sunny room for 3 days. The fermented mass must be stirred two or three times a day.

After three days, you need to collect and squeeze out the floating pulp, strain the resulting juice and pour it into a fermentation container of a suitable size. Dissolve 800 grams of sugar in water and pour sugar syrup in juice Put on the water seal. Place the container in a dark room.

After four days, you need to remove the water seal and, using a long hose, drain 500 ml of wort. Add 400 grams to it granulated sugar and mix thoroughly. After it has completely dissolved, pour the liquid back into the fermentation container and reinstall the water seal. After another four days, the described process should be repeated.

The wort ferments well at a temperature of 18–24 °C. The process itself usually lasts 1–2 months. If the water seal stops gurgling, it means the wort is no longer fermenting. It happens that this moment does not come for a long time. Then, on day 50, the wort must be drained from the sediment into a clean container and again placed under a water seal until fermentation is complete. It will end very quickly.

Pour the young apple wine into another container, close with a regular lid and transfer to a cool place where it will settle for 3-6 months. After two weeks, the drink will need to be removed from the sediment. Repeat this procedure periodically until the wine is completely cleared. Then the ripened wine can be bottled. The result will be homemade table wine made from apples with a strength of 10–12 degrees.

Fortified wine recipe

Raisins will help speed up fermentation. On its surface, as well as on apple peel, available wild yeast. By adding vodka (diluted ethyl alcohol or purified moonshine) will rise general degree drink The shelf life of the wine will also increase, although it will suffer a little organoleptic properties. In particular, the taste will become harsher.

Ingredients:

6 kilograms of apples;
2 kilograms of sugar;
200 grams of unwashed raisins;
100 milliliters of vodka.

Preparation:

Sort the unwashed apples, cut them into pieces and remove the cores. Grind until mushy and pour into enamel pan. Place the container covered with gauze in a warm place for three days.

Strain the wort and squeeze out the pulp. Add 1.5 kilograms of sugar to apple juice. Stir the wort and pour into a clean fermentation container. Install the water seal. After three weeks, add the rest of the sugar (500 grams).

When fermentation is complete, you need to drain the apple wine from the sediment, add vodka and pour into another container. Close it tightly and place it in the basement for further purification and ripening of the drink.

Young wine can be clarified by pouring it into a clean container as 2–3 cm of sediment accumulates. After a few months, the drink with a strength of 14–16 degrees can be bottled.

Apple and pear juice recipe

For getting dessert wine You will need sweet apples. Pears will give the drink an interesting flavor, and raisins will enhance and speed up fermentation.

Ingredients:

15 kilograms of sweet apples;
1 kilogram of pears;
1 kilogram of sugar;
250 grams of raisins.

Preparation.

Squeeze the juice from apples and pears using a juicer, do not add washed raisins. Pour the juice into a 15-liter enamel bucket, which then needs to be covered with a piece of gauze and placed in a warm place for 3 days. The fermentation process will begin. The fermented juice should be stirred several times a day with a wooden spatula.

After the specified time has passed, the liquid must be filtered, half a kilogram of sugar added, poured into a fermentation container, and a water seal installed. After five days, add 300 grams of granulated sugar, after another four days - the rest. When fermentation is complete, drain the wine, strain and pour into a clean container. We install it in a cool place. After the apple juice wine has clarified, bottle the drink.

The strength of this dessert wine can reach 15–16 degrees. After a year of storage, its taste will resemble port wine. Due to its sweetness and pleasant apple-pear aroma, this drink will certainly be appreciated by ladies.

Recipe for spiced wine with raisin sourdough

The apples, according to the recipe, will be subjected to heat, as a result of which the wild yeast will die. Without yeast, the wort will not ferment. Therefore, raisin starter is necessary.

Ingredients:

3 kilograms of sweet and sour apples;
1 liter of water;
1 kilogram of sugar;
100 grams of raisins;
1 tablespoon cinnamon.

Preparation.

You should prepare the starter in advance. To do this, mix unwashed raisins with 50 ml of warm water and 1 tablespoon of sugar in a cup. Place it on the windowsill and cover with a gauze napkin. In 2-3 days it will be ready.

Pour water over the prepared and chopped apples, add spices and cook over low heat until they become soft. After cooling, rub the apple mixture through a sieve. Add it to the starter and leave to ferment for three days.

Strain, add sugar and pour into glass jar under the water seal. When fermentation is complete, pour into a clean jar and close tightly. Periodically drain the apple wine from the sediment. When it clears, bottle it. The drink will be delicate with the aroma of apples and cinnamon.

Homemade wine is no worse than factory wine. It is not difficult to make, the main thing is to follow the described preparation technology and not violate the proportions specified in the recipes. You need to pay attention to the selection of raw materials. And remember, the most delicious wine obtained from late-ripening apples.

Home winemaking has long taken a well-deserved place in the preparation of stocks, along with canning, making jams and pickles. Recipes for all kinds of drinks from a variety of, sometimes unexpected, fruits abound cookbooks and notebooks with notes from zealous owners. For many, making wine from a hobby develops into an activity for the soul and for life. Apples are not an exotic raw material for preparing a drink; however, homemade apple wine requires a lot of attention, patience, and a careful approach to following all the rules of preparation. But the result is excellent apple wine that will delight the most fastidious connoisseurs of wine drinks.

Paradise Fruit

You can grow an apple tree almost anywhere except the Far North. There are a great many varieties of this fruit. For each region, you can choose the optimal variety of apple trees. Apples help effectively reduce blood cholesterol levels, are low in calories and rich in pectin substances. High content pectin has made them one of the favorites for dietary and therapeutic nutrition. It is pectins that tend to bind and remove from the body salts of heavy metals (strontium, cobalt, cesium), various toxins, poisons, apple juice with pulp - an integral ingredient in the diet of people employed in hazardous production. Due to the presence of apple and citric acid, they help improve metabolic processes in people suffering from diabetes mellitus. Including apples in the menu helps combat problems gastrointestinal tract(constipation, irregular bowel movements). The high potassium content has a beneficial effect on the conductivity of electrical impulses of the heart muscle and prevents the occurrence of arrhythmia. The ability to have a beneficial effect on digestion is also manifested in the normalization of the removal of excess fluid from the body. This property is especially valuable for people suffering from cardiovascular and kidney diseases, and pregnant women. The rich content of fibers and fruit acids have a beneficial effect on the condition of the gums, teeth, and microflora oral cavity stimulating natural cleansing processes. Even apple seeds are valuable for their iodine and vitamin K content, which is necessary for participation in the process of normal blood clotting.

Features of making wine from apples

Not all varieties are suitable for making apple wine.

You should only use pressed live yeast; dry yeast is absolutely not suitable for this purpose. Apple wine may turn out acidic.

Finishing touches

It is important to properly prepare the raw materials for making apple wine. To do this, you need to take only high-quality fruits, not broken, without flaws, since the presence of defects in apples can give apple wine an unpleasant taste and smell. Peel the apples as carefully as possible from the core. It is also important to thoroughly grind the taken raw materials. This can be done using a meat grinder or food processor. If the wine is prepared using juice, it can be obtained using a juicer. A small amount of pulp will even have a beneficial effect on the process of making wine. Fermentation reactions will take place faster and better. Apple wine will taste softer.

Recipe 4d6

Ingredients:

We take apples different varieties: sour 4 parts, sweet 6 parts.
Granulated sugar – ratio to apples 1:4, i.e. for 10 kg of fruit 2.5 kg of sugar.
Prepared water – amount equal to apple juice.

Preparing wine:

The recipe for such apple wine is simple in composition, but requires scrupulousness and accuracy. The result will be a fairly strong alcoholic drink, slightly opalescent, yellow to light brown in color. The taste and aroma are of ripe, sweet apples.

Recipe with honey

Components:

Sweet apples, prepared 15 kg.
Granulated sugar 4 kg.
Prepared water – 7 liters.
Honey – 2 kg.

How to make honey-apple wine:

This recipe makes apple wine opaque, with a rich honey taste and aroma. The combination of the taste of apples and honey leaves a unique sensation.

Recipe with yeast

This time we bring to your attention a recipe for apple wine with the addition of yeast.

What to take:

Apples 15 kg.
Water 8 liters.
Granulated sugar 6 kg.
Yeast - 150 grams.

Step-by-step instruction:

Wine made with yeast will ferment faster and therefore taste more like fresh apples. The aroma is more intense and more pronounced if the wine is prepared according to this recipe.

Recipe with yeast and citrus

Apple-citrus wine. Here it is necessary to make a reservation that adding citrus fruits to wine drinks rather for an amateur. But well-made wines with a variety fruity taste, undoubtedly, one of the most beloved on our table.

What you need:

Apples 10 kg.
Water 5 liters.
Granulated sugar 5 kg.
Lemons or oranges, you can mix - 1 kg.
Yeast - 100 grams.

Step-by-step instruction:

It must be said that the combination of apples and sour or sweet and sour citrus fruits is always advantageous.

A wine with such a bouquet of taste, of course, cannot but surprise fans of alcoholic drinks made from apples. Once you try to make apple wine following this recipe, you will keep it in your culinary repertoire forever.

Conclusion

Apples are an inexhaustible storehouse of all kinds of delicious recipes not only for culinary masters, but also for lovers home winemaking. You can diversify homemade apple wine recipes with a huge number of ingredients. It’s rare that apple flavor and aroma don’t go well with anything. When making wine from apples, you can add not only honey and lemons, but also cinnamon, vanilla, raspberries, and pears. The list can be endless. For all their apparent simplicity, apples are a bonanza for those who like to experiment and surprise family and friends with amazing recipes.

If there is an apple harvest at the dacha, then this great occasion Prepare delicious homemade apple wine. This drink delights with its rich taste and gradually reveals pleasant fruity notes. The product will not only great drink for feasts, but will also help to process and not lose a single gram of ripened fruits. How to cookhomemade apple wine, simple step by step recipe We suggest you read it.

A bountiful harvest of apples contains fruits of varying quality and degree of ripening. As a rule, the highest quality apples taken from the branch are stored in fresh. The following are used for preparations in the form of jam and compotes. Most of the fallen fruits in such situations will remain on the ground, especially if they have become spoiled or wrinkled.

However, it is an excellent raw material for makingapple wines at home using simple step-by-step recipes, which will be presented below. The basic rule of winemakers is that apples cannot be washed. On the surface of the fruit there are natural yeasts necessary for high-quality fermentation and the desired fermentation. Therefore, even if the apples have been picked up from the ground, it is enough to wipe them with a damp cloth to remove any remaining soil and dust.

Thus, even overripe and slightly spoiled fruits are suitable for production. It is important to go through them, cut off damaged and broken fragments. You also need to separate the seeds and cut out the core. The rest of the raw materials will be subsequently used in full for productionDIY apple wine.

Let's do homemade apple wine

Today you can find many recipes for making such a drink. Before you begin the process, you should consider what to get quick result will not work. It will take more than three months to get good tasty wine. Therefore, we must be patient and proceed directly to cooking.

Classic recipe

This is the easiest recipe to make homemade apple wines step by step . It is based on the principle, so it is the simplest option.

To make apple wine at home we will need:

Apple wine recipeinvolves the addition of sugar, it is worth remembering that its amount directly affects the strength of the drink. Therefore, if you need to get more strong wine, then the amount of sugar during the fermentation period can be increased.

The preparation of the drink involves grinding the fruits prepared in advance in any convenient way. This can be a meat grinder, grater, blender and any other available tools. The main thing is to choose containers made of stainless steel, glass, wood or enamel-coated to avoid oxidation.
The resulting mass must be placed in a large container so that it does not escape during the fermentation process and placed in a warm place, covered with gauze. During the first 24 hours, you need to constantly stir and remove the thick crust that forms on top several times a day. At this stage, the wine is aged for about a week (7-10 days).
Then you need to strain the resulting wort and squeeze out the excess pulp. At this stage, sugar should be added to the resulting liquid and slightly diluted with water. The ratio is indicated in the recipe. Sugar must be completely dissolved before adding to the wort; to do this, you can heat the liquid until completely dissolved and, after cooling, pour it into the future wine.
Pour the wine into a glass bottle and close it with an airtight lid with a water seal. If the latter is not available, then it can be replaced with a medical glove with a hole for the release of carbon dioxide. This is necessary in order to limit as much as possible the flow of oxygen into the container and at the same time organize the release of carbon dioxide released during the fermentation process.
The container with the drink is sent for active fermentation to a dark and warm room. An inflated glove or active bubbles in the water seal will indicate that the process is in the active stage. As soon as the bubbles subside or the glove drops, you should pour the wine into another container, separating it from the sediment. To do this, use an overflow using a hose, placing the container on a hill and the empty, clean container down.

Apple wine at home using a simple step-by-step recipey ready. Alcohol content 8-9%. For more impressive result It’s worth letting the wine mature. Aging and maturation have great importance for disclosure taste range drink

Fortified apple wine

The previous recipe produces a light wine. If neededsimple step-by-step recipe for making wine at homeWith high content alcohol, then follow the further recommendations.

Ingredients of the fortified drink recipe:

apples, for fortified wine it is better to use sweet and sour varieties, in quantities of 5-6 kg or as much as you have;
raisins no more than 200 g;
vodka 150 ml or alcohol in appropriate proportions;
granulated sugar approximately 2.2 kg.

How to make wine from appleswith increased strength? The essence of preparing the drink differs little from the recipe described above, with a few exceptions.

We prepare apples using standard techniques, separate the core and cut into pieces. Grind in any convenient way until pureed.
Steam the raisins in warm water and cut them.
The mass obtained from apples must be mixed with sugar and raisins, then sent for primary fermentation in a warm place. Be sure to install a water seal or wear a glove over the neck. Primary fermentation lasts three weeks.
Upon completion of the fermentation process (after 3 weeks), it is necessary to strain and get rid of any remaining pulp. Add 200 grams of sugar, having previously dissolved it. Pour into the bottle and close the container.
After 10 days, you need to open a bottle of wine, pour in vodka and bottle it.

The result is a wine with an alcohol content of about 14%. To get more strong alcohol can add large quantity vodka.

Everyone knows that the classic raw material for making wine is grapes, but what to do if you want to make homemade wine, but unfortunately we don’t have grapes. It doesn’t matter, you can use other fruits and berries as raw materials. Now we will tell you a recipe on how to make homemade wine from apples.

Classic apple wine recipe

To make wine from apples, we need high-quality ripe apples, sugar, a juicer and a fermentation container, preferably two.

In total, the recipe can be divided into 6 stages, all of them are simple and do not require any space conditions.

Selection and preparation of apples

The variety of apples for making wine does not play a special role; fruits can be taken of any variety and color: red, yellow, green. The main condition is that they are ripe and juicy.

The fruits can not only be plucked from the tree, but also collected from the ground. I do not wash the collected fruits; there is wild yeast on their surface and it is very important for us to preserve them. If your apples are very dirty, you can simply wipe them with a dry cloth or brush.

Now the fruits need to be prepared for the next step - juicing. To do this, we cut off all the rotten areas, cut out the core and seeds. If this is not done, then the resulting wine will be bitter.

Press the juice

The main task is to obtain juice with as little pulp as possible. How you do this is up to you and the equipment you have. Ideally, a regular juicer works great. But if you don’t have one, you can grate the apples or pass them through a meat grinder, and then squeeze the resulting puree through cheesecloth. In any case, this method will be labor-intensive, especially without a press.

Advocacy

The resulting juice must be allowed to stand, pour it into a container with a wide neck; a saucepan or can will do just fine. Leave the apple juice open for 2-3 days. This is necessary so that wild yeast gets into our future wine and fermentation begins. To protect yourself from flies or other insects, simply cover the pan with 1-2 layers of gauze.

During settling, the apple juice should clearly separate into two fractions: liquid juice and pulp. The pulp will accumulate at the top and prevent wild yeast from entering the liquid, so periodically stirring is necessary 1-2 times a day.

On the third day, the pulp forms a dense layer on the surface; it must be removed with a colander or saucepan. As a result, we should be left with pure apple juice and maybe a 4 mm layer of pulp, no more.

The stage is considered complete when the first signs of fermentation begin to appear: the liquid begins to fizz and an alcoholic smell appears.

Adding sugar

It is almost impossible to make wine at home without adding sugar; apples are quite acidic and if the juice is not additionally sweetened, we will get a drink that is somewhat reminiscent of apples, but not wine.

How much sugar should I add? There is no clear answer to this question; it all depends on two factors. The first is the fructose content in the fruits themselves, the second is what kind of wine you want to get, dry or dessert.

On average, according to the recipe for making dry wine, 200-250 grams per liter of juice is enough, for dessert wine - up to 400 g. According to the recipe, adding more sugar is not recommended.

Apple wine fermentation

For fermentation, pour the apple juice into a glass bottle. We fill it to approximately 80% of the volume, the remaining 20% of the free space will be filled with foam and carbon dioxide, which will be released during the fermentation process. To prevent the wine from turning into vinegar, you must install a water seal or a medical glove with a punctured finger on the neck of the bottle.

Fermentation of apple wine lasts 4-6 weeks in a dark, warm place. Optimal temperature It is considered 20-23 degrees.

As soon as carbon dioxide stops being released. This can be determined by the deflation of the glove or the cessation of bubbles coming out of the water seal tube. Sediment should fall to the bottom. As soon as we realized that fermentation is complete, let it sit for another 2-3 days and drain the drink.

Maturing wine from apples

To do this, you need to prepare another container. Rinse it off hot water to sterilize a little. And pour the wine into it, this must be done carefully so as not to touch the sediment at the bottom. Fill the container to the very top and close tightly. We move it to a dark, cool place, such as a basement or cellar. The temperature should be from 10 to 16 degrees. The maturation process should last 3-4 months.

The strength of apple wine prepared at home will be 12-16 degrees, the color will be amber, and the taste and aroma will be pleasantly apple.

Recipe for apple wine with honey

Ingredients:

10 kg. – unwashed juicy apples;
500 g - honey;
sugar - 500-600 g.
150-200 g – unwashed raisins.

Preparation:

We cut out the core of the apples and squeeze the juice from them. 10 kg of apples should yield about 6 liters of juice.

Add honey to the juice and stir it well. Then pour the resulting mixture through cheesecloth into a fermentation bottle. Fill the container to approximately 70-80% of the volume.

We need to make a starter from unwashed raisins; to do this, pour the raisins into a half-liter jar and pour boiled water. Cover the tank with gauze and place in a warm place for 2-3 days. Then pour the resulting starter into apple juice.

Place a water seal or glove on the neck of the juice container.

After 7-10 days, add sugar and it is advisable to first dissolve it in small quantity juice

After a month and a half, we drain the wine from the sediment into a new container, close it tightly and set it to ripen for six months in a dark, cool place. After which the wine can be bottled and served.

Recipe for apple and raisin wine

Compound:

Cooking at home:

We wash the fruit, remove the core and seeds and grind it with a meat grinder or blender.
Add sugar and unwashed raisins to the resulting puree, mix everything well.
Pour the resulting mixture into a glass fermentation bottle and put a rubber glove on the neck.
After 20 days, drain the wine from the sediment and filter through cheesecloth. Add another 200 g of sugar, close tightly and set to ripen for 1-3 months in a cool, dark place.
You can add a little vodka or alcohol to the ripe wine. good quality, 100 grams will be enough. This will stop any unfinished fermentation processes.
Stir and pour into bottles for further storage in the refrigerator or cellar.

As you can see, all the recipes are not very complicated, block wine is easy to make at home; as an experiment, you can add a little more raspberries to the apple juice or make a small fruit mix of apples, pears, plums and other fruits. Once you come up with your own recipe, be sure to share it in the comments below.

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Unfortunately, not every home winemaker has the required amount of grapes to make wine, so you can make tasty and healthy apple wine at home. Ripens in the gardens at the end of summer and beginning of autumn. great amount fruits from which they are made various blanks, there are a lot of apples left that can be used for homemade wine.

Apples are an excellent raw material for the production of unique aromatic and natural wine without adding yeast or alcohol. Preserved in wine beneficial features apples and aroma, the strength of wine made from apples is usually within 10-12°. Homemade apple wine is very similar in composition and taste to cider, the difference is that the wine is stronger due to the addition required quantity Sahara.

Apples can be used to make wine different varieties, red, green, yellow, any assorted apple will do. An important criterion when choosing raw materials is ripeness and juiciness, as well as maximum sugar content of the fruit. If the apples have high acidity, then you can use water in the recipe by diluting the apple juice with water in the proportion of 100 ml of water per 1 liter of juice, but in this case the aroma of the wine will partially suffer. How to make apple wine with your own hands is described below, each step is described in detail. Even without experience, if you follow all the recommendations and proportions of the recipe, you will get delicious apple wine.

Simple apple wine recipe

This is the most common and classic recipe apple wine, which is easy to make at home with your own hands. In six months you will be able to try a delicious drink.

Ingredients:

Ripe apples - 6 buckets;
Granulated sugar - 5 kg.
Water (optional) – 2l.

Stages of wine preparation:

Preparing apples. You can pick well-ripened fruits from an apple tree; you can also pick fruits from the ground, the main thing is that they are not rotten or heavily soiled with dirt. If the apples are very dirty, you can wipe them with a dry cloth, but under no circumstances wash them because apples contain wild yeast necessary for the fermentation process. Sort the collected apples from debris, cut out rotten areas, if possible remove the cores with kernels and petioles, they canadd bitterness to the future wine.
Getting juice. Using a simple household juicer, juice the apples and then filter it through cheesecloth, separating it from the pulp as much as possible. One bucket of apples yields 3-4 liters of juice , depending on the variety and equipment! Most best result To obtain juice at home, of course, use special equipment. A special apple crusher and press will save a lot of your time and effort. First, the apples are crushed and then squeezed out of the pulp. pure juice. If there are no such devices, then you can use a regular grater and squeeze ready-made puree through a sieve with gauze.
Adding water. Some recipes recommend diluting apple juice with water; this is done if the apples are not yet ripe and if they have high acidity. In this case, to reduce acidity, water is added to the juice at a rate of 100 ml per liter of juice.
Juice fermentation. 6 buckets of buckets will yield approximately 20 liters of juice. Pour the squeezed apple juice and pulp into a clean enamel bowl. Add granulated sugar at the rate of 100-150 grams per liter. The amount of sugar in the wort should be approximately 15%. Cover the pan with gauze, protecting the contents from insects and other debris. Place the pan in a warm room for 2-3 days. Literally after a few hours, a cap of pulp and cake forms on the surface, at the same time the work of wild yeast begins, foam appears on the surface and carbon dioxide is released. While the fermentation process is going on, every day you need to heat and stir the foam cap that accumulates on top of the juice several times. On the third day, use a sieve or colander to remove the pulp from the pan and squeeze out the juice from the pulp and add it to the pan.
Fermentation container. Glass bottles and simple jars, food-grade plastic containers, they must be sealed and sterile. During fermentation, contact of the contents with air should be avoided. Otherwise, there is a risk of souring and turning the wine into Apple vinegar. To prevent this from happening, you need to prepare a water seal in advance that prevents the entry of oxygen and removes carbon dioxide formed during fermentation. A medical rubber glove can be used as a water seal; a hole can be pierced with a needle in one of the fingers. You can use a silicone tube, one end of which is inserted into a hole with a lid, and the other is lowered into a small vessel with water (bottle, jar).
Fermentation. Making good homemade wine from apples is a long process and one of the most important stages of production is fermentation. Pour the fermented juice into the fermentation container up to 2/3 of the height; the remaining volume is left for foam and carbon dioxide during rapid fermentation. Fermentation should take place at a temperature of 19-26°C in a dark room. The main fermentation lasts 1-2 months, depending on the yeast and sugar in the wort. With more high temperature the process speeds up,with less it slows down; the most suitable temperature is 19-22°C. The end of fermentation is determined by the absence of carbon dioxide evolution in the water seal. A layer of sediment appears at the bottom of the container.
Adding granulated sugar. Sugar should be added to the wort in stages so that wild yeast can ferment it. Every 2% sugar in the wort ferments approximately 1% alcohol. The amount of sugar depends on the type of wine you want to get: dry, strong or dessert. First addition of sugar should be done on the fourth day after the start of fermentation. To do this, remove the water seal, pour 0.5 liters of juice into a clean vessel, add 1 kg of granulated sugar (50-100 grams of sugar per liter of wort), stir the sugar in the wort until completely dissolved and pour the syrup back into the fermentation container. Second addition done on the seventh day of fermentation using the same technology and in the same proportions. Third addition of sugar happens on the tenth day, everything is exactly like the first two.
Maturation. After fermentation of 30-60 days, young apple wine is obtained, which can already be drunk. But the taste of the young wine is unbalanced and sharp, and in order to eliminate these shortcomings the wine must be aged for some time. For maturation, you will need another bottle of the required volume, into which the wine will be drained from the sediment. Wash and dry the bottle well first. The wine from apple juice is carefully drained using a siphon or a thin hose; the sediment should completely remain in the fermentation tank. At this stage, you can taste the wine and sweeten it if necessary.
Fastening and storage. If you want to get fortified apple wine, then add 0.5-1 liter of vodka. Fortified wine Apples store better, but the taste suffers, it becomes tougher and the aroma of apples is reduced. The vessel should be filled to the top with wine; a water seal should be placed on the neck for 1-2 weeks, if another fermentation suddenly begins. Then the container is carefully sealed and placed to mature in a cool, dark room (5-15°C) for a period of 2-4 months. During ripening, sediment forms; as it appears, you need to pour the wine into a clean container. As soon as sediment stops appearing, the wine becomes transparent, which means it is ready, the taste of the wine becomes rounded and becomes pronounced and balanced. The strength of the wine is 10-12°. Pour the finished homemade apple wine into bottles, seal it and can be stored in a cool place untilthree years.

Homemade apple wine made from jam

Easy recipe, aromatic wine from apple jam Any novice winemaker can prepare it at home. Any jam made according to any recipe is suitable for this.

Ingredients:

Apple jam – 2 l;
Rice - 2 tbsp;
Dry yeast - 11 gr.

Preparation:

Wash thoroughly three liter jar, put jam in it, add rice (do not wash the rice!) Top up warm water Stir everything up to the shoulders and add the yeast.
Install a water seal of any design on the jar or wear a rubber medical glove. Place in a warm place to ferment. After 10-15 days, fermentation will end, drain the wine from the sediment without touching it and pour into a clean container. If necessary, add sugar or fructose for taste.
Keep the wine in a cool place for a month and decant again. Spill ready drink bottles and then taste young apple wine.

Dry apple wine recipe

If you dry apples correctly, they not only retain the aroma of the original raw material, but also make the taste more intense, which is why such apples are in demand among home winemakers. Wine made from dried apples has interesting taste and looks like regular apple wine.

Ingredients:

Dried apples - 2 kg;
Sugar - 5 kg;
Water - 15 l;
Dry yeast - 30 gr.

Preparation:

Rinse the dried fruits with cool water, place them in a saucepan and cover with warm water for 3 hours.
Drain off the remaining water, pass the dried fruits through a meat grinder or grind in a blender.
Pour sugar into the crushed mass and pour in hot water.
When the mixture has cooled to 22-27°, add diluted yeast.
Install a water seal and place the container to ferment in a warm place.
After two weeks, fermentation will stop, drain the wine from the sediment, pour it into bottles and seal tightly. After 2-3 days, the wine is ready to drink.