Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Homemade apple wine is an invigorating, aromatic drink that any gardener can make. Even if you don’t have your own apples, everyone can afford to buy juicy fruits and process them so that they can enjoy their taste on winter evenings. The wine retains all the beneficial properties of the fruit. It contains many components that are valuable for health.
How to make apple wine
Find out how to make apple wine at home. You need to have all the ingredients necessary for this: high-quality raw materials, equipment - a watering can, a rubber tube, a juicer, convenient containers. Making wine from apples begins with squeezing the juice, followed by the stage of making wort, fermentation and separation. When the wine becomes clear and light, carefully drain the mixture from the sediment into a clean container using a hose. Young apple wine must be stored at 10-15 degrees. The final aging will end in six months.
Apple varieties for wine
Which apples are best to make wine from? For a light dinner, it is better to stock up on autumn sweet and sour apples. Antonovka is good for strong and liqueur, and if you want to achieve a stronger tart taste, wild apple fruits, even carrion, are suitable. For lovers of sweet dessert drinks, we can recommend autumn and winter varieties, sweet and sour. The combination of different varieties with rich flavors gives excellent results. To very sweet fruits, you can add the sour juice of berries and fruits with tannins, for example, sloe (prickly plum) or rowan.
Homemade apple wine recipe
Ingredients:
- ripe apples - 6 buckets;
- granulated sugar – 5 kg;
- water (optional) – 2 l.
Cooking method:
- Pour the entire volume of juice into a wide-mouth container. Stir the pulp constantly and remove it after three days.
- Add sugar - 200-300 g per liter of juice.
- For fermentation, pour into a bottle or jars, install a water seal.
- Provide the optimal temperature for fermentation for 30-40 days - 22 degrees.
- When air stops escaping from the water seal, you can taste the new wine. If there is a strong taste, it means the composition needs ripening.
- Having separated from the sediment, the mixture must be poured into another container, sealed, and placed in the basement for 3-4 months.
Simple
The simplest recipe for simple apple wine assumes that the manufacturer knows what taste he wants to achieve. How to prepare a sweet drink? It is necessary to take ripened fruits of late varieties. They always contain more sweetness. The best solution is to mix sour and more palatable fruits. Fruits (any quantity) should be chopped in any way, left open for a day, stirring constantly and removing the thick crust from above. After this, you can start the technological process.
Ingredients:
- juice from ripe fruits – 1 l;
- granulated sugar – 250 g;
- water – 150 ml.
Cooking method:
- Squeeze the juice, dissolve granulated sugar in it - 250 g per liter of juice, add water - 150 g per liter.
- Pour into a glass or plastic container with a sealed stopper and a hole to allow carbon dioxide to escape.
- Place the fermentation bottle in a dark place at room temperature for one and a half months.
- Drain the new wine from the sediment and carefully pour it into a new container using a hose.
- Let it ripen for 2-3 months; for this you need a cool, dark place. Skim off the sediment again.
With chokeberry
Wine made from apples and rowan, especially chokeberry, is tart, slightly astringent, but very tasty. Plus, a drink made from apples and chokeberry, or chokeberry, has medicinal properties - it is able to regulate blood pressure, has a restorative and antioxidant effect. Making a drink at home is not difficult, especially if you already have the skill to do this. A refrigerator or basement is suitable for storage.
Ingredients:
- chokeberry berries – 2 kg;
- granulated sugar – 3 kg;
- apples – 1 kg.
Cooking method:
- Grind the berries.
- Peel the apples, cut out the core, chop.
- Combine everything, dissolve 1 kg of sugar.
- Transfer the mixture into a bottle, add boiled, preferably warm, water (not to the top), tie it with gauze, and place it somewhere warm.
- After a week, add 1 kg of sand and leave for 7 days, stirring daily.
- On the 3rd week, the last portion of granulated sugar is added. Shake again.
- Stir the contents of the bottle for two weeks, then leave it alone for a month.
- A sediment has appeared - the wine has fermented. You need to strain the composition and bottle it.
No juice extraction
If you have problems with squeezing, you can do without this technological step, that is, make wine from apples without juice. The fruits can be ground in a meat grinder with a fine grid without removing the seeds and peel. There is no need to wash the fruit, so as not to remove the natural yeast necessary for fermentation, but simply wipe it with a dry cloth. You will have to add sugar to the composition. Wash the glass bottle well in advance and wipe dry.
Ingredients:
- applesauce – 1 kg;
- sugar – 150 g.
Cooking method:
- Fill the bottle 2/3 full with applesauce and mix with sugar.
- Tie the neck with gauze.
- Keep at room temperature for 3-4 days, stirring constantly.
- Filter the fermented juice through 3 layers of gauze.
- Pour into a bottle scalded with boiling water, put on a glove or water seal on top. The composition should ferment in a dark place, 1-2 months at 18-27 degrees.
- Strain and distribute into jars or bottles with tight lids. Leave to ripen for three months.
Fortified
Fortified wine is made by adding alcohol. It can have a strength from 12 to 20 degrees. The recipe is not difficult to master: it is simple, and the result will definitely please you. The piquancy of the drink is given by the combination of sweet, but not overripe, and sour juicy apples. You need to squeeze the juice out of them, and then follow the recipe. Homemade fortified wine has a pleasant golden color, sweet and sour, light taste and the smell of fresh fruit.
Ingredients:
- freshly squeezed apple juice – 8 l;
- water – 1 l;
- granulated sugar – 2-2.3 kg.
Cooking method:
- Mix sugar thoroughly in water and mix with apple juice.
- Pour the wort into bottles for the fermentation process, which lasts 9-12 days.
- Add good vodka or pure alcohol (10 liters - 1.2 liters of vodka), mix with wine, leave for 5-6 days. This will help bring the strength to 18-20 degrees.
- Homemade fortified apple wine should be stored in glass bottles, sealed with corks.
With raisins
The process of making apple wine is an opportunity to experiment. Various aromatic and tasty additives are combined with the main raw materials. How to make a special wine? Add lemon, cinnamon, orange zest, and other fruits and berries to the apples. They not only vary the taste and color, but also allow you to achieve a certain strength of the drink. Raisins are added to apple wine to improve the fermentation process; sometimes a starter is prepared from the product.
Ingredients
- juicy apples – 10 kg;
- sugar – 2 kg 200 g;
- raisins (unwashed) – 100 g.
Cooking method:
- Sort the apples, cut them, removing the seeds, grind in a meat grinder, add 2 kg of sugar, raisins.
- Transfer the apple mixture into a glass bottle, tighten the neck with a rubber glove, and first puncture it.
- After 3 weeks, strain the wine through a cloth, pour, add 200 g of sugar, stir until it dissolves completely, seal, and place in a place where there is no bright light.
- After 3-4 months, the wine must be filtered. To fix, pour in 150 ml of vodka. Distribute among bottles and close tightly. Store in the basement or refrigerator.
There are many tips that help make apple wine produce excellent results. It is worth listening to the recommendations of experienced winemakers, who recommend first trying your hand at dessert, spirits and liqueur drinks. They do not require complex equipment, the manufacturing technology is simple. Summer apples can be pressed immediately, autumn varieties require ripening, winter apples must rest for 3-4 weeks in the basement.
When using plastic containers, you need to know for sure that food can be stored in it: the wine can be spoiled by a chemical taste. If the removal of carbon dioxide is not established using a water seal or a glove, it can rupture the container if it is tightly clogged. The diversion will stop the flow of oxygen, the wine will not become vinegar. For these purposes, a good water seal is required. The best temperature conditions for fermentation are +20-22 degrees, and for ripening - +10-12 degrees, without temperature fluctuations.
Video
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Making wine from apples- this is a very wise decision, especially if the harvest exceeded all your expectations. The main thing is not to bring the situation to the point of absurdity. In particular, on the Internet you may come across dubious advice on how to make wine from dried apples.
In fact, you will be told how to make yeast brew from apple crumbles diluted with water. In our opinion, you will win much more if you do not succumb to such provocations, but use the available dried fruits to prepare fragrant and tasty uzvar.
But, for the sake of completeness, Shake Up still suggests that you familiarize yourself with this recipe.
How to make wine from apples: a question of raw materials
The most difficult and crucial moment in our case is the issue of selecting wine materials and determining the amount of sugar. In principle, all known categories of apple varieties are suitable for our purposes: sour, sweet and sour, sweet and bitter (aka tart). However, there are subtleties and preferences here. Thus, to obtain a light table drink, it is advisable to use sweet and sour autumn-ripened fruits. If we are talking about strong table, dessert and liqueur wines, we should focus on sour and sweet and sour winter varieties; for example, make wine from Antonovka apples.
However, the highest aerobatics in apple winemaking is mixing different varieties. In this case, to make the task easier, you can use classical proportions, proven over centuries:
- 37.5% sweet, 37.5% bitter, 25% sour;
- 40% sweet, 40% bitter, 20% sour;
- 25% sweet, 25% bitter, 50% sour;
- 25% sweet, 75% bitter;
- 66% sweet, 34% bitter;
- 66% moderately bitter, 34% sweet.
When preparing raw materials, the degree of fruit ripening should also be taken into account. So, if we are talking about summer varieties, then they can be put into use immediately after harvesting. Autumn varieties need to be kept in a dark place for 4-7 days to fully ripen. To achieve final ripeness, winter apples need to rest in a dry cellar for 3-4 weeks.
An equally important issue is the proportional calculation of sugar and apple juice. It depends both on the level of acidity of the fruit and on the type of drink planned for the output. Experienced experts in garden winemaking recommend adhering to the following ratios:
- Light table wines – 150-200 g of sugar per 1 liter of juice;
- Strong table wines – 200-250 g of sugar per 1 liter of juice;
- Dessert wines – 300-350 g of sugar per 1 liter of juice;
- Liqueur wines - 400 g of sugar per 1 liter of juice.
If your harvest consists mainly of sweet fruits, then in order to avoid too much sugar content (and, as is known, it should not exceed 20%), it is necessary to increase the acidity of the future wine by adding 10-20% of sloe or rowan juice.
Basic apple wine recipe
Before sealing the container with the drink sent for maturation, make sure that it is full to capacity. This precaution is necessary to ensure that the wine does not sour from contact with air. Otherwise, you will have to reluctantly process it into apple cider vinegar. The aging period of the drink ranges from 2 to 4 months, but it will be better if you wait up to six months. Wine ripening occurs in a cool, dark room at a temperature of 8-15°C. After which, if necessary, the drink is once again removed from the sediment, bottled and consumed.
Frozen apple wine
In principle, if necessary, you can make a quite passable drink from frozen apples. However, it should be borne in mind that as a result of freezing, the fruits will be less juicy, and in addition, they will lose wild yeast, which is so valuable in this case. Due to this, some changes will have to be made.
Firstly: apple juice, or rather applesauce obtained from defrosted apples, will need to be diluted with water in a 1:1 ratio.
Secondly: At the pre-fermentation stage, add a handful of unwashed raisins to the wort (200 g per 1 liter of liquid).
And thirdly: reduce the amount of added sugar to 100-150 g per 1 liter of wort.
Apple wine made from jam
If the apple jam prepared for the winter has become candied or fermented (but not sour) and the toad is trying to throw it away, try turning it into wine.
Cooking method
Well, and, of course, don’t expect stunning results. Let's face it, the drink you'll get is not for everyone.
A simple apple wine recipe
Ingredients
- Apples – 1 kg
- Sugar – 700 g
- Water – 2 l
- Cinnamon – 1 tbsp. l.
Cooking method
- Wash the apples, cut into small slices and pour into a container, add water and cinnamon and cook until the mass softens.
- Then rub the mass through a sieve and leave to ferment.
- After fermentation, strain and add sugar, let the wine settle and strain again.
- Pour the finished homemade wine into bottles and store in a cool place.
Apple and pear wine
Ingredients
- Apple juice – 10 l
- Pear juice – 1.5-2 cups
- Sugar – 2 kg
Cooking method
Apple wine with rowan juice for better clarification
Proportion: 9 parts apple, 1 part rowan juice.
Ingredients
- Apple juice – 6.3 l
- Rowan juice – 0.7 l
- Sugar – 2.5 kg sugar
- Water – 1.5 l
Cooking method
- To obtain the wort, you need to take apple (preferably from late varieties of apples) and rowan juices, add sugar and water.
- After thoroughly mixing the juices with water and dissolving the sugar, pour the wort into bottles and leave for fermentation.
- Fermentation lasts 7-10 days. The result is a wine with a strength of 5-11 degrees.
If you want to make the wine stronger (16 degrees), the wine needs to be alcoholized. For 10 liters of wine, take 0.5 liters of alcohol or 1 liter of vodka, distribute evenly among bottles, mix thoroughly until the wine has a uniform strength. Aging the wine for 5 days. After this, filter and bottle.
Alternative Apple Wine Recipe
Ingredients
- Apples – 1 kg
- Sugar – 1.5 kg
- Water – 4.5 l
- Cinnamon – 1 tbsp. l.
- Yeast – 20 g
- Lemon – 2 pcs.
Cooking method
- Wash the apples and cut them into small slices, pour boiling water over them and put the mixture under a press.
- Keep under pressure for 4 days, then strain and add lemon juice, cinnamon and yeast.
- Place the container in a dark place for fermentation. When the fermentation process is over, mix the mass and leave for 2-3 days.
- Then strain again and pour into a barrel. Homemade wine is aged in it for six months, and then bottled and stored in a cool place.
Dried apple wine
Ingredients
- Dried apples of sour and sweet varieties – 1 kg
- Sugar – 100 g
- Water – 1.73 l
- Yeast (preferably wine yeast) – 1 tsp.
- – 500 ml
Cooking method
- Take dried apples of sweet and sour varieties, put them in a wooden or enamel bowl, add hot water at 80–90 °C and leave for 24 hours (take 800 ml of water for 1 kg of apples).
- Then press the apples, pour the resulting liquid into a bottle, add 10% sugar syrup (for 1 liter of syrup, take 930 ml of water and 100 g of sugar) and yeast, close the bottle with a fermentation stopper and leave for fermentation.
- After 5–6 days, the wort can be alcoholized by adding 500 ml of 70° alcohol per 1 liter.
- Pour the mixture into a clean bottle, close it and let it brew for 3-5 days.
- Then carefully remove the wine from the sediment and leave it to mature in a tightly closed vessel for 6–8 months. At the same time, make one or two transfusions using a tube (depending on the amount of sediment).
- Remove the finished wine from the sediment, pour into bottles, seal and store in a cool place.
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The most important secret that a master should know when preparing the right apple wine. Yeast is living microorganisms that, living in juice, eat sugar, while releasing alcohol and carbon dioxide, breathe oxygen and multiply, and also emit heat. To put it simply, yeast is micro people who eat sugar, pee with alcohol and fart with carbon dioxide, while multiplying and breathing air.
Homemade apple wine recipe using a meat grinder.
- We take apples, preferably ripe ones, they have more sugar. We wash them, which we don’t wash from the tree because we will need wild yeast that lives on the peel. We separate the core of the apples with a knife so that later the apple wine does not become bitter. We turn everything in a meat grinder.
- Pour the resulting pulp into a container for fermentation, no more than ¾ of the volume of the container for homemade wine, since there will be rapid fermentation and the pulp will all go to the top. It is better to use glass containers for making homemade wine from apples, as they will not release additional impurities into the apple wine.
- We close the container with the future homemade wine with a water seal, or with a rubber glove pierced with a needle. This is necessary so that excess carbon dioxide comes out, and air and oxygen do not enter the apple wine and oxidize it, forming acetic acid. Stir the apple pulp periodically to distribute the wild yeast throughout the juice.
- After 2-3 days, divide the pulp into juice with yeast and cake. This can be done through gauze, twisting it like wringing out laundry. Pour the resulting juice into a clean container for further fermentation, again ¾ of the volume.
- Add sugar to the future apple wine, 150-200 grams per liter. You can pour it in three batches at an interval of two days, so that there is no violent fermentation, but when pouring it, be careful, there may be a champagne effect, pour it a little at a time. The strength of apple wine will be no more than 15% by volume, since the yeast will die from its own alcohol. Mix everything. We close the container with a rubber glove or a water seal and send it to a dark place for final fermentation. The temperature of apple wine should be in the range of 22-28°C. Don’t forget that during the fermentation process, apple wine releases its heat.
- After the release of carbon dioxide has finished, the homemade wine is ready. The rubber glove should fall off or the water in the water seal tank should stop bubbling. We carefully separate homemade apple wine from the sediment, either by simple pouring or using a tube, just as we used to drain gasoline from a car tank. We pour apple wine into a container up to the neck, I would advise you to put on a rubber glove again, because there will be a slight fermentation again, and if you pour apple wine into a champagne bottle, you will get apple cider. We put everything in a cool place, no higher than 15°C.
A simple recipe for apple wine using a juicer.
- We take apples, wash them from dirt, do not wash apples from the tree, to preserve our own wild yeast. We separate the core from the apples as it will give a tart taste, whoever likes it does not do this, this is not relevant. We pass apples for wine through a juicer.
- Pour the resulting apple juice into a glass container for wine no more than ¾ of the volume, since the future apple wine will rise from fermentation and everything will spill out. Do not keep apple juice in the air for a long time so that it does not oxidize. Add to the juice a little apple pulp obtained by squeezing the juice. We do this in order to increase the concentration of our wild yeast in the wine; you don’t have to do this.
- Add sugar to the future apple wine, 150-200 grams per liter. You can pour it in three batches at an interval of two days, so that there is no violent fermentation, but when pouring it again, be careful, there may be a champagne effect, pour it a little at a time. You don’t have to add sugar; the future apple wine will simply have a strength of less than 15° vol.
- We close the container with homemade wine with a water seal, or with a rubber glove pierced with a needle. This is necessary so that excess carbon dioxide comes out, and air and oxygen do not enter the apple wine and oxidize it, forming acetic acid. Apple wine can be stirred once a day to distribute the wild yeast throughout the juice, thereby increasing the rate of fermentation of the wine.
- We put the container with apple wine in a dark place and monitor the health of the yeast so that the temperature is 22-28°C.
- After the release of carbon dioxide in the water seal has stopped or the rubber glove has fallen. This is a signal that homemade apple wine is ready. We separate it from the sediment and bottle it and put it in a cool place. The lees can be reused as a starter in an apple wine recipe. If our apple wine has not reached 15°abv and there is still sugar in it, it will continue to ferment slowly and it will turn out to be cider. This can be used when pouring wine into champagne bottles; if not necessary, bottles with apple wine must be sterilized so that the temperature of the wine is above 50°C, thereby killing the yeast.
When preparing apple wine, apples can be combined with chokeberries, pears, and plums. Good luck in mastering your recipe for making homemade apple wine with a combination of other fruits and berries. The most important thing in taste is the smell, use fresh fruit.
Making apple wine at home is quite easy. There are several recipes for homemade apple wine, this pleasant drink reminiscent of summer.
1
Imagine: there is a blizzard outside your window, frost draws icy patterns on the glass, and you smell of apples. Homemade cider will brighten up your long winter evenings.
Apple juice in a glass
However, you can drink homemade apple wine not only in winter. The main thing is to choose a recipe you like.
In a good year, the number of apples in the orchard often exceeds the ability to process them into jam or jam. You can make juice or compote. But apple wine is easier to store than juice. And it will allow you not to lose a bountiful harvest.
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2
The taste of the future wine depends on the type of apple. If you want the wine not to be sour, you need to choose late varieties, and collect already ripe apples. Some gardeners, on the contrary, prefer sour apple varieties. You can, of course, mix varieties in different proportions to achieve the desired taste.
Unwashed fruits are used to prepare the drink. In extreme cases, you can wipe them with a damp towel. Natural yeast found on the skin will be needed for the fermentation process.
Apple pieces without seeds
Apples must be peeled from seeds, internal scales and tails. Next you need to make the applesauce. To do this, you can use a meat grinder or juicer. Leave the puree in an open container for a day, stirring from time to time. The top part of the puree will turn into a thick crust that needs to be peeled off. After this, the puree should be left again for a day.
Then you need to squeeze out the soft part of the puree, add 150 g of water for every 1 liter, as well as 250 g of granulated sugar to the resulting juice. With these proportions you will get dry wine. If you want the wine to be stronger and sweeter, the amount of sugar should be increased to 300-400 g per 1 liter. You need to stir the juice thoroughly so that the sugar melts, and then pour it into a glass bottle. The cork must have a hole for the release of carbon dioxide, and it is necessary to provide for the release of the gas through the water, since when fermenting juice comes into contact with air, the result will not be wine, but apple cider vinegar.
The bottle should be stored at room temperature in the dark for about a month and a half. When carbon dioxide ceases to be released, this will mean that the wine is ready. If you cover the bottle with a glove, it will stop “voicing” and fall off.
Now comes the most difficult and responsible operation: the wine must be poured into another container to get rid of sediment. This can be done using a hose by placing a second vessel below the one containing the wine. Everything, in principle, you can drink wine. But if you let it sit for a couple more months, and then pour it back into a clean container without sediment, its taste will improve significantly.
Apple juice in cans
The wine this recipe suggests is true cider. This ancient drink comes from France. True, when preparing classic cider, no water is used; it is obtained by fermenting pure apple juice. Cider is very popular not only in France, but also in Spain, Germany and the USA.
In our country, cider appeared at the end of the 19th century and immediately appeared on the imperial table. Classic cider has a golden color; to make it, different varieties of apples are combined, of which no more than 1/4 should be sour. The cider ferments in oak barrels, but the result will be good in our glass jar. The taste of wine is very dependent on the varieties of apples, so you can experiment by making wine from different varieties.
3
You can also try a recipe that does not require added sugar. Then the wine will turn out to be no stronger than 7°, but it will quench your thirst well, especially if you drink it chilled.
To prepare cider using classical technology, you need to squeeze out the apple juice and leave it to settle in the dark at room temperature for a day. Then you should carefully pour the juice into a jar in which it will ferment. The main thing is not to disturb the sediment. Seal the jar hermetically with a medical glove and leave for a month in a dark place at room temperature. After a month, pour the fermented juice into a clean jar again and close tightly. Now it should be left in a cool room with a temperature of 10-12°C, but still in the dark, for 3-4 months. After time, the drink must be filtered and bottled.
Apple cider with cinnamon
Making fruit wines at home is almost as old a tradition as planting gardens. Delicious cherry, raspberry, blackberry, and grape wines, made with your own hands from your own fruits, are prepared in many families, and recipes are passed down from generation to generation. And of course, homemade apple wine takes pride of place among them. Apple is a very common fruit and has many varieties. Homemade apple wine also has a number of beneficial properties. It contains a lot of iodine and pectin, removes salts from the body and regulates the digestion process.
In addition to cider, there are other varieties of homemade apple wines.
4
Select 5 kg of good ripe apples without wormholes or bruises, wash them, remove the stems and cores and grind through a meat grinder. To the resulting puree you need to add 1 kg of granulated sugar and 50 g of well-washed, dried raisins from green grapes. If necessary, if the apples are not juicy enough, you can add 500 ml of water to the puree. The jar with the mixture should be kept at room temperature, covered with a medical glove, for 3 weeks.
Then the fermented juice must be drained by filtering through 3-4 layers of gauze. Place the remaining grounds on a thick cotton cloth and squeeze out. Add the resulting liquid to the fermented juice, add another half a glass of granulated sugar and close the lid tightly. The jar should be placed in a dark place for a week to ripen. After this, pour 75 ml of vodka into the wine, stir well and bottle the drink.
Apples and a bottle of wine
Drinking cider is done differently in different countries. In England, the recipe is the same, but it is drunk with ice, poured into tall glasses. In France they drink it like champagne. But not everywhere. At home, in Normandy, ceramic bowls are used for cider.
The Spaniards believe that it should be poured from a height of 60-100 cm in a thin stream. Then the drink is saturated with oxygen and foams, revealing shades of apple flavor.
You can make stronger wine from apples. Here is a simple and quick recipe.
You need to take 2 kg of ripe sweet apples without defects, wash them, peel them and put them through a juicer. Add 1 tbsp to the juice. l. yeast. As in previous cases, let the mixture ferment. When carbon dioxide ceases to be released, the wine must be filtered and bottled. The sweeter the apples were, the stronger the wine. It cannot be stored for a long time, so you will have to drink it without delay.
Sugar in wine can be replaced with honey, and instead of store-bought yeast, use homemade wine yeast.
To obtain such yeast, you can use raisins. 200 g of raisins should be poured with boiled water and left for four days. After this time, the starter can be used.
A good starter can also be made from ripe raspberries. 2 tbsp. unwashed berries should be mashed with 0.5 tbsp. granulated sugar, pour 1 tbsp. water. Leave the starter at room temperature for 3-4 days and use it within a week. Then it will deteriorate and will be unusable.
You can also make apple champagne from apples. Maybe someone will like this recipe. For 7 liters of water take 2.4 liters of juice and 1.5 tbsp. granulated sugar, as well as 0.75 liters of vodka.
To prepare champagne you will need a deep container. You need to pour the juice into it, mix the water with sugar and cook the syrup. Cook it over low heat for an hour. Then the syrup needs to be cooled and poured warm into a container with juice. Leave the resulting mixture in a cool place for a week. Then add vodka to the container, carefully seal it and put it in a cool place, for example in a cellar, for 3-4 months. You will certainly appreciate the light, slightly sweet taste of fragrant champagne.
When the apples are ripe, have no doubt - you will succeed! Choose a recipe to suit your taste and get to work. Something different will suit every home, every family. It is not customary to drink cider to the bottom. You have to leave a little bit because sediment collects at the bottom. Probably this rule can be extended to other apple wines.
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