In a fruitful year, there is no way to process all the apples, and there is no need either. But what about the remaining fruits? After all, they have a presentation, and it is a pity to throw them away. And here the recipe for apple wine comes to the rescue. Artisan winemakers have come up with a large number of recipes for every taste. Some of them are based on apple juice, but many of them allow you to make apple wine directly from slices or applesauce.
In any case, even a novice winemaker can make wine from apples at home, you just need to follow the recipe and believe in success. Most often, grapes are used to make wine, but the apple drink is no less tasty, and its preparation is much cheaper.
The main criteria for making an apple drink
Apple wine drinkThere are a number of secrets in making wine from apples, in order for a drink made with your own hands to turn out the first time, you should know several important rules. They will help preserve the taste and aroma of the drink, make the decoupage brighter and more intense. Here are the main ones:
- For wine, apples are not washed, since microorganisms live on the peel that promote fermentation. If the fruits are completely dirty, they can be wiped off with a dry, soft and clean cloth or rubbed with a soft clothing (but new and clean) brush.
- To make a drink from apples, cut out the middle and take out the seeds, remove rotten and spoiled places.
- The production of an alcohol-containing drink according to any recipe for homemade wine from apples has several stages:
1.making the wort,
2. fermentation,
3.conditioning
4. excerpt. - Dishes for making wine from apples (including for fermentation) must be washed well with soda and steamed, the container must be dry before use. It is better if it is possible to sterilize it, this will allow you to get a clean apple taste without foreign impurities and a bright aroma of ripe apples.
- Apple wine at home always undergoes fermentation, so that it is of high quality, and the drink becomes wine, not vinegar, you need to close the reservoir with the wort with a special device called a water seal. It will keep oxygen out and allow carbon dioxide to escape. You can buy a fermentation pad at the store. For this, a medical glove with a hole is also used, it is made with a needle (for the release of gases). It is pulled over the neck of the can, and while the glove is inflated, the fermentation process takes place. Or, a water seal is made using a plastic cap and a needle with a tube from the dropper system (you need to take a new system). The needle is stuck into the lid, and the free edge of the tube is dipped into a half-liter jar of 5-7 cm of water.
- For a high-quality fermentation process, a fermentation plant is also required - this room (18-24 0 C) is necessarily dark or at least darkened. Tanks (containers with wort) should not be exposed to direct sunlight. For these purposes, a pantry or kitchen is suitable (but here the tank must be covered with a cloth on top or placed in a closet).
The Internet offers many recipes, we have selected the easiest but most delicious ones for you.
Apple puree wine (classic recipe)
This is the most famous and simplest recipe for making apple wine. The result is a table wine with a strength of 9–120. Sweet and sour autumn apples are well suited for him. You can take sweet and sour varieties in a 1: 2 ratio. The juicier the fruit, the tastier the wine will be.
- Apple slices - 15 kg;
- Water - 3 liters;
- Sugar - 2.4 kg.
First, prepare the apples: wipe them, remove the seeds and cut them into wedges. Then grind the slices in mashed potatoes (three on a fine grater or grind in a meat grinder). We put the apples prepared in this way in an enamel container (with a wide top) and cover the top with a layer of gauze (from insects). We put it in a room at room temperature and stir every 12 hours, this is necessary for a more intensive formation and connection with yeast liquid.
After 72 hours, stirring is stopped. The collected top layer (pulp) is slightly tamped with a spoon and removed, leaving only 3-5 mm.
Now pour the contents of the container into glassware (preferably 5-liter jars or bottles). There should be space (1/5 of the volume) on top for foam and bubbles.
Add water to the resulting composition according to the recipe, put 1.2 kg of sugar, mix everything thoroughly. Then close the dish with a water seal, leave it for 4 days in the fermentation room (dark and warm: 18–240).
On the fifth day, through a thin tube, suck a glass of liquid and mix it with 3 glasses of sugar (600 g), stir until a syrup is formed, and then pour it back through a tube.
On the eleventh day, we repeat the procedure with sugar syrup (exactly as on the 5th day).
The fermentation process takes on average 45 days, its duration depends on the temperature in the storage. You can guess about its end by the fallen glove or the absence of bubbles in the glass. If after 50 days the gurgling continues, then you will need to drain the wort from the can / bottle (without sediment) into a sterile one and close it again with a water seal.
After the end of the fermentation process, the wort is poured into a glass tank with a wide neck and defended.
To do this, every 12 days, the settled home-made apple wine is carefully poured into a sterile container, leaving the sediment in an old container. When the liquid becomes light, and there is no sediment at the bottom of the container, the finished drink is packaged in bottles, covered with a crust, and placed in storage with standard indicators (described at the end of the article).
Sweet light apple cider
This apple wine at home will be slightly effervescent, light (up to 70), sweet. Its name, cider, is familiar in many European countries. It tastes like lemonade. For him, you should take summer juicy sweet and sour apples.
Would need:
- Apple slices - 4 kg;
- Water - 6 l;
- Sugar - 8 cups (1.6 kg)
Before you start making a drink at home, stock up on the following items: a 7 L enamel saucepan, a grid circle or lid with a diameter smaller than a saucepan, a 5 kg weight, a linen bag or gauze.
First, let's prepare the apples. They need to be wiped off, choose the middle, cleaned of rot and spoilage. And then cut into wedges. Small and medium-sized fruits are cut in four, and those that are larger by 6-8 slices.
The prepared slices are folded into a bag or wrapped in 2 layers of gauze.
Then they put them on the bottom of a container with a wide top (preferably enameled or wooden) and lightly press down. On the bag you need to put a lid (or grid circle) of a smaller size, and on it a load. A plastic flask with water can be used as a load. Cover the top with a clean cloth.
A syrup is made from half of water and sugar. Allow it to cool and then pour it into a container of apples. They put the container in a dark closet with a temperature not higher than +20, but not lower than +18.
After 40 days, the liquid is poured using a tube into a separate container, which is tightly closed with a cork, and the prepared new syrup from the remaining sugar and water is poured in its place.
It is also drained after 40 days and then mixed with the first portion. Leave for 10 days at room temperature in a dark place under a tight lid.
After 10 days, the young apple wine is poured from the lees and placed in a cold storage for 30 days for aging. After that, the cider is ready for use, bottled and stored in accordance with the usual requirements.
Quick apple cider with lemon
This is a very quick way to make apple cider. It can be served almost immediately after the end of the cycle. To make such a light apple wine at home, they use a simple recipe, and the process itself is very simple. Would need:
- Apple slices - 8 kg;
- Lemon - 2 pcs.;
- Sugar - 2 kg;
- Water - 10 liters.
It is better to take apples of sour varieties, juicy. They should be cleaned of seeds and core, and spoiled places should be removed. The resulting workpiece must be cut into small slices. Separately combine the zest of 2 lemons with sugar and grind well.
Then place the apple wedges, sugar, zest in a wide-topped container and cover with water. Cover everything with a clean linen cloth (or cotton).
The reservoir is placed in a fermentation room with a temperature of 20-240 for 7 days.
Then the liquid must be drained and filtered through folded gauze several times. Until light color of wine.
Ready light homemade apple wine is packed in prepared containers (preferably bottles) and sealed tightly. Storage conditions are similar to those of ordinary home-made apple wines.
Fortified wine from apple slices
This apple wine recipe allows you to get a drink with a strength of 13-15⁰. It is easy to make, you won't be able to spoil such a wine, even if you try hard. Any apples are suitable for this drink: summer, winter, autumn. The ratio of sour and sweet varieties is 2: 1, the most delicious is obtained from sweet and sour fruits.
Would need:
- Slices of apples or cake - 9 kg;
- Sugar - 3.3 kg;
- Raisins - 300 g;
- Vodka - 230 g.
For fermentation, prepare the fruits and chop them in mashed potatoes. You can make such a wine from the apple pomace left after making the juice.
For fermentation, use glassware with a narrow neck (jar, bottle). First, mashed potatoes are sent into it, then chopped raisins are put and only at the end part of the sugar is poured (3 kg).
Put on a water seal and leave the wort to ferment in the fermentor for 21 days. Tilt and turn the container periodically to mix the contents.
Then the wort is separated from the mash, another 300 g of sugar is added, stirred and poured into a clean bottle.
Leave the wort in a cool room for another 10 days, tightly closing the lid.
Then it is carefully poured (leaving a sediment), vodka is added and bottled. Bottles are stored horizontally, in storage with standard (for wine) indicators.
Wine made from a mixture of fresh and dried apples
Apple wine A recipe for homemade apple wine made from a mixture of apples and leavened yeast will require a lot of ingredients. Such a drink is prepared quickly, and the taste is tart, with a slight sourness. Its strength up to 300 depends on the amount of alcohol poured in.
It will require:
- Fresh apples - how much to eat;
- Drying from apples - 100 g / 1 kg of fresh fruits; Sugar - 200 g / 1 kg of apples;
- Alcohol - 300 ml / 1 l of wort (you can take vodka by making the appropriate calculations);
- Yeast starter culture - 300 g / 1 l of wort;
- Water - 800 ml / 1 kg of apples.
To prepare homemade apple wine according to this recipe, prepare apples, wipe them and remove seeds, cut into small slices. Then water is added to them and heated in an enamel container to 600 C., left warm for 2-3 days, after which the cake is squeezed through 3 layers of gauze. The liquid is poured into a glass fermentation tank.
Then they prepare a sourdough for wine: take 100 g of wine yeast and dilute them in 200 ml of warm water, as soon as bubbles appear - the sourdough is ready.
In the fermentation tank, sourdough and granulated sugar are added to the prepared composition, closed with a water seal (or with a glove), and left in the fermentation room (20–230) for 21–35 days. The wine is ready when carbon dioxide stops emitting.
Now it must be carefully drained (without sediment), add alcohol, put in a cold place for aging for 10-14 days. If you make wine according to this recipe, you can get any desired strength of the drink by adjusting it with the amount of alcohol poured in. The higher the strength, the more astringent the taste will be.
Then the wine should be carefully drained again, packaged in bottles, covered with a crust and stored in storage at a temperature of +6 to +16.
Spicy apple wine (with cinnamon)
Making apple wine at home has many fans, so there are many recipes for it. One of the most widely used by winemakers is apples and cinnamon. The combination is organic and delicate, women will like it. Wine made in this way has a strength of up to 90.
Necessary:
- Apple slices - 4 kg;
- Water - 4 l;
- Cinnamon powder - 40 g;
- Sugar - 1 kg.
Wipe the apples, chop (without seeds and center). Place in a large bowl, add the amount of water and cinnamon, put on medium heat and cook. The slices should be soft.
The process of making a wine drink from apples Wipe the cooled mixture through a sieve, then place in an enamel dish for 3 days at a temperature of 20-22 0. Cover the dish with a cloth. When the pulp rises, it needs to be stirred (they do this every 12 hours).
After 3 days, the pulp is removed, leaving a thin layer, and the wort is mixed with sugar, poured into a glass container for fermentation. The reservoir is closed from above with a water seal. Place in a dark fermentation room for 7 days. Every day the container is rotated, turned to mix the contents. On the 8th day, the water seal is changed to a plastic lid, and left like that for another 7 days, while not forgetting to turn it.
Then carefully poured (no sediment) and packaged in bottles. Store bottles in wine storage. Now you know how to make apple wine, but that's not all.
Making apple wine properly is only half the battle. He needs to ensure good preservation. Proper storage will ensure the good quality of the wine (even the improvement of its taste) for 2-3 years.
- It is advisable to cover the bottled drink with a crust and store it horizontally. (91.43%) voted 7
Apple wine is famous for its taste, benefits, ease of making with your own hands. It is practically in no way inferior to grape wine, and in our latitudes it is much more accessible. In addition, it is not at all necessary to worry about raw materials: apples of any kind are suitable for such a wine. A little work and patience, a good apple wine recipe - and you can always please your family and friends with a wonderful drink. We will tell you how to make apple wine correctly and avoid mistakes in the preparation process.
We select raw materials, necessary tools and materials
Making apple wine is easy enough. The process is almost inexpensive, and whatever it takes is grown in your garden, purchased from the store, and made by hand. You need:
- apples proper, of any kind, and even a mixture of varieties;
- sugar;
- press for squeezing juice;
- a water seal (we will make it ourselves);
- two volumetric containers in which the liquid will ferment and settle.
Apples, like grapes, are ideal for making wine straight from juice because they contain the right amount of sugar, unlike berries and many other fruits.
Making homemade apple wine
We will present you several recipes for wines of any category: dessert, light, strong, table, liqueur. If you do not already have the skills to make wine, then start with stronger varieties, as they are easier to make and not capricious in storage. This way, you can avoid some of the common mistakes.
So, the sequence of stages of making apple wine at home is as follows:
- We prepare the fruits - wash the apples, clean the rotten and spoiled areas, grind them into gruel.
- We squeeze out the juice, check its quality. In some cases, it can be drained.
- Cooking the wort. We set the resulting liquid to ferment. At a certain stage, yeast is added to the wort and a vigorous fermentation process begins.
- The liquid is filtered for the first time and poured into another container. Fermentation continues at a quieter level. The wort needs care during this period.
- A few more pouring of wine into another container. After that, the wine ripens and its aging begins.
- The wine is refined, clarified if necessary, bottled and stored. At this stage, treatment of the beverage's illnesses may be required.
Let's consider these stages in more detail and in detail, since each of them has its own characteristics and secrets.
The number of products required for wine
There are several types of wine, and each of them requires a different type of apple and a different amount of sugar. Use our tips to get a quality product.
We present data based on 100 liters of wort to make 80 liters of wine.
If you are using wild or unripe apples, the acidity of which is 1.5% and the sugar content is 6.0%, then you will need:
- to obtain light table wine - 62 kg of fruits, from which 46.7 liters of juice will be obtained, plus 46.6 liters of water, 11.2 kg of sugar;
- to obtain strong table wine - 71 kg of fruits, from which 53.3 liters of juice will be obtained, plus 35.75 liters of water, 18.3 kg of sugar;
- to get strong wine - 107 kg of fruit, which will make 80 liters of juice, plus 1.9 liters of water, 30.2 kg of sugar;
- for dessert wine - 89 kg of fruit, which will make 66.67 liters of juice, plus 12 liters of water, 35.5 kg of sugar;
- to obtain liqueur wine - 104 kg of fruit, of which 78 liters of juice will be obtained, plus 51.3 kg of sugar.
Stick to the right amount of sugar when making wine
When using sweet and sour apples with an acidity of 0.7% and a sugar content of 15%, in some cases it will be necessary to add tannic acid and tartaric acid. The ratio of products will be as follows:
- to obtain light table wine - 124 kg of fruits, from which 92.8 liters of juice will be obtained, plus 7.15 liters of water, 0.80 kg of sugar;
- to obtain strong table wine - 127 kg of fruits, from which 95 liters of juice will be obtained, plus 7.25 kg of sugar, 150 g of tartaric acid, 105 g of tannic acid;
- to obtain strong wine - 115 kg of fruit, from which 86 liters of juice will be obtained, plus 22.1 kg of sugar, 484 g of tartaric acid, 114 g of tannic acid;
- to obtain dessert wine - 112 kg of fruit, from which 84 liters of juice will be obtained, plus 26.9 kg of sugar, 296 g of tartaric acid, 116 g of tannic acid;
- to obtain liqueur wine - 88 kg of fruits, from which 66 liters of juice will be obtained, plus 56.1 kg of sugar, 804 g of tartaric acid, 234 g of tannic acid.
By sticking to these proportions, you will get a good, properly aged wine.
Variety of apple wines
Fruit preparation: selection of varieties, juicing
There is no single variety of apples designed specifically for making wine. The best option is to use a mixture of sweet, sour and tart varieties. Experts identify the most common ratios:
- sweet, tart and sour apples - 3/3/2 parts, respectively;
- sweet, tart, sour - 2/2/1;
- sweet, tart, sour - 1/1/2;
- sweet, tart - 1/3;
- sweet, tart - 2/1;
- bitter, sweet - 2/1.
Summer, well-ripened varieties are sent for pressing immediately. Apples of autumn varieties need several days after harvest to ripen. Winter, late varieties will take almost a month to ripen in a cool, dark place, such as a basement.
For homemade wine, combine apples of different varieties. Sometimes you can add other fruits and berries
Please note: when washing apples, care is not required: natural yeast cultures should remain on the fruits, which will provide primary fermentation. But the spoiled places must be removed. You also need to remove the pits and the core, otherwise the wine will taste bitter.
Apples are crushed into a gruel called pulp. To do this, you can use any suitable device: meat grinder, grater, household juicer. The main thing. So that the consistency of the pulp is as fine as possible.
To squeeze the juice out of the pulp, use gauze (time-consuming process) or a special press (easier production). The pulp remaining in the juice is only on hand in this production.
Prepare the wort and set the wine to ferment
Wort preparation is necessary in order to obtain pure juice, which will ferment to obtain wine later. Squeezed apple juice is poured into a container with a wide mouth - a can or a large saucepan, and covered with a layer of gauze. Initial fermentation takes place the next day, and the wort is split into two fractions. The pulp rises up, and the clarified juice remains at the bottom.
The wort should be kept in this state for 3 days, stirring regularly so that the cap of the pulp does not sour, otherwise the wine will be spoiled.
- During mating, sugar is added to the juice to nourish the yeast. It should be remembered that 2% sugar in the wort will give about 1% alcohol. With each kilogram of sugar, the wort volume increases by 0.5-0.96 liters.
- You can add sugar to the primary wort in the ratio of 1.5 kg to 7.5 liters of juice, add the remaining sand later. Same way. For ease of production, sugar is added before quiet fermentation.
- After three days of primary fermentation, the pulp is removed from the surface so that a cap layer remains no higher than 5 mm. Sugar and, if necessary, water are added.
- Since we are considering a recipe in which fermentation occurs due to natural yeast remaining on the fruits, the strength of our wine will not be more than 13.5%, so it is better to add sugar right away - it is a necessary feed for the yeast.
- The resulting juice is mixed until the sugar is completely dissolved and poured into a dry, clean glass dish. When using plastic utensils, make sure they are food-safe so as not to spoil the wine with the chemical flavor.
A container with a water seal made by yourself from improvised means
The container is not filled to the top, but about 4/5 of its volume, so that there is enough space for the formation of foam on the wort during fermentation. The dishes should not be tightly clogged, it should be ensured that the emitted carbon dioxide is removed, and at the same time the access of oxygen should be blocked. To do this, insert a long plastic tube into the lid of the vessel, the opposite end of which can be dipped into a bottle of water. A tightly lapped wooden cork or a plastic lid can be used to seal the wort container. Cover the remaining holes with plasticine or dough. The odor trap is ready.
The process of quiet fermentation of apple wine, maturation, pouring
Dishes with wort, closed with a water seal, should be placed in a warm, shaded place with a temperature of 20-22 degrees - this is an ideal climate for fermentation. It is advisable to control the temperature regime at the same level, otherwise the process can either slow down significantly or accelerate, which will affect the quality of the product. Therefore, it is necessary to exclude drafts in the room.
The fermentation period for apple wine is about 45 days. If there are no more bubbles in the water bottle that provides a water seal, then the fermentation process is over.
It will take a few more days for the fermented wine to stand in the container. The main thing is not to overexpose for more than two weeks, otherwise decay of the dead yeast that has precipitated will begin. After that, the wine is poured into clean bottles.
Be sure to add sugar to the wort during fermentation.
You can already drink the resulting wine, but because it is not yet ripe, its taste and aroma will not be complete. Therefore, prepare a clean and dry dish and drain the liquid into it through a tube so that the sediment remains at the bottom of the first container. The bottle is filled to the brim, sealed tightly and placed in a dark, cold room for 2-4 months. This time is enough for the wine to acquire its real taste.
Please note: in any case, do not allow re-fermentation. Observe the temperature regime within 10-12 degrees, without hesitation.
Usually apple wines, made with your own hands at home, independently take on the desired transparency, color and shade from light golden to caramel brown. To achieve this effect, it is enough that the production technology is consistent and not violated in the process.
When pouring wine into bottles after maturation, make sure that the container is filled to the neck and tightly sealed to avoid oxidation of the wine. You can start tasting right away, treating relatives, friends and relatives, especially if your goal was to get light table wine. This product can be drunk 10 days after filtration. But if you are planning long-term storage, it is better to remove the wine from the lees again before bottling.
Homemade Apple Wine Making Videos
Homemade apple wine is to the taste of many, and some like it more than grape wine. It will become a real decoration of your table and a favorite of the whole company! We hope that our tips will help you in winemaking, and you will truly enjoy this process. Share your secrets with us if you have been doing winemaking at home for a long time. We wish you easy work and comfort in your home!
Hello readers from San Palych!
Here again we meet in the blog of Pavel Dorofeev. We continue the cycle of small and, I hope, useful articles by stages winemaking... This article will show you how to make apple wine at home.
Selection of raw materials
In our (middle) lane, a wide variety of varieties grow - from sour and tart forest varieties to the best varietal ones (such as Ranet, Calvil and others). Therefore, we immediately determine from which apples we will make wine, respectively, which - table, aromatic, semi-sweet, strong, etc.
- Early varieties such as Moskovskaya Grushevka, Melba, etc. are suitable for table and semi-dry wines.
- Autumn varieties - Streyfling, Anis, Antonovka and the like are suitable for almost all types of wines.
- Winter varieties - Calvil, Zvezdochka, etc. are also suitable for almost all varieties of apple wines.
- Forest apples and wildfowl are best consumed in a mixture with cultivars. It is also necessary to mix very sour varieties with sweet ones.
Let me remind you about carrion, unripe apples and overripe - all these categories are more suitable for apple brews with subsequent ferry to Calvados or apple distillate.
Slightly, I will step aside from the topic, explaining that Calvados is a product of the distillation of pure fermented juice (mixture of apple juices) without added sugar and water (natural dry apple wine), and apple distillate is the distillation of "Brazhnoe vinaigrette" from apple juice, cake , water and sugar in varying proportions.
Carrion, unripe apples or overripe fruits are of little use for wine because of the small amount of aromas, sugar, acids, astringency, or because of their loss.
I would like to draw your attention to the early varieties - slightly acidic and slightly tart (wine made from them will be poorly stored and will become slightly aromatic). Autumn varieties - almost 100% suitable for winemaking, with a slight normalization for acid and sugar. The best winter varieties are good for winemaking without diluting the juice with water and sugar (or with minimal correction).
Purchased apples can also be used for winemaking. The varieties are mostly known. But there are caveats. Industrial producers of apples cover them with fruit wax, treat them with special compounds, which can be very tasteless for yeast or even poisonous. Don't blame if the wine doesn't start well or ferments. Good advice - buy apples from trusted growers or sellers.
The conclusion from the above is this:
In the first half of summer, it is best to make apple mash, or mix summer cultivated apple varieties with wild (forest) or sour (tart) varieties, autumn apples can be processed into wine with a slight sugar and acid correction, or also normalized by mixing sweet and sour varieties apples. Late apples are fully suitable for winemaking, provided that the apples are fully ripe and “matured” before wine production.
Let me remind you that an excess of acid is "treated" by dilution with water, a deficiency - by dilution with sour juices or the addition of citric acid in the required amount. I think everyone remembers about sugar - an elementary addition of sugar according to a recipe or a calculation according to tables.
Well, here we are a little sorted out with apples. If you have difficulties with the choice, then the Internet will help you figure out the taste, sugar content and acidity of the desired apple variety.
We are done with the explanations, we are moving on to the most delicious - technology and recipe.
Apple wine yeast
We start as always with yeast (or sourdough). You can do with wild yeast on apples, but this is an unreliable business. Therefore, it is better to stock up on cultured yeast in advance. Here are the most suitable ones for apple wines, in descending order:
- Wine yeast Lalvin 71B-1122
- Wine yeast Lalvin EC-1118
- Wine yeast Multiflor
- Wine yeast Ez-ferm
You must use only one type of yeast and never mix!
One serving of such yeast is enough to start 10-20 liters of wine (with proper fermentation - described in previous articles).
The last two types of yeast are good for apple and fruit mash for ferrying. Such yeast digests well both fruit sugars and regular ones. "Favorite" alcoholic yeast is strongly discouraged for wine because of unpleasant tastes and "non-fermentation" of fruit sugars.
In the absence of these cultural yeasts, go to the previous article and read there how prepare a wine starter from wild yeast... It already needs to be prepared in advance (1-2 weeks before receiving the wine material). The amount of sourdough is 0.5-0.8 liters (for 20 liters of wine).
Dishes and other necessary things
I strongly remind you about hygiene, sterility of dishes and tools!
Back to our apples.
Juice extraction
Let's start from 20 liters of wine as an example and for the convenience of calculating the quantity.
Option without pre-fermentation
- We prepare raw materials for wine. For 20 liters of juice, you need to prepare about 45-50 kg of apples - this is about 5-6 full buckets (with a margin). The apples should be ripe, if you just plucked them from the apple tree, then let them lie down for 1-2 weeks. We select apples of various varieties, sweet like Grushovka and with sourness, for example - Antonovka. If there are no sour apples in the garden, then you can replace them with wild forest ones or add the juice of various mountain ash. Keep in mind that red ashberry adds bitterness in addition to acidity. As I said, apples must be clean and dry.
- Recycling our wealth as described in the previous article on the selection of raw materials(cut out the core, cut into pieces, do not cut the peel). Do not forget to remove rotten spots and wormholes.
- Next, we squeeze the juice with a juicer (with control of the cake by moisture content) or a press, if there are no juicers and a press, then grind it with an electric meat grinder or other gadgets. In the latter case, squeeze the juice with your hands through cheesecloth. To do this, you need a stainless or enameled pan or bowl, cheesecloth folded in 3-4 layers and strong hands that will twist and squeeze the applesauce in the gauze (see photo below). The work is laborious and thankless, plus the hands will be brown for a long time (I went through this too ...).
From 6 buckets of apples there will be about 4 full buckets of pulp, from which you can squeeze at least 20 liters of juice. The maximum possible yield of juice from apples is 0.6 l from 1 kg of raw material.
The second option with mimicking
- Chop the apples (the methods are described in the previous articles).
- Pour the pulp into a large container, add a little sugar (0.2-0.3 kg per 10 liters of pulp)
- We introduce sourdough or fermented cultural yeast, wait 2-3 days (do not forget to regularly stir the pulp 2-3 times a day).
- Then we squeeze out in the most acceptable way (preferably with a press). After squeezing the juice, we get a WEREING wine material, to which you do not need to add either yeast or sourdough, because they are already there (during pressing, all introduced yeast ends up in the wort).
- We finally normalize this wine material for sugar and water (see below).
Be sure to record the amount of sugar added to the pulp!
Calculation and correction of wort by sugar and acid
Let's say that we received 10 liters of Grushovka juice and 10 liters of Antonovka (convenient for calculations).
In the table of previous article or on the Internet we find the sugar content and acidity of apples. For apple varieties, information about the content of sugar and acid, we are looking for ourselves or we take data close to them from the table. The data from the table is sufficient.
Moscow pear - sugar - 9-11%, acid - 0.7-0.9%.
Antonovka - sugar - 8-10%, acid - 1.0-1.2%.
The data for apples are approximate, as they may change due to the degree of maturity, the number of sunny and warm days, etc.
No imitation pulp the sugar content of the juice can be immediately measured with a sugar meter (read the instructions for it). But after the start of fermentation and / or the addition of sugar, it is already useless.
The saccharometer shows the correct data with clear, clear juice at 20 ° C. It is difficult to achieve perfect purity of the juice, therefore it is not easy to use it.
Proportions for semi-dry and semi-sweet wines
It's time to remember the theory of winemaking. The wine material should contain from 20 to 30% sugar for semi-dry and semi-sweet wines (taking into account the "native" sugar). And the acidity of the wine should be 0.7-0.8%.
To make it easier for us, we round off the average sugar content of juices to 10%, and acidity to 1%. Now we need to "normalize" the wine material to the required composition.
We recall the physics of solutions: Sugar, when dissolved 1 kg, increases the volume of liquid by 0.6 liters. That is, dissolving 1 kg of sugar in 1 liter of water, we get 1.6 liters of syrup. We remember this as "Our Father".
The next section is math:
According to the recipe for semisweet wines from apples (25% sugar in the wine material and no more than 0.8-0.9% acid), we bring the wort to the target.
That is, for every 10 liters of juice we need to add 1.7-1.8 kg of sugar (1 kg is already in apple juice (10%), we add 1.5 kg and 0.2-0.3 kg for the "plus" volume from dissolved sugar).
To correct the acid, it is necessary to dilute the juice with water by about 10% (add 1 liter of water to 10 liters of wine material), we get approximately 0.9%, taking into account one more "new" liter of sugar, the acidity will already be 0.8%.
When diluted with water, the sugar content in future wine again decreased!
We remember - for each liter of poured water, we always add 0.25 kg of sugar and there will be a norm.
Add another 0.25 kg of sugar. The increased volume can already be neglected.
The result of calculations for semisweet apple wine:
Add 2 kg of sugar and 1 liter of water to 10 liters of juice.
When matting apple pulp be sure to take into account added sugar in calculations.
For those who find it difficult to learn the calculation method, you can use the final calculation or ready-made recipes. The amount of juice can be any, the main thing is to keep the proportions.
In our case, 0.2 kg of sugar and 0.1 l of water must be added to 1 liter of juice. We multiply this data by any amount of juice and get the desired amount of sugar and water.
The above technique is applicable to any kind of apple. That is, any wine material for semi-dry-semi-sweet wine is reduced to a ratio of 25% (20-30%) sugar in wine material and no more than 0.8-0.9% acid. Or we change the proportions to obtain other types of wines in terms of sugar content and alcohol content.
Proportions for table, dry, semi-dry, sweet and dessert wines
If you want to get table, dry or semi-dry wine, then reduce the sugar to 0.13-0.14 kg (per 1 liter of juice), the amount of water can be increased to 1.5-2 liters per liter of juice (the wine will be more "empty "And watery).
If you want to get sweet or dessert wine, then increase the sugar to 3-4 kg per 10 liters of juice without adding water (add sugar in parts very carefully, watch the fermentation, with the last part of sugar we will stop fermentation and make a very sweet wine).
Remarks: In any case, add sugar "fractionally", that is, in parts. First, 1.2-1.5 kg per 10 liters of juice, then in parts (after 4-5 days, the rest in 2-3 approaches). Otherwise, the wort can become sugar-free and not ferment. Add sugar to the wort by dissolving it in the previously drained wort. We write down each added portion of sugar in a notebook (quantity, date).
Let's go back to our example.
- We have 20 liters of juices. This means that to get semi-sweet wine, we need to add 4 kg of sugar and 2 liters of water.
- Pour the wort into a 30L bottle.
- Drain part of the wort into a saucepan (leave it in a saucepan), dissolve most of the sugar in it - 3kg, pour it back. Set aside 1 kg of sugar, add this sugar evenly to the wort on the 4th, 7th and 10th days of fermentation.
- We dilute the cultured yeast according to the instructions (we dilute 1-2 bags in warm sugar-coated water, let them wander for 30-60 minutes). Pour it into a bottle, make sure that the wort is not cold - 20-25 ° C, and the yeast starter has already cooled down to this temperature. Or we add ready-made strained starter culture in the amount of 0.5-0.6 liters. It is better to mix the wine material.
- We write down all our actions, calculations and dates in a notebook. These notes will become very valuable when the wine is tasty and aromatic and you want to repeat it.
Well, we have completed the most important work!
Primary fermentation
You should know that apple wine is quite capricious during fermentation and storage. Some wines reflect very well, followed by excellent clarification, and some remain cloudy for a very long time; unfortunately, the taste of such wines can deteriorate.
Therefore, we monitor the fermentation temperature and promptly remove the sediment that appears. Remove the wine from the first sediment when it forms and reaches its height of about 2-3 cm (for 20 liters of wine). When overfilling, we avoid excessive aeration (we lower the tube as low as possible into the receiving bottle).
Decantation - removal of wine material from the sediment.
I want to say right away that when pouring WHITE wine, we avoid aeration (that is, we lower the overflow tube as low as possible into the receiving bottle - overflow without bubbles). Aeration is only needed for red wines or for treating sick white wines.
When a sediment forms (from 2 weeks or more - it depends on the purity of the juice, temperature and nature of fermentation, etc.), we carry out the decantation procedure. We raise the container with the wort to a height of at least half a meter, put a new sterile bottle (pots) down and drain the wine material with the prepared tube.
We immerse the tube in the middle of the container with the wine material and from the other end we suck in the young wine with our mouth, as soon as it "rolls over" through the neck, we immediately substitute the container, do not forget to lower the tube lower.
We monitor the level of decreasing wine. The top of the tube should always be in liquid and slightly below the sediment. At the end of the overflow, tilt the upper bottle until the pure wort comes out.
Pour the rest into an old pillowcase or gauze bag and hang it over a basin or pan. We also pour the strained wort into the main wine material.
We thoroughly rinse the emptied bottle and pour the drained wine material back into its native container.
Decantation should not be carried out very often, so we will stop the fermentation, but it is also impossible to tighten it too much (the wine can become cloudy and tarnish). Approximately 2-3 decantations are enough to cleanse the future wine from fruit residues and dead yeast.
After overfilling, the yeast stops working for a while and may start with a delay of up to 2-3 days. To reduce the shock effect after overflow, add a little sugar to the wort, either from the set aside or from the new, but without fanaticism.
Apple wine, when left standing on the lees, begins to grow cloudy, bitter and lose its taste - do not forget about this. Light bitterness disappears over time, strong - remains forever.
Secondary fermentation
- After the end of the primary fermentation, it will take on average 1-1.5 months (the glove falls off, the water seal is practically "silent"), we look at the transparency of the wine material, remove it from the sediment and pour the wine for secondary fermentation into another bottle (20 l volume) with filling "Under the neck", the wine will not spoil in it, because there will be no contact with air.
- For secondary fermentation, it is better to place a bottle with wine material in a basement or pantry. The most suitable temperature for fermentation is 12-15 ° C.
- The bottle should be closed with a water seal, but you can close it with plastic wrap and tighten it with a regular rubber band. In this case, tightness is required.
- The wine at this stage should be completely clarified, we get rid of the new sediment in the above way. If the wine remains cloudy for a long time, then we carry out clarification with cold (up to -3 ... -4 ° С), or we use various clarifiers: egg white - 1 whipped protein per 20 liters of wine, bentonite (special clay), tannin, etc. More I will talk about this in detail in the next article.
Spill and storage
Everything! The wine is ready to ripen.
Maturation of wine
The minimum ripening period is 2-3 months. Keep in mind that after 2-3 years, the wine may age unnecessarily, change color and lose aromas. If you are not familiar with the technologies of aged and vintage wines, then it is better not to take risks and drink the wine for 1-2 years.
You should also be aware that some apple wines (table wines, dry wines from summer fresh varieties of apples) are fragile, i.e. prone to quick spoilage, souring, fermentation.
Therefore, the easiest way is to consume such wine immediately after ripening, other methods are more laborious and expensive: fortifying wine (0.5 l of apple distillate (0.25 l of apple alcohol-underrectified) for 4-5 l of wine (additive before pouring in bottles), this type stops fermentation, leads to clarification, but at first it spoils the taste, then the obvious aftertaste of alcohol disappears (I think it is clear that such wines become fortified wines).
This method is considered bad manners and is not welcomed by professional winemakers, but there are exceptions to the rule. Not every hobbyist can determine the correct addition of alcohol to a successful wine.
With a clean and transparent wine with a good taste, you can do without fastening (decide for yourself). Another type is heat treatment (heating in bottles using a special technology) in a water bath up to 65-70 ° C.
At the end of the article, I present the final recipe and methodology for recording the stages of making apple wine.
Apple semi-sweet wine recipe
Moscow pear 25 kg - sugar 11%, acid - 0.9%. (lay for 3 weeks)
Antonovka 25 kg - sugar - 9%, acid - 1.1%. (the ripe ones are collected)
Peeled and cut apples - about 45 liters. (average sugar –10%, acid –1%)
Chopped apples (pulp) - about 30 liters (electric meat grinder)
Juice - 20L (pressing with a press).
Water - 2 l (0.1 l per 1 l of juice)
Glucose (sugar) - 3 (+ 1) kg (0.2 kg per 1 liter of juice) 1kg left for supplement.
Sourdough (grape) - 0.6-0.8 liters (0.3-0.4 liters per 10 liters of juice)
Wine material - 25 l (calculated sugar 24%, sour 0.8%) (bottle 30 l)
I removed it to the basement for the secondary housing
(the wine is almost transparent, slightly bitter).
(tastes good, but a little yeasty)
February 23 RIPE! Delight! 
Something like this is necessary to take notes. If you supplement them with other details, it will be even better.
Dear winemakers (those who have read this material have probably already become one! :)), I think you did not assume that winemaking is very interesting, but as it turns out, it is a rather complex science that requires various knowledge, biology, mathematics, physics and chemistry.
But the gods do not burn the pots! The main thing is desire. So go for it!
I hope that this wine-making technology is clearly outlined and not very difficult for many novice winemakers.
Good luck in winemaking!
Vinodarov A.P.
Especially for the blog of Pavel Dorofeev.
The original recipe for wine made from apples and pears will surely appeal to lovers of sweet and aromatic drinks. To prepare it you will need:
- Apple juice - 6 l
- Pear juice - 700 ml
- Sugar - 550 g
- Raisins - 110 g
Pour apple and pear juices into a large glass bottle, add sugar and unwashed raisins. Stir the mixture thoroughly and leave for 30-40 minutes at room temperature until sugar is completely dissolved. Close the neck of the bottle with several layers of gauze and place in a dark and warm place for fermentation for about 10-14 days. Wine at home from apples ferments quite actively, so use good roomy containers and fill them with wort no more than two-thirds.
After the end of fermentation, strain the liquid and pour into a dry, clean bottle. Close it with a cork again and place in a cool place for aging and clarification. Before making apple wine, prepare enough clean utensils so that you have room to pour the drink. Then pour the finished wine into bottles, close tightly with corks and keep in a dark and cool place for at least 1 year.
Homemade apple wine recipe
The classic apple wine recipe will appeal to all lovers of homemade drinks. If you have reaped a good harvest, you have a great opportunity to make a delicious fruit wine.
Required Ingredients:
- Apples - 5 kg
- Sugar - 6 glasses
Before making homemade apple wine, the fruit will need to be minced. Cut the apples into 4 parts, remove the core with seeds, chop well - scroll in a meat grinder, in a blender or grate.
To make homemade apple wine, you can take any kind of fruit - to your taste. Optionally, you can take a few sweet and sour varieties - this will make the drink even more aromatic and aromatic.
Place the pulp in a glass bottle, add half the sugar and mix. Close the neck of the bottle with a stopper and leave for fermentation in a warm place for several days.
Then drain the fermented juice, and squeeze the pulp and discard. Add the remaining sugar to the resulting juice and mix. Close the bottle with the wort with a water seal and place for fermentation in a warm place, for about 1 month.
After the end of fermentation, drain, filter and pour into clean, dry bottles. Close the lids tightly and store in a cool, dark place for at least 2-3 months. Wine made from sweet apples can be stored in a cool place for several years.
How to make strong homemade wine made from sweet and sour apples
The homemade apple wine recipe will appeal to all lovers of strong aromatic drinks. Fortified wine made from fresh and dried fruits is very simple to prepare, but it turns out to be incredibly tasty. To prepare it, you will need to take:
- Apples (fresh or dry)
- Sugar
- Yeast starter
- Alcohol
Before you put apple wine, you should prepare a yeast starter. For one liter of apple wort, you will need to take 300 ml of the finished starter culture. It is very simple to prepare it - you need to dilute the yeast in warm water and put it in a warm place for several hours. When the yeast melts well and the first signs of fermentation appear on the surface, the sourdough can be considered ready.
For a homemade apple wine recipe, you should adhere to the following proportions:
- Water - 800 ml for 1 kg of apples
- Sugar - 250 ml per 1 kg of apples
- Alcohol 96% - 300 ml per 1 liter of wort
Apples should be taken of sour and sweet varieties in approximately the same quantity and approximately dry fruits should be added to them. 100 g of dried apples - 1 kg of fresh apples. Place the apples in a convenient bowl or bowl, cut into several pieces, select the core and cover with water. Heat the mixture to 60 degrees and leave in a warm place for 2 days.
Strain the prepared wort through cheesecloth, squeeze the pulp well and pour the strained infusion into a glass jar or barrel.
Pour the sourdough into the apple mixture, mix well, close with a lid with a water seal and place in a warm place for fermentation. When the drink ferments, it will need to be filtered, poured into a clean container, pour the required amount of alcohol into it and close tightly. Leave the wine in a cool place for 14 days. Strong apple wine can be tasted.
Recipe on how to make wine from apple compote
Apple compote wine is a wonderful aromatic drink that can be prepared from simple homemade preparations. If you want to treat yourself to a delicious, aromatic drink, you don't have to use fresh fruit. To prepare wine you will need to take:
- Apples - 10 kg
- Compote - 3 l
- Sugar - 2.5 kg
Before making wine from apples, they need to be sorted out well so that there is no rot, dirt and damage from falling. Wipe fresh apples with a cloth, cut them into several pieces to cut out the center with seeds. Squeeze juice from prepared fruits - this can be done using a meat grinder or juicer. Drain the juice into a large saucepan and mix with the compote.
To make homemade wine from apples, you can take not only compote, but also ready-made jam. To do this, it is diluted with warm water and also mixed with fresh juice.
Pour half of the sugar into the apple mixture and place in a warm place to ferment. After about 3 days, when the wort ferments well, it will need to be poured into a glass jar and tightly closed with a cotton wool stopper. Leave the jar with the wort warm for another 3-4 days, after which the cork will need to be removed and the lid with a water seal should be put on.
According to this recipe, apple wine should be fermented well for a week, then add the remaining sugar to it.
Typically, fermentation of the wort under a water seal lasts 11-12 days. Transfer the jar with the wort to a cool place and leave until fermentation is complete for a month and a half. Strain the finished wine, carefully drain from the sediment and pour into clean bottles. Place them on the bottom shelf of the refrigerator or transfer them to the cellar.
This completes the preparation of homemade apple wine. It remains only to wait a few months, and it will be possible to taste this divine drink.
A simple recipe for apple wine and its fermentation at home
The simplest apple wine recipe is perfect for novice winemakers. If you are just starting to comprehend the basics of this amazing art, several simple ways of preparing alcoholic beverages will come in handy.
Prepare the following ingredients:
- Apples not washed
- Sugar - by the number of apples 1 glass per liter of juice
- Water - 150 ml per liter of juice
Before making apple wine, you will not need to wash the fruits you have collected. If they are slightly dirty, simply scrub them with a dry brush or gently wipe off the dirt with a cloth to avoid removing wild yeast from the surface.
The number of apples can be any, and sugar and water can be calculated only later, when you grind the fruits in mashed potatoes. Cut each apple into several pieces, core with seeds and stalks and grind them with a blender or meat grinder.
Transfer the resulting puree to a convenient enamel pan and leave in a warm place for a day.
Stir regularly to make the mixture sour - once every hour is enough. After a day, it will be necessary to remove the dense crust formed from the pulp from the surface and leave the puree for another day. The next day, the mixture can be filtered - squeeze the juice through cheesecloth. Pour the resulting juice into a separate clean dish - a jar or an enamel pan.
Count sugar and water by the amount of juice. For a liter of fruit liquid, you will need to take 250 g of sugar and 150 ml of water. Add the required amount, stir and transfer to a convenient fermentation container.
If you are using a saucepan, close it with a water seal lid. If there is no water seal, simply drain the wort into glass bottles and cover them with rubber gloves. Pull a glove over the neck of each can and make one small puncture in your finger with a needle or pin.
During the fermentation of apple wine, carbon dioxide will escape through this small hole. The glove will inflate and it will not be difficult for you to follow the cooking process. Transfer the bottle with wort to a dark place at room temperature and leave for a week.
Young apple wine can ferment faster at home, so be sure to keep an eye on the glove.
After 6-7 days, remove the wine from the sediment - carefully pour the drink into a clean bowl using a rubber hose or straw. Try not to touch the sediment that has fallen to the bottom.
Close the refined wine with lids and put in a cool place - cellar or refrigerator for two to three months.
Homemade apple wine can be stored for several months, but no more than six. Without additional pasteurization, the wine will begin to turn sour, and all your work will be wasted.
To prevent this from happening, when making a large amount of a drink, you will need to pasteurize it. To do this, place a container with alcohol in a tank or a large pot of water, and heat it over medium heat to a temperature of 70 degrees, turn off the heat and leave it on the stove. The wine should cool down slowly, after which it can be ripened in a cool place.
Homemade apple juice recipe
Apple juice wine recipe will come in handy for the owners of their own garden. In the presence of a large number of apples, many gardeners preserve the harvest by processing the fruit into juice. If you are already tired of making homemade preparations of a healthy drink, try making a simple, not very tasty wine.
Homemade apple juice wine is made only from a fresh drink made from harvested fruits. Do not use store-bought juice - you will only waste energy and precious time.
Harvested apples do not need to be washed - just wipe them with a soft cloth in heavily soiled areas. Go through the fruits - do not use rotten parts and pits. If you like the spicy taste of light bitterness, then the seeds can be left, if you are making sweet wine, try to choose them well.
Grind prepared apples with a meat grinder, blender, juicer, or simply grate them. Strain the resulting mass well through cheesecloth, preserving the amount of juice as much as possible. Squeezing the juice won't be easy, but your efforts won't go to waste. Place the apple mass in a container with a wide, large neck - this can be a saucepan or a large basin. Put the juice in a warm place for three days - during this time, pulp should appear on the surface, which you could not take away during straining.
On the third day, remove the pulp from the surface, pour the juice into large glass jars.
There are three types of homemade apple wine made from juice: dry, semi-sweet and dessert. By varying the amount of sugar you add to the wort, you can make several variations of this wonderful drink at once.
You can add sugar to it or not add it to your taste, close it tightly with a waterlock lid and leave to ferment. When the mash ferments, the drink will need to be carefully drained from the sediment and poured into bottles or jars. Close the drink tightly - pour to the nude. Leave the wine in a cool place for 30-40 days, then open and strain again. Pour back into clean jars and close tightly.
Put the finished apple juice wine to ripen in a cool place for several months. When the drink is ripe, you can enjoy its amazingly mild taste.
How to make homemade apple wine from jam
Apple jam wine is a delicious, light and aromatic drink. It's very easy to make at home, even if you don't have fresh apples. For this purpose, you can use jam, cooked in the usual way.
Prepare the following ingredients:
- Apple jam - 1 can (1 liter)
- Rice - 1 glass
- Fresh yeast - 20 g
Put a jar of jam into a clean three-liter jar and add unwashed rice. Add fresh yeast and top up with warm water - pour just below the line of the jar's hangers. Stir, put a rubber glove on the neck of the jar and fasten it tightly to the jar. Pierce the glove with a needle and ferment the wort in a dark and warm place.
As a result of the fermentation of the wort, you will get a great young wine. When there is sediment at the bottom of the can, and the drink itself becomes more transparent, it's time to pour the wine into other clean cans.
Homemade apple jam wine can be sweetened by adding a little sugar to it and pouring into small jars or bottles. Add no more than 1 tbsp of sugar per liter of liquid, otherwise the drink will be very strong and more like liquor than wine. After adding sugar, leave the wine for a few more days in a cool place, after which you can taste the amazing aromatic wine. If you don't add sugar, let the drink rest for a few hours in the refrigerator and start tasting.
Ingredients for dry apple wine
Wine from dried apples is no worse than from fresh fruits. It has a great taste and aroma. Due to the fact that when properly dried, the taste and aroma are not only preserved, but also become more concentrated, some winemakers prefer to make a drink from just such raw materials.
If you want to try making this drink, prepare the following ingredients:
- Dried apples - 1 kg
- Sugar - 12 glasses
- Water - 8 l
- Yeast - 20 g
Making homemade wine from dried apples with your own hands
Making apple wine from dried fruits begins with the fact that you will need to soak them a little.
Pour dry apples into an enamel pot or jar and cover with a little warm water. Leave them on for a few hours to absorb some of the liquid. After that, they can be grinded using a conventional meat grinder or blender.
Pour half of the sugar in the puree and pour boiling water over and leave to cool completely. The prepared concentrated mixture will need to be filtered and poured into a glass jar.
Dilute the remaining sugar with warm water, add yeast and put in a warm place for 2-3 hours. When the yeast dissolves and the first signs of fermentation appear on the surface, pour the leaven into the apple infusion.
It is very important that there is no air access to the wort; for this, close the jar with a lid or put a rubber glove on it. Install a water seal on the lid; if you use a glove, make one small puncture in it. If the hole is very large, instead of wine, you may get a bite so that the wort does not oxidize, the hole must be filtered with a needle or pin - do not cut it out with scissors!
When the wort is fermented, drain the young wine from the lees and strain. Pour it into clean bottles, close tightly and let rest in the refrigerator for a few hours.
Dry apple wine is ready - taste and enjoy the amazing and rich taste of this drink.
Homemade apple wine made from juice without yeast
Homemade apple wines can be made with or without yeast. If you reassign the natural taste of drinks, then this recipe is especially for you. Prepare the following ingredients:
For berry yeast:
- raisins - 100 g
For wine:
- apple juice - 5 liters
- granulated sugar - 1 kg
Before making apple wine, you will need to make a sourdough. Grind the raisins and cover them with warm water. Place the mixture in a warm place for 2-3 days - when the mixture ferments well, you can start preparing the apples.
I don't wash the fruit - immediately cut it into several parts, remove the seed pods and grind it using a juicer, meat grinder or blender.If you make a small amount of a drink, you can just grate the apples. This method of extracting juice is quite laborious, so it is not suitable for everyone.
Yeast-free apple wine is prepared with natural sourdough. That is why you can drink it even with high acidity. Of course, the amount of alcoholic drink will need to be limited, but you can enjoy a pleasant aromatic drink without worrying about your health.
We squeeze the juice well, pour it into a glass jar or a large enamel saucepan with a lid. Take a liter of juice and mix with two glasses of sugar. When the sugar has dissolved, add the sweetened juice to the total and pour in the prepared sourdough.
Close the container with the lid, but not tightly, or cover the neck of the jar with a piece of gauze or cloth. Leave the wort in a warm place for 5 days, then strain, remove the pulp and pour into a clean jar. Close the jar with a water-sealed lid and let it ferment for another 2 weeks. When fermentation is over, drain off the lees, strain and pour into clean bottles.
Homemade apple wine can be tasted right away, but it is better to let it brew a little and ripen in a cool place.
Recipe on how to make homemade apple wine (with video)
This recipe for making wine from apples does not require special knowledge or skills, so it is ideal for novice winemakers. Strong wine is made very simply and much faster than other apple drinks. You will need:
- Apples - 10 kg
- Sugar - 2 kg
- Raisins - 100 g
- Vodka - 150 ml
Homemade apple wines are the most popular among winemakers. This is explained not only by the fact that apples are the most affordable raw material, which is easy to find almost anywhere in the world. These fruits have surprisingly juicy pulp and excellent taste, which does not change as a result of fermentation, but also becomes even more intense and aromatic.
The apples must be sorted, rinsed well, cut in half and cut out in the middle. Grind them with a meat grinder or blender. Then you need to add two kilograms of sugar and raisins to this mixture. Mix everything well and transfer to a clean glass bottle. The bottle neck must be closed with a water seal or a rubber glove, which must be carefully fixed on the bottle neck. Do not allow air to enter, otherwise the wine will turn into vinegar.
Leave the container with the wort to ferment for three weeks at room temperature. After this time, the liquid should be filtered and poured into another clean bottle. Add 1 glass of sugar, stir and ferment for another 7 days. Strain the drink and pour in the vodka. Mix the wine well, pour into clean, prepared bottles, close tightly and move them to a cool place.
Watch a video of homemade apple wine - this will help you learn how to make a wonderful alcoholic drink with your own hands.
How to make homemade apple wine from fermented juice
Wine made from fermented apple juice is very aromatic and aromatic. To prepare a strong drink, you will need:
- Apple juice - 6 l
- Sugar - 1 kg
- Vodka - 600 g
- Raisins - 50 g
According to this recipe, apple juice wine will be ready in two weeks, so you will always have the opportunity to please yourself and your loved ones with a wonderful drink.
Pour the juice into a convenient jar or enamel pan, pour some of the sugar into it and mix well.
When the juice has absorbed all the sugar well, you can add the second part and mix well again. Leave the sweetened juice warm for fermentation, if it goes slowly, add a little unwashed raisins to the juice. The fermentation of the wort in the warmth lasts about 5-7 days, after which the juice will need to be filtered and poured into glass jars. Pour in the required amount of good vodka and leave at room temperature for another 5 days.
This apple juice wine recipe can be used to make a less strong drink. If you don't want to add vodka, just add a little more sugar and let the wine mature for 1-2 months in a cool place.
Strain the fortified wine and pour into bottles and put in a cool place to rest for a few days. You can drink wine from apple juice right away - pour it into a beautiful decanter and invite your friends.
Homemade apple wine recipe
Making wine from apples is a very interesting and exciting process. You can not only learn how to make a delicious and aromatic drink, but also get a lot of pleasant emotions. It is not easy to become a real winemaker, but if you try it once, you will hardly stop.
Homemade apple wine is made from simple and affordable ingredients:
- Apples - 2 kg
- Sugar - 700 g
- Water - 2 l
- Cinnamon - 1 tbsp l
Before making homemade apple wine, prepare a convenient saucepan and place the harvested fruit in it.
Apples need to be washed - fill them with water and rinse lightly. Then they need to be cut into small wedges and transferred to a bowl or convenient saucepan. Add water, cinnamon to the apples and set over medium heat. Cook until the apples are soft. Grind the fruit mass through a sieve, transfer to a jar and put on fermentation. After three days of fermentation, strain the wort and add sugar. Stir the young wine, pour into glass bottles and close tightly. Let the wine stand for 1-2 days and filter it again.
Fill clean bottles with drink, close tightly and ripen in a cool place.
Now you know how to make apple wine and can make it to your liking. You can vary the amount of sugar and apples by adding different spices and herbs to your taste.
Homemade apple wine recipe and how to store it
The recipe for making apple wine with an orange flavor will surely appeal to fans of original mixed drinks. Delicious wine with a delicate citrus scent will be a wonderful decoration for a festive table.
To prepare it you will need:
- Apples - 10 kg
- Oranges - 6 pieces
- Water - 5 l
- Sugar - 3 kg
For making wine from apples with oranges, you can take fruits of any kind. Wash the fruit well, cut and remove the seeds. Cut into small pieces and transfer to a convenient container. Add 1 kg of sugar, stir and cover with water. Stir the mixture well again and cover with a thick cloth. Place the wort in a warm place for 5 days.
It is not difficult to make wine from apples with your own hands, but it is very important to let it ripen. Not only the appearance of the drink will depend on the time and correctness of infusion - it should be transparent and have a beautiful orange color, but also its taste.
When the wort begins to ferment, drain the liquid through a sieve and squeeze the pulp well through cheesecloth. Put the remaining sugar in it, stir and wait until it dissolves, add wine yeast or a few pieces of raisins and oranges grated on a fine grater along with the juice.
Close the wort with a water seal and place it in a warm place to ferment. After the end of the fermentation process, carefully drain the wine, trying not to stir the sediment, strain and keep in a sealed container for another 3 days. When the wine has rested, strain it again, bottle it.
Place the beverage bottles horizontally before storing your apple wine.
How to make apple wine at home and how to lighten it
Making apple wine is a simple yet complex process. Its difficulty lies in the fact that it will be very difficult to wait until the drink is ready. Ideally, the wine should be allowed to mature for 6 months, but the wine prepared according to this recipe can be tasted within a month.
Required Ingredients:
- Apples - 10 kg
- Granulated sugar - 3 kg
- Water - 3 l
- Wine yeast or a few raisins
Before making apple wine, you do not need to wash the fruit - this will help speed up the fermentation process. Cut apples of any variety or a mixture of apples of various varieties into small pieces. Add 1 kg of granulated sugar to the crushed mass, pour in water and keep for 5 days in a warm place. Strain the juice released during this time, do not forget to squeeze the apple pulp.
Add the remaining granulated sugar to the resulting wort. Stir well, add wine yeast or raisins, close the waterlock lid and put the mash in a warm place. Withstand the drink until fermentation is complete. After that, the wine must be removed from the sediment, kept for 2 days in a cool place and again poured into a clean bowl. Strain gently and pour into clean bottles. If you want the drink to be clear, it will need to be clarified.
Before clarifying apple wine, prepare gelatin and soak it in water for a day. During this time, the water will need to be changed several times. The swollen gelatin is poured with a glass of wine, mixed well until completely dissolved and diluted with another 3-4 glasses of wine. The mixture is mixed well and poured into a container with the finished drink. After 14 days, it is carefully removed from the sediment and poured into bottles for storage.
Making homemade apple wine
Making homemade apple wine can help you recycle leftover fruit after harvest. Fruits that are not suitable for compotes and fresh storage do not need to be thrown away - make a delicious drink for yourself.
Required Ingredients:
- Apples - 5 kg
- Sugar - 1 glass per liter of juice
- Water - 2/3 cup per liter of juice
For making homemade wine from apples, you can take ripe fruits that have deteriorated a little or have already begun to rot. Cut off any damaged parts and place the rest in a large bowl or basin. There is no need to wash the apples, they contain wild yeast.
Apples can be grated or scrolled through a meat grinder to make applesauce. It should be left in an open container for 3 days. Carefully remove the pulp that has floated to the surface, and pour the liquid into a jar or large enamel saucepan.
Before making apple wine, prepare some clean cans and a lid with a water seal. If your household does not have this, take a regular rubber glove. During fermentation, air should not penetrate into the wort, otherwise you will end up with vinegar instead of wine.
Pour the squeezed juice into a fermentation tank, add sugar and water - calculate the amount in relation to the resulting juice. We put the jar in a dark place with a temperature of 18 - 25 degrees and leave it until fermentation stops completely. A sediment forms at the bottom, which will need to be drained. Strain the drink gently, pour it into clean bottles and close tightly. Leave the wine in a cool place to ripen for 3-4 weeks.
Ingredients: 10 kg of apples, 1 kg of sugar.
Cooking method. Ripe apples of different varieties are washed well, passed through a meat grinder, then put under a press. Strain the squeezed juice (you get about 6 liters of juice) and pour it into a prepared container.
Add sugar, close with a water seal and leave to ferment for several weeks.
At the end of fermentation, carefully remove the wine from the sediment, clarify if necessary and bottle it.
Ingredients: 2 kg of apples, 500 g of sugar, 2 liters of water, a pinch of cinnamon, a pinch of vanillin.
Cooking method. Wash apples, cut into small pieces, put in a saucepan and fill with water. Add cinnamon, vanillin and cook until the apples are soft. Then we wipe the apples through a sieve, put the mashed potatoes in a glass container, leave to ferment.
At the end of the fermentation process, carefully drain the wine from the sediment, clarify in any convenient way, add sugar.
We pour the finished wine into bottles and store it in a cool dark place.
Apple wine with added cinnamon
Ingredients: 2 kg of apples, 1 tbsp. l. cinnamon, 500 g sugar, 2 liters of water.
Cooking method. Wash apples, cut into small pieces, put in a saucepan, add water, cinnamon and put on fire. Cook apples over low heat until soft. After that, we wipe the apple pulp through a sieve, transfer it to a glass dish, cover with gauze or a linen napkin and set it to ferment for several days.
When the fermentation process is over, filter the drink, pour it into a bottle, add sugar, close with a water seal and leave to ferment. At the end of the fermentation process, drain the wine from the lees, pour into bottles and seal tightly.
Winemaker's advice: A home winemaker must carefully control all stages of wine maturation, the temperature of the room where the drink is fermented, and also strictly follow the recommendations for technology and recipe. Failure to follow these simple rules can result in an ultimately spoiled product that will resemble vinegar, not wine.
Classic apple wine
Ingredients: 12 kg of apples, sugar (100 g per 1 liter of juice).
Cooking method. Apples of different varieties and degrees of ripeness are mine, we remove the core and damaged areas, cut into pieces and pass through a meat grinder.
We place the resulting mass in a glass bottle, tie the neck of the dish with gauze and put it in a warm place for 2-4 days.
When the pulp floats up, drain the juice released in the lower part, squeeze the pulp through cheesecloth or linen cloth. Pour the resulting juice into a glass container, add sugar, close a lid with a water seal and leave for active fermentation for 3-4 weeks.
Then we let the fermentation process for another 15-25 days. The finished wine is carefully drained from the lees and bottled.
Ingredients: 6 kg of sweet and sour apples in equal proportions, 2 kg of sugar, 6-7 liters of water, 1 liter of vodka.
Cooking method. Wash apples, cut, squeeze juice using a press or juicer.
Pour the resulting juice into a glass container with a capacity of about 10 liters. Dissolve sugar in water, bring to a boil and simmer for 1 hour. Cool the resulting syrup to a temperature of 35-40 ° C, add to the apple juice.
Close the dishes loosely and put them in a cool place for 8 days. Then pour in vodka, seal tightly and leave for 3 months in a cool place.
The finished wine is carefully drained from the lees and bottled.
Apple-mountain ash wine
Ingredients: 6.3 liters of apple juice, 700 ml of rowan juice, 200 g of raisins, 2.5 kg of sugar, 5 liters of water.
Cooking method. To prepare the starter culture, put the raisins in a glass container with a volume of 500 ml, fill with boiled water for 3/4 of the volume. We close the container with a cotton stopper or tie it with a thick cloth and put it in a warm place. After 3-4 days, the leaven will be ready.
Combine apple and mountain ash juices, add sugar, mix. Pour in 5 liters of water, add the sourdough and leave to ferment in a warm, dark place for 7-10 days.
The result is a light dry wine. To increase the strength, alcohol can be added to it at the rate of 500 ml per 10 liters of wine. After mixing with alcohol, we infuse the wine for 7-9 days, then filter and bottle it.
Ingredients: 7 liters of apple juice, 1.5 liters of red currant juice, 2.2 kg of sugar, 800 ml of water.
Cooking method. Mix apple and currant juice, add water and half the sugar. Pour the mixture into a fermentation container, fill it no more than 2/3 of its volume so that the wort does not overflow during fermentation.
Fermentation should take place at room temperature for 25-35 days. When the fermentation process is over, remove the wine from the sediment, pour it into another bowl and leave for 30 days at room temperature.
The wine is again drained, filtered, bottled and stored in a cool place.
Ranet apple wine with the addition of cinnamon
Ingredients: 2 kg of Ranet apples, 12 g of cinnamon, 500 g of sugar, 2 liters of water.
Cooking method. Wash apples of the "Ranet" variety, finely chop, put in a saucepan and fill with water. Add the cinnamon and simmer over low heat until the apples are soft.
Wipe the apple mass through a sieve and leave to ferment in a warm place. When the mashed potatoes begin to ferment, add sugar, stir, close the container with a lid with a water seal and leave to ferment the mass.
We remove the finished wine from the sediment, filter, filter and bottle.
Ingredients: 1 kg of quince, 10 liters of clarified grape juice.
Cooking method.
Peel and core the quince, cut into small pieces, fill with grape juice and infuse for 1 month.
Then we bottle the wine, seal it tightly and store it in a cool room.