How to make wine without yeast from apples. Apple season - we make a bouquet of wine from apples without pressing

Apples make very good table, dessert and liqueur wines, which everyone can cook with their own hands. In financial terms, apple wine is one of the most inexpensive. At the same time, having successfully selected the composition, you can get an interesting bouquet. The winemaking technology for making apple alcohol has its own secrets and subtleties.

Cooking features

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

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

With strict observance of the technology of preparation, competent selection of varieties, wine from apples will turn out to be very tasty. Its golden color and pronounced, but unobtrusive, apple flavor will surely appeal to every connoisseur of alcoholic beverages.

Traditional or classic recipe

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

Composition and proportions:

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

Cooking.

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

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

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

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

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

Pour young apple wine into another container, close with a regular lid and transfer to a cool place where it will settle for 3-6 months. After two weeks, the drink will need to be removed from the sediment. Periodically repeat this procedure until the wine is completely clarified. Then the ripened wine can be poured into bottles. As a result, you get table homemade wine from apples with a strength of 10-12 degrees.

fortified wine recipe

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

Ingredients:

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

Cooking:

Sort the unwashed apples, cut into pieces and remove the cores. Grind to a mushy state and pour into an enamel pan. Put the dish covered with gauze in a warm place for three days.

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

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

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

apple and pear juice recipe

To get dessert wine, you need sweet varieties of apples. Pears will give the drink an interesting flavor, and raisins will enhance and speed up fermentation.

Ingredients:

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

Cooking.

Squeeze juice from apples and pears on a juicer, add unwashed raisins to it. Pour the juice into a 15-liter enameled bucket, which then needs to be covered with a piece of gauze and set in a warm place for 3 days. The fermentation process will begin. Several times a day, fermented juice should be stirred with a wooden spatula.

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

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

Recipe for spiced wine with raisin sourdough

The apples, according to the recipe, will be thermally affected, causing the wild yeast to die. Without yeast, the wort will not ferment. Therefore, raisin sourdough is needed.

Ingredients:

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

Cooking.

The sourdough must be prepared in advance. To do this, mix unwashed raisins in a cup with 50 ml of warm water and 1 tablespoon of sugar. Put it on the windowsill and cover with a gauze napkin. It will be ready in 2-3 days.

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

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

Homemade wine is no worse than factory wine. It is not difficult to make it, the main thing is to follow the described cooking technology and not violate the proportions indicated in the recipes. Care must be taken in the selection of raw materials. And remember, the most delicious wine comes from late-ripening apples.

Anyone who does not have large vineyards, but loves wine, can make it from ordinary apples. The result is a very tasty drink, which in small quantities only benefits our body. Making apple wine at home is a fairly simple process that even beginners can handle. It is worth noting that many people like this drink, and your guests, having tasted it, will be satisfied.

Choosing raw materials for apple wine

To make homemade wine, you can, in principle, use almost any berries and fruits. However, the ideal raw materials for this drink are grapes, pears and apples. This is due to the fact that some fruits contain very little sugar and a huge amount of acid. Wine made from the pure juice of such berries and fruits, as a result, is very sour and slightly alcoholic. Grapes and apples have an ideal composition for the preparation of this drink. Wine can be made from fruit juice. However, it does not need to be improved and corrected.

To date, more than one recipe for apple wine is known. The drink can be prepared dessert, table, strong, liquor, simple and with the addition of yeast. If you are just taking the first steps and do not know how to make homemade apple wine, then you should start with liqueur, dessert or strong. After all, when cooking, these varieties do not require the most sophisticated equipment, they are easier to tolerate inept and rough handling. It's no secret that the ability to make dry and light wines comes with experience. And the first time a good drink may not work. Making apple wine at home has certain difficulties.

What do you need to make apple wine?

So how do you make homemade apple wine? First of all, you should prepare everything you need. For this you will need:

1. Plasticine and a small plastic tube. All this can be replaced with a medical glove.
2. Several sealed containers. One is needed for fermentation, and the second is for settling wine.
3. Special equipment for making juice.
4. Ripe apples.
5. Sugar.

To make a simple apple wine, any variety of red, yellow, green fruits will do. You can use both summer and winter. The main thing is that the fruits are fully ripe and, of course, juicy.

Preparing apples

Fruits picked from the ground or plucked from trees do not need to be washed. After all, yeast lives on their surface, which in the future will bring considerable benefits. Especially if you are going to cook apple wine without yeast. If the fruits are too dirty, then they can be cleaned with a clothes brush or simply wiped with a dry cloth.

Many novice winemakers complain that the finished wine has a bitter aftertaste. To avoid this, it is worth removing the core and seeds from apples. If the fruit is slightly damaged, then it is worth cutting out all the rotten places.

Juicing

Making apple wine at home begins with processing the fruit. Juice should be squeezed out of them. For this, of course, it is better to use a special unit - a juicer. Only in this case, the raw material turns out to be pure and practically does not contain pulp. This greatly simplifies the further preparation of the drink.

If there is no such kitchen tool, then you can resort to using a mechanical grater. As a result, you should get a puree that needs to be squeezed out. This can be done using ordinary gauze. Of course, the process is laborious, but in the end you should get at least a liquid puree. Only in this case you will have a chance to create your own apple wine, the preparation of which takes a lot of time.

Juice must stand

The recipe for apple wine is actually quite simple. Liquid puree or juice must be placed for several days in a container with a fairly wide neck. To do this, you can use a barrel or a large pan. During this time, wild yeast gets into the drink. As a result, the mixture should decompose into several fractions: ordinary juice and pulp, which is collected at the top. In order for the yeast to get directly into the raw materials, for several days the mixture must be stirred up to 4 times a day with a wooden fixture or with a clean hand.

After three days, the pulp should gather in a dense layer on the surface of the juice. With the help of a colander or a saucepan, it must be removed. As a result, pure juice should remain in the container, as well as a small layer of pulp up to 5 millimeters thick. This stage can be considered completed. The first signs of fermentation are a characteristic hiss and an acetic-alcohol aroma. We can assume that the production of apple wine at home has begun.

Important ingredient: sugar

It is difficult to imagine homemade apple wine, the preparation of which takes a very long time, without the addition of sugar. After all, the fruits in any case remain sour. Of course, you can make a drink like cider without sugar, but not wine. Do not forget that the drink comes in different varieties: dessert, sweet, semi-sweet, dry. The amount of sugar added to it depends on what kind of wine you want to make. Of course, it also depends on how much fructose is contained in the fruit. If the apples are sweet, then less sugar is required.

If you want to get dry homemade apple wine, the preparation of which is somewhat more complicated, then you need to add only 200 grams of sugar per liter of juice. If dessert or sweet, then from 300 to 400. Do not exceed the indicated norms. Otherwise, you end up with a cloying drink.

Main process: fermentation

Making apple wine at home is a complex process. At the beginning of fermentation, contact of the wort with air should be avoided. Otherwise, you will not get wine, but to make a delicious drink, you should use airtight containers. In this case, jars and bottles are ideal.

Particular attention should be paid to the removal of carbon dioxide. It is released during the fermentation process. In this case, it is necessary to install a water seal. To do this, you need to make a small hole in the lid of the juice container. Insert a tube into it, the end of which should be installed in the bottle so that it does not clog with foam. And the second falls into a jar of water. Such a system will make it possible to freely bring out all the gases that form inside the wine container. It also prevents air from entering the container.

If you are preparing apple wine without yeast, then instead of such a complex system, you can put an ordinary medical glove on the neck of a container with raw materials, having previously made small holes in your fingers in it. If this option is not suitable, then you should purchase a special water seal cover.

Making wine: basic rules

The container should be filled with wort only 4/5 of the total volume. Free space is needed for foam and gases. After that, the container should be tightly closed with a lid and covered with plasticine.

During the fermentation period, the bottle of wine should be placed in a dark room. The temperature must be at least 18°. The optimum temperature is from 20 to 22 °. At this stage, the container should not be opened, and the wort should not be shaken. The fermentation period is usually 30-45 days. Readiness can be determined by how often gas bubbles come out in a glass of water. If they have not been available for a long time, then your apple wine, which took a little over a month to prepare, is ready. The drink should settle a little more, literally a couple of days.

Wine maturation

Of course, the young can already be consumed. However, it is worth considering that the drink will have a slightly harsh aroma and taste. But this can be fixed. The wine should just brew.

To do this, take a dry, clean, airtight container. It is important that there is no yeast on the walls of the vessel. To do this, thoroughly wash the container and dry it with a hair dryer. Using a straw, the wine should be carefully poured into another container. To begin with, you should merge the upper light layers, gradually moving to the lower ones. The procedure should be carried out carefully so that sediment does not rise from the bottom. After the container is completely filled with wine, it must be closed (hermetically). Store the overflow in a cool place where the temperature does not rise above 16° and does not fall below 10° for a long time: from 60 to 120 days. As a result, your drink will fully ripen and acquire a unique taste and aroma.

After aging, the wine has a strength of 12 to 16 degrees. This drink is distinguished by the aroma of ripe apples and a dark amber hue. You can enjoy. Your wine is completely ready!

How to make delicious homemade wine from fresh apples? Wine is a pleasant drink that not only tastes great, but can also be beneficial to your health when consumed in moderation. How to make apple wine at home? This popular drink can be made from several ingredients, including: apples, grapes and berries.

It is worth starting the preparation of wine with squeezing the juice. Remember that apples cannot be washed. On their peel is a huge amount of yeast useful for fermentation.

Dirty or damaged apples are enough to wipe and remove the rotten surface. In order for the wine not to turn bitter, it is necessary to remove the core from the apples.

How to make delicious apple wine with a simple homemade recipe:

MORE .

Apples are peeled - start processing them. If the house has a good juicer, then it is best to use it. It will clean the juice from the pulp as much as possible.

Instead of a juicer, you can use a powerful mechanical grater. The resulting product must be squeezed out, and then placed in a container with a wide neck, for a period of 2-3 days.

During this period, applesauce is divided into juice and pulp. The pulp is formed on top of the juice. It is dense, so the puree must be stirred during the first 2 days - 2-3 times. On the third day, the pulp is left alone, and at the end of the term, it is removed with a colander.

It's time to add sugar. The amount of sugar you add depends entirely on how strong your apple wine is. If you want to get fortified wine, add 250 gr. Sahara. The more sugar, the stronger the drink. Apples themselves are sweet, so the main thing is not to overdo it with the amount of sugar.

The wine is ready for fermentation. Place the juice in a container or container that can be sealed. During fermentation, foam is formed, so the container should be 45% empty.

During fermentation, gases are formed, for their release into the container, it is necessary to make a small hole and insert a thin tube there. The outer end of the tube should be released 2-3 centimeters into a glass of water. Place the container in a place that is not cold.

During the entire fermentation period, gases escape into the glass. As soon as the gases have disappeared, the wine is ready. However, don't open it right away. Let him insist.

On average, fermentation lasts from 1 to 1.5 months. The longer the exposure, the better the wine tastes. You can also add rowan or pear juice to apple wine. This will give him a toughness. Now you know how to make delicious apple wine at home.

The traditional raw material for the production of wines - grapes, is far from the only one from which wine can be made. In Russia, apples are no less popular raw materials, from which home-made apple wine can be obtained.

Home winemaking is now becoming increasingly popular for two reasons:

• firstly, the chance of purchasing low-quality alcoholic beverages, which are now abundant in our stores, is significantly reduced;
• secondly, a large number of our population have country houses and dachas, where they get good harvests of fruit.

However, the fruits must not only be grown, but also managed to be preserved and processed. The traditional process of harvesting for the winter, which is preservation, can be supplemented by the manufacture of alcoholic beverages.

In order to prepare high-quality apple wine, it is necessary to carefully select the varieties of apples that will be processed. They should be fragrant, have a certain acidity and necessarily a high percentage of sugar. Wild forest varieties are also excellent for winemaking.

Unripe sour apples contain a very small percentage of sugar; only fortified or table wine can be prepared from them. Overripe apples tend to lose their acidity, but if they are aromatic enough they can be used to make sweet wines.

The ideal option is to combine sweet and sour varieties, then the wine acquires a more harmonious taste.

How to make apple wine, cooking steps

Wine is the result of the fermentation of juice, while the sugar contained in the juice is processed into alcohol. Such wine is called dry table wine. Semi-dry or semi-sweet wine is obtained by partial fermentation. Most often, hand-made wines are dry.

Pulp making

At the beginning of the process of making wine, the pulp is prepared, which is obtained by extracting juice from crushed fruits. To increase juice yield, it is best to use a press (it can be replaced with a meat grinder or juicer). Not all fruits release juice equally well. One way to increase juice yield is to freeze fruits. The fruits must be frozen, then thawed, cut into small pieces or crushed in another way, and the juice should be squeezed out.

Another option on how to get more juice from fruits that do not give juice well is heating. Pour a little water into chopped apples and heat them to a temperature of about 50 degrees, hold them for a while, maintaining this temperature, and then squeeze the juice.

shaking

When preparing wines, before squeezing juice from apples, water is added to the pulp obtained after crushing apples, approximately 250 g per kilogram of crushed apples and a little wine sourdough. Dessert and semi-sweet wines are prepared in this way. Place the pulp in a container with a wide mouth so that it is convenient to mix. It is necessary to withstand the pulp for about three days. The water that was added at this stage will need to be taken into account when adding water later. The pulp must be stirred all the time, preventing the formation of a “cap”. The fermentation process adds more flavor to the finished product.

Fruits grown in Russia tend to be low in sugar and high in acidity. Therefore, in the manufacture, it is necessary to add sugar and regulate acidity. This can be done by diluting with water. You can also evaporate in a water bath. Another way to regulate the acidity and sugar content of wines is to add the juice of other fruits or berries. This is called blending.

Yeast

An equally important component in making apple wine with your own hands is yeast. You can use special wine yeast, but it is not always possible to get them. Wild yeast can successfully replace them, which are in the right amount on the peel of the fruit, the main thing is not to wash them before use, so as not to wash off the natural leaven.

You can make berry sourdough. To do this, you need to collect about 2 cups of unwashed berries, crush them with a wooden crush. In a glass of warm water, dilute ½ cup of sugar and pour the resulting syrup over the berries. Leave the resulting mass for several days to ferment, then strain and use as a starter. Its shelf life is limited even in the refrigerator.

Perfect for making sourdough raisins or hops.

Fermentation

The prepared wort, which we get by mixing the juice squeezed from apples, water, sugar and sourdough, can be put on fermentation. Initially, the process of rapid fermentation will take place, so the container in which the wine will ferment can be closed with a cotton or gauze swab, and after that a water seal can be installed. The entire fermentation process should take place at a temperature of 18-20 degrees, drafts and sudden changes in temperature should not be allowed, as this can stop the normal functioning of the yeast. Keep the wort bottle in a dry place so that moisture and light do not affect the course of biological processes.

You need to monitor not only the temperature in the room, but also the wort, since very intense chemical reactions take place in it, its temperature can also rise. It is impossible to allow an increase of more than 30 degrees, as this will lead to the formation of unnecessary compounds and the evaporation of alcohol. If the temperature of the wort is too high, it must be cooled by wrapping the container with a wet cloth or dipping it in cool water.

Passing through the rapid stage of fermentation, which lasts about a week, the wine boils, foams, hisses, it moves in the container, bubbles stand out from the liquid. Therefore, it is impossible to fill the container to the brim, you need to leave room for wine to ferment. During this period, it is also recommended not to close, the wine is too dense. For a more complete process, the wort must be gently mixed.

Gradually, the wine calms down, the foam subsides, and the stage of quiet fermentation begins. During this period, the wort begins to delaminate, a sediment forms at the bottom, which consists of dead yeast that has already fulfilled its function and processed sugar into alcohol. The process of quiet fermentation can last about a month. The formation of alcohol in wine leads to the gradual death of yeast. During the fermentation process, the chemical composition of the wine changes and the result is a completely different liquid with different chemical and biological properties. The fermentation process stops.

Removal from sediment, exposure

When fermentation is over, strain the apple wine and pour into clean containers. You should watch the wine for a few more days to make sure that the fermentation process has completely stopped. If there are no signs of fermentation, you can pour the wine into bottles and, having installed a water seal, send it to infuse at a temperature of 10-12 degrees. This process will take about 4 months. At the end of this process, the wine will ripen and lighten. Throughout this period, the fermentation process will still continue, but very slowly, so at this stage you still need to leave a water seal. At the end of this process, the wine must again be removed from the sediment and closed. Now fermentation is complete and aging begins. During this period, the wine will be completely clarified, the remaining sediment will fall out and the process of forming a flavor bouquet will begin. It is recommended to keep the wine in glass containers, periodically removing from the sediment. During transfusion, the wine is aerated. The more often it is poured, the better it is ventilated, and, therefore, it is better cleaned and clarified.

Excellent aging of wine is made in wooden barrels, because the tree has pores through which airing occurs. Wine aged in this way can be poured less often. The finished wine should be completely clarified and free of sediment.

transfusion, storage

To determine if apple wine is ripe, it is necessary to fill several bottles and leave them in a warm place; if it does not change its appearance, then it is ripe. Now you can pour it into bottles and send it to storage in the basement. Storage of wine should take place in a cool place, lying down.

A wonderful drink - apple wine is ready!

Dried fruit wine

In the production of apple wine, freshly squeezed juice does not have to be present. It can also be prepared from dry fruits. If you didn’t have time to make wine from freshly picked apples, but dried apples and pears, you can safely start making wine. Using other dried fruits in addition to apples will add more sophistication to the wine, so you can safely add pears and other prepared dried fruits.

Drying must first be crushed and poured with water in a pre-prepared glass container. Water will need about 10 liters per 1 kg of dried fruit. Having prepared the pulp in this way, we leave it to roam. Otherwise, the manufacturing technology does not differ from the production of wines from fresh fruits.

Wine from grapes and apples

If you want to diversify the flavor bouquet of your wine with aromas, prepare a grape-apple drink. You will need grape juice and apples. Put the grape juice to ferment, when the process of active gas formation is over, put a few apples into the container. After a few days, take out the apples and replace them with fresh ones. This procedure must be repeated until the end of fermentation. The fermented drink must be filtered and bottled.

A wonderful grape-apple drink is ready!

Wine made from apples must be aged, at a temperature of about 10 degrees, it will have to stand for six months to turn into a noble drink. Therefore, if you put apple wine on right now, then by the New Year holidays you can surprise your family and friends with a great drink!

Home winemaking has been known for centuries. Parables, ancient monuments serve as evidence. Previously, wine was available to high society, the priests. Nowadays it is a public product. It has exquisite taste. It is known that homemade wine is prepared from almost any fruit. For example, apple wine at home can be made according to a simple recipe, like grape wine. On the pages of my blog, I will share with you my easiest favorite recipes.

First, we will collect the "correct" apples

Before you start making wine, I want to give you some tips on choosing apples:

1. Poorly ripened or overripe fruits are tasteless. It is better not to use them for making apple wine, because they do not have enough sweetness, aroma, acidity.
2. Well, if you have your own garden or a couple of apple trees in the yard. If not, and you want to make homemade wine from store-bought apples, you should know that store-bought fruit is often coated with a special wax. They will not give the desired fermentation, the wine will be spoiled.
3. It is better to buy this fruit from trusted sellers.

Apple wine at home: a simple recipe with a glove

Many gardeners and summer residents prefer to make homemade apple wine. All vitamins and microelements are preserved in the wine drink. Have you ever had to make homemade wine? It is worth deciding to make this drink. I assure you, the wine will be to your taste, and you will cook it all the time.

There are many ways to make it, but I will share the simplest apple wine recipe that is easy to make at home using a glove.

You will need:

• 10 kilograms of apples;
• 1.6 kilograms of sugar;
• 2 liters of water.

A little about raw materials. You can use any apples, but the best taste is homemade wine from autumn varieties of sweet and sour taste. They can be from one tree or from several, which is much more effective.

The collected fruits of summer varieties are processed immediately. Autumn give to lie down for five days. Winter should lie down before processing for two weeks. Sort finished fruits, remove rotten, damaged ones. Be sure to remove the core with seeds, otherwise the wine will be bitter.

Important! Do not wash apples to avoid loss of natural yeast.

Grind prepared fruits. The best way to do this is with a juicer. In its absence, twist through a meat grinder, grate. The resulting product is placed in an enamel pan, covered with two-layer gauze, secured in a circle with an elastic band, left warm for three days, stirring the contents 2-3 times a day.

On the fourth day, remove the pulp from the surface, add water (preferably spring or well), half the sugar. Stir, pour into a bottle, leaving a place of 10 centimeters to the top of the neck. This space is necessary for the foam formed during fermentation, the carbon dioxide released. Put on a rubber medical glove with a finger pierced by a needle. Leave for fermentation.

On the fifth day, drain a glass of wort, dissolve two glasses of sugar in it, pour back into the bottle, put on a glove, leave to ferment. The procedure is carried out using a rubber tube, which will prevent the sediment from shaking. After 4 days, repeat everything with the remaining sugar. The fermentation continues. A deflated glove testifies to its completion.

Advice! If after a month and a half the fermentation has not stopped, pour the wine from the sediment into a clean jar or bottle, put on a glove, and after a few days the fermentation will stop.

Pour the finished wine into clean jars, close, put to settle. Two or three times a month, apple wine is drained from the sediment. Pour fully clarified wine into bottles, send for storage, use if necessary.

You have learned the recipe for a wonderful table wine. To get fortified wine, you need to increase the amount of sugar or add half a liter of vodka. Put on a glove, put on fermentation for 10 days. Then send for ripening. Such wine is better stored, but the taste deteriorates, the aroma decreases.

There are different ways to make wine. I want to offer a simple recipe for apple wine without juicing, prepared at home.

Homemade apple wine without juicing

We will need:

• 20 kilograms of apples;
• 2 kilos of sugar.

We take ripe apples, sort them out. We cut out rotten places, clean them of tails, very dirty fruits can be wiped with a dry paper towel.

Important! Apples do not need to be washed, they contain natural yeast on their peel.

Remove the core, cut the fruit into slices. We need to get mashed potatoes, so we pass the fruits through a meat grinder. We shift the resulting gruel into a large enameled pan, close the lid. Stir the drink several times a day, preferably with a wooden spoon. For three days.

During these days, the pulp will be taken with a hat over the juice, it must be removed on the third day. Now we will gradually add sugar at the rate of 300 grams per 1 liter of juice. Pour 100 grams of sugar into the resulting wort, mix well.

After five days, add 0.5 cups of sugar, pour the wort into a bottle.

We make a small hole in the nylon cover, insert the tube into it. We close the bottle with the wort with such a lid. The end of the tube must be lowered into a jar of water. This is how the fermentation process will take place. After five days, add 2 tablespoons of sugar, pour the last 2 tablespoons after another five days. The wine will ferment for a month, maybe two.

Important! The drink should be warm 22-25 degrees. If there is a temperature drop, the wine will stop fermenting and will be spoiled.

If a precipitate appears after a month, then the wine can be poured into three liter jars. Pour the wine carefully so that it does not mix with the sediment. Close the resulting drink with a nylon lid, put in a cool place. The wine must mature within four months. If sediment appears during this time, pour the wine back into another bottle.

The wine is very tasty, amber color, with a pleasant smell of apples. In a small amount, even useful. In the manufacture is not subjected to heat treatment, thus, retains a lot of vitamins.

To make the recipe clearer, you can watch a video on how to make apple wine at home simply and without any hassle.

I also want to tell you about one recipe for apple wine, which can be prepared at home without the use of yeast. We will replace them with raisins.

Apple wine with raisins

For this recipe we need:

• 10 kilograms of apples of different varieties;
• 1 kilogram of sugar;
• 100 grams of raisins;
• 100 grams of raisins of different varieties for sourdough.

We use several varieties of apples so that the wine has a richer taste and an unusually pleasant aroma.

Usually when making wine, apples are not washed, but since we will add raisins, they will play the role of natural yeast. We cut the washed apples into four parts, remove the seeds, twist them in a meat grinder. In the resulting puree, add a kilogram of sugar, unwashed raisins, mix everything well.

To be sure of the quality of the raisins, we will take a small amount of this berry and make a starter. One tablespoon of raisins (unwashed) pour 0.5 cups of warm water, add one tablespoon of sugar. Cover with gauze and leave warm for three days.

Reference! It is better to take several varieties of raisins, make a starter from each variety. After three days, determine which raisins have fermented better, and use them to make wine.

Transfer applesauce with raisins to a glass container. We put on a medical glove on the neck, after piercing it with a needle.

After about a month, pour the wine into a clean jar, pour out the sediment. We taste for sweetness, if the wine is too sour for you, add sugar. We close the jar tightly with a lid, lower it into the basement or put it in a cool, dark place. The wine will be ready in five months. The matured wine is filtered with gauze, bottled. The wine is ready to drink.

On a note! If you like fortified wine, you can add 150 grams of vodka to it before sending it to storage. But the taste will be stronger.

Now you know that you can make not only juice from apples, make jam, jam, but also make excellent wine.

Wine from apple pomace after a juicer

We have several apple trees in our garden. One of the apple blanks is juice. After the juicer, apple pomace remains, and we decided to make wine out of it. It turned out a good, amber-colored, fragrant, light apple wine. I will show you how to do it step by step.

Making homemade wine starts with raw materials. Ripe apples are best. Do not wash fruits before processing. Can be wiped with a dry cloth. Remove damaged, rotted places.

Important! Be sure to clean the core. The dishes used for making wine must be poured over with boiling water. Cake should be used immediately, in order to avoid mold, souring of wine material.

Consider how to put wine:

1. We take a suitable container (glass, enameled), fill it with two-thirds of the volume with the remains of raw materials from the juicer.
2. Pour half a glass of sugar for each kilogram of cake, pour unboiled cold water. Stir until the sugar is completely dissolved.
3. During fermentation, foam is formed, so the contents of the dishes should not reach the top of the neck by 10 centimeters.
4. We cover the dishes with gauze in several layers, leave for 4 days for fermentation at room conditions. Stir a couple of times a day.
5. If the wort is in a pot, tank, it is poured into bottles, a water seal is installed, a rubber glove can be used. We put for 10 days in a dark place, shaking daily. Then we filter through a fine sieve.
6. For ten liters, add half a kilo of sugar.
7. We put for fermentation with a glove or water seal. The total fermentation time takes about one and a half months.
8. We drain the young wine from the sediment, send it to the cellar for settling for at least three months, ideally - half a year.
9. Three times a month we pour the wine, freeing it from sediment. After the cessation of sediment formation, the wine is ready to drink.

I will tell you the easiest recipe for making apple wine. For its manufacture, you will need dried apple slices. I share the secret of how to make wine without sugar.

It is better if the apples are autumn varieties with a sweet and sour taste. Leave the harvested crop for a week or two to lie down. Then remove the damaged, rotten, chop. This will be the raw material for making wine. You can use the cake after the juicer.

Pour a layer of dried apples on the bottom of the barrel. On them - fresh crushed or cake. Pour completely cold boiled water. Close the container tightly, lower it into the basement for a month. Pour the finished product into a jar or bottle. The wine is sour due to the lack of sugar. If desired, sweeten before drinking.

Advice! The pulp remaining in the barrel can be poured a couple more times with water to repeat the process. The resulting wines can be mixed or consumed separately.

You can always go to the store, buy a bottle of wine for the holiday. But homemade wine, prepared with your own hands, is still better. You know that there is nothing superfluous, there are no impurities in it. You have learned simple recipes on how to make wine from apples and grapes at home. It remains only to use them.