When to add sugar to apple wine. Essential Ingredients for Making Homemade Wine Yeast Apple Won

Homemade apple wine is a pleasant, light and very tasty alcoholic drink. It is prepared from ripe fruits of sweet varieties and granulated sugar. Honey, lemons, wine yeast and vodka are used as additional components, and spices and spices are added to enhance the aroma. The cooking technology is quite simple and is described in detail in the step-by-step recipes below. Choose the most convenient for you and, following his advice, make fragrant and delicious drinks at home.

How to make wine from apples at home - a simple recipe with a photo step by step

This recipe with step-by-step photos describes in detail how to make light dry apple wine at home. The finished drink tastes very pleasant and fresh, and the fortress reaches about 10-12 degrees. If you want to “raise” this parameter a little, you can increase the amount of sugar, and to enhance the brightness of the aroma, add ground cinnamon or 1/3 teaspoon of nutmeg powder. These components will make the wine more spicy, piquant and fragrant.

Essential Ingredients for Making Delicious Apple Wine at Home

• apples - 1 kg
• sugar - 100 g
• raisins - 50 g

Step-by-step instructions on how to make wine with apples at home

Wine from apples with vodka at home - a simple step-by-step recipe

Apple wine, made according to this simple recipe, differs from other homemade alcoholic drinks in a high level of sweetness. Vodka, which is part of the composition, gives a special strength to the drink, and raisins and sugar provide accelerated fermentation. Such homemade preparation is perfectly stored and does not lose its bright taste and pleasant aroma for a very long time.

Necessary ingredients for making apple wine with vodka at home

• apples - 5 kg
• sugar - 1 kg + 1 tbsp
• filtered water - ½ l
• vodka - 75 ml
• white raisins - 50 g

Step-by-step instructions on how to make apple wine with vodka at home

1. Wash ripe apples of a sweet variety, dry, remove the stalk and seed box.
2. Cut fruit pulp into small pieces and scroll through a meat grinder.
3. Pour the apple mass with 1 kilogram of sugar, add thoroughly washed raisins, mix and place in a large glass bottle.
4. Pour in purified water and shake the bottle to mix the components.
5. Leave the container at room temperature so that the contents ferment faster. As soon as gases begin to form, put a thin glove made of medical latex on the neck of the bottle. Fasten tightly from below with a string, elastic band or tape. Gently pierce one finger so that the gases have an outlet, and oxygen does not get inside.
6. Leave for 3 weeks for full fermentation, then strain through cheesecloth and pour into a new clean vessel.
7. The sediment formed on the bottom is placed in a woven bag and squeezed well.
8. Pour 1 glass of sugar into a container with strained wine, cork with a lid and send to a cold, dark place.
9. A week later, when the drink reaches the desired condition, pour in vodka, mix, pour into half-liter bottles, tighten the lids and put in the refrigerator or cellar.

How to make apple wine with chokeberry - step by step recipe with photo

A recipe with step-by-step instructions and a photo describes in detail the rules for making wine from apples and chokeberries at home. There are no special difficulties here. It is only necessary to prepare all the components, and then combine them together in one glass bottle. Fruits, berries and sugar will enter into a natural reaction and start the fermentation process. Ready drink will delight you with a rich, dark red color, a pronounced slightly tart taste and a delicate fruity aroma.

Necessary ingredients for making wine with apples and chokeberries at home

• apples - 1.84 kg
• chokeberry - 3.6 kg
• sugar - 5.4 kg
• water - 9.2 l

Step-by-step instructions on how to make apple-rowan wine at home

1. Wash fruits and berries thoroughly in running water and dry them on a clean kitchen towel.
2. In apples with skin, remove the stalk and inner seed box, and chop the pulp into cubes of the same, not very large size.
3. Place the processed fruits in a dry and clean glass bottle, add chokeberry, pour one third of the entire portion of sugar and shake the container several times to mix all the components.
4. 2/3 fill the bottle with fruits and berries with clean water at room temperature.
5. Cover the neck with gauze and send the bottle to a dry, well-ventilated, dark place for 1 week so that the mass ferments.
6. Every day throughout the entire period, the wine must be stirred.
7. After the due date, add another 1/3 of sugar and leave for another 7 days, remembering to stir the liquid at least once a day.
8. At the beginning of 3 weeks, put the remaining sugar, mix, wrap the neck with a rubber glove pierced in several places. In this form, leave the wine to ferment for another month.
9. Then very carefully pour the wine through a hose into another container, bottle it and hide it in the cellar or cellar.
10. After 2-3 months, the drink will infuse and become usable.

Delicious apple wine with honey - a recipe for cooking at home

Following the tips of this simple recipe, you can make a very rich and sweet apple wine at home. In addition to traditional ingredients, honey is used here. Thanks to him, the drink acquires a thick viscous taste and rich fragrant aroma.

Essential Ingredients for Delicious Apple Wine

• apples - 5 kg
• sugar - 350 g
• honey - 250 ml
• raisins - 100 g

Step-by-step instructions for making delicious apple-honey wine at home

1. Wash the apples well, dry, cut into quarters and remove the core. Use a juicer to turn them into liquid.
2. Dilute honey from herbs in 50 ml of juice, add to the apple base, mix well and strain into another container through three layers of gauze. At the exit, the bottle should be filled with liquid by about ¾ of its volume.
3. Place raisins in a separate half-liter bottle, pour 350 ml of warm boiled water.
4. Close the neck of the bottle tightly with a cotton swab and leave in a warm place for 4 days. When the water turns cloudy and absorbs the taste of the raisins, pour it into the apple juice.
5. Close the jar with the product tightly in the neck area with a rubber glove with one finger pierced with a needle.
6. After a week and a half, add sugar, mix well and leave for another 1.5 months.
7. At the end of the prescribed period, strain the wine through a rubber tube, pour into clean bottles and send to a cool, dark place for 6 months. During this period, the wine will mature and become suitable for consumption.

Fortified wine from apples with wine yeast - the technology of real winemakers

This technology of making apple wine with wine yeast is used by real winemakers. Wine made in this way is much stronger, and wine yeast enhances the taste and richness of homemade drink several times.

Essential Ingredients for Making Apple Wine at Home Using Wine Yeast

• apples - 6 kg
• sugar - 6 kg
• wine yeast - 3 tbsp
• lemon - 3 pcs

Step-by-step instructions on how to make fortified wine with wine yeast at home

1. Wash ripe, sweet winter-grade apples very well, dry them on a paper towel, remove the core with seeds and cut the flesh into medium-sized cubes.
2. Put the processed fruits in a saucepan, pour hot water over it, place it under the load and leave it in this state for 5-6 days.
3. After the set time, strain the drink through cheesecloth, folded in 2-3 times the layer.
4. Put sugar and yeast.
5. Rinse the lemons, pour over with boiling water, blot with a dry cloth, squeeze the juice, pour it into a bowl with apples and mix thoroughly.
6. Then pour the apple-lemon mixture into a bottle, put a rubber glove on the neck and send it to a warm, dark place to start the fermentation process.
7. After a week, shake the bottle well and leave for another 4-5 days.
8. Then place in the refrigerator and use at any time convenient for you.

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

Classic apple wine recipe

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

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

Selection and preparation of apples

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

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

Now the fruit must be prepared for the next step - juicing. To do this, cut off all rotten areas, cut out the core and bones. If this is not done, then at the exit our wine will be bitter.

We squeeze juice

The main task is to get juice with as little pulp as possible. How you do this is up to you and the equipment you have. Ideally, a regular juicer works great. But if you don’t have it, you can grind the apples on a grater or pass through a meat grinder, and then squeeze the resulting puree through gauze. In any case, this method will be laborious, especially without a press.

settling

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

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

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

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

Adding sugar

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

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

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

Fermentation of apple wine

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

Fermentation of apple wine lasts 4-6 weeks in a dark warm place. The optimum temperature is considered to be 20-23 degrees.

As soon as carbon dioxide ceases to be emitted. This can be determined by a deflated glove or by stopping the release of bubbles from the water seal tube. There should be sediment at the bottom. As soon as we understand that the fermentation is over, we let it stand for another 2-3 days and drain the drink.

Ripening apple wine

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

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

Recipe for apple wine with honey

Ingredients:

• 10 kg. - not washed juicy apples;
• 500 g - honey;
• sugar - 500-600 g.
• 150-200 g - not washed raisins.

Cooking:

Cut the core of the apples and squeeze the juice from them. With 10 kg of apples, you should get about 6 liters of juice.

Add honey to juice and stir well. Then pour the resulting mixture through cheesecloth into a fermentation bottle. We fill the container by about 70-80% of the volume.

From unwashed raisins, we need to make a starter, for this we pour the raisins into a half-liter jar and pour boiled water over it. We cover the tank with gauze and put it in a warm place for 2-3 days. Then pour the resulting sourdough into apple juice.

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

After 7-10 days, add sugar and it is advisable to first dissolve it in a small amount of juice.

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

Apple raisin wine recipe

Compound:

Cooking at home:

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

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

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Apples are an excellent raw material for making delicious wine on your own. The result is a wonderful alcoholic drink without the addition of alcohol and yeast, only from natural products - apples and sugar. Wine, with a strength of 10-12%, retains the beneficial properties of apples.

Apples of various varieties are suitable for making wine. The main requirement for them is ripeness and juiciness. Varieties can be green, yellow, red, early or late, they can also be mixed in one blank.

Read also:

Some recipes recommend diluting apple juice with water, but wine made from pure juice is much better and richer in taste. In our opinion, it is so tasty and convenient. Dilution with water is possible when using unripe or too acidic fruits. Excessive acidity is reduced with a small volume of water - 100 ml per 1 liter of juice.

Apple wine at home a simple recipe

Ingredients:

• Apples - 20 kg
• Sugar - 150-400 g per 1 liter of juice

Cooking technology

1. Preparing apples

Fruits picked from branches, picked up from the ground, damaged are suitable for wine. Harvested fruits are not recommended to be washed with water, because. special yeast living on the skin of apples is necessary for fermentation. Too dirty apples should be brushed or wiped with a dry cloth.

You can prevent the appearance of bitterness in the finished wine if you first clean the apples from seeds and spoiled parts.

2. Extracting juice

The method of obtaining juice is arbitrary. If you have an electric juicer, things are much easier. A mechanical juicer also works. If there is nothing resembling these mechanisms, then you will have to use a grater for chopping apples or a meat grinder. And then squeeze the juice with gauze or a press. As a result, you need to get at least a semi-liquid puree.

3. Juice settling

Freshly squeezed juice or semi-liquid puree should be poured into a large bowl (pot, barrel, bucket). Do not close the lid, but cover with gauze to protect from flies and midges. Juice with pulp remains to ferment for 2-3 days. During this time, wild yeast will enter the liquid, and it will naturally begin to separate into pure juice and pulp, which will come to the surface. At first, for a couple of days, you should mix the pulp with the juice with a wooden spatula or stick - this contributes to the penetration of yeast into the juice.

On the third day, remove the dense cap of pulp from the surface with a colander. As a result, pure juice with a thin film will remain in the dishes. In the wort (fermented juice), foam should appear, a slight hiss and a peculiar acetic-alcohol smell - this is evidence that the fermentation process has started.

4. Sugar dosage

The volume of sugar varies from 150 to 400 g per liter of prepared juice. It depends on the sweetness of the apples. To avoid stopping fermentation due to excess sugar, you should add it in small portions.

The first time, sugar is poured in right there, after removing the pulp - 100-150 g per liter. It is mixed with juice, which is then poured into bottles and a water seal is installed (more on this below).

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Add the second portion after 4-5 days - 50-100 g per liter. To do this, remove the water seal, pour juice into a separate bowl with a volume of half the amount of sugar to be added. Then mix the juice with sugar and pour the solution back into the bottle, install a water seal.

Adding sugar can be repeated a couple more times every 4 days, 30-80 g per liter of juice.

Sugar norms: for dry wine - 150-220 g per liter of juice, for sweet and dessert wines - 300-400 g.

5. Fermentation

After the pulp has been removed and sugar has been added to the juice, it should be poured into bottles (glass, nylon, plastic from under the water). A water seal is immediately installed on the bottle. This useful device can be purchased at a hardware store or built by yourself.

A water seal is necessary so that the carbon dioxide released during fermentation is removed from the must tank, otherwise the wine will go rancid. This blocks the access of oxygen, which will turn the wine into vinegar.

A homemade water seal or water seal is made from a flexible tube, a sealed lid and a glass of water. Make a hole in the lid so that the tube fits snugly into it. Close the bottle with a lid with a tube inserted into it so that the end of the tube is significantly higher than the surface of the wort, in order to prevent it from clogging with foam. Lower the free end of the tube into a glass of water. Thus, carbon dioxide will freely exit the bottle, and oxygen will not get there.

You can simply put a medical glove on the neck of the container with the wort, after piercing it in your finger with a needle.

Dishes with fermenting juice should not be filled to the top by 1/5. The best fermentation will occur in a dark place at 20-22°C. Leave the must there for a couple of months. The end of the process can be tracked by the sediment at the bottom of the transparent dish and by the cessation of bubbles in the water seal for a long time. If fermentation continues after 50 days, then the wine should be filtered from the sediment into a clean dish and a water seal should be installed.

6. Ripening

After the cessation of fermentation, the wine is quite suitable for drinking. But it has disadvantages - a sharp taste and not a pleasant smell. They can be eliminated by aging the wine.

For these purposes, it is necessary to prepare clean, dry dishes with a sealed lid (bottles, jars). Using a flexible tube, carefully drain the wine, starting from the top layers and gradually deepening the tube without touching the sediment. Pour clean containers almost to the very top and seal. In this form, store the drink in the dark at 6-16°C for 3-4 months. This exposure will significantly improve the taste of wine.

But you should not leave the wine unattended, every two weeks the wine must be separated from the sediment, pouring into a clean container. The wine will be fully ripe when the sediment stops. Now it can be finally corked into bottles and sent for long-term storage.

The result is a drink of a dark amber hue with the aroma of ripe apples and a strength of 10-12%. The excellent quality of the wine is preserved for 3 years if kept in a dark and cool place, hermetically sealed.

Before the final corking, sugar can be added to the wine, or reinforced by adding vodka 2-15% of the volume of wine. Fortified wine will be harsh in taste, but will last longer.

Apple wine recipe for cooking at home, as you can see, is quite simple, if one of you cooks differently, tell us about it in the comments.

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 variety are suitable for such a wine. A little work and patience, a good recipe for apple wine - and you can always please your loved ones and friends with a wonderful drink. We will tell you how to make apple wine correctly and avoid mistakes in the cooking process.

We select raw materials, necessary tools and materials

Making apple wine is pretty easy. This process is almost inexpensive, and all that is required is growing in your garden, purchased at the store and made by yourself. You need:

• actually apples, any variety, and even a mixture of varieties;
• sugar;
• juice press;
• water seal (we will make it ourselves);
• two volumetric containers in which the liquid will be fermented and settled.

Apples, like grapes, are ideal for making wine straight from the juice, as they contain just 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 yet have the skills to make wine, then start with stronger varieties, as they are easier to make and not capricious during storage. This way you can avoid some common mistakes.

So, the sequence of stages of making apple wine at home is as follows:

1. We prepare the fruits - wash the apples, clean the rotten and spoiled areas, grind into gruel.
2. We squeeze the juice, check its quality. In some cases, it can be filtered.
3. We prepare the wort. We put the resulting liquid to ferment. At a certain stage, yeast fungi are added to the wort and a rapid fermentation process begins.
4. The liquid is filtered for the first time and poured into another container. Fermentation continues at a more relaxed level. The must needs care during this period.
5. A few more pours of wine into another container. After this, the maturation of the wine begins and its aging begins.
6. The wine is cleaned, clarified if necessary, bottled and stored. At this stage, it may be necessary to treat diseases of the drink.

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 needed for wine

There are several types of wine, and each of them requires different varieties of apples and a different amount of sugar. Use our tips to get a quality product.

We present data based on 100 liters of must, in order to get 80 liters of wine.

If you use forest or unripe apples, the acidity of which is 1.5% and the sugar content is 6.0%, then you will need:

• for 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;
• for strong table wine - 71 kg of fruit, from which 53.3 liters of juice will be obtained, plus 35.75 liters of water, 18.3 kg of sugar;
• for strong wine - 107 kg of fruits, from which 80 liters of juice will be obtained, plus 1.9 liters of water, 30.2 kg of sugar;
• for dessert wine - 89 kg of fruits, from which 66.67 liters of juice will be obtained, plus 12 liters of water, 35.5 kg of sugar;
• to obtain liqueur wine - 104 kg of fruit, from which 78 liters of juice will be obtained, plus 51.3 kg of sugar.

When making wine, stick to the right amount of sugar.

When using apples of sweet and sour varieties with an acidity of 0.7% and a sugar content of 15%, in some cases it will be necessary to add tannic and tartaric acids. The ratio of products will be as follows:

• for 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;
• for strong wine - 115 kg of fruits, 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;
• for dessert wine - 112 kg of fruits, 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 fruit, 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 adhering to these proportions, you will get a good, properly aged wine.

Variety of apple wines

Fruit preparation: selection of varieties, juice extraction

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 extraction immediately. Apples of autumn varieties need a few days after harvest for ripening. Winter, late varieties will require almost a month of ripening 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 ensure primary fermentation. But spoiled places must be removed. You also need to remove the bones and the core, otherwise the wine will be bitter.

Apples are crushed into a pulp called pulp. To do this, you can use any suitable device: meat grinder, grater, household juicer. Main. So that the consistency of the pulp is as fine as possible.

To extract the juice from the pulp, use cheesecloth (labor-intensive process) or a special press (simpler production). The pulp remaining in the juice is only on hand in this production.

We prepare the must and let the wine ferment

The preparation of the must is necessary in order to obtain pure juice, which will ferment to produce 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. The initial fermentation takes place the very next day, and the wort is decomposed into two fractions. The pulp rises, and the clarified juice remains at the bottom.

The must must be kept in this state for 3 days, stirring regularly so that the pulp cap does not turn sour, otherwise the wine will be spoiled.

1. During fermentation, to feed the yeast, sugar is added to the juice. It should be remembered that 2% sugar in the wort will give about 1% alcohol. With each kilogram of sugar, the volume of the must increases by 0.5-0.96 liters.
2. Sugar can be added to the primary wort in the ratio of 1.5 kg per 7.5 liters of juice, then add the remaining sand. Also. For ease of production, sugar is added before silent fermentation.
3. After a three-day primary fermentation, the pulp is removed from the surface so that a cap layer of no more than 5 mm remains. Sugar is added and, if necessary, water.
4. Since we are considering a recipe in which fermentation occurs due to natural yeast remaining on the fruits, the strength of our wine will be no more than 13.5%, so it is better to add sugar right away - it is a necessary nutrition for yeast.
5. The resulting juice is mixed until the sugar is completely dissolved and poured into a dry, clean glassware. When using plastic utensils, make sure they are designed for food storage so that chemical flavors don't ruin the wine.

A container with a water seal, made independently from improvised means

The container is not filled to the top, but about 4/5 of the volume, so that there is enough space for the formation of foam on the wort during fermentation. The dishes should not be tightly sealed, it should be possible to remove the released carbon dioxide, and at the same time cut off the access of oxygen. To do this, insert a long plastic tube into the lid of the vessel, the opposite end of which can be lowered into a bottle of water. A tightly ground wooden cork or a plastic lid can be used as a stopper for the wort container. Cover the remaining holes with plasticine or dough. The water seal is ready.

The process of quiet fermentation of apple wine, maturation, bottling

Vessels 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 desirable to control the temperature regime at the same level, otherwise the process may either significantly slow down or accelerate, which will affect the quality of the product. Therefore, it is necessary to exclude drafts in the room.

The fermentation period of apple wine is about 45 days. If there are no more bubbles in the water bottle that provides the water seal, then the fermentation process is over.

It will take a few more days for the fermented wine to infuse in a container. The main thing is not to overdo it for more than two weeks, otherwise the decay of the precipitated dead yeast will begin. After that, the wine is poured into clean bottles.

Be sure to add sugar to the must during fermentation.

You can already drink the resulting wine, but since it is not yet ripe, its taste and aroma will not be full. 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, tightly corked and placed in a dark, cold room for 2-4 months. This time is enough for the wine to acquire its true taste.

Please note: in no case do not allow repeated fermentation. Observe the temperature regime within 10-12 degrees, without hesitation.

Usually apple wines made at home by one's own hands 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 sustained and not violated in the process.

When bottling wine after maturation, make sure that the container is filled to the neck and tightly stoppered to avoid oxidation of the wine. You can immediately start tasting, treating relatives, friends and relatives, especially if your goal was to get a light table wine. Such a product can be drunk 10 days after filtration. But if you are planning a long-term storage, it is better to remove the wine from the sediment again before bottling.

Video about making apple wine at home

Homemade apple wine is to the taste of many, and some love 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 really get carried away with this process. Share with us your secrets if you have been making wine at home for a long time. Easy work for you and comfort for your home!

Hello again! Today we will make wine from apples. But before you start the cooking process, weigh the pros and cons, as the cooking technology is not easy and requires a wise decision.

Of course, if this year you have a large harvest of fruits and you have already done or cooked, then making a decision will be much easier. After all, it’s a pity if the fruits disappear, it’s better to really make a delicious homemade drink out of them.

In fact, I recommend that you first carefully and carefully study all the information on the technology of making a home-made drink. To disassemble all the nuances and subtleties, prepare the necessary material and only then proceed to work.

If you are new to winemaking, then you have come to the right post, as it contains recipes, tips, and a detailed description of the entire process. After reading the article, I think you will come to the following conclusion: it is not so difficult to make an intoxicating drink if you have a juicer and time)!

Well, are you ready? Then go ahead and with a song!

To make apple wine, choose the following varieties: sour, sweet and sour, sweet and tart.

Before cooking, consider the degree of ripening of the fruit. If you choose summer varieties, then they can be used immediately, if autumn, then it is better to let them lie down for a few days after picking in a dark place so that they ripen. Winter varieties must first be left for 3-4 weeks in a dry cellar and only then processed into raw materials.

The photo recipe below allows you to store the drink for a long time. He does not sour and does not grow moldy.

Ingredients:

• Apple juice - 1 l;
• Sugar - 280 gr.;
• Water - 100 ml.

Cooking method:

1. Pass the apples through a juicer and drain the resulting juice with the remaining pulp into one container. Leave the workpiece for three days in a warm place to start the fermentation process.

2. Do not forget to periodically stir the wort during this period.

3. Well, after 3 days, strain the juice from the pulp. Measure the exact amount of already pure juice. For each liter of juice, add 100 ml of water.

Now be careful, I tell you how to add sugar. It is added per 1 liter of pure juice (that is, do not include water) in 4 doses:

• 1 day - 100 gr.;
• Day 4 - 30 gr.;
• Day 7 - 30 gr.;
• Day 10 - 20 grams.

Please note that it is best to first dilute the sugar in a small amount of wort and only then pour this syrup back into the bottle. Stirring the contents of the bottles is strictly prohibited.

5. On the very first day, close the bottles with corks, then insert the PVC hose (you can easily buy it in the store). The hose is needed so that the carbon dioxide formed during the fermentation process comes out.

If you use cans as a container, then put nylon lids on them and punch a hole in them, and then insert the hose and cover with plasticine around.

Next, be sure to make a water seal. It is needed so that the juice does not oxidize, otherwise you will not get wine, but vinegar. Thanks to the water seal, the gas will escape, but oxygen will not enter.

6. In this state, the drink should be left for 1-1.5 months. After this time, fermentation should end:

• gurgling should stop;
• the juice itself will lighten a little;
• and the pulp particles must stop moving.

Now carefully drain the juice from the sediment using the same PVC hose. Throw out the sediment.

7. The simplest thing left: bottle the wine and close with corks. Clean the blanks in a cool place and leave for a month. After a month, the liquid will become transparent and acquire a beautiful amber color.

8. After a month, drain the juice from the sediment again and bottle it. And for each liter of drink, add sugar in the following amount:

• dessert wine - 100-160 gr.;
• liqueur - 200 grams.

Be sure to dissolve the sugar in a small amount of slightly warmed wine before adding.

9. That's it. Homemade drink is ready. Of course, it is advisable not to drink it immediately, but to cork it with corks and leave it for another 2-4 months.

Easy Apple Juice Drink Recipe

A very important point in the preparation of intoxicated wine is the question of adding and calculating sugar. Therefore, I found the recommended and proven proportions:

Ingredients:

• Apples;
• Sugar.

Cooking method:

1. Harvest and sort the crop: leave ripe and juicy fruits. Broken apples are also good, just cut off the bad part from them (but it's better to use unbroken fruit).

3. Pour the resulting juice into a deep container and leave for three days. During this time, the pulp will turn into pulp and directly into the juice itself.

Do not forget to stir the contents at least once a day.

4. Now remove the pulp by straining through cheesecloth or a sieve. At the same time, immediately pour the juice into a container in which the drink will ferment in the future. Just do not fill the container to the top, as you need space for the emitted gas and foam.

5. The next step is the addition of sugar. To obtain dry wine, you need 200 gr. sugar per 1 liter of juice, for a dessert drink - 400 grams. Add sugar, but do not mix the contents.

• take a small tube and place one end directly into the container with a drink, and fix the other in the tank lid;
• you can put a medical glove on the bottle, but first pierce it with a needle over the entire area;
• or use special plastic tips.

It is very important that oxygen does not enter the interior of the drink, otherwise you will get vinegar.

7. Leave the drink in this state for 30-45 days. And after the specified time, separate the juice from the sediment. Sediment is not needed, throw it away. Pour the juice into bottles, cork them and put them in a dark place for 2 months. If during this time a precipitate forms again, you can strain the drink again.

In order for the wine to become more expressive, you can safely add cinnamon or anise when serving. And honey can be added to a warm drink.

How to make white wine

Be sure to keep in mind that fruits are strictly forbidden to wash. After all, it is on the peel that the necessary yeast lives, and if you wash it off, then in the end there will be a complete failure. So try to pick the fruit on a clear and not rainy day.

Ingredients:

• Apples - 5 kg;
• Egg white - 1 piece.

Cooking method:

1. Collect apples. Sort them by removing rotten and wormy fruits.

Apples are needed collected from trees, not fallen ones.

Do not wash fruits. Cut them into slices and pass through a meat grinder.

2. You should get apple pulp. Transfer it to a steel or glass container and leave at a temperature of 18-22 degrees, while tightly covering the contents with a lid. The workpiece should stand in this form for a week, but be sure, every day, and stir the juice a couple of times a day so that it does not turn sour.

On day 7, strain the liquid, squeeze out the pulp.

3. Transfer the remaining pulp to a gauze bag and hang over a wide dish. During the day, the juice from the cake will drain. In fact, you can not perform this procedure, but simply throw out the pulp.

4. Pour all the juice that you received into a container for a water seal.

It is better not to use a medical glove as a water seal, it does not allow the wine to “breathe” fully.

5. Leave blanks for 2 weeks. At first the liquid will be active, then moderate, and then quiet. Sediment forms at the bottom. Therefore, after the expiration of time, you need to filter. Simply drain the liquid with a thin silicone hose into a sterile container, and discard the sediment.

After 2-3 weeks, repeat the filtration again.

6. If filtration does not help you and the drink is not completely transparent, then use the following method. Ideally separate the white from the yolk and beat it with a little clean water, then dissolve in a little wine and add to the drink. Leave for 2 weeks under a water seal.

7. After 2 weeks, the protein will settle at the bottom of the dish, dragging all the remaining pulp with it. Filter the wine again and bottle, cork the containers and leave upright in a dark and cool place.

8. After a month, you can enjoy homemade wine, but it is better to save it until winter.

Step-by-step recipe for making homemade dry wine

Also pay attention to the following point:

Before sealing the bottle, make sure it is full to capacity. This is necessary so that the wine does not sour from contact with air.

Well, the aging time of the drink varies from 2 to 4 months.

Ingredients:

• Apple juice - 6.5 l;
• Sugar - 2.5 kg;
• Water - 5 liters.

Cooking method:

1. Fruit cut into pieces and pass through a juicer. Leave 7-8 fruits for sourdough.

2. The starter is made as follows. Cut off the skin from the apples, while cutting it so that the wax coating, in which the yeast cells are located, is preserved on the surface. Put the cut peel in a three-liter jar and pour sugar syrup over it. Leave for 2 days in a warm place.

The syrup is made from the following calculation: 1 cup of sugar per 1 liter of water.

3. Now you need to prepare the wort. To do this, pour the resulting juice into a glass container, add sugar and mix everything well. Pour in water. Then pour the wort into convenient containers, add the starter and leave to ferment. Remember, the fermentation process must take place under a water seal (see previous recipes).

4. After 10 days, filter the drink and pour into bottles. Seal and store in a cool and dark place. Wait at least 1 month before use.

Wine from apples and pears with their own hands

I want to suggest making an option with the addition of pears. The manufacturing process is the same, but the taste is different. So if you have already mastered all the nuances in winemaking, then it's time to try new recipes.

Ingredients:

• Pears - 2 kg;
• Apples - 2 kg;
• Sugar.

Cooking method:

1. Wipe the fruit with a dry cloth and remove the core. Extract the juice with a juicer.

2. Drain pear and apple juice into one convenient container and cover with a thin towel. Leave the liquid for 3 days for the juice to infuse.

It is important to periodically mix the contents on days 1 and 2, but on day 3 it is better not to touch the juice so that the pulp settles.

3. On day 4, filter the consistency and add sugar. Sugar is introduced at the rate of 250 gr. for 1 liter of wine. Install a water seal and leave for 10 days. After 10 days, filter again and bottle the drink. Seal tightly with stoppers and store for 1.5-2 months in a dark, cool place.

Video recipe for homemade apple wine

By the way, homemade apple wine is very healthy, as it preserves vitamins A, B and C, minerals and other useful substances. So a glass of drink will save you not only from depression, but also from many other ailments. Most importantly, drink in moderation!

Simple wine without juicing at home

In conclusion, I want to offer a fairly quick way to make a liquor. Usually, an intoxicating drink is still made with apple juice, but sometimes you can try to make wine without it. In my opinion, this technology is good when the number of fruits is just a huge amount.

Ingredients:

• Sour apples - 6.5 kg;
• Sugar - 1.5 kg.

Cooking method:

1. Collect fruits and wipe with a cloth. Cut into cubes, while removing all damaged parts, stalks and core.

2. Then sprinkle the fruits with sugar and leave in a non-oxidizing bowl for fermentation. In this case, cover the mass with a towel. When a sour smell appears, grind the resulting pulp with a blender.

3. Transfer the pulp to a clean container. Put on a medical glove on the neck and pierce your finger on it. Place the container in a room with a temperature of 18-23 degrees. When the fermentation process begins, the glove will inflate, but when it deflates, this will indicate the end of fermentation.

4. After the end of fermentation, filter the drink from sediment using a hose. Pour pure wine into sterile bottles and place in a cool place. And after two weeks, repeat the filtration again. Then re-bottle and cork them, put them in a storage place.

Well, it's time to sum up. The process of making homemade wine from apples consists of several stages: picking fruits and preparing fruits, obtaining and settling juice, adding sugar, fermentation, filtration, ripening. Only by following all the steps and tips described in the article above, you will get a delicious intoxicating drink. The main thing is to do everything with love and follow the technology. Hope everything works out for you!