Homemade apple wine at home. Homemade apple wine: cooking technology and simple step-by-step recipes
Step by step homemade wine recipes apple juice with lemon, nutmeg, vodka, raisins
2018-08-02 Marina VykhodtsevaGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
0 gr.
0 gr.
carbohydrates
25 gr.100 kcal.
Option 1: Classic homemade apple juice wine
For homemade wine from apple juice, we choose exclusively mature and fresh fruits. If they are green and sour, about quality and delicious drink will only dream. It is undesirable to store apples plucked from a tree for more than five days, we start making wine right away. It is also important not to rinse the fruits with water; wipe too dirty specimens with a dry cloth. You can also take slightly damaged apples, rotten, but all this needs to be cut off. Next, squeeze the juice with the pulp in any convenient way.
Ingredients
- 10 liters of apple juice with pulp;
- 2 kg of sugar.
Step by Step Recipe for Classic Apple Juice Wine
We squeeze the juice from raw and unwashed apples, cut into pieces. Partitions and stones must be removed immediately so that the wine does not have bitterness and strange aftertastes. Next, pour the juice into a bowl with a wide neck.
Add up big piece gauze in four layers, we tie the neck so that midges do not get in. We put apple juice in the sun or just in a very warm place with a temperature above 25 degrees. We leave for three days. You need to stir occasionally or just shake.
After a few days, signs of fermentation should appear. The pulp of the juice will turn into pulp, with a small cap will rise to the top. It is necessary to carefully remove it, squeeze it, strain the juice. Add one kilogram to it granulated sugar, send it to the bottle and put a water seal.
We follow the fermentation, the bubbles of carbon dioxide should come out quickly and cheerfully in the first days. On the fifth day, add half of the remaining sugar, but just do not pour the sand into total weight. We pour a little apple wine, mix it, if the house is not very hot, then you can warm it up. Pour the wine back, put on the water seal again.
After another five days, we introduce the remaining sand. Now we wait until the wine stops fermenting, goes from active steel to quiet, the bubbles stop coming out. It's time to look at the bottom of the bottle, a precipitate should appear. It is formed during the clarification of wine.
We lower the hose into the wine, but not to the very bottom, about a centimeter above the sediment, suck it up and pour the wine into another dish. After removing from the sediment, close the lid with a regular lid, put it in a cool place with a temperature not higher than 16 degrees. It is important to make sure that the wine has stopped fermenting. If not, then we put the water seal again for a few days.
We leave apple wine for 3 months, it should ripen, lighten. In the process, a new precipitate will appear, from which the drink must be periodically removed.
This recipe produces dry apple wine. If you want to make a dessert drink, then increase the amount of sugar to 300-400 grams per liter of juice. How sweeter apples, the less additional sand we introduce.
Option 2: Quick Homemade Old Apple Juice Wine Recipe
This method of making wine is perfect if you have old canned apple juice at home. In no case do we throw it away, but make fragrant home-made alcohol. To start fermentation, you need raisins, it is better to choose from black grapes.
Ingredients
- 6 liters of apple juice;
- 50 g raisins;
- 700 g sugar.
How to quickly make homemade wine from apple juice
Raisins cannot be washed, otherwise they will not ferment soon. Warm up the apple juice. Most likely, it contains sugar, so we do not add sand yet. We throw in warm drink raisins, stir, cover with a napkin or tie gauze, leave in the sun to start fermentation.
After two or three days, the raisins will begin to work, the juice will smell of mash, and fermentation will begin. It's time to take out and squeeze the raisins, add 300 grams of sugar and pour into a bottle, filling 2/3 of the height. You can try the drink. If it seems sour, then immediately introduce additional sugar.
We put on the shutter, leave to wander for a week. Then pour a little juice, mix with the remaining sugar, return, leave to ferment until the end, until it stops coming out of the water seal carbon dioxide.
We drain the apple wine from the sediment, send it to jars or bottles, but now it is advisable to fill it to the top. We put on ripening in the refrigerator or in the basement.
Instead of a water seal, a rubber glove is often used. It is easy to track fermentation. While the active stage is in progress, the glove will be inflated, as soon as it falls, the process has entered the silent stage.
Option 3: Homemade Apple Juice Wine with Water
This method of making apple wine is suitable if you do not have a juicer. We use purified water for a drink, you can take bottled or spring water, there should be no chlorine in it. The number of apples is approximate, you can take a little more or less.
Ingredients
- 10 kg of apples;
- 7 liters of water;
- 8 art. Sahara.
How to cook
Do not wash the apples, cut off the rot and wormy places, then cut in half. Carefully sharp knife remove cores with seeds. Or immediately cut each apple into four parts and cut off the corner. We throw everything into a bucket or a tank with a wide neck.
Heat water and add two cups of sugar. Pour apples, leave for a day. Then stir, put oppression, but small, just to lower the pieces. We leave for another two or three days. Waiting for it to start active fermentation, an alcohol aroma with hints of vinegar should appear.
Squeeze apple juice from the pieces, strain the must, discard all the pulp. Add three cups of sugar and put under a water seal. After five days, we introduce the remaining sugar into apple wine, again leave it for about a week.
As soon as the active processes are over, we drain the apple homemade wine from the sediment and send it to a cool place for several months.
If suddenly the fermentation is weak, the wort does not want to actively “play”, then you can add a little sour and fermented raspberries to it. These natural yeast they will definitely start the process, while practically not affecting the taste of the drink.
Option 4: Vodka-Fortified Homemade Apple Juice Wine
Fortified apple wine keeps better, it does not turn into vinegar, also by adding strong alcohol you can suppress the fermentation, which does not want to end. natural in the recipe raw juice.
Ingredients
- 10 liters of juice with pulp;
- 1 liter of vodka;
- 1.4 kg of sugar.
Step by step recipe
We fall asleep in raw juice 500 g of sugar, stir, set to wander in the sun. If desired, you can pour a handful of raisins or add a little sour raspberries. Sometimes special wine yeast is used.
As soon as the process starts, we filter the juice, add another half a kilogram of sugar, put a water seal. After 3-4 days, we introduce the remaining sugar, wait another 7-10 days, the sand should ferment.
We remove the young apple wine from the sediment with a straw, add vodka, stir and pour into jars, bottles. We put in the cold to lighten and ripen. Every 20 days we check, if necessary, remove from the sediment again.
It is quite difficult to guess the exact strength of the future wine at home in advance. Therefore, vodka is indicated in an approximate amount of 80-100 ml per liter of drink, but you can always increase or decrease the proportions.
Option 5: Homemade Apple Juice Wine with Muscat and Lemon
Another way to make homemade wine from apple juice. As a result, we get incredible flavored drink with hints of nutmeg and citrus.
Ingredients
- 7 liters of juice;
- 20 pcs. raisins;
- 0.5 nutmeg;
- 1 lemon;
- 1.5 kg of sugar.
How to cook
Squeeze lemon into apple juice, throw peels too, add raisins, pour 500 grams of sugar and heat it all up a little. Then cover, put in the sun, stir daily.
As soon as fermentation begins, we filter the juice, pour it into a bottle, throw chopped nutmeg and close with a water seal. After 3 days, we introduce 500 g of sugar. We wait another 5 days and add the rest of the sand.
We wait for the end of fermentation, remove the apple wine from the sediment, pour it into other jars, filling it to the top. We keep it in the cold, after 20-25 days we drain the drink again from the precipitate that has formed.
You can cook apple wine with cherry leaves, cinnamon, add star anise and cloves, giving the drink a different taste and aroma.
Many housewives in the hot and sultry summer are cooking soft drinks to quench your thirst.
The best option in this case would be homemade apple wine, made with warmth of the heart. That's about it, namely how to properly make wine from apples at home, and will be discussed in this article.
Iced teas, compotes and fresh juices are very popular at this time of the year. However, if there is a desire to go out into the countryside with barbecue or spend an evening in a warm and friendly company, then there is reasonable question about drinks "hotter" than compote or fresh. Great option There will be homemade apple wine.
Homemade apple wine. Preparing apples
Harvested on the ground or plucked from a tree, apples do not need to be washed, as their peel contains yeast, which necessary for fermentation. In case of heavy soiling of the fruits, you just need to lightly brush them with a clean brush or wipe with a dry cloth.
So that the finished homemade wine does not give off bitterness, it should be removed from apples core and seeds, as well as cut out moldy or rotten parts, if any.
How to make wine from apples. Wine made from apple juice
Methods for processing apples depend on the equipment available. The most convenient device for obtaining juice is a kitchen juicer that will squeeze clean apple fresh with maximum quality, which will simplify the further cooking process.
In the absence of a juicer, you can use a mechanical grater. But the resulting applesauce you will have to further press it with a press or with the help of gauze. The main task at this stage of wine making is to get the most qualitative apple drink With the minimum amount pulp.
How to make apple wine. Sedimentation of apple juice
Juice obtained from apples or liquid puree for several days, you need to place it in a container with an open wide neck (jar or pan), while bandaging the upper part with gauze to prevent insects from getting there.
When natural yeast gets into the mixture of spores, it will begin to separate into pulp (pulp, peel remnants), which will begin to accumulate at the top and plain apple juice. In order for the yeast to be evenly distributed throughout the entire apple consistency, you need to mix the contents of the container (3-4 times a day) with a wooden stick or spoon for the first few days.
Approximately on the 3rd day, the pulp will gather in a dense layer on the surface and necessary remove with a colander or saucepan. After that, only apple juice should remain in the container, and a thin film on top. This stage can be considered completed only after the foam appears in the wort, which means the fermentation process has begun. This will also be evidenced by the acetic-alcohol smell and characteristic hiss.
Adding sugar
Wine made from apple juice
The required amount of sugar to add to apple wine is determined based on the initial sweetness of the fruit. If the sugar content exceeds 20 percent, fermentation will be poor or stop altogether. To avoid this, sugar is added parts, not all at once.
To get dry apple wine add 150-220 gr. granulated sugar per 1 liter of fermented juice.
If you want to make dessert or sweet wine, then 300-400 gr. 1 liter of sugar is enough for you. It is advisable not to exceed these norms, otherwise the final product will turn out cloying.
The first batch of granulated sugar (100-150 grams / liter) is applied after removing the pulp. It is poured into fermenting juice, while mixing the consistency well. On the fourth or fifth day after that, you can add a second portion of sugar (50-100 grams / liter) and do this as follows:
- The water seal is removed.
- The wort is poured into a separate container 2 times less than sugar is added (example: for 500 gr. - 250 ml).
- Sugar is added to the drained juice and mixed.
- Received sugar syrup poured back into the original container and closed with a water seal.
The procedure for adding granulated sugar can be repeat several more times, achieving the sweetness you need with interruptions of 4–5 days using the above technology, while adding 30–80 gr. sugar per liter of apple consistency.
Fermentation
How much to wander under certain conditions
To begin with, it is necessary to exclude the possible contact of air and wort with the help of hermetic containers, otherwise vinegar may turn out instead of apple wine. In this capacity, jars, glass bottles or plastic eggplants are well suited.
Then you need to make a removal of carbon dioxide from the fermenting liquid, which can be made next way:
A small hole is made in the lid of the vessel and a small-diameter dropper-type tube is inserted into it. The end of the tube, which is in the vessel, must be placed as high as possible, otherwise it will clog with foam, and lower the outer end into a container of water for several centimeters.
As a result of this, the gases from the wine container will freely go outside, thereby not oxidizing the future alcoholic drink.
There are also alternatives, in which a medical glove with a small hole in the finger is put on the jar or a special lid is bought - a water seal.
For getting apple mash can also be used special apparatus, which is a large can with a special lid. This vessel is filled with almost 4/5 of the apple consistency, since the rest of the volume is needed for the accumulation of foam and carbon dioxide.
During fermentation, the can is placed in a warm (18–25 degrees) and dark place. In this case, the fermentation process lasts 30–60 days. The completion of this stage will be the absence of bubbles and characteristic hiss when the water seal is opened.
Important! If the fermentation dragged on for more than the prescribed period, then should pour the wine consistency into another container, but without sediment, to avoid the appearance of a bitter aftertaste.
Maturation
As a result of the previous manipulations, a young apple wine should be obtained, which can already be tasted, but it will be a drink with a harsh taste and smell. And to eliminate these shortcomings wine necessary withstand a certain time and at the appropriate temperature. To do this, you need a new sealed and completely dry container, which will exclude the ingress of third-party yeast.
The pouring of apple wine is done very carefully using a water seal tube. During this process, it is necessary to drain the upper clarified layers, leaving sediment at the bottom. If desired, you can sweeten the filtered drink by adding sugar to it to taste or pour in one seventh of the vodka of the total volume of wine so that the apple wine becomes stronger. It contributes long storage wine drink, although its taste becomes tougher.
Then the vessel is filled to the top with wine and hermetically sealed. In case of adding additional doses of granulated sugar, it is advisable to keep the wine for another 1.5 weeks under a water seal in case re-fermentation occurs.
It is best to store the resulting wine drink in a cool (6-16 degrees) and dark place for 2-4 months. This will be quite enough for the full maturation of the wine and improve its taste.
And to apple Reviver turned out absolutely clean and tart, it is necessary to systematically (every 1.5 weeks) remove the sediment by regularly pouring the wine into an appropriate container until there is practically no sediment left.
And finally, a small "miracle" occurs and apple fortified drink fully prepared in every sense of the word. Now the fun begins - the spill miraculous wine drink in the containers prepared for this. But first, a small tasting is needed, and only then reliable sealing of the filled container. Wine is ready!
Subject to all rules for making apple wine, this drink must smell ripe fruits and be amber. Without fixing, its "degrees" should vary from 10 to 12 percent, and for at least three years it can easily be preserved in its original form.
Easy homemade apple wine recipe
Homemade apple wine.
The strength of this drink is approximately 12 degrees, and preparing it is quite simple.
To do this, you need only four kilograms of sugar and 20 kilograms of apples.
Apple wine recipe:
- Pass unwashed apples through a juicer.
- Pour the resulting juice into a jar and cover with gauze.
- Stand the drink for three days, collect the pulp, and then stir regularly with a wooden spoon, adding granulated sugar in the right amount, depending on the intended purpose of the wine (quantitative indicators of sugar added to certain types of apple wine are indicated above - "Adding sugar"). The technology for bringing a wine drink to the desired condition is also similar to the above (see "Maturation").
Similarly, semi-sweet and fortified apple wine is made, subject to the appropriate proportions above.
apple jam wine recipe
When found in the home bins of the old apple jam you shouldn't throw it away. After all, you can make wonderful homemade wine from it, which is not always possible to buy even in a store. To prepare it, you will need for one liter of jam:
- Water - 1 liter.
- Seedless raisins - 100 gr.
Wine making process:
Apple compote wine. original recipe
If old apple compote spoiled, then do not despair about this. You just have a reason to make him beautiful apple wine. For three liters of such compote, you need only a handful of raisins and three hundred grams of granulated sugar. Don't be lazy and choose free time by following the following recipe:
- Pour into absolutely clean jar fermented compote, add raisins with sugar and mix well.
- If you have a medical glove on hand, put it on the neck of the jar and send the jar to a dark room for two weeks.
- After this period, you need to remove the pulp and strain the drink through cheesecloth.
- Then close the resulting drink tight lid and leave it to store for several months in a dark room.
- At the same time, do not forget to regularly check the presence of sediment in the container, and if it is found, pour the wine into another appropriate container, leaving the “wine sludge” in the previous container.
It's interesting and helpful! In the absence of raisins, do not despair, it can be easily replaced with rice, which is even more economical. It will require literally a few grains, and the result will be identical to the original.
And in conclusion, I would like to dwell on the following point, which once again confirms the usefulness of an apple wine drink, whether it is cider or fortified wine.
The fact is that all the vitamins and minerals contained in apples, with proper cooking wines from them retain all their useful properties and have a beneficial effect on all organs.
This fact is indisputable, in the case of using quality product i.e. apples. Therefore, you need to use the generous gifts of nature and enjoy excellent taste domestic wine drinks made by hand.
Attention, only TODAY!
One of the most common fruit trees in our area is the apple tree. It grows in almost every garden, and the fruits are used in any form: fresh apples, preparations for the winter, cooking, dried and soaked apples. Couldn't do without it solar fruit and in winemaking - homemade amber wine made from Antonovka has long won the hearts of winemakers. Aromatic and taste characteristics such wine is much better than other alcoholic beverages.
At the exit lovers homemade alcohol they will receive a pleasant-tasting and healthy (without abuse in quantity) drink, the strength of which will be 10-12 °. Except good taste, it has useful and healing properties. An additional plus is the preparation of such a delicious wine from juicy apples crispy antonovka in ordinary home conditions is within the power and not by yourself experienced winemaker. It could be cider, or table wine, dessert or liqueur. Organoleptic properties depend on the correct selection of raw materials and the accuracy of technology.
How to make apple wine from Antonovka with your own hands: preparation of raw materials
The main point in the manufacture of alcohol from apples is the selection of raw materials. Fruits differ from each other in maturity, time when they are ripe, sugar content, acidity. From sour unripe Antonovka apples will come out dry wine, while dessert ones will sour.
Overripe and summer-ripened apples will give a drink that will not keep for long. And varieties ripening in winter or autumn will give a wonderful bouquet and are especially good for winemaking. Most versatile for different wines sweet and sour apples, they are also called economic varieties. The combination of sweet and sour fruits will be successful - this will give a more interesting blend. IN autumn varieties a lot of juice, which makes them an excellent material for home winemaking.
In late August - early September, they are harvested, allowed to lie down for about 2 weeks, bringing them to the final ripening, and put into work. It is important not to let them become flabby or spoil - if they overripe, the amount of juice will decrease. Delicious handmade wine is made from Antonovka varieties, White filling, Anise gray and striped. Antonovka is in the first place due to the fact that it contains a lot of juice, is aromatic, it is characterized by a clean taste, and serves as an excellent basis for making homemade cider.
The size of the fruit is also important: medium or small fruits give best quality, because contain more sugar, they have moderate acidity.
You can't wash apples. To prepare the fruits before making fragrant apple wine from crispy Antonovka yourself, you need to wipe them with a napkin, remove the dirt with a brush. However, in no case should you soak in water: it is important to keep the living bacteria that are on the skin of the apple and will help process sugar into alcohols when the fermentation process begins.
Fruits should be taken whole, without worms, not rotten, damaged places, cleaned or cut. Remove the core - so the wine will not become bitter.
Preparation of Antonovka juice manually or through a juicer for wine at home
To get the most juice for wine from Antonovka fruits, it is worth passing them through a juicer. In the event that it is not available on the farm, a meat grinder will help. In the absence of it, apples are rubbed by hand.
Infuse the juice for 3 days, then begin to separate the resulting pulp from the liquid. These days, after 8-12 hours, the pulp needs to be melted - this way the yeast will spread evenly, which will prevent souring. For ease of further pressing, 6 hours before the start of this process, put in a room with a low temperature. Press by hand or press.
In order for the wine from the juice of ripe Antonovka to be prepared correctly even at home, all the ingredients, including sugar, are added before the juice is placed in a vessel, where it will then ferment. It is better to fill in sugar in portions: half must be introduced first, a quarter later, on the 4th day, and the rest in a week. This is most important when the apples were taken sweet: with excess sugar, fermentation will stop.
The vessel left for fermentation must be covered so that the air does not come into contact with the wort, but the gas that is formed in the process must come out. This will help water seal (homemade or factory). IN living conditions use a rubber glove, the finger of which is pierced with a needle.
When the fermentation is completed, the wine must be settled in another bowl. Alcohol is poured into it, alcohol, sugar are added (in case the drink does not seem sweet enough). A water seal is on the tank for a week, then it closes tightly. The wine is bottled when it becomes transparent.
Equipment for making wine from Antonovka apple juice
From the equipment you will need the following set:
- Gang (made of wood);
- Equipment - for squeezing juice;
- Glass bottles (for 10 l);
- Rubber gloves);
- Cover with a hole and a pipe made of plastic;
- A jar of water (1 l).
Everything should be washed and dried before use.
Technology and recipe for making homemade wine from the juice of sour apples "Antonovka"
Eat classic recipe fragrant homemade wine made from crispy antonovka apples.
It requires the following ingredients:
- 10 kg of apples (those same household varieties);
- 2 liters of water;
- 1.6 kg of sugar.
Production of wine from apples.
Sort the fruits, prepare them for processing, removing rot, bruising. Grind through a meat grinder, juicer, you can manually grate. Leave the resulting mixture in a container (for example, a saucepan or bucket), tie it with gauze at the top or, in its absence, with a thin cloth. Put indoors for 3 days. Every 8-12 hours the contents should be thoroughly mixed during these three days.
Remove the pulp, leave a layer of about 0.3-0.5 cm.
Further, according to the recipe self cooking homemade apple wine, namely from Antonovka as the most fragrant variety, you need to add water, sugar (0.8 kg), pour everything into a container, and there fermentation will begin in the wine. Install a water seal. Open it after 4 days, drain 0.2 l of wort with a tube. Dilute 0.4 kg of sugar in wine, drain back. Reinstall the shutter.
When 3-4 days have passed, do the same.
In accordance with the technology for the production of homemade wine made from the juice of the popular Antonovka, the most favorable temperature for the fermentation of apple must to begin is 20-20 °. Should fluctuate not lower than 18 ° and not higher than 24 °. The water seal will tell you if the process is finished - it will stop gurgling. A glove used instead of a factory water seal will lose air and fall off in this case. This may not be for quite some time. When 50 days have passed and the fermentation has not ended, you need to drain the wort, pour it into a new container, also with a water seal, this should help complete the process.
Next, the drink is poured into another (clean) container, closed very tightly and settled. Every 2 weeks, drain the wine from the sediment. It should become almost transparent, then drain it, already last time, bottled.
Cooking homemade wine from fresh apple juice tasty antonovka will give excellent table alcohol, a fortress of 10-12 °.
This autumn in our village, all the corridors and pantries were full of apples. The smell was awesome! Antonovka is one of the most fragrant varieties. You can’t lay a lot for storage, it’s unrealistic to recycle everything. So my husband, after a short argument with me, decided to start winemaking again.
We argued about the expediency of this rather laborious process - we have had wine since last year. But since it is a pity to throw away apples, the husband won.
For about a month and a half, we could hear a measured gurgling in a warm corner - the wine walked well. And since such a thing, I decided to tell the readers of Alimero about how to make this delicious low alcohol drink also called cider. This is not entirely correct, since cider is a carbonated drink, and it is problematic to make it at home. But they have the same composition - apple juice.
I once tried to make my own apple wine. A friend supplied me with a bunch of apples and the corresponding recipe. I got busy. Squeezed 3 liters of juice manually, since then I didn’t have a juicer, I added it to the jar right amount sugar and start stirring. To do this, I took a stainless steel spoon. Girls, do not repeat my mistake! One gentle blow to the wall of the jar - and apple juice gushed in my kitchen. I poured out the rest, threw away the jar, cleaned it for half an hour. This is where my experiments with making cider ended. Now I'm only with my husband in the wings.
To make apple wine you need
Apples, or rather, freshly squeezed apple juice
The quantity can be completely different, and the final proportions are as follows:
For 1 liter of apple juice, 280 grams of granulated sugar and 100 milliliters of water. Just do not rush to mix everything - first things first.
Cooking time
The wine is prepared in several stages.
From the moment of squeezing the juice to the moment the sweet appears on the table amber drink it takes from 2.5 to 6 months (depending on how long you will age the wine).
Complexity
If you have a juicer, it's not difficult, but you'll have to tinker.
Progress
We pass the apples through a juicer, pour the resulting juice together with the remaining pulp into one container and leave it in a warm place for fermentation for 3 days.
During this time, stir the wort several times.
After 3 days, strain the juice from the pulp and measure the amount of pure juice. We add 100 g of water for each liter of juice.
We pour into bottles or jars, leaving room for fermentation and counting on the addition of sugar.
We add sugar based on 1 liter of pure juice (we do not take into account water) in 4 doses:
1 day - 100 g.
4 day - 30 g.
Day 7 - 30 years
We close the bottles with corks (this is done on the very first day), we insert a PVC hose (you can buy it by the meter) so that the carbon dioxide formed during the fermentation process comes out. If your wine will ferment in jars, you will have to spoil nylon cover: punch a hole in it, insert a hose and cover it around, for example, with plasticine.
To prevent juice oxidation, which may result in vinegar instead of wine, we make a water seal: the gas will go out, but oxygen will not.
After a month and a half, fermentation will end, that is:
gurgling stops;
the juice is a little lighter;
the pulp particles stop moving;
We pour it into bottles or jars (now there is no need to leave a place for fermentation), close it with corks or lids. We leave the wine material for another month, preferably in cool place. During this time, it will become transparent and acquire amber.
After that, we again drain it from the sediment - bottle it, add sugar to each liter of wine material:
100-160g to receive dessert wine,
- 200 g. for liquor.
Homemade apple wine is ready. Unfortunately, we do not have a wine meter to measure the strength of the drink, but, of course, it is not strong. If you want the wine to acquire a fuller and more harmonious taste, cork it and put it away for 2-4 months for aging.
Such wine wine is well stored in a cool place, does not turn sour and does not grow moldy. So in apple year you can make this healthy (if you follow the measure) drink for the whole year.
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What if the apple trees gave such big harvest that you spun half a cellar of compotes and jams, and it decreased only by half?
Make homemade wine from apples: a recipe without yeast allows you to get completely natural and healthy drink With unique taste and smell. We will learn how, following a simple technology, to get a relaxing and deliciously delicious apple wine at no extra cost.
To make a drink a little stronger than cider, we use the following ingredients:
- 15 kg slices of ripe apples;
- 3 liters of water;
- 2.4 kg of granulated sugar.
Wine from apples without yeast simple recipe they are made from raw materials of any color and ripening period, the main thing is that they have time to ripen and be juicy. Some winemakers blend different varieties apples, even sour and sweet, and get more delicious wine than from the same variety.
How to make homemade apple wine without yeast
For homemade apple wine, fruits plucked from trees and picked up from the ground will fit. The main thing is not to wash them, otherwise the natural yeast will be washed off. Dirt is removed with a dry cloth. After going through and, if necessary, wiping the raw materials, we proceed to the production of a homemade wine drink.
- We remove the seeds from the apples along with the core: they will make the drink bitter. For the same reason, we cut off rotten places. Cut apples into slices.
- We pass apple raw materials through a juicer, obtaining translucent juice with particles of pulp at the output. In the absence of a wringer, three apples on a grater, getting a liquid gruel.
- We place the juice or puree for three days in an enameled container, cover with a cloth and keep warm, stirring the contents several times a day. Yeast spores penetrate it, and the mass begins to divide into pulp and pure juice, which is why apple wine is made at home without yeast - wine or others.
- When a dense layer of pulp forms on top of the juice, carefully remove it and discard it, leaving only a thin film in the pan - 3-5 mm. At this time, the wort should smell of alcohol, indicating the beginning of the fermentation process.
- We mix the wort with water and half the norm of sugar, mix well, install a water seal or a glove with a hole and keep it in a warm dark corner until the end of the fermentation process.
- Four days after being placed under the shutter, we drain a liter of wort, dissolve 600 g of granulated sugar in it and pour it back. Repeat adding the remaining sugar on the eleventh day.
- If 50 days have passed, and the fermentation has not ended, pour the juice into a clean bottle, separating it from the sediment, and put it under the shutter until the end of the process.
- Fermented wine from apples without yeast, prepared according to a simple recipe, is drained through a thin hose or tube into a vessel treated with boiling water, corked and left in a cool place such as a cellar for aging, draining the drink from the sediment every 15 days.
- As soon as the sediment stops forming, and the liquid becomes light, pour the wine into sterile bottles, seal it tightly and keep it in the cellar or refrigerator.
Here's how easy it is to make wine from apples without yeast! At the exit, you will get a low-alcohol drink with a pronounced fruity aroma and a strength of about 12 percent. Keep it no longer than three years, but rather use it in the next couple of years and make a new wine.
Now you know how homemade apple wine is made: a yeast-free recipe allows you to get transparent drink with a characteristic taste and aroma without foreign impurities. Stock up on apples, master the simple technology of making wine drinks and make healthy aromatic wine for personal needs and treats to friends!
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