Apple wine with vodka at home. How to make apple wine step by step

Surplus apple harvest is often used for cooking. This is especially practical in those areas where a sufficient amount of grapes does not grow. Not all varieties of apples are subject to long-term storage. Then the recipe for a very healthy drink with a strength of up to 12 degrees will come in handy. Making homemade wine from apples is quite simple - any variety of fruits that have reached maturity are suitable.

Making homemade wine from apples is not only practical, but also healthy. A popular fruit processed into a beverage:

• helps with fatigue;
• relieves stress;
• relaxes muscles;
• improves digestion;
• stabilizes the amount of sugar in the blood;
• normalizes blood pressure;
• used for cosmetic procedures, improving the condition of hair and skin;
• favorable for the hormonal background of women;
• burns fat, improves metabolism;
• has an anticarcinogenic effect on the body.

This is interesting! In the process of making wine, fruits retain their beneficial properties, vitamins A, B, C, minerals and trace elements.

Moderate consumption of the drink is very beneficial for health.

Types of apple wine

According to your preferences, you can make wine from apples in the following varieties:

• low alcohol cider;
• canteen;
• dry (with low sugar content);
• semi-sweet;
• sweet;
• fortified (with the addition of alcohol or strong alcohol).

Original recipes are obtained with the addition of spices, berries, fruits.

How to make apple wine?

When making wine from apples at home, varieties can be mixed. The end result is an amber-colored drink with a significant shelf life (up to 3 years) under the following conditions:

• cool temperatures;
• lack of light;
• tightness.

Apple wine at home is prepared from the following ingredients. Compound:

• 20 kg of apples;
• from 150 to 400 g of sugar per liter.

How to make apple wine? Fruits are turned into juice, which is then not diluted for better quality.

Stages

Homemade apple wine is prepared in the following steps:

1. Using fruits from the garden do not wash to preserve natural yeast on the skin. Damaged places are removed, the core is removed.

2. Juice is received juicer or rub the fruits on a grater, followed by pressing.

3. Juice or liquid with pulp keep 3 days c, covering the top with gauze. The contents will separate into the pulp (the remains of the pulp) located on the surface, and the juice. In the first two days you need all this mix for the penetration of yeast into the future drink. On the third day, the pulp is removed from the surface, leaving only the juice.

4. We add sugar to the fermented contents, the less, the sweeter the fruits are used. At first it is a small portion (up to 150 grams / l). With a sugar content of more than 20%, it worsens up to a stop. Therefore, granulated sugar is added in parts. The quantity depends on the type of end product:

• dry wine requires 150 to 200 grams per liter;
• sweet and dessert - from 300 to 400 grams / l.

The second portion of sugar (up to 100 grams) is added after 5 days, for which the installed water seal is removed from the container. Part of the liquid is poured out (2 times less than a portion of sugar), mixed with sand, poured back, and installed again. After 5 days, you can add up to 80 grams / l.

5. Further preparation of apple wine - fermentation in a hermetically sealed container. Contact of must with air produces vinegar, but not wine. A water seal with a tube to remove carbon dioxide, lowered into a glass, will help to avoid this.

Or a rubber glove with a puncture is put on the throat. The container should be 4/5 full of wort to leave room for gas and foam, and kept in the dark at about 22 degrees C (18 to 25). The process lasts from 1 to 2 months and ends with the absence of bubbles in the glass. In this case, sediment appears at the bottom.

Important! When fermenting for more than 55 days, it is necessary to pour the wine, separating it from the sediment and leaving it again under a water seal, otherwise the taste will become bitter.

6. Ripening or aging improve the quality of the drink. The wine must be poured through the water seal tube into a clean glass container without sediment. You can add sugar or alcohol 40% again, vodka in a ratio of 2 to 15% of the total volume. Fortified wine keeps better, although it changes the taste. The container should be filled to the very top and sealed tightly. In case sugar is added, it is preferable to hold the wine for another 7 days under a water seal for re-fermentation.

7. Wine storage produced from 2 months to 120 days in a dark place at 6 - 16 degrees C. At first, every 15 days you need to pour the drink into another container, eliminating sediment. Then filtering is required less and less. When the sediment ceases to appear, the wine is considered ready, it is bottled, sealed tightly.

These are the basic steps of the instruction: how to make wine from apple juice - a common recipe.

Original recipes at home

Based on the above method, you can make other apple wines, including additives. These are spices, citrus, raisins, alcohol, everything that makes the product unique. The apple wine recipe may differ in strength, aroma and flavor bouquet. Additives and different amounts of sugar make the recipe original.

Wine from juice with raisins

Homemade apple juice wine is made from fresh garden fruits, freshly squeezed in a juicer. For better fermentation without yeast, add raisin. Components needed:

• 5 liters of juice;
• 1 kg of sugar;
• 100 grams of raisins;
• water for sourdough raisins.

First, we make the starter by chopping the raisins and pouring it with warm water. After 3 days of fermentation, squeeze juice from apples, mix it with sugar, add raisin starter. We keep the must for 5 days, then the mixture ferments under the shutter for another 2 weeks. Next, we drain the drink from the sediment and distribute it into bottles, let the wine ripen in the cool.

with spices

Apple homemade wine turns out to be delicious if flavoring spices are added to it. Ingredients for trial:

• 2 kg of apples;
• 0.5 kg of sugar;
• 2 liters of water;
• a pinch of ground cinnamon;
• a little vanilla (or a pinch of vanillin).

Prepare in the following steps:

1. We cut the fruit into pieces, pour water in a saucepan and add vanilla and cinnamon.
2. After softening the fruits, wipe them through a sieve.
3. Puree is placed in a bottle for fermentation.
4. At the end of the process, we release the liquid from the sediment.
5. When fermentation is completely over, add sugar, again removing the sediment.
6. We store in a dark place in a cool place. Orange juice or lemon zest is successfully added to such wine.

Recipe with cinnamon

Making spiced apple wine uses cinnamon, a popular additive loved by many. Required:

• 4 kg of apple slices;
• 4 liters of water;
• 40 grams of ground cinnamon;
• 1 kg of sugar.

Raw materials must be boiled with cinnamon and water in a basin over medium heat. After softening the slices, wipe them through a sieve and keep them in an enamel pan for 3 days at a temperature of about 22 degrees, covering with a cloth. The next steps are:

1. After lifting the pulp, it is stirred once every 12 hours.
2. After 3 days, the pulp is removed, except for a thin layer. Sugar is added to the wort and everything is poured into a glass fermentation tank, covered with a shutter.
3. The wine ferments for 7 days. The container is rotated to mix, and then the shutter is replaced with a lid and left for another week.
4. The liquid is drained from the sediment and placed in bottles.

Now you can store the drink, it is ready to drink.

Cider

Making low-alcohol wine from apples, called cider, is simple.

Light drink requires ingredients:

• 6 kg of apples;
• water - 2 times more (12 liters);
• 3.5 kg of sugar.

The recipe is the following:

1. Cut and put fruits in a saucepan, place a press on top (cover with a stone).
2. From 1/2 sugar and 1/2 water we prepare syrup, pour apples. Keep the container cool for 40 days.
3. Pour the liquid into another bowl, cook and add the remaining syrup, keep the same amount.
4. We store cider for 6 months in the dark, then we free it from sediment, send it to the refrigerator for 1 month.

The fortress will not exceed 7 degrees.

Fortified

Making fortified homemade wine from apples requires:

• 3 kg of sweet and 3 kg of sour apples;
• 2 kg of sugar;
• up to 7 liters of water;
• 1 liter .

1. Squeeze the juice from apples, put it in a large container.
2. Boil the syrup from water and sugar for 1 hour, cool to 35 degrees, add it to the juice.
3. Tightly closing the container, keep it cool for 8 days.
4. Add vodka and keep cool for 3 months.
5. We free from sediment, pour for storage.

From dried apples

Wine from dried apples at home uses fragrant raw materials that saturate the taste of the drink. Compound:

• 2 kg of dried raw materials;
• 5 kg of sugar;
• 15 liters of water;
• 30 grams of yeast.

The preparation steps are as follows:

1. Rinse dried fruits, put in a saucepan and add warm water, leaving for 3 hours.
2. After draining the water, grind the raw materials in a meat grinder or blender.
3. Add sugar, hot water.
4. Allow to cool to 22 degrees C and add yeast, previously diluted.
5. Put a water seal on the container and leave it warm for fermentation for 2 weeks.
6. Drain from the sediment and pour, corked.

After 3 days you can try. The wine is ready.

Making wine from apples, following the recipe, is not so difficult. At the same time, its safe preservation includes a cool temperature regime, a horizontal arrangement of corked bottles, which are not exposed to sunlight. Vibrations also need to be eliminated.

Important! Under such conditions, the taste of the drink may even improve.

Making wine from apples- this is a very wise decision, especially if the harvest exceeded all your expectations. The main thing is not to bring the situation to the point of absurdity. In particular, on the Internet, you can stumble upon dubious advice on how to make wine from dried apples.

In fact, you will be told how to make yeast brew from apple dust diluted with water. In our opinion, you will win much more if you do not succumb to such provocations, but use the available dried fruits to make fragrant and tasty uzvar.

But, to complete the picture, Vzboltay still offers to get acquainted with this recipe.

How to make wine from apples: a question of raw materials

The most difficult and crucial moment in our case is the issue of selecting wine material and determining the amount of sugar. In principle, all known categories of apple varieties are suitable for our purposes: sour, sweet and sour, sweet and bitter (they are also tart). However, there are subtleties and preferences here. So, to get a light table drink, it is desirable to use sweet and sour fruits of autumn ripening. If we are talking about strong table, dessert and liqueur wines, we should focus on sour and sweet and sour winter varieties; for example, put wine from Antonovka apples.

However, aerobatics in apple winemaking is the blending of different varieties. At the same time, to facilitate the task, you can use the classic proportions, proven for centuries:

1. 37.5% sweet, 37.5% bitter, 25% sour;
2. 40% sweet, 40% bitter, 20% sour;
3. 25% sweet, 25% bitter, 50% sour;
4. 25% sweet, 75% bitter;
5. 66% sweet, 34% bitter;
6. 66% moderately bitter, 34% sweet.

When preparing raw materials, the degree of fruit ripening should also be taken into account. So, if we are talking about summer varieties, then they can be put into action immediately after harvest. Autumn varieties need to be kept in a dark place for 4-7 days for full ripening. Winter apples, on the other hand, need to rest in a dry cellar for 3-4 weeks to reach final ripeness.

An equally important issue is the proportional calculation of sugar and apple juice. It depends both on the level of acidity of the fruit, and on the type of drink planned at the exit. Experienced experts in horticultural winemaking recommend adhering to the following ratios:

1. Light table wines - 150-200 g of sugar per 1 liter of juice;
2. Strong table wines - 200-250 g of sugar per 1 liter of juice;
3. Dessert wines - 300-350 g of sugar per 1 liter of juice;
4. Liquor wines - 400 g of sugar per 1 liter of juice.

If your crop consists mainly of sweet fruits, then in order to avoid too much sugar content (and, as you know, it should not exceed 20%), you need to increase the acidity of the future wine by adding 10-20% sloe or rowan juice to it.

Basic Apple Wine Recipe

Before sealing the container with the drink being sent for maturation, make sure it is full to the eyeballs. This precaution is necessary so that the wine does not sour from contact with air. Otherwise, you will have to creak your heart to process it into apple cider vinegar. The aging period of the drink ranges from 2 to 4 months, but it will be better if you endure up to six months. Wine maturation takes place in a cool dark room at a temperature of 8-15°C. After that, the drink, if necessary, is once again removed from the sediment, bottled and consumed.

Frozen apple wine

In principle, if necessary, a quite tolerable drink can be prepared from frozen apples. However, it should be borne in mind that as a result of freezing, the fruits will be less juicy, and in addition, they will lose wild yeast, which is so valuable in this case. As a result, some changes will need to be made.

Firstly: apple juice, or rather, applesauce obtained from thawed apples, will need to be diluted with water in a 1: 1 ratio.

Secondly: at the pre-fermentation stage, add a handful of unwashed raisins to the wort (200 g per 1 liter of liquid).

And thirdly: reduce the amount of added sugar to 100-150 g per 1 liter of wort.

Apple jam wine

If the apple jam prepared for the winter is candied or fermented (but not sour) and the toad presses to throw it away, try turning it into wine.

Cooking method

Well, and, of course, do not expect a stunning result. You will get a drink, frankly, for an amateur.

Easy Apple Wine Recipe

Ingredients

1. Apples - 1 kg
2. Sugar - 700 g
3. Water - 2 l
4. Cinnamon - 1 tbsp. l.

Cooking method

1. Wash the apples, cut into small pieces and pour into a container, add water and cinnamon and cook until the mass softens.
2. Then rub the mass through a sieve and leave to ferment.
3. After fermentation, strain and add sugar, let the wine stand and strain again.
4. Pour the finished homemade wine into bottles and store in a cool place.

Wine from apples with pears

Ingredients

1. Apple juice - 10 l
2. Pear juice - 1.5-2 cups
3. Sugar - 2 kg

Cooking method

Apple wine with rowan juice for better clarification

Proportion: for 9 parts of apple juice, 1 part of rowan juice.

Ingredients

1. Apple juice - 6.3 l
2. Rowan juice - 0.7 l
3. Sugar - 2.5 kg sugar
4. Water - 1.5 l

Cooking method

1. To obtain the wort, you need to take apple (preferably from late varieties of apples) and rowan juices, add sugar and water.
2. After thoroughly mixing the juices with water and dissolving the sugar, pour the wort into bottles and put on fermentation.
3. Fermentation lasts 7-10 days. The result is a wine with a strength of 5-11 degrees.

If there is a desire to make the wine stronger (16 degrees), the wine must be alcoholized. For 10 liters of wine, take 0.5 liters of alcohol or 1 liter of vodka, distribute evenly among the bottles, mix thoroughly until a uniform strength of wine is obtained. Aged wine for 5 days. Then filter and bottle.

Alternative Apple Wine Recipe

Ingredients

1. Apples - 1 kg
2. Sugar - 1.5 kg
3. Water - 4.5 l
4. Cinnamon - 1 tbsp. l.
5. Yeast - 20 g
6. Lemon - 2 pcs.

Cooking method

1. Wash the apples and cut into small slices, pour boiling water over and put the mass under the press.
2. Keep under pressure for 4 days, then strain and add lemon juice, cinnamon and yeast.
3. Place the container in a dark place for fermentation. When the fermentation process is over, mix the mass and stand for 2-3 days.
4. Then strain again and pour into a barrel. In it, homemade wine is aged for six months, and then bottled and stored in a cool place.

Dried apple wine

Ingredients

1. Dried apples of sour and sweet varieties - 1 kg
2. Sugar - 100 g
3. Water - 1.73 l
4. Yeast (preferably wine) - 1 tsp
5. – 500 ml

Cooking method

1. Take dried apples of sweet and sour varieties, put in a wooden or enamel bowl, pour hot water at 80–90 ° C and insist for a day (take 800 ml of water per 1 kg of apples).
2. Then press the apples, pour the resulting liquid into a bottle, add 10% sugar syrup (for 1 liter of syrup, take 930 ml of water and 100 g of sugar) and yeast, close the bottle with a fermentation stopper and leave for fermentation.
3. After 5-6 days, the wort can be alcoholized by adding 500 ml of alcohol 70 ° per 1 liter.
4. Pour the mixture into a clean bottle, close and let it brew for 3-5 days.
5. Then the wine is carefully removed from the sediment and left to mature in a tightly closed vessel for 6-8 months. At the same time, make one or two transfusions using a tube (depending on the amount of sediment).
6. Remove the finished wine from the sediment, pour into bottles, cork and store in a cool place.

Making apple wine at home is quite simple. There are several recipes for homemade apple wine, this pleasant drink reminiscent of summer.

1

Imagine: there is a blizzard outside the window, frost draws ice patterns on the glass, and you smell like apples. Homemade cider will brighten up your long winter evenings.

Apple juice in a glass

However, you can drink homemade apple wine not only in winter. The main thing is to choose a recipe to your liking.

In a good year, the number of apples in the orchard often exceeds the ability to process them into jam or jam. You can make juice or compote. But apple wine is easier to store than juice. And it will allow not to lose a bountiful harvest.

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2

The taste of future wine depends on the variety of apples. If you want the wine not to be sour, you need to choose late varieties, and pick already ripe apples. Some gardeners, on the contrary, prefer sour varieties of apples. You can, of course, mix varieties in different proportions, achieving the desired taste.

Unwashed fruits are used to prepare the drink. In extreme cases, you can wipe them with a damp towel. Natural yeast on the skin will be needed for the fermentation process.

Pitted apple slices

Apples must be cleaned of stones, internal scales and ponytails. Then you need to cook applesauce. To do this, you can use a meat grinder or juicer. Leave the puree in an open container for a day, stirring from time to time. The upper part of the puree will turn into a dense crust, which must be removed. After that, the puree should be left again for a day.

Then the soft part of the puree must be squeezed out, 150 g of water for each 1 liter, as well as 250 g of granulated sugar, should be added to the resulting juice. With these proportions, you get a dry wine. If you want the wine to be stronger and sweeter, the amount of sugar should be increased to 300-400 g per 1 liter. It is necessary to stir the juice well so that the sugar melts, and then pour it into a glass bottle. The cork must necessarily have a hole for the release of carbon dioxide, and it is necessary to provide for the exit of gas through the water, since when the fermenting juice comes into contact with air, it will turn out not wine, but apple cider vinegar.

The bottle should be stored at room temperature in the dark for about a month and a half. When carbon dioxide ceases to be released, this will mean that the wine is ready. If you cover the bottle with a glove, it will stop "voting" and fall off.

Now comes the turn of the most difficult and responsible operation: the wine must be poured into another container in order to get rid of the sediment. This can be done with a hose by placing a second vessel below the one containing the wine. Everything, in principle, you can drink wine. But if you let it stand for another couple of months, and then pour it into a clean dish without sediment again, its taste will improve significantly.

Apple juice in jars

The wine that this recipe suggests is real cider. This ancient drink comes from France. True, when preparing classic cider, water is not used, it is obtained by fermenting pure apple juice. Cider is very popular not only in France, but also in Spain, Germany and the USA.

In our country, cider appeared at the end of the 19th century and immediately on the imperial table. Classic cider has a golden color; for its manufacture, different varieties of apples are combined, of which no more than 1/4 part should be sour. The cider ferments in oak barrels, but in our glass jar the result will be quite good. The taste of wine is very dependent on the varieties of apples, so you can experiment by making wine from different varieties.

3

You can also try a recipe that does not require added sugar. Then the wine will turn out not stronger than 7 °, but it will be good to quench your thirst, especially if you drink it chilled.

To prepare cider according to the classical technology, you need to squeeze apple juice and leave it to settle in the dark at room temperature for a day. Then you should carefully pour the juice into a jar in which it will ferment. In this case, the main thing is not to disturb the sediment. Close the jar tightly with a medical glove and leave for a month in a dark place at room temperature. After a month, pour the fermented juice into a clean jar again and close tightly. Now it must be left in a cool room with a temperature of 10-12 ° C, but still in the dark, for 3-4 months. After a while, the drink must be filtered and bottled.

Apple cider with cinnamon

Making fruit wines at home is almost as old a tradition as gardening. Delicious cherry, raspberry, blackberry, grape wines, made with their own hands from their own fruits, are prepared in many families, and recipes are passed down from generation to generation. And of course, homemade wine from apples takes pride of place among them. An apple is a very common fruit, it has many varieties. Homemade apple wine also has a number of useful properties. It contains a lot of iodine and pectin, removes salt from the body and regulates the digestion process.

In addition to cider, there are other varieties of homemade apple wines.

4

Select 5 kg of good ripe apples without wormholes and bruises, wash them, remove cuttings and cores and scroll through a meat grinder. In the resulting puree, add 1 kg of granulated sugar and 50 g of well-washed dried raisins from green grapes. If necessary, if the apples are not juicy enough, you can add 500 ml of water to the puree. The jar with the mixture should be kept at room temperature, covered with a medical glove, for 3 weeks.

Then the fermented juice must be drained, filtered through 3-4 layers of gauze. Put the remaining thick on a thick cotton cloth and wring out. Add the resulting liquid to the fermented juice, pour in another half a glass of granulated sugar and close the lid tightly. The jar should be put in a dark place for a week - to ripen. After that, pour 75 ml of vodka into the wine, stir well and bottle the drink.

Apples and a bottle of wine

Drinking cider is different in different countries. In England, the recipe is the same, but it is drunk with ice, poured into tall glasses. In France, they drink it like champagne. But not everywhere. At home, in Normandy, ceramic bowls are used for cider.

The Spaniards believe that it should be poured from a height of 60-100 cm in a thin stream. Then the drink is saturated with oxygen and foams, revealing shades of apple flavor.

From apples you can make wine and stronger. Here is a simple and quick recipe.

It is necessary to take 2 kg of ripe sweet apples without defects, rinse them, peel and pass through a juicer. Add 1 tbsp to juice. l. yeast. As in previous cases, let the mixture ferment. When carbon dioxide ceases to be emitted, the wine must be filtered and bottled. The sweeter the apples were, the stronger the wine will be. It cannot be stored for a long time, so you will have to drink it without delay.

Sugar in wine can be replaced with honey, and home-made wine yeast can be used instead of purchased yeast.

To obtain such yeast, you can use raisins. 200 g of raisins should be poured with boiled water and left for four days. After this time, the leaven can be used.

A good sourdough will turn out from ripe raspberries. 2 tbsp. unwashed berries should be kneaded with 0.5 tbsp. granulated sugar, pour 1 tbsp. water. Leave the starter at room temperature for 3-4 days, and use it within a week. Then it will deteriorate and be unusable.

You can also make apple champagne from apples. Maybe someone will like this recipe. For 7 liters of water, take 2.4 liters of juice and 1.5 tbsp. granulated sugar, as well as 0.75 liters of vodka.

To prepare champagne, you need a deep container. It is necessary to pour juice into it, and mix water with sugar and boil the syrup. Cook it over low heat for an hour. Then the syrup must be cooled and poured warm into a container with juice. Leave the resulting mixture for a week in a cold place. Then add vodka to the container, cork it carefully and put it in a cool place, for example, in a cellar, for 3-4 months. You will certainly appreciate the light, slightly sweet taste of fragrant champagne.

When the apples ripen, do not hesitate - you will succeed! Choose a recipe to taste - and for business. There is something for every home, every family. It is not customary to drink cider to the bottom. You need to leave a little, because sediment collects at the bottom. Perhaps this rule can be extended to other apple wines.

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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, jam, jam, but also make excellent wine from apples.

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, at least for 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.