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Apple wine at home

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Wine made from apples is not as popular as grape or berry, but the taste of this drink is universal and is enjoyed by almost everyone. The wine is not very strong (about 10%), transparent, with a beautiful amber hue and a pronounced smell of ripe fruit. There are many recipes for making this light wine: from fortified and table varieties, to liqueur and cider, and there is also apple wine and blends from apples of various varieties or with the addition of other fruits, berries and spices.

How to prepare wine from apples at home, and this article will be devoted. Here you can still find a step-by-step recipe for making such a drink from a photo and get acquainted with the detailed technology of making apple wine at home.

What distinguishes the production of wine from apples from other types of winemaking

Making apple wine at home is not difficult, it is quite possible even for those who have never been involved in winemaking. The biggest difficulty in the whole process lies in the extraction of apple juice, because apples are very reluctant to give up their fluid.

It is more convenient and faster to use a juicer, and if there is no such device in the house, you will have to first process the apples into mashed potatoes, and only then squeeze the juice out of it. You can grind apples with a grater or a meat grinder, and you will have to squeeze mashed potatoes through cheesecloth (which is very time consuming and laborious) or use a special press for this purpose.

On the peel of apples, as well as on other fruits and berries for wine, there are wine yeast. Therefore, before preparing a homemade wine, the apples are not washed, but only slightly cleaned of dust and earth (if the crop was harvested under a tree). You can gently brush the apples with a soft brush or wipe with a dry cloth. In order for apple wine to ferment well, it is not worth harvesting immediately after the rain - let it take 2-3 days.

Absolutely any apples are suitable for making wine: dry wines are made from sour fruits, sweet apples are suitable for dessert drinks and liquor, tart winter varieties will give the drink a special piquancy, will help to make an unusual bouquet.

Attention! It is better to choose for wine juicy apples of autumn and winter varieties. Of these fruits it will be easier to squeeze the juice, and the finished wine will be stored longer.

Apple wine at home: technology

So, in order to make wine at home from apples according to the simplest recipe, it is necessary to follow the technology. Any deviation from the recipe can be very expensive: in the worst case, all the wine will turn into unpleasant-smelling vinegar. For the first experience it is recommended to choose the simplest recipe for wine from apples, involving the use of only three components: ripe fruit, water and sugar.

When making any wine, the winemaker must remember how important sterility is in this matter. Therefore, all containers, spoons, shovels and other equipment must be sterilized, and before that they are washed with baking soda.

In winemaking can not use metal utensils, it can only be plastic, glass or enameled packaging. Optimally, choose large containers (10-20 liters), in the worst case, three-liter cans or plastic plastic bottles for drinking water are suitable for wine.

Peeled apples are recommended to be cut into several pieces (for convenience) and seeds should be removed from them, which will give the wine unnecessary bitterness.

Important! Many winemakers recommend increasing the amount of wine by diluting apple juice with water. It should be understood that the taste of the wine after that will not be so saturated, so water should be no more than 100 ml per liter of juice.

How to make apple wine (with photos and explanations for each stage)

The technological process of making wine from apples consists of the same steps as in the case of grapes or other fruits and berries:

  1. Squeezing juice from apples. On the methods of grinding apples already mentioned above. It is worth noting that the task of the winemaker at this stage is to produce at least a semi-liquid puree, ideally, it should be pure apple juice.
  2. Advocating juice. The resulting semi-liquid mass or juice must be put in a pan or enamelled bucket, a plastic basin and cover with several layers of gauze. In this form, the apples should be 2-3 days at a temperature of about 22-25 degrees, in addition they need to be protected from sunlight. During this period, the puree should be stratified into two components: the top will be pulp consisting of peel and large fractions of apples, and pure apple juice will settle down below. It is in the pulp are wine fungi, so the task of the winemaker - these days, stir the apple mass, lowering the pulp to the bottom. This should be done every 6-8 hours so that the wine is not sour. By the end of the third day, a dense layer of pulp should form on the surface of the wine, the wine itself will begin to ferment, emitting a hiss and a sour smell.
  3. Add sugar to wine. Initially, apples contain a certain amount of sugars, their percentage depends on the type of fruit and the time of harvest. Therefore, the winemaker should taste the wort: if it is rather sweet, sugar is added very little. Excess sugar in wine (more than 20%) will stop the fermentation process. It is best to add sugar to the wine in parts, starting from the day when the pulp is separated and the wine is poured into the fermentation bottle. 100-150 g of sugar per liter is simply poured into the wort and thoroughly stirred. After 4-5 days, you can add a second, half as much, portion of sugar, after another week pour the last part into the wine. They do it this way: an amount of wine is poured into a clean container, which is half the amount of sugar (0.5 kg of sugar is a glass of wine, for example), sugar is added and stirred, then the syrup is poured into the wine bottle. To control the level of sugar in the wine from apples is needed throughout the fermentation process.
  4. Fermentation wort. In order for the wine to ferment well, besides yeast and a sufficient percentage of sugar, it needs complete tightness. During fermentation, carbon dioxide is actively released, it must be removed from the bottle in a timely manner, but the oxygen from the air, on the contrary, should not get into the wine. Such a task is perfectly handled by a simple device - water lock. This can be a special lid bought at the store, a medical glove with a hole, or a flexible tube, the edge of which is lowered into a container with water. The bottle is filled with wine by no more than 75%, so that there is room for foam and gas, which are necessarily allocated during the fermentation of apples. Now you need to put the bottle in a warm and dark place, with a constant temperature of 20-27 degrees - fermentation begins in a couple of hours. This process will last from 30 to 60 days, you can learn about the end of the fermentation of wine by a deflated glove or the absence of bubbles in the hydraulic lock.
  5. Ripening young wine. Fermented apple wine, in principle, can already be drunk, but it has a strong smell and taste is not very pleasant. All this can be improved in the process of ripening homemade wine from apples. At this stage of preparation, the wine is drained from the sediment using a plastic tubing into a new clean container. Now the apple wine must be tried and, if necessary, sweetened or fixed with vodka or alcohol. The bottle is filled with wine to the top and taken to the basement or other cool place where it will mature for 3-6 months. Every 12-20 days you need to inspect the wine from the apples, if there is a precipitate, the drink is poured into a new container. Drain apple wine from the sediment is necessary until it is clarified.

It remains to pour the finished wine from apples into bottles, and send for storage in a cool and dark place. Bottles must be filled to the top so that the contact of wine with oxygen is minimal.

To prepare apple wine at home in accordance with this simple recipe, you need to take about 20 kg of ripe apples and from 150 to 300 grams of sugar for each liter of juice obtained.

Attention! If the wine does not cease to ferment 55 days after the laying, you need to drain it from the sediment and put it again in a warm place under the water seal. In the sediment fall dead (fermented) wine fungi, which give the wine bitterness.

How to cook apple cider (with photo)

Cider is called sparkling, very light apple wine. The strength of such a drink is usually 5-7%, the taste of the wine is very pleasant, resembling sweet soda.

Tip! In order for the wine whose recipe is given below, it turned out the way it should be, you must choose apples of sour or sour-sweet varieties.

You will need the following ingredients:

  • 8 kg of apples;
  • 12 liters of water;
  • 3200 g of sugar.

You need to make wine like this:

  1. Collected apples should be cut into 4-6 pieces (depending on the size of the fruit) and remove the core from them. To make the process go faster, you can use a special device - an apple cutter.
  2. Sliced ​​apple slices are folded into a bag of thick natural fabric or simply wrapped in a piece of suitable material. This bundle is placed on the bottom of the pot or basin, on top of it is placed a lid or a wooden disk, the size of which should be smaller than the diameter of the container itself. All this construction should be pressed with a weight of about 10 kg.
  3. From 6 liters of water and 1600 grams of sugar you need to cook syrup. When the syrup has cooled to room temperature, they pour apples laid under the press. The fabric of the bag must be completely in the liquid.
  4. Within five weeks, the container with apples should be kept in a dark and cool room (not more than 18-20 degrees). After this time, the liquid from the pan must be drained using a flexible tube (for example, from a medical dropper). Put the wine in a clean bottle, add to it a syrup, brewed in the same proportions as the first time.
  5. A pot of apple slices is kept for five more weeks in the same room. After this time, the second portion of wine is drained. This wine is mixed with the previous one and sent to the cellar for aging.
  6. After six months, you need to pour the apple wine from the sediment and pour it into sterile bottles. Another month cider stored in the cold, after which it can be drunk.
Important! Apple homemade wine can be stored no more than three years. The only exceptions are fortified wines.

How to make wine from jam at home (with photo)

Each housewife will find in the basement a jar of old jam, which no one eats, since a new one has been cooked for a long time. Such a jam or jam can be an excellent basis for making homemade wine.

Attention! Winemakers do not recommend mixing jam from different fruits and berries - the taste of the wine can be unpredictable. It is better to use jam only from apples or from one plums, and so on.

So, for a delicious homemade wine you will need:

  • liter jar of apple jam;
  • litere of water;
  • 100 g unwashed raisins;
  • 10-100 g of sugar per liter of wort (sugar is added only if the jam is not sweet enough).

Making wine from jam is very simple:

  1. Prepare a three-liter bottle, cleaning it with soda, and then washing it with boiled water. To fix the effect, you can sterilize the bank with steam or other means.
  2. Pour apple jam into a clean jar, pour water, add raisins, if necessary, and add sugar. Mix all the ingredients well.
  3. Cover the bottle with gauze to protect against insects and put in a warm place (about 22-25 degrees). Here the apple jam should start to ferment within the first 8-20 hours. And the bottle will stay warm for 5 days, during which the contents need to be stirred every 8 hours.
  4. On the sixth day, pulp is selected from a jar with a spoon (particles that float to the surface), and the juice is filtered through several layers of gauze. Filtered wine is poured into a clean bottle, filling it in 3 4 volume. On top of the jar is closed with a glove or a special water seal.
  5. For 30-60 days the wine from the apples will ferment. All this time it should be in a warm and dark place with a constant temperature. The end of fermentation is indicated by a deflated glove or lack of air in the water seal. If by the fiftieth day the apple wine still ferments, it is necessary to drain it from the sediment so that the bitterness does not appear.
  6. When fermentation is complete, the wine from the apples is poured into another vessel, trying not to affect the sediment. If necessary, add sugar and alcohol to get a fortified sweet wine.
  7. Clean the wine in the basement and monitor the sediment. When the sediment layer reaches several centimeters, the wine is poured. The procedure is repeated until the drink brightens and the precipitate stops falling.

Tip! The raisins in this recipe can be replaced by any berries, on the unwashed peel which contains wine fungi. It can be grapes, currants, mountain ash and more. The berries are pre-crushed.

It remains to choose a suitable recipe for apple wine and make sure that home winemaking is an easy and very exciting process. Details about all the stages of preparation of this drink will tell the video:

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