Many people have thought at least once in their lives about making wine with their own hands. In fact, anyone can make this tasty, healthy and invigorating drink at home.

Wine is made not only from grapes, but also from other berries and fruits. Consider in this article: how to make homemade apple wine, general recommendations for cooking and several popular recipes.

To make apple wine at home correctly, you need to follow these recommendations:

• Learn how to follow the entire sequence of a particular recipe and only then proceed to action..
• If your goal is to learn how to make wine according to several recipes, start with more simple ways. Winemakers advise starting with making dessert and fortified apple wine. These types of drink do not require special equipment. In addition, summer varieties of fruit do not need to be prepared in the same way as autumn and winter varieties.
• Choose carefully the raw materials and equipment for preparing the drink. For example, when using plastic container, make sure it is suitable for storing food. Otherwise, there is a chance that the wine will come out with a chemical aftertaste.
• If this is your first time using a water seal or its analogues: a tube, a glove, find out in more detail how to make a drain. The container may burst if this device is installed incorrectly. For example, when using a medical glove on cups, do not forget to make holes with a needle in the outer phalanges of the fingers on it. The larger the container, the more punctures. Usually 1-3 punctures are made on each finger of the glove.
• Stick to Average optimal temperatures to prepare a drink. For fermentation – 22-25 degrees, for ripening – 10-14, for storage – 10-15 without strong temperature changes.

Which types of apples should be used to make certain types of wine?

To make table wine or cider, it is advisable to select autumn varieties of sweet apples with a sour aftertaste. Antonovka is good for making fortified wine. To make the drink tart, you need to use wild apples. Autumn and winter varieties are suitable for producing sweet and semi-sweet wine.

Wine always has a good taste of sourness, so if you intend to use very sweet apples, it is better to add other sour fruits, berries, and dried fruits to them.

Good additives include: sloe, lemon, orange zest, rowan, raisins and others.

The benefits of homemade apple wine

Made from apples different types wines: dry, fortified, sweet, cider and others. Each of them saves beneficial features vitamins and microelements of this fruit. Home wine apples, when consumed in moderation, have the following beneficial effects:

• relaxes from nervous and physical fatigue;
• lifts the mood;
• improves stomach function;
• normalizes blood pressure;
• in content cosmetics gives a rejuvenating effect;
• strengthens the hair structure when added to shampoo;
• helps women with hormonal imbalances;
• accelerates metabolism and fat processing, therefore serves as a good tool for those who want to lose weight;
• protects against the development of cancer.

Apple wine at home - a simple recipe

This method is one of the easiest for making wine from apples. At correct production The drink turns out to be no more than 12 degrees in terms of revolutions.

Ingredients:

• 20 kg apples;
• 2-3 kg of sugar.

Sequencing:

1. Wipe the apples with a clean, dry towel. They cannot be washed in water, as the yeast necessary for fermentation will be lost.
2. Remove seeds from fruits. They are harmful and spoil the taste.
3. Squeeze the fruit in a juicer or grate it. The main thing is to get puree with juice.
4. Pour the resulting mixture into a jar. Cover it with gauze to protect it from insects. Let the mixture sit for 3 days. The pulp will rise to the top, separating from the juice.
5. Stir the mixture with a wooden spoon 4 times a day. When it has brewed, on the third day, remove the pulp with a spoon or colander.
6. Depending on the sweetness of the variety, add 100-150 g of sugar per 1 liter of drink. Accordingly, the sweeter the apples, the less sugar is needed. Mix the future drink well.
7. Wait 5 days, then add the same amount of sand and mix.
8. Install a water seal.
9. Every 5 days, add the same portion of sugar.
10. For good fermentation, you should pour the composition into an airtight container and drain it. Bottles work well. After pouring the composition into them, make holes for the tube and insert them there.
11. Place a glass next to each bottle and insert straws into them. This promotes the release of carbon dioxide from the mixture and closes it off from oxygen, which prevents fermentation.
12. During the fermentation stage, the drink should be kept in a room with a temperature of 23-26 degrees. This process will take one to three months.
13. When this stage is completed, sediment will appear at the bottom. This is an indication that the wine has fermented well.
14. Pour the drink into another container without sediment. Place it to ripen in a cooler room with a temperature of no more than 15 degrees. The second stage of infusion will take 3-4 months.
15. Watch for sediment. When it appears, pour the drink into another container. If no sediment appears within two weeks, the wine is ready.

It has an amber color and a pleasant apple aroma. Shelf life – 3 years.

Apple fortified wine

This homemade apple wine recipe requires the addition of an alcoholic beverage. Here we will look at the method containing vodka. The wine will have a strength of 12-16 degrees.

Ingredients:

• 10 kg apples;
• 2 kg sugar;
• 100 g raisins;
• 200 g vodka.

Prepared in the following order:

1. Wipe the fruit with a dry cloth.
2. Remove the seeds.
3. Grind the fruits in a meat grinder or on a grater, mix them with sugar and raisins.
4. Place the composition in sealed container, install a water seal.
5. Leave the future drink to ferment in a warm room with a temperature of 24-26 degrees for 3 weeks.
6. After this time, sediment will appear at the bottom of the container. Pour the mixture into another container, add 1 cup of sand and stir it.
7. Let the drink steep for another 2 weeks.
8. Then, pour it again into another container, getting rid of the sediment, and add vodka.
9. Mix the mixture and move the container to a cooler room for 3 weeks.

This wine has golden color, sweet and sour taste and smell of fresh fruit.

Homemade semi-sweet

This type of drink is prepared using the same technology as those mentioned above. Only you need to add more sugar to it - 250-300 g per 1 liter of mixture.

Cooking technique:

1. Clean any dirt or rot from the fruit with a rag.
2. Grind them in a way that suits you.
3. Pour the resulting mixture into a container, covering it with gauze.
4. When pulp appears on the surface, stir it into the mixture.
5. After 5 days, remove the pulp from the future drink. Leave thin layer pulp - about half a centimeter.
6. Divide the sugar into 10 equal portions. Add one to the composition and stir. Then add and stir sugar in this amount every 5 days.
7. Install a water seal.
8. Infuse the drink for a month and a half at a temperature of 20-25 degrees.
9. After this, the semi-sweet wine will be ready. In order to improve its taste, it should be allowed to stand in a cool place for another 4-5 months. In this case, it is necessary to regularly free the composition from sediment.

How to make apple wine with raisins

To make wine with a special taste, you should add other fruits, dried fruits, and berries. Raisins serve as a good catalyst for fermentation. Therefore, if your goal is to make wine tastier and faster, this method will suit you.

Ingredients:

• sweet apples – 10 kg;
• sugar – 2 kg;
• unwashed raisins – 100 g.

How to cook:

1. Sort through the apples, clean them of dirt, rot and seeds.
2. Grind on a grater or in a meat grinder.
3. Add 2 kg of sugar and 100 g of raisins to the resulting mass. There is no need to wash dried fruit so that it does not lose its main property in making wine - accelerating fermentation.
4. Transfer the composition into a bottle and seal it with a punctured rubber glove.
5. After 21 days, strain the mixture through cheesecloth and add 200 g of sugar. Stir it until completely dissolved. Cover the mixture tightly and place in dark room.
6. After 2-3 months, the drink needs to be filtered. You can add 100 ml of vodka.
7. Pour the resulting wine into clean containers and store in a cool room.

Recipe for apple wine with chokeberry

Apple wine with the addition of chokeberry has a tart, astringent, pleasant taste. In addition, it is very good for health: it stabilizes blood pressure, has a beneficial effect on the cardiovascular system, and improves tone and mood.

Ingredients:

• apples – 3 kg;
• chokeberry – 2 kg;
• sugar – 1 kg.

How to cook:

1. Peel the apples from dirt, rot and seeds and chop.
2. Grind the rowan.
3. Mix the fruit with chokeberry and 330 g of granulated sugar.
4. Place the composition in an airtight container, add warm boiled water, cover with a cloth and place in a warm room.
5. Install a water seal.
6. After a week, add another 330 g of sand and stir until dissolved. The mixture needs to be stirred every day.
7. After a week, add the last portion of sugar and shake the mixture.
8. Stir the drink for 14 days. Then leave it to steep in a cool room for a month.
9. If sediment appears, the composition should be filtered and poured into other containers.

Making a drink from compote

You can make wine from spoiled homemade apple compote.

Ingredients:

• compote - 3 liters;
• sugar – 200-250 g;
• raisins – 50-100 g.

Cooking technique:

1. Pour the compote into another jar, add sugar and raisins and mix the ingredients.
2. Put a medical glove on the neck of the jar and leave the mixture to ferment in a dark room for 2 weeks.
3. After this time, remove the pulp from the mixture and strain it through cheesecloth.
4. Let it steep in a dark place for 2 months, pouring the wine periodically to get rid of sediment.

The drink should be clear, uniform and tasty.

After looking at these recipes, it's clear that making wine isn't that easy, but it's not that difficult either. With the intention, anyone can make a quality drink. The main thing is to follow the recommendations of experienced winemakers and follow a clear sequence of actions according to the given recipes. The wine combines beneficial and taste properties. As the creator of penicillin, Alexander Fleming, said: “Antibiotics cure people, but only wine can make them happy.”

The main ingredients for making wine at home are fruit and berry crops. Possessing excellent taste characteristics, they give the finished alcoholic drink a special, refined aroma. Quite often recently, experienced craftsmen use apples as a raw material for making wine. Tasty and aromatic apple fruits are considered the most affordable type of raw material and a wonderful alternative to the beloved grapevine.

Apple wine not only tastes good alcoholic drink, and also a kind of balm enriched with useful microelements, which has a beneficial effect on the human body as a whole. Moderate consumption of apple wine has a positive effect on the functioning of many vital important systems. Proper preparation of the drink makes it possible to preserve all the beneficial properties of the fruit, so detailed familiarization with all stages of production technology is considered a fundamental point.

Apple varieties used in winemaking

Apple raw materials used to make wine at home are conventionally divided according to taste. Depending on how many apple fruits were taken, the physicochemical characteristics of the resulting product change. Based on the sugar content in the finished alcoholic beverage, three main types can be distinguished:

• dry (percentage of sugar no more than 0.3 g per 100 ml);
• semi dry wine from apples (sugar 2.5 g per 100 ml);
• sweet (5g sugar per 100 ml).

Various varieties of apples are used in winemaking, but in order for apple wine to have a delicate and unique taste, the selected fruits must have a high percentage of sugar, have pleasant aroma and an acceptable acidity level. Homemade apples can also be made from forest apples, only in this case it is necessary to select ripened fruits, since in unripe fruits the percentage of sugar for making wine is negligible. Fruits of wild apples that have lost acidity, but contain sufficient quantity sugars are actively used by winemakers to prepare homemade strong and sweet wines. The optimal solution It is considered the preparation of apple alcohol from sour and sweet varieties. The homemade apple wine produced in this way has an excellent and harmonious taste.

Apple varieties that ripen in summer are not entirely suitable for making apple alcohol at home. The sugar content in them is low, but on the contrary there are many organic acids. It would be correct to choose autumn and winter varieties for cooking. A skillfully selected mixture will result in strong and ideal taste characteristics.

It is best to make a drink at home from the following apple varieties:

The fruits for making apple drink are collected at the technological ripening stage. If you miss a little time, the pectin content may increase, which will make it difficult to separate the juice and may cause it to become clear. It is not recommended to store apples for a long time, since during storage the fruits soften significantly and the release of juice becomes problematic in the future. The shelf life of raw materials should not exceed 2 days for cultivated varieties and be no more than 5 days for wild varieties. Ripe apple fruits, properly stored and subsequently processed in full accordance with technology, make it possible to obtain a product with a neutral and light taste, slightly reminiscent of the taste of a grape drink.

Features and secrets of making apple wine

The main characteristics of the drink largely depend on the technology used. Beginners who are encountering this industry for the first time need to have certain knowledge and adhere to these simple rules:

General technology

The technology for producing a light alcoholic drink from apples is identical to the process of preparing any other wine at home. Preparation should include next steps:

• preliminary preparation of fruits;
• obtaining juice;
• analysis of the resulting juice;
• improving the properties of juice and preparing wine must;
• adding yeast;
• active fermentation process;
• primary filtration;
• repeated quiet fermentation;
• secondary filtration with transfer of apple wine;
• aging the drink;
• ennoblement;
• pouring into containers.

The manufacturing process is lengthy, but allows you to independently obtain an amber-colored drink with amazing apple scent. It is difficult to say how long it takes for apple alcohol to fully ripen; on average, this process lasts 5-7 months.

Recipes

Making your own alcoholic drinks has become one of the most popular activities today. Home winemaking is accessible to everyone and does not require special equipment. Numerous recipe options using apples as the main product make it possible to make high-quality alcohol yourself. Homemade apple wine is in no way inferior to grape wine, and sometimes, on the contrary, it only wins thanks to its specific taste and exquisite aroma. Making homemade wine yourself is not difficult; the recipes listed below will allow you to see this.

Classic apple wine

Before preparing homemade wine, you need to prepare a sufficient amount of clean dishes. Making a classic apple drink at home is quite simple. If there are a sufficient number of ingredients in stock, the recipe for making homemade alcohol should include the sequential implementation of the following steps:

This recipe will appeal to lovers of strong alcoholic drinks; the special and unique taste of apple wine prepared in this way will be remembered by guests.

Apple wine with raisins

The recipe is easy to make at home. You can prepare a pleasant and sweet alcohol by first preparing the following ingredients:

• selected apples of juicy varieties (10 kg);
• granulated sugar (2.2 kg);
• raisins (100 g).

If you decide to make homemade apple juice, you should strictly follow the methodology that has been proven over the years. Making homemade apple wine is easy according to the following sequence of steps:

As an experiment, the above recipe can be expanded by adding raspberries. A carefully thought-out recipe will allow you to obtain extraordinary alcohol, which will become a source of pride for any experienced or novice winemaker.

Apple wine with honey

The recipe for making a honey-apple alcoholic drink is very popular because of its amazing taste and beneficial properties for human health. You can get it using the following main components:

• apples (10 kg);
• Linden honey (0.5 kg);
• granulated sugar (0.5-0.7 kg);
• raisin.

The preparation method consists of the following steps:

1. First, the apple raw material is processed (crushed, cored and juiced);
2. Honey is diluted in a small amount of apple juice and poured into a specially designated container (it is impossible to say exactly how much juice you will get, generally up to 5.5 liters are obtained from this amount of apples);
3. Pour raisins into a previously prepared bottle (0.5 l) and add boiled water (filling a third of the volume);
4. Close the neck of the bottle and place in a warm place for 4 days;
5. The resulting starter is added to the juice, after which the entire mixture is sent to the fermentation container and covered with a rubber glove with a needle hole in any of the fingers. Exact adherence to the recipe cannot guarantee that the wine will ferment normally, but there should be no reason to panic;
6. The mass ferments for approximately 1.5-2 months, the result is the appearance of sediment and a pure wine product;
7. The resulting wine must be poured into prepared bottles and sealed with corks;
8. Maintain for 6 months.

If desired, the recipe can be slightly modified by adding berries and spices. Among other things, you can get a delicious wine using various combinations of apple varieties, which will only benefit the taste palette of the drink.

The topic of homemade alcoholic drinks would be incomplete without apple wine recipes. Today we will learn how to make various drinks from apples for a home feast. A simple recipe for apple wine at home should definitely appear in every housewife’s notebook. How to make wine from apples worthy of a royal table?

Apple wine at home: a simple recipe without squeezing the juice

As always, I will start introducing you to home winemaking recipes, starting with the simplest ones.

What we need:

• Apples of sour and sweet and sour varieties, well ripened;
• Sugar - at the rate of 150 g per 1 kg of apple mass.

Preparation:

Let's prepare a clean, dry glass bottle, enamel bucket, gauze, medical rubber glove.

We won’t wash the apples, we’ll just try to take clean, healthy, well-ripened fruits, the most perfect option- remove the apples from the tree. Since this recipe is yeast-free, fermentation of the wort will occur due to its own fungi that live on the surface of all fruits. Today we will study a simple recipe without squeezing the juice; we will use apple mass.

1. Remove the core from the apples, grind through a meat grinder, put the apple mass into a clean enamel bucket, add sugar at the rate of 150 g per 1 kg of applesauce, mix well.
2. Transfer the apple mixture with sugar into the prepared bottle, filling it 2/3 full.
3. We tie the neck of the bottle with a clean gauze napkin. Place the bottle in a dark place and leave to ferment for several days.
4. After 15-20 hours, the fermentation process should begin, i.e. active proliferation of yeast cells. Every day we will stir the contents of the bottle so that the apple particles sink to the bottom and the foam settles.
5. After 4 days, pour the fermented juice into another clean glass bottle, straining it through several layers of gauze. Squeeze out the rest of the apple mass; it will no longer be useful.
6. How to ferment wine correctly? Let's find a dark, warm place for active fermentation. We will put a rubber medical glove on the neck of the bottle and puncture a small hole in it to allow excess gas to escape.
7. The whole process will take about one and a half to two months. Fermenting wine will make characteristic gurgling sounds, and the escaping gas will inflate the glove.
8. As soon as the glove falls off, the liquid will become light, all small particles will sink to the bottom, and the gurgling will stop - this stage can be considered complete.
9. Young wine is carefully filtered from sediment and poured into clean glass bottles or jars, seal hermetically, cutting off air access. In this form they are kept for at least 3 months in a cool room.

The finished homemade wine has an amber color, a pleasant balanced taste, and a strength of 12-15°. How to make homemade wine fortified? You need to add alcohol or vodka during the fermentation stage of the wort to increase the strength to 18-20° and kill yeast.

To the piggy bank useful tips: Making wine with a sweet and sour balanced taste involves using apples and sour and sweet varieties in a 2:1 ratio.

Drink made from wild apples or apples winter varieties It will turn out more tart due to natural tannins.

The warmer the room, the faster the fermentation process will take place. Temperature range for fermentation: 18-23°C, changes in the direction of lowering or increasing temperature will slow down the vital activity of the yeast, which will certainly affect the quality of the drink.

Apple juice wine

A large harvest of apples will never be a problem for a smart housewife. Homemade apple wine is a great option correct use resources.

How to make delicious wine from apple juice? First we need to get Apple juice using a juicer or a more labor-intensive method - grate the apples or pass them through a meat grinder, then squeeze the juice through cheesecloth. We remember about our little helpers - yeast, and do not wash the apples; we wipe dirty fruits with a napkin.

What we need:

• Apple juice;
• Sugar at the rate of 200 g per 1 liter of juice.

Let's prepare a clean glass containers with a wide neck, gauze, rubber glove.

1. Pour the apple juice into the prepared container, filling it to 2/3 of the volume, tie the neck with gauze and leave to ferment for 3 days. We will stir the juice periodically to remove the foam.
2. After 3 days, strain the juice through cheesecloth and place it in a clean glass bottle, add sugar and mix. We put a rubber glove on the neck of the bottle and put it in a warm place for 1-2 months. We will monitor the fermentation process so as not to miss its completion.
3. Carefully salt the young wine, strain it, pour it into jars or bottles, seal it hermetically and put it in a cool place. Let it sit for 3-6 months, during which time it will lighten and a dense sediment will settle to the bottom. Before use, add salt from the sediment, strain, and pour into beautiful bottles.

Here's a collection of useful tips: It is not advisable to use juice from a juicer to make wine; it turns out almost sterile, fermentation will be very weak, and the drink will be tasteless.

The strength of the drink will depend on the amount of sugar taken for each liter of juice. 100-150 g of sugar will yield dry wine, 400 g of sugar will yield a dessert drink.

A simple recipe for dry apple wine

How to make dry wine from apples? The drink differs from all other wines in its low sugar content.

What we need to make dry wine from apples:

• Ripe apples;
• Sugar at the rate of 100g per 1 liter of juice.

Let's prepare a clean glass bottle, a wide-mouth container, gauze, and a rubber glove.

1. Let's take apples that are ripe, sweet, healthy, without wormholes. As you already understood, we won’t wash them; if the fruits are dirty, we’ll just wipe them with a napkin.
2. Remove the core from the apples, chop in a meat grinder or grate the resulting applesauce Place in a clean glass or enamel container with a wide neck, tie the neck with gauze and place in a dark place for primary fermentation.
3. We will stir the apple mass several times a day so that the fermentation process occurs evenly throughout the entire volume; in addition, stirring saturates the liquid with oxygen, which the yeast needs.
4. On the third day, separate the juice from the sediment by straining it through cheesecloth.
5. We no longer need the pulp, and we will pour the wort into a clean glass bottle. For each liter of juice we will add 100, maximum 150 g of sugar, mix, and put a rubber glove with a hole on the neck.
6. We will place the bottle in a warm, but not hot place, and observe the maturation of the wine for 1-2 months. During this time, it will ferment, gas formation will stop, and a sediment of small particles will settle to the bottom.
7. Carefully drain the wine from the sediment, strain and pour into clean glass jars, seal it hermetically and send it to a cool place to ripen.

During the ripening process, our homemade homemade apple wine will lighten, become transparent, and acquire a bright, classic taste.

Apple wine without yeast

How to make homemade wine without using industrial wine yeast? Elementary!

What we need:

• Apples are sweet and sour;
• 250 g of sugar for each liter of juice;
• 150 ml of water for every liter of juice.

Let's prepare a clean glass bottle, a clean enamel bucket, and gauze.

1. Let's take late apples, select large ones juicy fruits, we won’t wash them, if they are dirty, we’ll just wipe them with a napkin. Remove the core from the apples and chop them in any way available to us to get applesauce with juice.
2. Place the applesauce in a bucket, cover with gauze and let it ferment for 3-4 days, stirring the contents several times a day. During this time, the apple mass will separate into pulp and liquid.
3. Let's strain the contents of the bucket into the prepared bottle, squeeze out the pulp, it is no longer needed. Let's measure the volume of the resulting juice, calculate the amount of water and sugar for the syrup. IN hot water dissolve the sugar, boil for 2-3 minutes, cool and mix with apple juice, mix well.
4. We will install a water seal on the neck of the bottle. If there is no water seal, remember a simple recipe with a glove that removes excess gas no worse than a water seal. We will put the bottle in a warm place for 1-2 months.
5. When fermentation comes to an end and gas formation stops, we carefully pour the young wine into glass containers in which it will ripen - jars or bottles. The main thing is to seal the container hermetically so that there is no access to air.
6. The drink will ripen in a cool place for at least 2-3 months. The longer the aging, the richer the bouquet and the less astringency.
7. To clarify the drink, it is advisable to pour it several times into a clean container during ripening, getting rid of fine sediment. As soon as the sediment disappears completely, the wine is ready.

Here's a collection of useful tips: You can improve the taste of wine and diversify its bouquet by using a technique such as blending. You can mix starting materials At the stage of fermentation of the berry mass, you can mix musts or ready-made wines after they have been clarified.

If you end up with apple wine that is poor in taste: how to make the right blend? When blending ready-made wines, it is advisable to do preliminary mixing: take small portions of each drink, for example, 100 ml, mix them in different combinations, achieving a certain taste and strength. A truly new bouquet of blended wine will be formed only after 1-2 years of aging.

Wine from apples and pears

How to make wine from homemade apples and pears? This drink will take all the sweetness of pears and tartness of apples, their combination will give a light pleasant taste.

What we need:

• Apples have a sour taste;
• Pears;
• 250 g sugar and 150 ml water for every liter of apple juice.

Prepare a clean glass bottle, enamel bucket, water seal or rubber glove.

1. Do not wash the apples and pears, just remove the core. Grind the fruits individually to a puree and squeeze the juice from the apple mass.
2. If you have a juicer, it is better to run the apples through it. Pears do not produce much juice, so we will use their pulp. The ratio of apple juice and pear pulp will be 1:2.
3. Place apple juice and pear pulp in an enamel bucket and stir.
4. Let's calculate the amount of sugar and water for the syrup, cook the syrup from water and sugar, cool and pour in the fruit mixture, mix again.
5. Cover the bucket with gauze and leave to ferment for 2-4 days, stirring the contents periodically.
6. When the pulp rises like a cap, remove it, strain the wort into a clean bottle, and install a water seal. The drink will ferment for 2-3 months.

The pear will make the liquid cloudy, so the clarification process will take 3-4 months. But the result will be worth all our efforts - the wine made from apples and pears is very aromatic and soft.

As they say, it is better to see once than to hear a hundred times. We will definitely look at the video on how to make wine from apples at home; a simple recipe from a master of his craft will relieve you of doubts about whether it is worth engaging in home winemaking.

Wine from apple pomace after juicer

What we need:

• Apple pulp;
• 200 g of sugar and 1 liter of water for every kilogram of cake.

Let's prepare a clean glass bottle, wide-necked jar, gauze, air seal or rubber glove.

1. Weigh the apple pulp to calculate the amount of sugar and water. We will fill the jar to 2/3 of its volume.
2. After squeezing the juice, there is very little moisture left in the cake, so we will fill it with syrup. Place the cake in a wide-necked jar, prepare a syrup from water and half the sugar, cool, pour in the cake, mix well.
3. Cover the neck with gauze and put the jar in a dark place for fermentation. Active fermentation will continue for 3-4 days, all the pulp will float to the top, we will periodically stir the contents of the jar.
4. After 4 days, carefully pour the liquid into a clean bottle, straining it through cheesecloth, add the remaining sugar, mix well and leave to ferment for 1-2 months.
5. We will put a glove on the neck of the bottle or install a water seal. After fermentation, the wine will become clearer, and a residue of small particles will settle to the bottom of the bottle.
6. Carefully salt it, bottle it, seal it tightly and put it in a cool place to ripen for another 2-4 months.

I gave you a recipe without yeast, based on the active work of natural fermentation. But if fermentation proceeds very sluggishly or stops completely, I advise you to use a simple recipe with wine yeast, which is added to the wort.

It should be taken into account that baker's yeast is not suitable for winemaking; it develops too rapidly in the initial stages of fermentation and dies when the alcohol concentration exceeds 15%.

It is better to take industrial wine yeast; one package weighing 5 g is enough for 10-20 liters of wort to resume fermentation.

The wine made from apple pomace after the juicer is called secondary, it is less saturated, its color is lighter, but, nevertheless, the drink turns out to be pleasant, light and less tart.

To get a drink with more bright color and taste, you can add crushed chokeberry berries to the apple pomace at the first stage of wine preparation, the rest of the process will remain unchanged.

Wine made from chokeberries and apples based on pomace is no worse in its characteristics than the drink of the classical method of preparation. Homemade wine made from apples is very popular at all holiday feasts.

Green apple wine

How to make wine from apples at home if the fruits have not yet ripened? Technologically, the process of preparing alcohol from green apples is no different from making in the classic way, the only difference is in the source material.

What we need:

• Green unripe apples of different varieties;
• 150 g and 250 ml of sugar water for every kilogram of pulp.

Let's prepare a clean glass bottle, an enamel bucket, gauze, and a glove.

1. We will not wash the apples; we will remove the core and seeds, grind them in a meat grinder and put them in a bucket. Prepare a syrup from water and sugar, pour in the apple mixture and mix well.
2. Cover the bucket with gauze and place it in a dark place. We will periodically stir the apple mixture, precipitating the pulp.
3. After 4 days, pour the liquid into a clean bottle, filtering it through cheesecloth, squeeze out the cake, it is no longer needed.
4. We put a rubber glove with a hole on the neck of the bottle, put the bottle in a warm place, and let the wine ferment for 2-3 months.
5. We salt the young wine from the sediment, package it in jars or bottles, seal it tightly and leave for another 2-3 months for final maturation. As a result, we will get an amazing dry wine.
6. According to the recipe of a famous winemaker, you can soften the harsh taste - by last stage After ripening, add spices to taste: a pinch of cinnamon, a pinch of vanilla, a star anise.

And now - the promised video from enthusiastic winemakers.

I hope that every reader will choose the most interesting and simple recipe for apple wine, try it at home and share their impressions!

Anyone who has tried cider once will not be able to remain indifferent to this light, pleasant, slightly sour drink. And if you are lucky enough to try homemade cider, then no one will buy it again. After all, this drink, made with your own hands from homemade apples, will forever remain an alcoholic favorite.

The good thing about homemade wine is that you can adjust its strength and sweetness to your own taste. Preparing it is quite simple, the main thing is to choose the appropriate recipe and strictly follow it.

Manufacturing nuances

Like any other alcoholic drink, apple cider has its own manufacturing nuances. Of course, preparing apple wine is quite simple, but you should prepare for this process in advance and know its main stages and features.

To make homemade wine from apples, you will need (in addition to raw materials):

• juicer or meat grinder (for the most simple option grater);
• two containers where the wine will mature and ferment;
• air outlet tube.

The process of making wine itself consists of several main stages:

1. Preparation of raw materials;
2. Processing raw materials using a juicer or meat grinder;
3. Infusing the resulting juice for several days in a separate container without a lid;
4. Removing husks from juice;
5. Adding sugar;
6. Fermentation of wine in closed containers and removal of excess oxygen (up to 45 days);
7. Wine maturation (2-4 months).

There is not much mechanical work in this process; more time is spent on maturing and fermenting the wine. But the result will please you with its soft taste with pleasant sourness. This natural wine does not contain harmful preservatives or impurities.

Selection and preparation of raw materials

The taste of wine always (!) depends on the raw materials, so you should pay attention Special attention selection of apples and their preparation. Fruits are divided according to the degree of ripeness, ripening period, sugar content and acidity. Each variety of apple is suitable for making a specific type of wine, so it is worth remembering that:

• table wines are made from sour varieties;
• dessert wines – from sweet, non-acidic varieties with increased sugar content;
• dry wines - from carrion (unripe fallen varieties).

The ideal option for wine would be apples that ripen in the fall and in the first month of winter, since they are stored for a long time, unlike summer ones. The bouquet can be composed of apples of different varieties to achieve a special taste, for example, take 3 parts of sweet apples and 2 parts of sour apples or vice versa, depending on personal preferences. All these nuances should be taken into account in the first stages of selecting raw materials, which must go through the following stages of preparation:

1. Select apples: not wormy, without foulbrood or damage;
2. Don't wash them! It is enough to wipe with a napkin or remove dirt with a brush;
3. Remove damaged areas and core with a knife;
4. Grind the apples using a meat grinder or juicer, depending on availability and recipe. If these devices are not available, then you can simply grate the apples;
5. Place the resulting porridge in bottles and begin preparing the wine.

The process of preparing raw materials is not complicated. It is only important to select the correct apples by variety and acidity in order to ultimately obtain the ideal apple wine.

Classic recipe

The most popular and standard homemade apple wine contains nothing but raw materials and sugar. The result obtained applies to table wines (their strength is 10–12 degrees). This wine can be stored for up to 12 months (provided it is prepared from apples of the sweet and sour autumn variety).

1. Prepare raw materials: select and sort apples, remove damaged areas and core. Grind them through a meat grinder or juicer;
2. Pour the resulting puree into a container and cover it with gauze or thin cloth, which allows air to pass through;
3. Leave for 3 days, stirring the contents every 8–12 hours;
4. After three days, it is necessary to remove the husk (skin);
5. Pour in water and add half the sugar;
6. Pour all the liquid into a separate fermentation container;
7. The container should have a water seal or its neck should be covered with a glove;
8. After 4 days, it is necessary to open the water seal and drain 200 ml of wort using a tube;
9. Dissolve another 400 grams of sugar in the wort and add the wort back to the wine;
10. Close the shutter and leave for another 4 days;
11. Repeat the procedure with the wort;
12. Leave the wine to ferment at a temperature of 20–22 degrees (not lower than 18 and not higher than 24 degrees);
13. As soon as the wine stops fermenting (after 40 days), the shutter will stop gurgling (the glove will deflate);
14. Pour the wine into a new container, close tightly and leave;
15. Every couple of weeks you should separate the wine from the sediment;
16. As soon as the drink becomes clear, pour it into bottles and put it in a cool place for storage.

Homemade apple cider: a simple recipe

Cider differs from wine in lower strength, but its sweetness can always be controlled by adding more or less sugar. This drink is perfect for dinners cold winter or friendly get-togethers.

Products:

• apples – at least 7 kg;
• granulated sugar - at the rate of 200 g per 1 kg of raw materials.

Time spent: 7 days + 70 days of fermentation.

Calories: 105.

Making homemade wine from apple jam

In order not to let the apple jam, which no one has eaten over the winter, go to waste, you can start making wine from it. This recipe does not involve the use of sugar, so the wine is sour.

• purified water - 5 l;
• raisins - 100 gr;
• apple jam - 3 l.

Time required: 2 hours +1.5 months of fermentation.

Calories: 230 calories.

1. Remove the jam from the jars and place in a large saucepan;
2. Add water and boil for 10 minutes. To prevent the jam from burning, you need to stir it constantly;
3. Remove the jam from the heat and condemn;
4. Wash wine bottles;
5. Place the jam in the bottle so that 1/5 of the container remains free;
6. Distribute the raisins evenly among the bottles;
7. Cover the neck of the container with gloves or gauze;
8. Leave the jars to ferment for 1.5 months in a warm place;
9. At the end of fermentation, the gloves will fall off and the drink will become transparent;
10. Pour the wine into bottles.

How to make fortified homemade wine from apples

By preparing wine according to this recipe, you can get a strong drink at 14-15 degrees.

• apples (sweet and sour) – 6 kg;
• vodka – ¾ tbsp.;
• raisins – 200 gr;
• sugar – 2 kg 200 gr.

Time spent: 2 hours + 3 weeks of fermentation.

Calorie content: 220 kcal.

1. Grind the prepared apples into puree;
2. Pour boiling water over raisins, cut into small pieces;
3. Mix sugar (2 kg), puree and raisins;
4. Place the puree into a bottle with a narrow neck and close the bottle with a rubber glove;
5. Pierce a hole in one finger of the glove. You can also use a water seal instead of a glove;
6. Leave the wine to ferment for 3 weeks;
7. After 3 weeks, strain the wort;
8. Pour the remaining sugar into the wort and leave to infuse in a separate closed bottle;
9. After 10 days, add vodka to the wort, shake well and bottle;
10. Leave the wine to mature for a couple of months.

Homemade dessert wine recipe

Soft dessert wine (15 degrees) is very loved by women, and when it is prepared by the caring hands of her husband, it seems doubly tastier. After a year of storage, the wine will taste similar to port.

• sweet apples – 11 kg;
• pears – 1 kg 200 g;
• raisins – 200 gr;
• sugar – 1 kg.

Time required: 8 days + fermentation time.

Calories: 240.

1. Pass apples and pears through a juicer;
2. Pour boiling water over the raisins and let them steam;
3. Cut the raisins in half and add to the juice;
4. Place the puree in wide-necked containers and tie them with gauze;
5. Stir the puree 4 times a day;
6. After 4 days, strain the mixture and pour it into a bottle along with 500 grams of sugar;
7. place a water seal or glove on the neck of the bottle;
8. Leave for 4 days;
9. Add another 300 grams of sugar, after mixing it with the poured wort (this can be done using a straw);
10. Leave for another 3 days;
11. Throw in the remaining sugar and wait until the end of fermentation;
12. Carefully pour off the wine so that the sediment remains in the bottle;
13. Strain the drink;
14. Pour it into a clean bottle and seal it tightly;
15. Wait until the wine turns light, and then pour it again (leaving sediment) into long-life bottles.

Recipe for making dry apple wine

This wine contains a small amount of sugar, so it has a sour but spicy taste.

Ingredients:

• apples – 5 kg;
• sugar – 100-150 g per 1 liter;
• water – 2.5 l.

Preparation time: 2 hours + month of fermentation.

Calories: 150.

1. Prepare the apples and chop them to a puree using any suitable tool;
2. Fill the fermentation containers ⅔ full with the resulting mass;
3. Distribute the sugar evenly among the containers;
4. Wrap the neck of the containers with gauze;
5. The mass must ferment for at least four days;
6. Then strain the mixture;
7. Pour the juice into new clean containers;
8. Leave to ferment, covering the necks with gloves;
9. Strain and bottle;
10. Store in bottles in a cool place.

To make homemade wine aromatic and tasty, you should know that:

1. You should not wash apples before making wine, as wild yeast accumulates on their skins. But thanks to these yeasts, the fermentation process occurs;
2. For homemade All varieties of apples are suitable for wine (the color or ripening time does not matter). It is only important to use ripe, juicy fruits;
3. By mixing different varieties, you can get interesting blends. The combination of sour and sweet apples tastes especially good;
4. You can add water only if you are using unripe and sour apples. Then apple wine is diluted in a proportion of 100 ml per 1 liter.

Having decided what kind of wine you want to get in the end, you should choose a variety of apples and start preparing the drink, following the recipe and taking into account useful tips.

Everyone knows that homemade wine tastes much better than store-bought wine.

You can, of course, buy quality wine, but, firstly, it is expensive.

Secondly, there is no guarantee that it will not be a fake. Let's learn how to make tasty and aromatic wine from apples at home, especially since it is not as difficult as it might seem at first glance.

Apple wine at home - basic principles of preparation

The apples are sorted, rot, debris and tails are removed. The fruits are not washed! Then they are grated or twisted in a meat grinder.

Wine is also made from apple juice, in which case the fruits are passed through a juicer.

The prepared apple puree is placed in a wide-necked container, covered with gauze and left to ferment. This process lasts on average three days. All this time, the puree is stirred several times a day.

Three days later, the pulp (the cap above the wort) is collected using a colander. Then sugar is added. For table wines, add all the sugar at once, but for other types of wine, add half, and only on the fifth day - the rest. The wort is poured into the fermentation vessel so that it is not completely filled. They put a medical glove with a hole on the throat, cut off the oxygen supply and leave it to ferment for a month and a half.

As soon as the wine stops fermenting, it is decanted (removed from the sediment). The result is young wine that can already be consumed. In order for the wine to acquire a noble taste, it is sent to the cellar and left to ripen for six months at a temperature not exceeding +15, avoiding temperature fluctuations.

At the end of ripening, the wine is carefully bottled and stored in a cellar or pantry.

There are three types of apple wine: semi-sweet, dry and table. They differ in sweetness and strength.

Recipe 1. Apple wine at home

Ingredients

apples - five kg;

six glasses of granulated sugar.

Cooking method

1. Cut the apples into quarters, remove the seeds and grind them using a meat grinder, or three on a grater. We get pulp.

2. Place it in a glass container with a wide neck, add half of the granulated sugar and mix. We close the throat with a stopper and leave the pulp in a warm place for several days to ferment.

3. Drain the fermented juice, squeeze out the pulp, and throw it away. Pour the rest of the granulated sugar into the juice and mix. Pour the resulting juice into a bottle, close it with a stopper with a water seal and leave it to ferment in a warm place for a month.

4. When fermentation is over, drain the wine, filter it and pour it into prepared bottles. We plug them with corks and send them to a cool, dark place for three months.

Recipe 2. Homemade apple wine with raisins

Ingredients

ten kilograms of selected juicy apples;

sugar – 2 kg 200 g;

100 g unwashed raisins.

Cooking method

1. Cut the washed apples, remove the seeds and grind them in a meat grinder. Add two kg of sugar, raisins to the apple puree and mix.

2. Transfer the apple mixture into a glass bottle, put a rubber glove with a small puncture on your throat.

3. After twenty days, pour the wine, filter, add 200 g of sugar, seal the container and leave in a cool place where there is no access to light for three to four months.

4. Filter the ripened wine again, you can add 150 g of high-quality vodka. Pour into bottles, cap and store in a cellar or refrigerator.

Recipe 3. Homemade Ranet apple wine with cinnamon

Ingredients

two kilograms of Ranetki apples;

cinnamon – 12 g;

granulated sugar - half a kilogram;

two liters of water.

Cooking method

1. Wash and quarter the apples, remove the seeds and cut into small pieces. Place the chopped fruits in a saucepan, pour in water, add cinnamon and cook over low heat until the fruits soften.

2. Cool the apple mixture, grind through a sieve and leave to ferment in a warm place. At the beginning of the fermentation process, add sugar, stir, close the bottle with a lid with a water seal and leave for the mass to ferment.

3. Drain the wine, strain, pour into bottles and cap them. Store wine in the cellar.

Recipe 4. Homemade apple wine with pear juice

Ingredients

six liters of apple juice;

700 ml pear juice;

550 g sugar;

raisins – 110 g.

Cooking method

1. Pour juice from apples and pears into a large bottle, add sugar and add unwashed raisins. Shake the liquid well and leave for half an hour until the sugar is completely dissolved. Cover the neck of the container with gauze and leave to ferment for two weeks in a warm place.

2. Prepare another container. When fermentation is complete, pour the strained liquid into it. Close with a cork and send the wine to mature in a cool place.

3. Wash the bottles thoroughly. Pour the finished wine into the prepared glassware, seal tightly with corks and keep for a year in a dark, cool place.

Recipe 5. Homemade apple wine with honey

Ingredients

ten kg of juicy apples;

half a kilogram of honey;

700 g sugar;

200 g raisins.

Cooking method

1. Peel unwashed apples, cut into quarters and remove the core. Pass the prepared fruits through a juicer. You should get about five and a half liters of juice.

2. Pour out some juice and dilute it with honey. Pour the resulting mixture into the rest of the juice, strain it through gauze folded several times, and pour into a bottle, not filling it completely.

3. Pour the raisins into a half-liter bottle, pour in slightly warm boiled water without filling it completely, and plug the neck with a cotton swab. Keep it warm for three days, then pour the starter into the juice.

4. Put a rubber glove with a small puncture on the neck of the bottle. After a week and a half, add sugar.

5. After a month and a half, drain the wine using a rubber tube. Strain the finished product and bottle it. Dip the corks in liquid paraffin and plug them into wine bottles. Keep them in a cool place, away from light, for six months.

Recipe 6. Homemade fortified apple wine

Ingredients

dried and fresh apples;

granulated sugar - at the rate of a glass per kg of apples;

alcohol – 300 ml per liter of wort;

yeast starter – 300 g;

800 ml of water per kg of fruit.

Cooking method

1. Prepare the starter. Divorced in warm water Leave the yeast in a warm place for a couple of hours. As soon as signs of fermentation appear on top, the starter is ready.

2. Take sour and sweet apples in a 1:1 ratio and dried apples at the rate of 100 g per kilogram of fresh fruit. Cut the apples into quarters, remove the seeds, chop finely and cover with water. Heat the mixture to 60 degrees and place it in a warm place for a couple of days.

3. After two days, strain the wort through cheesecloth and squeeze out the pulp. Pour the strained infusion into a bottle. Add the starter here, stir, close with a lid with a water seal and place in a warm place for fermentation.

4. As soon as fermentation stops, pour the strained wine into a clean container, pour in the alcohol and seal tightly. Keep the wine in a cool room for two weeks. Pour the young wine into bottles, seal tightly with corks and store in the cellar.

Recipe 7. Wine from dried apples at home

Ingredients

dried apples - kilogram;

3 kg sugar;

eight liters of water;

yeast – 20 g.

Cooking method

1. Pour dried apples into an enamel container and pour warm water. Leave overnight, drain the water, dry slightly and grind in a blender or food processor.

2. Pour half of the granulated sugar into the puree, pour boiling water over it and leave to cool. We filter the concentrated liquid and pour it into the bottle. We put a rubber glove on the throat, in which it is necessary to make a puncture with a needle.

3. From the fermented wort, drain the young wine and filter. Pour it into bottles, seal it tightly with corks and put it in the refrigerator to rest for several hours. We store bottles of wine in the basement.

Recipe 8. Homemade apple wine with currants

Ingredients

seven liters of apple juice;

red currant juice - one and a half liters;

granulated sugar – 2 kg 300 g;

water – 800 ml.

Cooking method

1. Mix apple and currant juice, add water and dissolve half the sugar. Pour the mixture 2/3 full into the bottle and leave to ferment for a month at room temperature.

2. When fermentation is complete, drain the wine using a fine strainer and strain. Pour it into another container and leave for another month at room temperature.

3. Drain the wine, strain and bottle. Finished product store in the cellar.

Recipe 9. Apple wine at home with chokeberry

Ingredients

one and a half kilograms of apples and chokeberries;

three kilograms of sugar.

Cooking method

1. Separate the rowan from the branches, sort, remove the rotten berries, and rinse the rest well. Rinse the apples, peel them, remove the seeds and cut into small pieces. Grind the rowan using food processor or pass through a meat grinder. Mix chopped apples with ground rowan berries in a large bowl, add a kilogram of sugar and mix well.

2. Transfer the fruit and berry mixture into a bottle, pour in water almost to the top. Wrap your throat with several layers of gauze. Place the bottle in a warm place for a week. Shake contents daily.

3. After a week, add another kilogram of sugar, shake and leave for a week. Then add the remaining sugar and stir. Leave the wine for three weeks, shaking it daily. After this time, leave the wine for another month in complete peace.

4. Pour the strained wine into bottles, seal tightly with corks and store in a cool, dark place.

Recipe 10. Apple compote wine at home

Ingredients

ten kg of apples;

three liters of apple compote;

2.5 kg of sugar.

Cooking method

1. Wipe fresh apples with a dry cloth, cut into quarters and remove the core. We pass the prepared apples through a juicer. Pour the juice into a large saucepan and mix with compote.

2. Pour half of the granulated sugar into the apple mixture and place in a warm place to ferment. As soon as the wort has fermented, after about three days, pour it into a bottle and close it tightly with a cotton swab. We leave the bottle with the wort for another three days in a warm place, then remove the stopper and put on the lid with a water seal.

3. Let the apple wine ferment for a week, after which we add the rest of the sugar. We transfer the bottle with the wort to a cool place and leave it to ferment for a month and a half. We filter the finished wine and pour it into clean, dry bottles. We put them in the cellar for storage.

Recipe 11. Homemade apple wine with yeast

Ingredients

two kilograms of apples and sugar;

a tablespoon of fresh yeast;

two lemons.

Cooking method

1. Wash the apples, peel the skins and remove the seed box. Cut the fruits into small pieces and grind in a meat grinder. Place the applesauce in a saucepan, pour boiling water over it, place a weight on top and leave for four days in a warm place.

2. After the specified time, strain the liquid and squeeze out the apple pulp well. You should get approximately four liters of apple juice. Pour sugar into it, add yeast and mix well. Pour boiling water over the lemons, cut in half, squeeze out the juice, strain it, pour into the apple juice and stir.

2. Pour the resulting mixture into a large bottle, put a rubber glove on your throat, and pierce it with a needle. Leave the container in a warm place. As soon as the fermentation process is over, shake the bottle well and leave for another three days.

3. Drain the finished wine using a rubber tube, strain and bottle. Store the wine in the basement.

Recipe 12. Homemade apple wine with raspberries

Ingredients

four liters of apple juice;

a glass of fresh raspberries;

kilogram of sugar.

Cooking method

1. Sort the raspberries, rinse and pour into a jar, add sugar to them and pour in a glass of water. Mix everything well. Fold the gauze in several layers and tie it around the neck of the jar. Leave the container in a warm place for three days. Shake the contents of the jar daily.

2. Pour apple juice into a saucepan, add two glasses of water, add sugar and stir. Add raspberry starter to apple mixture. Pour the resulting liquid into a bottle and leave it in a warm place for a week. After seven days, strain the wine, bottle it and cap it tightly. Store wine in the basement or on the bottom shelf of the refrigerator.

• To prevent the wine from becoming bitter, it is necessary to remove the seeds and core.
• Select apples carefully according to ripeness. Green fruits will turn the wine into sour vinegar, and rotten ones will spoil its aroma. Only clean and ripe apples are suitable for wine.
• Winemakers recommend not washing apples from which wine will be made. You will wash away the natural yeast that powers fermentation. It is best to wipe the fruits with a dry, clean cloth.
• It is important that during the fermentation process no air enters the container with the wort, otherwise you will end up with vinegar rather than wine.
• One of the secrets of delicious apple wine is pure water. A spring or well is best suited for this. It is advisable to filter boiled water so that sediment does not form in the drink.
• For cooking, take glassware, preferably dark.
• To make wine taste more intense, cook it by mixing different varieties.
• You can add spices to your taste, such as cloves, cinnamon, nutmeg or allspice, as well as citrus slices and zest.
• Store wine bottles horizontally. If bottles are stored standing up, the corks dry out over time and the seal's tightness suffers.
• Enjoy apple wine chilled. Pour it into glasses “from a height” to free the drink from carbon dioxide.