Homemade apple wine is an excellent alternative to store-bought wine. This product has excellent taste characteristics and does not contain harmful substances and preservatives in the composition. Therefore, it will be a good addition to the table.

Recipe for apple wine at home video

The fruits can be used to prepare the most various types of this drink - dry and semi-dry, table and dessert. Making wine from apples without yeast with water will require ingredients such as the fruits themselves, up to 10 kg, sugar, at least 1.6 kg and water, about 2 liters. Fruits It is better to take with sweet and sour taste- this will allow you to get a table drink. The fruit should not have any damage; the core should first be removed so that finished product didn't taste bitter.

For better juice release, apples are crushed and the resulting mass is placed in a glass container for 3 days, stirring from time to time. After this, the pulp is removed, leaving no more than 0.5 cm. Add 0.8 kg of sugar and place it in a fermentation tank, on which there must be a water seal. After a few days, 0.2 liters of the resulting wort is poured through a special tube, mixed with 0.5 kg of sugar and poured back into the container. After a few more days they repeat everything. When vigorous fermentation ends, the wort is drained from the sediment and allowed to brew. Every half month you will need to drain the liquid from the sediment, achieving complete transparency. After which the product is bottled and stored.

Details of preparation, and such questions, do you need wort?, you can watch it in the video.

How can you make making wine an enjoyable and easy experience? In this case, you can use other instructions, which will result in a strong and aromatic drink. To do this you will need only 2 kg of fruit, sugar, and tablespoon yeast. Apples should be taken ripe and undamaged. The juice is squeezed out of them, sugar and a little yeast are added, and then placed in a vessel for fermentation. Next, you just need to wait until the release of gases from the mass ends. Then the product is carefully strained and packaged in bottles. It is worth noting that the shelf life of such a drink is limited, so it should be consumed as early as possible.

It is possible to make a good alcoholic product from these ingredients more quickly. To learn how to make such a drink, it is recommended to familiarize yourself with a fairly simple technology. It is well suited for people who do not want to spend a lot of effort and who do not have much experience in winemaking, but want to make wine.

It is necessary to squeeze the juice out of peeled, undamaged fruits. To do this, you can use a device such as juicer. The raw materials are filtered and sugar is added to it in the proportion of 1 kg of sand for every 2 kg of raw materials. The resulting mixture is left in a special vessel. It is best if the container is glass. After 10 days, it is necessary to mix the fermenting mass well. After a few days, stir again and leave alone for 30 days.

After this period, the drink is carefully drained from the bottle so as not to disturb the fragments that have settled to the bottom, and packaged into vessels. It can be consumed, however, if it is kept for several more months at low positive temperatures, the product will become more noble flavor.

Few people know that it can be made from fresh, just picked fruits, and from dried. The taste characteristics are not inferior in quality to wines made from fresh raw materials, and can even be much superior to them. However, it should be observed the right technology preparing the drink and properly drying the fruit so that they retain their unique aroma and taste.

You can make wine from high-quality dry fruits, of which approximately 1 kg is required. In addition, you will need to take 12 glasses of sugar, 20 g of yeast and 8 liters of water.

Before starting work, dried fruits must be lightly soak in warm water. After this, the raw materials are crushed and mixed with granulated sugar, yeast is added and placed in a warm place. The amount of sugar used depends on what strength is needed - a larger amount will provide a higher percentage of alcohol content.

After 30-45 days, active processes in the mixture end. At the same time the temperature environment should not be below 20 degrees, as this will slow down the process. Then the resulting liquid is drained from the sediment with precautions. This drink is already considered fit for consumption, however, taste characteristics and the smell will still be far from ideal. Externally, this wine is cloudy. Therefore, to improve condition, liquid poured through a tube into a ripening container. It should have such a volume that the contents fill it to the top - if air remains inside, this will deteriorate the quality of the product. Thus, the drink is stored in a dark, cool place for up to 4 months. Then it tastes good pleasant aroma and becomes transparent. When it is ready, it is poured again without sediment and packaged in glass containers.

Wine made from dried apples at home can be an excellent addition to both holidays and holidays. regular table. If follow the correct technology and adhere to all requirements, the drink will be of very high quality and tasty, no worse than traditional varieties.

There is also a way to make wine from frozen apples. The resulting drink will be no different from analogues made from fresh raw materials, which means we can safely make wine from frozen fruit. It will require ingredients such as the fruits themselves and granulated sugar. In some cases, you can omit sugar or replace it with a small amount of wine yeast.

The raw materials should be thawed, crushed, turning into a mass resembling puree, add sugar. After this, the puree is placed in a bottle. Sometimes the resulting mass is diluted with water to obtain the required volume. Next, the same steps are carried out as in other technologies - when it has fermented, it is poured with precautions into another container so as not to disturb the sediment. Then it is infused for some more time and again drained from the sediment. After which, the finished product is poured into containers and put away cool shaded place. It is worth noting that sometimes homemade wine made from frozen fruit still tastes slightly different from a product made from fresh fruit.

For those who prefer stronger, it will be interesting to learn how to make fortified wine yourself. There are a number of simple recipes with and without yeast, thanks to which you can make strong homemade wine from apples. You need 6 kg of raw apples, preferably sweet and sour in taste. You also need sugar, a little more than 2 kg, about 200 g of raisins and 150 ml of vodka.

You need to make a puree from the fruits, add steamed raisins to the resulting substance, as well as 2 kg of sugar. Place the entire workpiece in a glass container, on top put on a rubber glove, on which the finger should be pierced to remove gases.

When the process is over, the liquid is poured into another container so as not to disturb the grounds at the bottom. Add another 200 g of granulated sugar and leave for 10-15 days until fully cooked. Further add vodka and packaged in glass containers.

The product has a higher strength compared to regular tableware. And the taste is in no way inferior to those made according to other recipes. These wine production methods are distinguished by simple technology and will be accessible even to beginners.

Have you ever made apple wine at home? Leave your opinion or feedback for everyone on the forum.

IN good year The abundance of apples pleases gardeners with a wealth of supplies, and avid winemakers are already looking forward to fresh aromatic apple wine! This juicy and tasty fruit is good in any form.

Apple jams, preserves, and confitures are waiting in the wings on the shelves. A variety of compotes, juices and fruit drinks from apples have been prepared for several years in advance. Apple pies are included in the daily menu.

But perhaps The best way process valuable vitamin raw materials - make homemade wine from apples. The simplest recipe for wine from apple juice will use the entire ripe harvest and will not allow these tasty, fragrant and healthy fruits to go to waste.

When prepared for future use, apple wine can be stored for a long time, while the bouquet of the drink reveals new fruity notes and acquires an extraordinary richness of taste.

Healthy homemade apple wine: how to make?

First of all, you need to decide on the taste of the future alcoholic drink. If you like something sweeter apple wine, then in this case you need to take ripened fruits late varieties, which contain the most sugar. Otherwise, fruits with a pronounced sour taste should predominate. But the most optimal thing is to mix sour and sweet fruits in the required proportion. Making an alcoholic fruit drink cannot be rushed; it requires a thoughtful and serious approach.

So, let's start preparing the future king of parties.

— we take unwashed apples in any quantity. The fruits should not be washed because they contain natural yeast on their surface. If you use fruits collected from the ground for the drink, then wiping them with a damp cloth is enough. The apple core and seeds must be removed.
- chop fruits using any in an accessible way– using a food processor, blender, grater, through a meat grinder.
— leave the resulting applesauce at room temperature for one day in an open container.
- stir every hour.
— remove the thick thick crust from the top of the apple mass and leave it again for a day.
- we repeat the operation.
— squeeze out the remaining softer fraction of the puree, pour the resulting juice into a separate bowl.
- add granulated sugar in the proportion of 250 grams per liter of apple juice and water at the rate of 150 grams per liter.
- Stir the liquid vigorously until the granulated sugar is completely dissolved in it.
- pour into glass, enamel or plastic container With
— Place the bottle of wine in a dark place at room temperature.
— the fermentation process takes about one and a half months, its completion is signaled by the absence of carbon dioxide bubbles.
- homemade apple wine is ready, let it sit for about another week.
- after the specified period, the young apple wine is removed from the sediment.
— place the bottle with the drink on the table, and place another dry and clean container under it.
- using a hose, carefully, without stirring the sediment, pour the homemade product into a new container.

Your very own apple wine is ready! But it would still be better to let the drink brew and ripen, having previously clarified it. To do this, it is placed in a cool and dark place for a couple of months. Then we repeat the procedure for removing the sediment again.

If there are a lot of ripe fruits and the volume of production of homemade alcoholic beverage is also significant, care should be taken to ensure that the apple wine does not spoil. To do this, place a container of alcohol in a tank, jug or large pan of water and heat it to a temperature of 70 degrees. After this, it is slowly cooled and placed for further ripening.

Aromatic and light wine, produced at home, has a fascinating amber color and is distinguished by a wide variety of flavors, which depends on the type of fruit used. Delicate apple wine - a drink for any occasion and celebration!

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, poured into clean glass bottles or jars, hermetically sealed, 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 must obtain apple juice using a juicer or in a more labor-intensive way - 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 container with a wide neck, gauze, and a 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 of the apples, grind them in a meat grinder or grate them, put the resulting applesauce into a clean glass or enamel container with a wide neck, tie the neck with gauze and place it 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:

• The Greens are not ripe apples 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!

Homemade apple wine is an invigorating, aromatic drink that any gardener can make. Even if you don’t have your own apples, everyone can afford to buy juicy fruits and process them so that they can enjoy their taste on winter evenings. Wine saves everything beneficial features fruit. It contains many components that are valuable for health.

How to make apple wine

Find out how to make apple wine at home. You need to have all the ingredients necessary for this: high-quality raw materials, equipment - a watering can, a rubber tube, a juicer, convenient containers. Making wine from apples begins with squeezing the juice, followed by the stage of making wort, fermentation and separation. When the wine becomes clear and light, carefully drain the mixture from the sediment into a clean container using a hose. Young apple wine must be stored at 10-15 degrees. The final aging will end in six months.

Apple varieties for wine

Which apples are best to make wine from? For a light dinner, it is better to stock up on autumn sweet and sour apples. Antonovka is good for strong and liqueur, and if you want to achieve a stronger tart taste, wild apple fruits, even carrion, are suitable. For lovers of sweet dessert drinks, we can recommend autumn and winter views, sweet and sour. The combination of different varieties with rich flavors gives excellent results. To very sweet fruits, you can add the sour juice of berries and fruits with tannins, for example, sloe (prickly plum) or rowan.

Homemade apple wine recipe

Ingredients:

• ripe apples - 6 buckets;
• granulated sugar – 5 kg;
• water (optional) – 2 l.

Cooking method:

1. Pour the entire volume of juice into a wide-mouth container. Stir the pulp constantly and remove it after three days.
2. Add sugar - 200-300 g per liter of juice.
3. For fermentation, pour into a bottle or jars, install a water seal.
4. Provide for 30-40 days optimal temperature for fermentation – 22 degrees.
5. When air stops escaping from the water seal, you can taste the new wine. If there is a strong taste, it means the composition needs ripening.
6. Having separated from the sediment, the mixture must be poured into another container, sealed, and placed in the basement for 3-4 months.

Simple

The simplest recipe for simple apple wine assumes that the manufacturer knows what taste he wants to achieve. How to prepare a sweet drink? It is necessary to take ripened fruits of late varieties. They always contain more sweetness. The best solution is to mix sour and more palatable fruits. Fruits (any quantity) should be chopped in any way, left open for a day, stirring constantly and removing the thick crust from above. After this you can run technological process.

Ingredients:

• juice from ripe fruits – 1 l;
• granulated sugar – 250 g;
• water – 150 ml.

Cooking method:

1. Squeeze the juice, dissolve granulated sugar in it - 250 g per liter of juice, add water - 150 g per liter.
2. Pour into a glass or plastic container with a sealed stopper and a hole to allow carbon dioxide to escape.
3. Place the fermentation bottle in a dark place at room temperature for one and a half months.
4. Drain the new wine from the sediment and carefully pour it into a new container using a hose.
5. Let it ripen for 2-3 months; for this you need a cool, dark place. Skim off the sediment again.

With chokeberry

Wine made from apples and rowan, especially chokeberry, is tart, slightly astringent, but very tasty. Plus, a drink made from apples and chokeberries, or chokeberries, has medicinal properties– it is able to regulate blood pressure, has a general strengthening and antioxidant effect. Making a drink at home is not difficult, especially if you already have the skill to do this. A refrigerator or basement is suitable for storage.

Ingredients:

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

Cooking method:

1. Grind the berries.
2. Peel the apples, cut out the core, chop.
3. Combine everything, dissolve 1 kg of sugar.
4. Transfer the mixture into a bottle, add boiled water, it’s better warm water(not to the top), tie it with gauze, place it somewhere warm.
5. After a week, add 1 kg of sand and leave for 7 days, stirring daily.
6. On the 3rd week, the last portion of granulated sugar is added. Shake again.
7. Stir the contents of the bottle for two weeks, then leave it alone for a month.
8. A sediment has appeared - the wine has fermented. You need to strain the composition and bottle it.

No juice extraction

If you have problems with spinning, you can do without it technological stage, that is, make wine from apples without juice. The fruits can be ground in a meat grinder with a fine grid without removing the seeds and peel. There is no need to wash the fruit, so as not to remove the natural yeast necessary for fermentation, but simply wipe it with a dry cloth. You will have to add sugar to the composition. Wash the glass bottle well in advance and wipe dry.

Ingredients:

• applesauce – 1 kg;
• sugar – 150 g.

Cooking method:

1. Applesauce fill the bottle 2/3 full, mix with sugar.
2. Tie the neck with gauze.
3. Keep at room temperature for 3-4 days, stirring constantly.
4. Filter the fermented juice through 3 layers of gauze.
5. Pour into a bottle scalded with boiling water, put on a glove or water seal on top. The composition should ferment in a dark place, 1-2 months at 18-27 degrees.
6. Strain and distribute into jars or bottles with tight lids. Leave to ripen for three months.

Fortified

Fortified wine is made by adding alcohol. It can have a strength from 12 to 20 degrees. The recipe is not difficult to master: it is simple, and the result will definitely please you. The piquancy of the drink is given by the combination of sweet, but not overripe, and sour juicy apples. You need to squeeze the juice out of them, and then follow the recipe. Homemade fortified wine has a pleasant golden color, sweet and sour, light taste and smell of fresh fruit.

Ingredients:

• freshly squeezed apple juice – 8 l;
• water – 1 l;
• granulated sugar – 2-2.3 kg.

Cooking method:

1. Mix sugar thoroughly in water and mix with apple juice.
2. Pour the wort into bottles for the fermentation process, which lasts 9-12 days.
3. Add good vodka or pure alcohol(for 10 liters – 1.2 liters of vodka), mix with wine, leave for 5-6 days. This will help bring the strength to 18-20 degrees.
4. Homemade fortified apple wine should be stored in glass bottles, sealed with plugs.

With raisins

The process of making apple wine is an opportunity to experiment. Various aromatic and tasty additives are combined with the main raw materials. How to make a special wine? Add lemon, cinnamon, orange zest, and other fruits and berries to the apples. They not only vary the taste and color, but also allow you to achieve a certain strength of the drink. Raisins are added to apple wine to improve the fermentation process; sometimes a starter is prepared from the product.

Ingredients

• juicy apples – 10 kg;
• sugar – 2 kg 200 g;
• raisins (unwashed) – 100 g.

Cooking method:

1. Sort the apples, cut them, removing the seeds, grind in a meat grinder, add 2 kg of sugar, raisins.
2. Transfer the apple mixture into a glass bottle, tighten the neck with a rubber glove, and first puncture it.
3. After 3 weeks, strain the wine through a cloth, pour it, add 200 g of sugar, stir until it dissolves completely, seal it, put it where there is no bright light.
4. After 3-4 months, the wine must be filtered. To fix, pour in 150 ml of vodka. Distribute among bottles and close tightly. Store in the basement or refrigerator.

There are many tips that will help you make wine from apples. excellent result. It is worth listening to the recommendations of experienced winemakers, who recommend first trying your hand at dessert, spirits and liqueur drinks. They do not require complex equipment, the manufacturing technology is simple. Summer apples can be pressed immediately, autumn varieties require ripening, winter apples must rest for 3-4 weeks in the basement.

When using plastic containers, you need to know for sure that food can be stored in it: the wine can be spoiled by a chemical taste. If the removal of carbon dioxide is not established using a water seal or a glove, it can rupture the container if it is tightly clogged. The diversion will stop the flow of oxygen, the wine will not become vinegar. For these purposes, a good water seal is required. The best temperature conditions for fermentation are +20-22 degrees, and for ripening - +10-12 degrees, without temperature fluctuations.

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