Apple wine simple recipe. Apple wine at home is not easy, but very simple! Recipes for making delicious apple wine at home

Apples are an excellent raw material for making delicious wine yourself. The end result is beautiful alcoholic drink without adding alcohol or yeast, only from natural products - apples and sugar. Wine, 10-12% alcohol, retains beneficial features apples

Apples of various varieties are suitable for making wine. The main requirement for them is ripeness and juiciness. Varieties can be green, yellow, red, early or late, and they can also be mixed in one piece.

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Some recipes recommend diluting apple juice with water, but wine made from pure juice produces much better quality and richer taste. In our opinion, it tastes better and is more convenient. Dilution with water is possible when using unripe or too sour fruits. Excessive acidity is reduced with a small volume of water - 100 ml per 1 liter of juice.

Apple wine at home - a simple recipe

Ingredients:

Apples - 20 kg
Sugar - 150-400 g per 1 liter of juice

Cooking technology

Preparing apples

Fruits collected from branches, picked up from the ground, or damaged are suitable for wine. It is not recommended to wash the collected fruits with water, because... special yeast living on the skin of apples is necessary for fermentation. Apples that are too dirty should be cleaned with a brush or wiped with a dry cloth.

You can prevent the appearance of bitterness in the finished wine if you first peel the apples from seeds and spoiled parts.

2. Juice extraction

The method of obtaining juice is arbitrary. If you have an electric juicer, things become much easier. A mechanical juicer is also suitable. If there is nothing resembling these mechanisms, then you will have to use an apple grater or a meat grinder. And then squeeze out the juice using gauze or a press. As a result, you need to get at least a semi-liquid puree.

3. Juice settling

Freshly squeezed juice or semi-liquid puree should be poured into a large container (pan, keg, bucket). Do not close the lid, but cover it with gauze to protect it from flies and midges. The juice and pulp are left to ferment for 2-3 days. During this time, wild yeast will enter the liquid, and it will naturally begin to separate into pure juice and pulp, which will flow to the surface. At first, for a couple of days, you should mix the pulp with the juice with a wooden spatula or stick - this helps the yeast penetrate into the juice.

On the third day, remove the thick layer of pulp from the surface using a colander. As a result, pure juice with a thin film will remain in the dishes. Foam, a slight hiss and a peculiar acetic-alcohol smell should appear in the wort (fermented juice) - this is evidence that the fermentation process has started.

4. Sugar dosage

The amount of sugar varies from 150 to 400 g per liter of prepared juice. It depends on the sweetness of the apples. To avoid stopping fermentation due to excess sugar, add it in small portions.

The first time sugar is poured in immediately, after removing the pulp - 100-150 g per liter. It is mixed with juice, which is then poured into bottles and a water seal is installed (more on this below).

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Add a second portion after 4-5 days - 50-100 g per liter. To do this, remove the water seal and pour the juice into a separate container with a volume half the amount of sugar that is to be added. Then mix the juice with sugar and pour the solution back into the bottle, install a water seal.

Adding sugar can be repeated a couple more times every 4 days, 30-80 g per liter of juice.

Sugar standards: for dry wine - 150-220 g per liter of juice, for sweet and dessert wines - 300-400 g.

5. Fermentation

After the pulp has been removed and sugar has been added to the juice, it should be poured into bottles (glass, nylon, plastic water bottles). A water seal is immediately installed on the bottle. This useful device can be purchased at a hardware store or you can build it yourself.

A water seal is necessary so that the carbon dioxide released during fermentation is removed from the container with the wort, otherwise the wine will go rancid. This cuts off the access of oxygen, which will turn the wine into vinegar.

A homemade water seal or water seal is made from a flexible tube, an airtight lid and a cup of water. Make a hole in the lid of such a diameter that the tube fits tightly into it. Close the bottle with a lid with a tube inserted into it so that the end of the tube is located significantly above the surface of the wort to prevent it from clogging with foam. Place the free end of the tube in a glass of water. This way, carbon dioxide will come out of the bottle freely, and oxygen will not get in.

You can simply put a medical glove on the neck of the container with wort, after first piercing it in your finger with a needle.

The container with fermenting juice should not be filled to 1/5 of the top. The best fermentation will occur in a dark place at 20-22°C. Leave the wort there for a couple of months. The end of the process can be monitored by sediment at the bottom of a transparent container and by the cessation of bubbles in the water seal for a long time. If fermentation continues after 50 days, then the wine should be strained from the sediment into a clean container and a water seal should be installed.

6. Maturation

After fermentation stops, the wine is quite suitable for drinking. But it has disadvantages - a strong taste and not nice smell. They can be eliminated by aging the wine.

For these purposes, it is necessary to prepare clean, dry containers with an airtight lid (bottles, jars). Using a flexible straw, carefully drain the wine, starting with upper layers and gradually deepening the tube without touching the sediment. Fill clean containers almost to the top and seal. Store the drink in this form in the dark at 6-16°C for 3-4 months. This aging will significantly improve the taste of the wine.

But you should not leave the wine unattended; every two weeks the wine must be separated from the sediment, poured into a clean container. The wine will be fully ripe when sediment stops falling. Now it can be finally sealed in bottles and sent for long-term storage.

The result is a drink of a dark amber hue with the aroma of ripe apples and a strength of 10-12%. The excellent quality of wine is preserved for 3 years if stored in the dark and cool, hermetically sealed.

Before final corking, you can add sugar to the wine, or fortify it by adding vodka 2-15% of the volume of wine. Fortified wine will taste harsh, but will last longer.

The recipe for making apple wine at home, as you can see, is quite simple, if any of you prepare it differently, tell us about it in the comments.

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 ones.
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 retains the beneficial properties of vitamins and microelements of this fruit. Homemade apple wine, when consumed in moderation, has 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 good remedy 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:

Wipe the apples with a clean, dry towel. They cannot be washed in water, as the yeast necessary for fermentation will be lost.
Remove seeds from fruits. They are harmful and spoil the taste.
Squeeze the fruit in a juicer or grate it. The main thing is to get puree with juice.
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.
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.
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.
Wait 5 days, then add the same amount of sand and mix.
Install a water seal.
Every 5 days, add the same portion of sugar.
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.
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.
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.
When this stage is completed, sediment will appear at the bottom. This is an indication that the wine has fermented well.
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.
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:

Wipe the fruit with a dry cloth.
Remove the seeds.
Grind the fruits in a meat grinder or on a grater, mix them with sugar and raisins.
Place the composition in sealed container, install a water seal.
Leave the future drink to ferment in a warm room with a temperature of 24-26 degrees for 3 weeks.
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.
Let the drink steep for another 2 weeks.
Then, pour it again into another container, getting rid of the sediment, and add vodka.
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:

Clean any dirt or rot from the fruit with a rag.
Grind them in a way that suits you.
Pour the resulting mixture into a container, covering it with gauze.
When pulp appears on the surface, stir it into the mixture.
After 5 days, remove the pulp from the future drink. Leave thin layer pulp - about half a centimeter.
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.
Install a water seal.
Infuse the drink for a month and a half at a temperature of 20-25 degrees.
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:

Sort through the apples, clean them of dirt, rot and seeds.
Grind on a grater or in a meat grinder.
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.
Transfer the composition into a bottle and seal it with a punctured rubber glove.
After 21 days, strain the mixture through cheesecloth and add 200 g of sugar. Stir it until completely dissolved. Close the mixture tightly and place in a dark room.
After 2-3 months, the drink needs to be filtered. You can add 100 ml of vodka.
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:

Peel the apples from dirt, rot and seeds and chop.
Grind the rowan.
Mix the fruit with chokeberry and 330 g of granulated sugar.
Place the composition in an airtight container, add warm boiled water, cover with a cloth and place in a warm room.
Install a water seal.
After a week, add another 330 g of sand and stir until dissolved. The mixture needs to be stirred every day.
After a week, add the last portion of sugar and shake the mixture.
Stir the drink for 14 days. Then leave it to steep in a cool room for a month.
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:

Pour the compote into another jar, add sugar and raisins and mix the ingredients.
Put a medical glove on the neck of the jar and leave the mixture to ferment in a dark room for 2 weeks.
After this time, remove the pulp from the mixture and strain it through cheesecloth.
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.”

During the hot and sultry summer, many housewives prepare soft drinks to quench their thirst.

The best option in this case would be apple juice. Home wine, prepared with your own hands warmth. This is what this article will talk about, namely how to properly prepare wine from apples at home.

Iced teas, compotes and fresh juices are very popular at this time of year. However, if you want to go out into the countryside with barbecue or spend the evening in a warm and friendly company, then a reasonable question arises about “hotter” drinks than compote or fresh juice. An excellent option would be homemade apple wine.

Homemade apple wine. Preparing apples

Apples collected on the ground or picked from a tree do not need to be washed, since their peel contains yeast, which necessary for fermentation. If the fruits are heavily soiled, you just need to lightly brush them with a clean brush or wipe with a dry cloth.

To prevent the finished homemade wine from tasting bitter, you should remove core and seeds, as well as cut out moldy or rotten parts if present.

How to make wine from apples. Apple juice wine

Methods for processing apples depend on the equipment available. The most convenient device for obtaining juice is a kitchen juicer, which will squeeze out clean fresh apple With maximum quality, which will simplify the further cooking process.

If you don't have a juicer, you can use mechanical grater. But the resulting applesauce You will have to squeeze it out later using a press or gauze. The main task at this stage of wine preparation, get the maximum qualitative apple drink with a minimal amount of pulp.

How to make apple wine. Settling apple juice

The resulting apple juice or liquid puree should be placed in a container with an open wide neck (jar or pan) for several days, tied with gauze. top part to prevent insects from getting in.

When natural yeast spores enter the mixture, it will begin to separate into pulp (pulp, remnants of the peel), which will begin to accumulate at the top and simple apple juice. In order for the yeast to be distributed evenly throughout the apple consistency, you need to stir the contents of the container for the first few days (3-4 times a day) with a wooden stick or spoon.

On about the 3rd day, the pulp will gather in a dense layer on the surface and its necessary remove with a colander or saucepan. After this, only apple juice should remain in the container, and a thin film on top. This stage can be considered complete only after foam appears in the wort, which means the fermentation process has begun. This will also be indicated by the vinegar-alcohol smell and characteristic hissing.

Adding sugar

Wine from apple juice

The required amount of sugar to add to apple wine is determined based on the initial sweetness of the fruit. If the sugar content exceeds 20 percent, fermentation will be poor or stop altogether. To avoid this, sugar is added in parts, and not all at once.

To get dry apple wine, add 150–220 g. granulated sugar per 1 liter of fermented juice.

If you want to make dessert or sweet wine, then 300–400 gr. 1 liter of sugar is enough for you. It is advisable not to exceed these standards, otherwise the final product will turn out cloying.

The first batch of granulated sugar (100–150 grams/liter) is added after removing pulp. It is poured into the fermenting juice, while mixing the consistency well. On the fourth or fifth day after this, you can add a second portion of sugar (50–100 grams/liter) and this is done as follows:

The water seal is removed.
The wort is poured into a separate container, 2 times less than the amount of sugar added (example: for 500 g - 250 ml).
Sugar is added to the drained juice and mixed.
The resulting sugar syrup is poured back into the original container and closed with a water seal.

The procedure for adding granulated sugar can be repeat several more times, achieving the sweetness you need with breaks of 4-5 days using the technology described above, while adding 30-80 grams. sugar per liter of apple consistency.

Fermentation

How long to wander under certain conditions

First, you need to prevent possible contact between air and wort using airtight containers, otherwise you may end up with vinegar instead of apple wine. Jars, glass bottles or plastic eggplants work well for this purpose.

Then you need to make a removal of carbon dioxide from the fermenting liquid, which can be made next way:

A small hole is made in the lid of the vessel and a small-diameter dropper-type tube is inserted into it. The end of the tube, which is located in the vessel, must be positioned as high as possible, otherwise it will become clogged with foam, and the outer end must be lowered into a container with water a few centimeters.

As a result, gases from the wine container will unhindered go outside without oxidizing the future alcoholic drink.

There are also alternative options, in which a medical glove with a small hole in the finger is put on the jar or a special lid is purchased - a water seal.

To make apple mash you can also use special a device that is a large can with a special lid. This vessel is filled with apple consistency to almost 4/5, since the remaining volume is needed for the accumulation of foam and carbon dioxide.

During fermentation, the can is placed in a warm (18–25 degrees) and dark place. In this case, the fermentation process lasts 30–60 days. The completion of this stage will be the absence of bubbles and characteristic hissing when opening the water seal.

Important! If fermentation lasts longer than expected, then should pour the wine mixture into another container, but without sediment, to avoid the appearance of a bitter aftertaste.

Maturation

As a result of the previous manipulations, you should get young apple wine that can already be tasted, but it will be a drink with a harsh taste and smell. And to eliminate these shortcomings, wine necessary maintain for a certain time and at the appropriate temperature. To do this, you will need a new sealed and completely dry container, which will prevent the ingress of third-party yeast.

Transferring apple wine is done very carefully using a water seal tube. During this process, it is necessary to drain the upper clarified layers, leaving sediment at the bottom. If desired, you can sweeten the filtered drink by adding sugar to taste or pour in one seventh of the vodka from the total volume of wine so that the apple wine becomes stronger. This contributes to the long storage of the wine drink, although its taste becomes harsher.

Then the vessel is filled to the top with wine and sealed tightly. In case of adding additional doses of granulated sugar, it is advisable to keep the wine for another 1.5 weeks under a water seal in case re-fermentation occurs.

It is best to store the resulting wine drink in a cool (6–16 degrees) and dark place for 2–4 months. This will be quite enough to fully ripen the wine and improve its taste.

And so that the apple strong drink turns out absolutely clean and tart, it is necessary to systematically (once every 1.5 weeks) remove the sediment by regularly pouring the wine into an appropriate container until there is practically no sediment left.

And finally, a small “miracle” happens and the fortified apple drink is completely ready in every sense of the word. Now the fun part begins - the spill wonderful wine drink into containers prepared for this purpose. But first you need a little tasting, and only then reliable sealing of the filled container. The wine is ready!

Subject to everyone rules for preparing apple wine, this drink should smell like ripe fruit and be amber in color. Without fixing, its “degrees” should vary from 10 to 12 percent, and for at least three years it can easily be preserved in its original form.

A simple recipe for apple wine at home

Homemade apple wine.

The strength of this drink is approximately 12 degrees, and it is quite simple to prepare.

To do this you will need only four kilograms of sugar and 20 kilograms of apples.

Apple wine recipe:

Pass unwashed apples through a juicer.
Pour the resulting juice into a jar and cover with gauze.
Let the drink sit for three days, collect the pulp, and then stir regularly with a wooden spoon, adding granulated sugar to the right amount depending on the intended purpose of the wine (quantitative indicators of added sugar to certain types of apple wine are indicated above - “Adding sugar”). The technology for bringing a wine drink to the desired condition is also similar to the above (see “Maturing”).

Semi-sweet and fortified apple wine is made in the same way, provided that the appropriate proportions above are observed.

Apple jam wine recipe

If you find old apple jam in your home bins, you should not throw it away. After all, you can make wonderful homemade wine from it, which you can’t always buy even in a store. To prepare it you will need for one liter of jam:

Water - 1 liter.
Seedless raisins - 100 gr.

Wine making process:

Apple wine from compote. Original recipe

If the old apple compote has spoiled, then do not despair about it. You'll just have a reason to make it beautiful apple wine. For three liters of such compote you only need a handful of raisins and three hundred grams of granulated sugar. Don't be lazy and choose free time by following the following recipe:

Pour the fermented compote into a completely clean jar, add raisins and sugar and mix well.
If you have a medical glove on hand, put it on the neck of the jar and send the jar to dark room for two weeks.
After this period, you need to remove the pulp and strain the drink through cheesecloth.
Then close the resulting drink with a tight lid and leave it to preserve for several months in a dark room.
Do not forget to regularly check the presence of sediment in the container, and if it is found, pour the wine into another appropriate container, leaving the “wine sludge” in the previous container.

It's interesting and useful! If you don’t have raisins, don’t despair; they can be easily replaced with rice, which is even more economical. It will take literally a few grains, and the result will be identical to the original.

And in conclusion I would like to dwell on next moment, which will once again confirm the usefulness of an apple wine drink, be it cider or fortified wine.

The fact is that all the vitamins and microelements contained in apples, when wine is properly prepared from them, retain all of their useful properties and have a beneficial effect on all organs.

This fact is undeniable, in the case of using quality product, that is, apples. Therefore, you need to take advantage of the generous gifts of nature and enjoy the excellent taste of homemade wine drinks made with your own hands.

Attention, TODAY only!

If it was a good day good year, it is difficult to process all the apples on the plot. Jam, compote, jam, juice, drying - this is only a small part of what is done with these juicy fruits. You can make apple wine at home without and with additives. It will decorate any holiday, easily quench your thirst and benefit the body.

Secrets of making wine from apples at home

Making wine at home has its own characteristics. If they are not taken into account, the final result is unlikely to please the manufacturer.

The most important thing in making wine at home is choosing the right raw materials. Apples vary in degree of ripeness, ripening time, sugar content and acidity level. To prepare dry wine at home, it is worth taking unripe fruits that have fallen from the tree, but the drink from them does not last long. Anything goes for winemaking late varieties.
Homemade apple wine is made from unwashed fruits. They can be wiped with a napkin if there is too much dirt, but it is not recommended to rinse them with water. This is how you can preserve live bacteria; without them, the fermentation process will not begin.
Choose apples that are not wormy or rotten. Any damage is cut out with a knife before the juice is extracted. The core is removed.
To get more juice from apples, you need to use a juicer. If it is not there, then grind the fruits with a meat grinder.
To separate the juice from the pulp, you need to let the raw material stand for three days, stirring every 12 hours, allowing the yeast to distribute evenly.
Sugar and other components of homemade wine, except alcohol, are added before the preparation begins to ferment.
The process must take place in a hermetically sealed container. This solution prevents air from getting inside and prevents gas formed during fermentation from escaping. Typically, winemakers use a water seal or a medical rubber glove, having first pierced it with a needle.
After homemade wine stops fermenting, it should be poured into a clean container for settling. Add more sugar if it is sour, as well as alcohol.
The best container for fermenting homemade wine is glass bottle with a narrow neck, if the portion is small, then use a jar.

How to make homemade wine from apples - a simple recipe

To make apple wine aromatic at home, use late varieties. An unusual taste is obtained by mixing sour and sweet apples.

For preparation take:

20 kg apples;
150−400 g/l juice.

The wine making process consists of several stages, you need to know more about each.

Obtaining and settling juice

Initially, you need to extract juice from the fruit. The best solution You will want to use a juicer; if you don’t have one, a grater or meat grinder will do. The apples are crushed, and then the mass is squeezed through gauze.

The juice is placed in a container, covered with gauze, protecting it from insects, and allowed to stand for 3 days. During this time, natural yeast is activated. During settling, the pulp rises - pulp.

On the third day, the layer on the surface becomes dense; it is removed using a colander. After such manipulations, juice and a thin film remain. As soon as foam, hissing and a slight smell of alcohol begin to appear, proceed to the next step.

Adding sugar

The amount of sugar depends on the type of apple; if they are sweet, then use it to a minimum. When its concentration is more than 20%, fermentation does not occur. Therefore, you need to carefully calculate the amount of this component.

When making dry homemade wine, 150 g of sugar is used per 1 liter of juice, and 200 g of dessert wine. Add in portions:

removing pulp 100 g/l;
after 5 days 50−100 g;
30−80 g after 5 days.

The first time it is poured directly into the juice. Part of the wort is drained through a tube, an important ingredient is diluted in it and returned back again.

Fermentation

This stage does not allow the juice and air to come into contact. If their contract occurs, vinegar is formed. Therefore, for making wine, it is better to choose bottles made of plastic or glass that are hermetically sealed.

Advice! There should be 4/5 of raw materials in the container and no more.

During fermentation, apple juice is released a large number of carbon dioxide. To drain, use a water seal or a rubber glove pierced with a needle.

Fermentation should take place in a room with an air temperature of 18 to 25 ° C. The process will take about 2 months. Its completion will be indicated by a deflated glove, sediment at the bottom, and the absence of bubbles in the water into which the water seal tube enters.

Excerpt

So, the apple wine is ready. If there is a strong smell and taste, then aging is needed. Required glass containers, washed and dried. The wine is poured through the tube carefully, without disturbing the sediment. The drink seems sour, then add sugar, close the container with a water seal, and let it sit for a week.

Optimal temperature regime for standing from 6 to 16 °C. Time: 2-4 months. The first 2 weeks are poured, removing sediment.

Homemade apple wine lasts up to three years, its strength is 12°.

Fortified homemade apple wine

This homemade apple wine recipe involves adding products that contain alcohol. To prepare it you will need:

10 kg apples;
10 tbsp. Sahara;
1/2 tbsp. dark raisins;
1 tbsp. vodka.

Step-by-step technology for making wine:

Wipe the apples with a rag, cut them, remove the seed box.
Grind the fruits through a meat grinder, add sugar and raisins.
Fill a wine container with the prepared mixture and cover with a glove.
Leave to infuse for 3 weeks.
After 21 days, a sediment will appear, pour the contents into another container, add 1 tbsp. sugar, mix.
Close the bottle hermetically again and let stand for 14 days.
After 2 weeks, pour the mixture again, removing the sediment, add vodka, stir, and send to the basement.
After 21 days, homemade apple wine can be served.

The result is a drink with a strength of 16°.

Dry apple wine at home

This wine is prepared with a minimal amount of sugar, but has a spicy taste. Products:

5 kg apples;
100 g sugar / l juice;
10 tbsp. water.

Step-by-step technology for making dry homemade wine:

Grind the apples with a blender or meat grinder.
Fill the fermentation container 2/3 with chopped fruits.
Distribute the sugar evenly, cover with gauze, and let stand for 4 days. Strain.
Fill the container with juice and cover the neck with a glove.
Leave to ferment for 30-60 days. The end of the cooking process is determined by the deflated glove.
Pour into bottles and let it brew.

Homemade apple wine without yeast

Ingredients:

2 kg apples;
4.5 liters of hot water;
granulated sugar;
1 kg of grapes.

A simple recipe for homemade apple wine of an amber hue with a delicate taste is prepared as follows:

Cut the fruit into slices, removing the seed box.
Pour the finished raw materials into a bucket, pour hot water, but not to the brim and add sugar.
After the infusion has cooled, add crushed grapes, close the lid tightly, and leave to ferment for 4 days.
Strain the wort from the bucket, pour into a bottle, adding sugar (200 g per 1 liter of mixture). Install a glove or water seal and leave to ferment for 5 months.

When the fermentation process is complete, strain the homemade wine into clean bottles and send it to the cellar.

Recipe for semi-sweet homemade apple wine

Raw materials for making homemade wine from apples with a glove:

12 kg apples;
3 liters of water;
10 tbsp. Sahara.

Cooking technique:

Wipe the fruits with a cloth and chop them in any convenient way, for example, with a meat grinder. Transfer the apple puree into a container and cover with gauze.
As soon as the pulp rises to the surface, stir.
After 5 days, remove the pulp.
Divide the granulated sugar into 10 portions, add one at once, stir, let stand for 5 days, using a glove.
Leave homemade apple wine to infuse at a temperature of about 20−25 °C for 40−45 days.
Fermentation is over - the drink is ready. Pour into bottles. To improve its taste, leave it to stand for 3-4 months.

How to make apple wine with lemon at home

Light aromatic apple wine with a delicate citrus aroma is prepared from the following products:

8 kg apples;
2 large citrus fruits;
8 tbsp. Sahara;
10 liters of water.

Step-by-step technology for making homemade wine from apples with a glove recipe:

It is better to take the sour variety of fruits, peel them from the seed box, and cut them into pieces.
Grate the lemon zest and mix with sugar.
Pour the ingredients into a bottle, pour in water, and cover with gauze.
Let it sit for 7 days so that the drink begins to ferment.
After a week, strain the wine.
Pour the finished drink into bottles.

How to make spiced apple wine at home

Spices will help add a touch of piquancy to homemade apple wine. Ingredients:

2 kg of fruit;
8 tbsp. water;
1 tsp. cinnamon;
6 tbsp. Sahara.

Cooking steps:

Wipe the apples with a cloth, remove the seeds and cut into slices.
Combine fruit, water and cinnamon. Cook until the apples become soft. Grind the ingredients through a fine sieve.
Pour into a bottle with a narrow neck to further the maturation process.
Close the container hermetically, using a water seal or a medical rubber glove, making several holes with a needle.
Every 7 days, filter the liquid, add sugar in small portions, and so on for 3 weeks.
After 21 days, drain the wine, removing the sediment. Pour into bottles and let mature. After 30-60 days, you can try homemade wine.

How to make homemade wine from dried apples

This drink homemade prepared with yeast sourdough. The process is fast, the wine has a tart taste with a sour note. Strength depends on the amount of alcohol used. Raw materials:

1 kg of fresh fruits - 100 g of dry, 1 tbsp. Sahara;
alcohol - 1 tbsp/l of wort;
1 liter of wort - 300 g of starter;
water 4 tbsp./kg of fruit.

To make homemade wine you need to follow these steps:

Cut the apples into slices, add water, heat to 60 °C, leave for 3 days, then remove the pulp.
Let the liquid ferment.
It's time to prepare the starter: 100 g of wine yeast, dilute with water (1 tbsp.), wait for bubbles to appear.
Fill the container with starter, sugar, cover with a glove, and give 20-40 days for fermentation. Determine the readiness of homemade wine by deflating the glove.
Drain the wine, trying to keep the sediment intact, add alcohol. Pour into bottles and let stand for 2 weeks.

Homemade apple jam wine

It’s difficult to eat all your apple jam reserves during the winter. Over time it becomes more, then you can make homemade wine. For 1 liter of jam you will need to take the same amount of water and 1/2 tbsp. seedless raisins.

Stages of making homemade apple wine at home with photos:

Wash the container with soda and pour boiling water over it.
Boil water, cool.
If the jam is not sweet enough, then you need to prepare a syrup by mixing water and sugar, ratio 1:2.
Place the jam mixed with syrup in a jar, add raisins. Leave for 10 days.
During fermentation, pulp will appear on the surface; remove it.
Drain the liquid without touching the sediment and install the glove.
The fermentation process of homemade apple wine will last about 40 days. The deflating glove will tell you about its completion.
Pour the clear drink into bottles and let it brew for 2 months.

An aromatic homemade wine with a strength of 13° is prepared from old apple jam.

Making wine at home from apple pulp

When preparing apple juice, housewives often preserve it for the winter; a lot of pulp remains. It would be a pity to throw it away, and why would it? They make a delicious drink from it.

You can make wine from apples at home using a simple technology:

Place the main ingredient in a container after weighing it. A 3-liter jar will require 2 kg of cake, a 10-liter jar will require 8 kg.
For every 1 kg of cake add 1 tbsp. Sahara.
Fill the container with water, leaving room for fermentation so that the foam does not come out.
Cover with a cloth and do not touch for 3 days.
After the allotted time, the cake will rise; it should be removed and the liquid carefully drained.
After straining, add more sugar at 100 g/l, close with a water seal or glove, and leave to ferment for 30 days. After the process is complete, let the young homemade apple wine calm down, then carefully drain it without touching the sediment.
Pour into bottles and let steep.

Rules for storing homemade apple wine

Making apple wine is only half the battle. The drink must be provided proper storage over the next few years.

After pouring, the wine is tightly closed and placed horizontally.
The optimal temperature for settling wine is +6−16 °C.
The basement should not be exposed to direct sunlight, the lighting should be dim.
Move bottles with drinks periodically and subject them to vibration.

Conclusion

There is no difficulty in making apple wine at home. By following all the steps and recommendations, you can stock up on a healthy and invigorating drink for several years.

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:

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

There is not much mechanical work in this process; more time is spent on ripening 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 maturity, 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. A bouquet can be made from apples different varieties to achieve a special taste, for example, take 3 parts sweet apples and 2 parts 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 pass next steps preparation:

Select apples: not wormy, without foulbrood or damage;
Don't wash them! It is enough to wipe with a napkin or remove dirt with a brush;
Remove damaged areas and core with a knife;
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;
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).

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

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

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

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

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

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

You should not wash apples before making wine, as wild yeast accumulates on their skins. But thanks to these yeasts, the fermentation process occurs;
All varieties of apples are suitable for making wine at home (the color or ripening time does not matter). It is only important to use ripe, juicy fruits;
Mixing various varieties, you can get interesting blends. The combination of sour and sweet apples tastes especially good;
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.