Apple wine from Antonovka. Homemade apple wine

IN good year It is neither possible nor necessary to process all the apples. But what about the remaining fruits? After all, they have a marketable appearance, and it’s a pity to throw them away. And this is where the apple wine recipe comes to the rescue. Craftsman winemakers came up with a large number of recipes for every taste. Some of them are based on apple juice, but many allow you to cook apple wine directly from slices or applesauce.
In any case, even a novice winemaker can make wine from apples at home; you just need to follow the recipe and believe in success. Most often, grapes are used to make wine, but the apple drink is no less tasty, and its preparation is much cheaper.

Basic criteria for preparing a drink from apples

Apple wine drink

There are a number of secrets in making wine from apples; in order for a drink made with your own hands to turn out right the first time, you should know a few important rules. They will help preserve the taste and aroma of the drink and make the decoupage brighter and richer. Here are the main ones:

Apples are not washed for wine, since microorganisms that promote fermentation live on the skin. If the fruits are completely dirty, you can wipe them with a dry, soft, clean cloth or rub them with a soft clothing (but new and clean) brush.
To prepare the drink, cut out the middle of apples and remove the seeds; remove rotten and spoiled areas.
The production of an alcohol-containing drink according to any recipe for homemade wine from apples has several stages:
1. preparation of wort,
2. fermentation,
3. bringing to condition
4. exposure.
The containers for making wine from apples (including those for fermentation) must be thoroughly washed with soda and steamed; the container must be dry before use. It is better if it is possible to sterilize it, this will allow you to get a pure apple taste without foreign impurities and a bright aroma of ripe apples.
Apple wine at home always undergoes fermentation, so that it is of high quality, and the drink becomes wine, not vinegar, you need to close the reservoir with the wort special device, which is called a water seal. It will not allow access to oxygen and will ensure the release of carbon dioxide. You can buy a fermentation seal at the store. For this, they also use a medical glove with a hole, which is made with a needle (to allow gases to escape). It is pulled over the neck of the jar, and while the glove is inflated, the fermentation process takes place. Or a water seal is made using a plastic cap and a needle with a tube from an IV system (you need to take new system). The needle is stuck into the lid, and the free edge of the tube is lowered into a half-liter jar of water to a depth of 5–7 cm.
For a high-quality fermentation process, you will also need a fermentation room - this room (18–24 0 C) must be dark or at least darkened. Tanks (containers with wort) should not be exposed to direct sunlight. A pantry or kitchen is suitable for these purposes (but here the tank needs to be covered with a cloth on top or placed in a closet).

The Internet offers many recipes, we have selected the easiest but most delicious ones for you.

Applesauce wine (classic recipe)

This is the most famous and the simplest recipe how to make apple wine. The result will be table wine with a strength of 9–120. Sweet and sour autumn apples are good for it. You can take sweet and sour varieties in a ratio of 1:2. How juicier fruits, the tastier the wine will be.

Apple slices – 15 kg;
Water – 3 l;
Sugar – 2.4 kg.

First, prepare the apples: wipe them, remove the seeds and cut them into slices. Then grind the slices into puree (three on a fine grater or grind in a meat grinder). Place the apples prepared in this way into an enamel container (with a wide top) and cover the top with a layer of gauze (from insects). Place in a room at room temperature and stir every 12 hours, this is necessary for more intensive formation and connection with the yeast liquid.

After 72 hours, stop stirring. Gathered upper layer(pulp) tamp down a little with a spoon and remove it, leaving only 3–5 mm.

Now pour the contents of the container into glassware(preferably 5-liter jars or bottles). There should be space at the top (1/5 of the volume) for foam and bubbles.

Add water to the resulting mixture according to the recipe, add 1.2 kg of sugar, mix everything thoroughly. Then we close the dishes with a water seal and leave them for 4 days in the fermentation room (dark and warm: 18–240).
On the fifth day, suck out a glass of liquid through a thin tube and mix it with 3 glasses of sugar (600 g), stir until syrup forms, and then pour it back through the tube.

On the eleventh day we repeat the procedure with sugar syrup (exactly as on the 5th day).
The fermentation process takes an average of 45 days, its duration depends on the temperature in the storage. You can guess its end by the fallen glove or the absence of bubbles in the glass. If after 50 days the gurgling continues, then you will need to drain the wort from the jar/bottle (without sediment) into a sterile one and seal it again with a water seal.
After the fermentation process is completed, the wort is poured into a glass container with a wide neck and left to settle.
To do this, every 12 days, the settled homemade apple wine is carefully poured into a sterile container, leaving the sediment in the old container. When the liquid becomes light and there is no sediment at the bottom of the container, the finished drink is packaged in bottles, capped, and placed in storage with standard indicators (described at the end of the article).

Sweet light apple cider

This homemade apple wine will be slightly fizzy, light (up to 70), sweet. Its name cider is familiar in many European countries. It tastes similar to lemonade. For it you should take summer juicy sweet and sour apples.
Required:

Apple slices – 4 kg;
Water – 6 l;
Sugar – 8 cups (1.6 kg).

Before you start preparing the drink at home, stock up on the following items: a 7 liter enamel saucepan, a wire rack or lid with a diameter smaller than the saucepan, a 5 kg weight, a linen bag or gauze.

First, let's prepare the apples. They need to be wiped, the middle selected, cleaned of rot and damage. And then cut into slices. Small and medium-sized fruits are cut into quarters, and larger ones into 6-8 slices.
The prepared slices are placed in a bag or wrapped in 2 layers of gauze.

Then place them on the bottom of a container with a wide top (preferably enamel or wood) and press down lightly. You need to put a smaller lid (or lattice circle) on the bag, and a weight on it. You can use a plastic flask with water as a load. Cover the top of the container with a clean cloth.

Make syrup from half water and sugar. Let it cool and then pour it into the container with the apples. Place the container in a dark pantry with a temperature no higher than +20, but not lower than +18.

After 40 days, the liquid is drained using a straw into a separate container, which is closed tightly with a stopper, and in its place a new syrup prepared from the remaining sugar and water is poured.

It is also drained after 40 days and then mixed with the first portion. Leave for 10 days at room temperature in a dark place under a tight lid.

After 10 days, the young apple wine is drained from the sediment and placed in cold storage for aging for 30 days. After which the cider is ready for consumption, it is packaged in bottles and stored in accordance with the usual requirements.

Quick apple cider with lemon

This is very quick way make apple cider. It can be served almost immediately after the end of the cycle. To prepare such light wine from apples at home, use a simple recipe, and the process itself is very simple. Required:

Apple slices – 8 kg;
Lemon – 2 pcs.;
Sugar – 2 kg;
Water – 10 l.

It is better to take apples that are sour and juicy. They should be cleared of seeds and cores, and spoiled areas should be removed. The resulting workpiece must be cut into small slices. Separately, combine the zest of 2 lemons with sugar and grind well.

Then place the apple slices, sugar, and zest in a wide-top container and fill with water. Cover everything with a clean linen cloth (or cotton).
The tank is placed in a fermentation room with a temperature of 20–240 for 7 days.

Then the liquid must be drained and strained through folded gauze several times. Before light color guilt.
Ready-made light homemade apple wine is packaged in prepared containers ( better than bottles) and seal tightly. Storage conditions are the same as for regular homemade apple wines.

Fortified wine made from apple slices

This apple wine recipe allows you to get a drink with a strength of 13–15⁰. It’s easy to make, and you won’t be able to spoil this wine, even if you try hard. Any apples are suitable for this drink: summer, winter, autumn. The ratio of sour and sweet varieties is 2:1, the most delicious is obtained from sweet and sour fruits.
Required:

Apple slices or cake – 9 kg;
Sugar – 3.3 kg;
Raisins – 300 g;
Vodka – 230 g.

For fermentation, prepare the fruits and grind them into puree. You can make this wine from the apple pulp left over after making the juice.

For fermentation, use glass containers with a narrow neck (jar, bottle). First, puree is sent into it, then chopped raisins are put in, and only at the end a portion of sugar (3 kg) is added.

A water seal is put on and the wort is left to ferment in the fermentation room for 21 days. Periodically tilt and rotate the container to mix the contents.

Then the wort is separated from the pulp, another 300 g of sugar is added, stirred and poured into a clean bottle.
Leave the wort in a cool room for another 10 days, closing the lid tightly.

Then carefully drain (leaving sediment), add vodka and bottle it. Bottles are stored horizontally, in a storage facility with standard (for wine) indicators.

Wine made from a mixture of fresh and dried apples

Apple wine

A recipe for homemade apple wine made from a mixture of apples and yeast starter will require a lot of ingredients. This drink is prepared quickly and has a tart, slightly sour taste. Its strength up to 300 depends on the amount of alcohol poured.

It will require:

Fresh apples - as many as you can eat;
Dried apples – 100 g/1 kg of fresh fruit; Sugar – 200 g/1 kg of apples;
Alcohol - 300 ml / 1 liter of wort (you can take vodka after making the appropriate calculations);
Yeast starter – 300 g / 1 l of wort;
Water – 800 ml/1 kg apples.

To prepare homemade apple wine according to this recipe, prepare the apples, wipe them, remove the seeds, and cut them into small slices. Then add water to them and heat them in an enamel container to 600 C, leave them warm for 2-3 days, then squeeze the cake through 3 layers of gauze. The liquid is poured into a glass tank for fermentation.

Then prepare a starter for wine: take 100 g of wine yeast and dilute it in 200 ml warm water, as soon as bubbles appear, the starter is ready.

Sourdough and granulated sugar are added to the fermentation tank to the prepared composition, closed with a water seal (or glove), and left in the fermentation room (20–230) for 21–35 days. The wine is ready when carbon dioxide ceases to be released.

Now you need to carefully drain it (without sediment), add alcohol, and place it in a cold place to age for 10–14 days. If you make wine according to this recipe, you can get any desired strength of the drink by adjusting it with the amount of alcohol poured in. The higher the strength, the more tart the taste.
Then the wine should be carefully drained again, bottled, capped and stored in storage at a temperature from +6 to +16.

Spiced Apple Wine (with cinnamon)

Making apple wine at home has many fans, which is why there are many recipes. One widely used by winemakers is apples and cinnamon. The combination is organic and delicate, and will appeal to women. Wine made this way has a strength of up to 90.
Need to:

Apple slices – 4 kg;
Water – 4 l;
Cinnamon powder – 40 g;
Sugar – 1 kg.

Wipe and chop the apples (without seeds or core). Place in a large bowl, add enough water and cinnamon, put on medium heat and cook. The slices should become soft.

The process of preparing a wine drink from apples

Rub the cooled mixture through a sieve, then place in an enamel bowl for 3 days at a temperature of 20–22 0. Cover the top of the bowl with a cloth. When the pulp rises, it needs to be stirred (do this every 12 hours).

After 3 days, the pulp is removed, leaving thin layer, and the wort is mixed with sugar and poured into a glass container for fermentation. The top of the tank is closed with a water seal. Place in a dark fermentation room for 7 days. Every day the container is rotated and turned to mix the contents. On the 8th day, replace the water seal with a plastic lid, and leave it like that for another 7 days, not forgetting to turn it.
Then it is carefully drained (without sediment) and packaged in bottles. Store bottles in wine storage. Now you know how to make apple wine, but that's not all.

Making apple wine correctly is only half the battle. It needs to be well preserved. Proper storage will provide good quality wine (even improving its taste) for 2–3 years.

It is advisable to cover the bottled drink with a crust and store it horizontally.

How to make delicious homemade wine from fresh apples? Wine is an enjoyable drink that not only tastes great, but can also have health benefits when consumed in moderation. How to make apple wine at home? This popular drink can be prepared from several ingredients, including: apples, grapes and berries.

You should start making wine by squeezing the juice. Remember that apples cannot be washed. On their peel there is a huge amount of yeast useful for fermentation.

Dirty or damaged apples just need to be wiped and the rotten surface removed. To prevent the wine from turning out bitter, it is necessary to remove the core from the apples.

How to make delicious wine from apples in a simple way homemade recipe:

MORE .

The apples are peeled - start processing them. If you have a good juicer at home, it is best to use it. It will clean the juice as much as possible from the pulp.

Instead of a juicer, you can use a powerful mechanical grater. The resulting product must be squeezed out and then placed in a wide-necked container for 2-3 days.

In this period applesauce divided into juice and pulp. The pulp forms on top of the juice. It is dense, so the puree must be stirred 2-3 times during the first 2 days. On the third day, the pulp is left alone, and at the end of the period, removed using a colander.

It's time to add sugar. The amount of sugar you add depends entirely on how strong you want your apple wine to be. If you want to get fortified wine, add 250 grams per 1 liter of wine. Sahara. The more sugar, the stronger the drink. Apples themselves are sweet, so the main thing is not to overdo it with the amount of sugar.

The wine is ready for fermentation. Place the juice in a dish or container that can be sealed. Foam forms during the fermentation process, so the container should be 45% empty.

During fermentation, gases are formed; to release them, you need to make a small hole in the container and insert a thin tube into it. The outer end of the tube should be released 2-3 centimeters into a glass of water. Place the container in a cool place.

Throughout the entire fermentation period, gases escape into the glass. As soon as the gases have disappeared, the wine is ready. However, you should not open it right away. Let it brew.

On average, fermentation lasts from 1 to 1.5 months. The longer the aging, the tastier the wine. You can also add rowan or pear juice to apple wine. This will give it tartness. Now you know how to make delicious apple wine at home.

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

The best option in this case would be homemade apple 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 will have to be squeezed out 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

Apple juice wine

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. Banks are a good choice for this purpose. glass bottles or plastic eggplants.

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 easily be 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!

In a 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 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!