Home winemaking has long occupied a well-deserved place in the preparation of stocks, along with canning, cooking jam, pickles. Recipes of all kinds of drinks from a variety of, sometimes unexpected fruits, fruits abound in cookbooks and notebooks with notes of zealous owners. For many, making wine from a passion turns into an activity for the soul and for life. Apples are not an exotic raw material for making a drink, however, home-made apple wine requires a lot of attention, patience, and a careful approach to following all the rules of preparation. But the result is an excellent apple wine, will delight the most fastidious connoisseurs of wine drinks.

Paradise fruit

You can grow an apple tree almost everywhere except the Far North. There are a great many varieties of this fruit. For each region, you can choose the optimal variety of apple trees. Apples help to effectively lower blood cholesterol, low-calorie, rich in pectin. The high content of pectins has made them one of the favorites for dietary and therapeutic nutrition. It is pectins that tend to bind and remove from the body salts of heavy metals (strontium, cobalt, cesium), various toxins, poisons, apple juices with pulp - an integral ingredient in the diet of people working in hazardous industries. Due to the presence of malic and citric acid in their composition, they help improve metabolic processes in people with diabetes. Inclusion of apples on the menu helps to deal with problems of the gastrointestinal tract (constipation, irregular stool). A high potassium content has a beneficial effect on the conductivity of the electrical impulses of the heart muscle, and prevents the occurrence of arrhythmias. The ability to beneficially affect digestion is also manifested in the normalization of the removal of excess fluid from the body. This property is especially valuable for people suffering from cardiovascular and renal diseases, pregnant women. The rich content of fibers and fruit acids have a beneficial effect on the condition of the gums, teeth, and the microflora of the oral cavity, stimulating the natural processes of cleansing. Even apple seeds are valuable in the content of iodine, vitamin K, necessary for participation in the process of normal blood coagulation.

Features of making wine from apples

Not all varieties are suitable for making apple wine.

Only pressed live yeast should be taken; dry yeasts are categorically not suitable for this purpose. Wine made from apples can be peroxidized.

Finishing touches

It is important to properly prepare the raw materials for making apple wine. To do this, you need to take only high-quality fruits, not broken, without flaws, since the presence of defects in apples can give apple wine an unpleasant aftertaste, smell. Peel apples from the core as carefully as possible. It is also important to carefully grind the taken raw materials. This can be done using a meat grinder, food processor. If the preparation of the wine will be based on juice, it can be obtained using a juicer. A small amount of pulp will even beneficially affect the process of making wine. Fermentation reactions will be faster and better. Apple wine will be softer in taste.

Recipe 4k6

Ingredients:

• We take apples of different varieties: sour 4 parts, sweet 6 parts.
• Sugar - ratio to apples 1: 4, i.e. 10 kg of fruits 2.5 kg of sugar.
• Prepared water - the amount equal to juice from apples.

Wine making:

The recipe for this apple wine is simple in composition, but requires scrupulousness and accuracy. The result is a fairly strong alcoholic drink, slightly opalescent, color from yellow to light brown. Taste and aroma - ripened, sweet apples.

Honey Recipe

Components:

• Sweet varieties apples prepared 15 kg.
• Granulated sugar 4 kg.
• Prepared water - 7 liters.
• Honey - 2 kg.

How to make honey and apple wine:

Wine from apples according to this recipe turns out opaque, with a rich honey taste and aroma. The combination of the taste of apples and honey leaves a unique feeling.

Yeast Recipe

This time, you are offered a recipe for apple wine with yeast.

What you need to take:

• Apples 15 kg.
• Water 8 liters.
• Granulated sugar 6 kg.
• Yeast - 150 grams.

Step-by-step instruction:

Wine prepared with the addition of yeast ferments faster, therefore, its taste will more resemble the taste of fresh apples. The aroma is more saturated, more pronounced if the wine is prepared according to this recipe.

Yeast and Citrus Recipe

Apple and citrus wine. Here it is necessary to make a reservation that adding citrus fruits to wine drinks is more likely for an amateur. But well-prepared wines with a varied fruity taste are undoubtedly one of the most beloved on our table.

What you need:

• Apples 10 kg.
• Water 5 liters.
• Granulated sugar 5 kg.
• Lemons or oranges, you can mix - 1 kg.
• Yeast - 100 grams.

Step-by-step instruction:

I must say that the combination of apples and sour or sour - sweet citrus fruits is always advantageous.

Wine with such a bouquet of taste, of course, cannot but surprise fans of alcoholic drinks from apples. Having tried to make wine from apples, following this recipe, you will forever leave it in your culinary piggy bank.

Conclusion

Apples are an inexhaustible storehouse of all kinds of delicious recipes, not only for culinary masters, but also for lovers of home winemaking. A variety of homemade apple wines recipes can be a huge number of ingredients. Rarely does apple flavor and aroma not combine. When making wine from apples, you can add not only honey, lemons, but also cinnamon, vanilla, raspberries, pears. You can list endlessly. For all its apparent simplicity, apples are just a bonanza for those who like to experiment, surprise family and friends with amazing recipes.

Making apple wine at home is pretty simple. There are several recipes for homemade apple wine, this pleasant summer-reminiscent drink.

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Imagine: outside the window of a blizzard, frost draws ice patterns on glass, and you smell like apples. DIY cider decorate your long winter evenings.

Apple juice in a glass

However, you can drink homemade apple wine not only in winter. The main thing is to choose a recipe to your liking.

In the harvest year, the number of apples in the garden often exceeds the ability to process them into jam or jam. You can make juice or compote. But apple wine is easier to store than juice. And it will allow not to lose a plentiful harvest.

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The taste of future wine depends on the variety of apples. If you want the wine not to be sour, you need to choose late varieties, and collect ripe apples. Some gardeners, on the contrary, prefer sour varieties of apples. You can, of course, mix varieties in different proportions, achieving the desired taste.

Unwashed fruits are used to make the drink. In extreme cases, you can wipe them with a damp towel. Natural yeast located on the skin will be needed for the fermentation process.

Seedless Apple Slices

Apples must be peeled, inside scales and tails. Then you need to cook applesauce. To do this, you can use a meat grinder or juicer. Leave the mashed potatoes in an open bowl for a day, stirring occasionally. The upper part of the puree will turn into a dense crust, which must be removed. After this, the mashed potatoes should be left again for a day.

Then the soft part of the puree must be squeezed, add 150 g of water for each 1 liter to the juice obtained, as well as 250 g of granulated sugar. With these proportions, you get dry wine. If you want the wine to be stronger and sweeter, the amount of sugar should be increased to 300-400 g per 1 liter. Stir the juice thoroughly so that the sugar melts, and then pour it into a glass bottle. The cork must have a hole for the release of carbon dioxide, and it is necessary to provide for the release of gas through water, since when the fermenting juice comes in contact with the air, it will not be wine, but apple vinegar.

The bottle should be stored at room temperature in the dark for about a month and a half. When carbon dioxide ceases to stand out, it will mean that the wine is ready. If you cover the bottle with a glove, it will stop “voting” and will fall.

Now comes the turn of the most complex and crucial operation: the wine must be poured into another container to get rid of sediment. This can be done with a hose if you place a second vessel below the one in which the wine is located. All, in principle, wine can be drunk. But if you let him stand for a couple more months, and then again pour into clean dishes without residue, his taste will improve significantly.

Apple juice in jars

The wine this recipe offers is a real cider. This vintage drink comes from France. True, in the preparation of the classic cider, water is not used, it is obtained by fermentation of pure apple juice. Cider is very popular not only in France, but also in Spain, in Germany and in the USA.

In our country, cider appeared at the end of the XIX century and immediately on the imperial table. The classic cider has a golden color, for its manufacture different varieties of apples are combined, of which sour should be no more than 1/4 part. Cider wanders in oak barrels, but the result will be good in our glass jar. The taste of wine is very dependent on the varieties of apples, so you can experiment by making wine from different varieties.

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You can also try a recipe that does not require the addition of sugar. Then the wine will turn out no stronger than 7 °, but it will quench your thirst well, especially if you drink it chilled.

To make cider using classical technology, squeeze apple juice and leave it to settle in the dark at room temperature for a day. Then, carefully pour the juice into a jar, in which it will ferment. The main thing is not to disturb the sediment. Close the jar tightly with a medical glove and leave for a month in a dark place at room temperature. After a month, pour the fermented juice back into a clean jar and close tightly. Now it must be left in a cool room with a temperature of 10-12 ° C, but still in the dark for 3-4 months. After the passage of time, the drink should be filtered and bottled.

Cinnamon Apple Cider

Making fruit wines at home is almost the same old tradition as gardening. Delicious cherry, raspberry, blackberry, grape wines, prepared with their own hands from their own fruits, are prepared in many families, and recipes are passed on from generation to generation. And of course, homemade apple wine takes an honorable place among them. Apple - a fruit is very common, has many varieties. Homemade apple wine has a number of useful properties. It contains a lot of iodine and pectin, removes salts from the body and regulates the digestion process.

In addition to cider, there are other varieties of homemade apple wines.

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Take 5 kg of good ripe apples without wormholes and bruises, rinse them, remove the cuttings and cores and scroll through the meat grinder. Add 1 kg of granulated sugar and 50 g of well-washed dried raisins from green grapes to the resulting puree. If necessary, if apples are not juicy enough, you can add mashed 500 ml of water. The jar with the mixture should be kept at room temperature, covered with a medical glove, for 3 weeks.

Then fermented juice must be drained, filtering through 3-4 layers of gauze. Put the remaining thick on a dense cotton cloth and squeeze. Add the resulting liquid to the fermented juice, pour another half a glass of granulated sugar there and close it tightly with a lid. The bank should be put in a dark place for a week - to ripen. After that, pour 75 ml of vodka into the wine, stir well and bottle the drink.

Apples and a bottle with wine

In different countries, drinking cider is made differently. In England, the recipe is the same, but it is drunk with ice, pouring into tall glasses. In France they drink it like champagne. But not everywhere. At home, in Normandy, ceramic bowls are used for cider.

The Spaniards believe that it should be poured from a height of 60-100 cm in a thin stream. Then the drink is saturated with oxygen and foams, revealing shades of apple flavor.

From apples, you can make wine stronger. Here is a quick and easy recipe.

It is necessary to take 2 kg of ripe sweet apples without defects, rinse them, peel and pass through a juicer. In the juice add 1 tbsp. l yeast. As in previous cases, allow the mixture to ferment. When carbon dioxide ceases to stand out, the wine must be filtered and bottled. The sweeter the apples, the stronger the wine. You can’t store it for a long time, so you have to drink it without delay.

Sugar in wine can be replaced with honey, and instead of purchased yeast, use home-made wine.

Raisins can be used to produce such yeast. 200 g of raisins should be poured with boiled water and left for four days. After this time, leaven can be used.

A good sourdough will come from ripe raspberries. 2 tbsp. unwashed berries must be mashed with 0.5 tbsp. granulated sugar, pour 1 tbsp. water. Leave the yeast at room temperature for 3-4 days, and use within a week. Then it will deteriorate and will be unusable.

Apple champagne can also be made from apples. Maybe someone will like this recipe. 2.4 liters of juice and 1.5 tbsp. granulated sugar, as well as 0.75 liters of vodka.

To make champagne, you need a deep container. Pour juice into it, and mix water with sugar and boil the syrup. Boil it on low heat for an hour. Then the syrup needs to be cooled and poured warmly into a container with juice. Leave the resulting mixture for a week in a cold place. Then add vodka to the container, carefully clog it and put it in a cool place, for example, in a cellar, for 3-4 months. You will certainly appreciate the light, slightly sweet taste of fragrant champagne.

When the apples ripen, do not hesitate - you will succeed! Choose a recipe to taste - and to the cause. Each house, each family will have something of its own. Cider is not accepted to be drunk to the bottom. It is necessary to leave a little, because the sediment collects below. Perhaps this rule can be extended to other apple wines.

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If you have a fruitful year, then it’s difficult to process all the apples on the site. 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 additives and with them. It will become an adornment of any holiday, it will easily quench your thirst and will benefit the body.

The secrets of making wine from apples at home

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

1. The most important thing in making wine at home is to choose the right raw materials. Apples differ in the degree of maturity, ripening time, sugar content and acidity level. To prepare dry wine at home, you should take the unripe fruits that have fallen from the tree, while the drink from them is not stored for long. For winemaking are all the late varieties.
2. Homemade apple wine is made from unwashed fruits. They are wiped with a napkin if there is too much dirt, but rinsing with water is not recommended. This is how living bacteria can be saved; without them, the fermentation process will not start.
3. They do not pick worms and apples do not rot. Any damage is cut with a knife before receiving the juice. The core is removed.
4. To get more juice from apples, you need to take a juicer. If not, then chop the fruit with a meat grinder.
5. To separate the juice from the pulp, you need to let the raw materials stand for three days, stirring every 12 hours, allowing the yeast to evenly distribute.
6. Sugar and other components of homemade wine, besides alcohol, are added before the workpiece begins to ferment.
7. The process should take place in a hermetically sealed container. This solution allows you to prevent the ingress of air inside and does not allow the gas formed during fermentation to exit. Typically, winemakers use a water lock or medical rubber glove, previously piercing it with a needle.
8. After the house wine stops fermenting, it should be poured into a clean container for settling. Add more sugar if it is acidic, as well as alcohol.
9. The best container for fermenting homemade wine is a 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 at home fragrant, later varieties are taken. An unusual taste is obtained by mixing sour and sweet apples.

For cooking take:

• 20 kg of apples;
• 150-400 g / l of juice.

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

Getting and defending juice

Initially, you need to get juice from the fruits. The best solution would be to use a juicer, if not, a grater or meat grinder is suitable. The apples are crushed, and then squeeze the mass through cheesecloth.

The juice is sent to a container, covered with gauze, protecting from insects, allowed to stand for 3 days. During this time, natural yeast is activated. During sedimentation, the pulp rises - the 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 the foam begins to appear, hissing and a faint smell of alcohol begin the next step.

Adding sugar

The amount of sugar depends on the variety of apples, if they are sweet, then they take it to a minimum. At a concentration of more than 20%, fermentation does not occur. Therefore, you need to calculate the amount of this component carefully.

In the manufacture of dry home-made wine, 150 g of sugar is consumed per 1 liter of juice, and 200 g of dessert is added in portions:

• removing the 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. A part of the wort is drained through the tube, an important ingredient is bred in it and returned again.

Fermentation

This stage does not allow the contact of juice and air. 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! Raw materials in the tank should be 4/5 and no more.

During the fermentation of apple juice, a large amount of carbon dioxide is released. For removal use a water lock or a rubber glove punctured 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. A blown glove, sediment at the bottom, and the absence of bubbles in the water, which includes a water trap tube, will report its end.

Excerpt

So, apple wine is ready. If there is a pungent smell and taste, then exposure is needed. It will require glass containers, washed and dried. Wine is poured through the tube carefully, without touching the precipitate. The drink seems sour, then they add sugar, close the container with a water seal, let stand for a week.

The optimum temperature regime for aging from 6 to 16 ° C. Time - 2-4 months. The first 2 weeks overflow, removing sediment.

Home-made apple wine lasts up to three years, its strength is 12 °.

Fortified homemade apple wine

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

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

Step-by-step wine production technology:

1. Wipe the apples with a rag, cut, remove the seed box.
2. Grind the fruits through a meat grinder, add sugar and raisins.
3. Fill the wine container with the finished mixture, close with a glove.
4. Leave to insist 3 weeks.
5. After 21 days, a precipitate will appear, pour the contents into another container, add 1 tbsp. sugar, mix.
6. Close the bottle tightly, let stand for 14 days.
7. After 2 weeks, pour the mixture again, removing the precipitate, add vodka, mix, send to the basement.
8. After 21 days, homemade apple wine can be served at the table.

It turns out a drink with a strength of 16 °.

Dry apple wine at home

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

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

Phased technology for making dry homemade wine:

1. Grind apples with a blender or meat grinder.
2. Fill the fermentation tank with 2/3 chopped fruits.
3. Spread sugar evenly, cover with gauze, let stand for 4 days. Strain.
4. Fill the container with juice, close the neck with a glove.
5. Leave to roam for 30-60 days. Determine the end of the cooking process on a deflated glove.
6. Bottle, let it brew.

Home made apple wine without yeast

Ingredients:

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

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

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

When the fermentation process is over, strain the house wine into clean bottles, send it to the basement.

Recipe for semi-sweet homemade apple wine

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

• 12 kg of apples;
• 3 l of water;
• 10 tbsp. Sahara.

Cooking Technique:

1. Wipe the fruit with a rag and chop it in any convenient way, for example, with a meat grinder. Transfer the applesauce to the container, cover with gauze.
2. As soon as the flesh rises to the surface, mix.
3. After 5 days, remove the pulp.
4. Divide granulated sugar into 10 servings, immediately add one, stir, let stand for 5 days, setting the glove.
5. Leave homemade apple wine to infuse at a temperature of about 20−25 ° C for 40−45 days.
6. Fermentation is over - the drink is ready. To bottle. To improve its taste, leave to stand 3-4 months.

How to make apple wine with lemon at home

Light aromatic apple wine with a delicate aroma of citrus is prepared from such products:

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

Step-by-step technology for making homemade apple wine with a prescription glove:

1. It is better to take fruits of an acidic variety, peel them from the seed box, cut into pieces.
2. Grate lemon zest, mix with sugar.
3. Pour the ingredients into the bottle, pour water, cover with gauze.
4. Let stand for 7 days so that the drink begins to ferment.
5. After a week, strain the wine.
6. Pour the finished drink into bottles.

How to make apple wine with spices at home

Add spices to your homemade apple wine. Ingredients:

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

Stages of preparation:

1. Wipe the apples with a rag, remove the seeds and cut into slices.
2. Combine fruit, water and cinnamon together. Put to cook until the apples are soft. Grind the components through a fine sieve.
3. Pour into a bottle with a narrow neck for further passage of the ripening process.
4. Close the container tightly, using a water seal or a medical rubber glove, making a few holes with a needle.
5. Every 7 days, the liquid is filtered, sugar is added in small portions and so on for 3 weeks.
6. After 21 days, drain the wine, removing the precipitate. Bottle, let it ripen. After 30-60 days, homemade wine can be tasted.

How to put homemade wine from dried apples

This homemade drink is made with yeast sourdough. The process is quick, the wine has a tart taste with a sour note. The strength of the amount of alcohol used. Raw Material:

• 1 kg of fresh fruit - 100 g of dried fruit, 1 tbsp. Sahara;
• alcohol - 1 tbsp. / l of wort;
• 1 liter of wort - 300 g of sourdough;
• water 4 tbsp. / kg of fruit.

To make homemade wine you need to follow these steps:

1. Cut the apples into slices, pour in water, heat to 60 ° C, leave to stand for 3 days, then remove the cake.
2. Fluid put to ferment.
3. It's time to prepare the yeast: 100 g of wine yeast, dilute with water (1 tbsp), wait for the appearance of bubbles.
4. Fill the container with yeast, sugar, close with a glove, give 20−40 days for fermentation. Determine the readiness of homemade wine on a deflated glove.
5. Drain the wine, trying to keep the sediment intact, add alcohol. Bottled, send to stand for 2 weeks.

Wine from apple jam at home

During the winter, eating all stocks of apple jam is difficult. 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 creating homemade apple wine at home with a photo:

1. Wash the container with soda, pour over boiling water.
2. Boil water, cool.
3. If the jam is not sweet enough, then you need to prepare a syrup by mixing water and sugar, a ratio of 1: 2.
4. Jam mixed with syrup, put in a jar, pour raisins. Leave on for 10 days.
5. During fermentation, a pulp will appear on the surface, remove it.
6. Drain the liquid without touching the sediment, set the glove.
7. The process of fermenting homemade apple wine will last about 40 days. A gloved glove will tell about its end.
8. Pour a clear drink, let it brew for 2 months.

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

Making wine at home from apple meal

During the preparation of apple juice, housewives often preserve it for the winter, there is a lot of cake. It’s a pity to throw it away, and why - they make a tasty drink out of it.

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

1. Transfer the main ingredient to the container, after weighing it. For a 3-liter jar you will need 2 kg of oilcake, 10-liter - 8 kg.
2. For each 1 kg of oilcake add 1 tbsp. Sahara.
3. Pour water into the container, leaving room for fermentation so that the foam does not come out.
4. Cover with a cloth, do not touch for 3 days.
5. After the allotted time, the cake rises, it should be removed, the liquid gently drained.
6. After straining, add another sugar of 100 g / l, close with a water seal or glove, leave for fermentation for 30 days. After the process is over, young home-made apple wine, so that it calms down, is then drained gently without touching the precipitate.
7. Bottle, send to infuse.

Rules for storing homemade apple wine

Making apple wine is only half the story. The beverage must be properly stored for the next few years.

1. After the spill, the wine is tightly closed, setting horizontally.
2. The optimum temperature for settling wine is 6–16 ° С.
3. Direct sunlight should not fall into the basement, the lighting is darkened.
4. Drink bottles periodically, vibrate.

Conclusion

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

Self-made wine from apples at home is an excellent alternative to the store. This product is distinguished by excellent taste characteristics and does not contain harmful substances and preservatives   in the composition. Therefore, it will be a good addition to the table.

Apple wine recipe at home video

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

For better juice extraction, apples are crushed and the resulting mass is placed in a glass container for 3 days, stirring occasionally. After this, the pulp is removed, leaving no more than 0.5 cm. Pour 0.8 kg of sugar and placed in a fermentation tank, on which there must be a water seal. After a few days, 0.2 l of the resulting wort is poured through a special tube, mixed with 0.5 kg of sugar and poured into the container again. After a few days, everything is repeated. When violent fermentation ends, the wort is drained from the sediment and allowed to infuse. Every half a month, it will be necessary to drain the liquid from the sediment, achieving full transparency. After that, the product is bottled and stored.

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

How to make making wine a pleasant and easy task? In this case, you can use another instruction, which as a result will give a strong and aromatic drink. To do this, you need only 2 kg of fruit, sugar, and a tablespoon of yeast. Apples should be taken ripe and without damage. Squeeze the juice from them, add sugar, and a little yeast, after which they are placed in a fermentation vessel. Next, you just need to wait until the evolution of gases from the mass ends. Then the product is neatly filtered and packaged in bottles. It is worth noting that the shelf life of such a drink is limited, so you need to use it as soon as possible.

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

From peeled, without damage to the fruit, it is necessary to squeeze the juice. To do this, you can use a device such as juicer. The raw material is filtered and sugar is added to it in a proportion of 1 kg of sand for every 2 kg of raw material. The resulting mixture is left in a special vessel. Best if the container is glass. After 10 days, it is necessary to mix the fermenting mass well. After a few days, re-mix and leave alone for 30 days.

After this period, the drink is carefully poured from the bottle so as not to disturb the fragments that have settled to the bottom, and packaged in vessels. It can be consumed, however, if you withstand a few more months at low positive temperatures, the product will acquire more noble flavor.

Few people know that it can be made from fresh, only harvested fruits, and from dried. At the same time, the taste characteristics are not inferior in quality to wines made from fresh raw materials, and can even far exceed them. However, you must follow the correct technology for preparing the drink and properly dry the fruit so that they retain their unique aroma and taste.

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

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

After 30-45 days, the active processes in the mixture end. In this case, the ambient temperature should not be lower than 20 degrees, as this will slow down the process. Then the resulting liquid with precautions is drained from the precipitate. This drink is already considered suitable for consumption, however, the taste characteristics and smell will be far from ideal. Outwardly, this wine is unclear. Therefore, to improve the condition, fluid pour over the tube   into a ripening container. It should have such a volume that the contents fill it to the top - if air remains inside, it will degrade the quality of the product. Thus, the drink is stored in a darkened cool place for up to 4 months. After which it gets a good taste, pleasant aroma and becomes transparent. When it is ready, pour again without sediment and packaged in a glass container.

Wine from dried apples at home can be a great addition to both a festive and a regular table. If a comply with the right technology   and adhere to all requirements, the drink will be very high quality and tasty, no worse than traditional varieties.

There is a way when you can get wine from frozen apples. The resulting drink will not differ in any way from analogues 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 not add sugar, or replace it with a small amount of wine yeast.

Raw materials should be thawed, crushed, turning into a mass resembling mashed potatoes, add sugar. After this, the puree is placed in the bottle. Sometimes the resulting mass is diluted with water to obtain the required volume. Then the same actions are carried out as in other technologies - when it ferments, it is poured with precautions into another container so as not to disturb the sediment. Then it insists for some more time and again merges with the precipitate. After which, the finished product is poured into containers and cleaned in cool shaded place. It is worth noting that sometimes homemade wine from frozen fruits is still slightly different in taste from a product from fresh fruits.

To those who prefer strongerIt 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 home-made wine from apples. You need 6 kg of apple raw materials, preferably sweet with sour taste. Sugar is also needed, a little more than 2 kg, about 200 g of raisins and 150 ml of vodka.

From the fruits you need to get mashed potatoes, 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 gloveon which you should pierce your finger to remove gases.

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

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

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

This fall in the village, all the corridors and pantries were filled with apples. The smell was awesome! Antonovka is one of the most fragrant varieties. You can’t put too much into storage; it’s unrealistic to process everything. So my husband decided, after a short argument with me, to go into winemaking again.

We argued about the appropriateness of this rather laborious process - we have had wine since last year. But since it is a pity to throw out apples, the husband won.

For about a month and a half in our warm corner, a measured gurgling was heard - the wine walked well. And since this is the case, I decided to tell the readers of Alimero how to make this delicious low-alcohol drink, which is also called cider. This is not entirely correct, since cider is a carbonated drink, and it is problematic to make it at home. But they have the same composition - apple juice.

I once tried to make apple wine myself. A friend supplied me with a bunch of apples and the corresponding recipe. I got busy. Squeezed 3 liters of juice manually, because then I didn’t have a juicer, I added the right amount of sugar to the jar and started stirring. For this, I took a spoon from a stainless steel. Girls, do not repeat my mistake! One light blow to the wall of the jar - and in the kitchen apple juice was flowing in my mouth. Poured the remains, threw the jar out, cleaned for half an hour. On this my experiments with making cider ended. Now I only have my husband in the wings.

To make apple wine you will need

Apples, or rather, freshly squeezed apple juice

The quantity can be completely different, and the final proportions are as follows:

For 1 liter of apple juice, 280 grams of granulated sugar and 100 milliliters of water. Just do not rush to mix everything - everything in order.

Time for preparing

  The wine is prepared in several stages.

From the moment of squeezing the juice to the moment the sweet amber drink appears on the table, it takes from 2.5 to 6 months (depending on how long you will stand the wine).

Complexity

With a juicer is not difficult, but have to tinker.

Working process

We pass the apples through a juicer, pour the resulting juice along with the remaining pulp into one container and leave it in a warm place for fermentation for 3 days.

During this time, mix the wort several times.

After 3 days, strain the juice from the pulp and measure the amount of pure juice. Add 100 g of water for each liter of juice.

Pour into bottles or jars, leaving room for fermentation and counting on the addition of sugar.

Sugar is added based on 1 liter of pure juice (we do not take water into account) in 4 divided doses:

1 day - 100 g.

4 day - 30 g.

7 day - 30 g.

We close the bottles with stoppers (this is done on the very first day), insert the PVC hose (you can buy per meter) so that the carbon dioxide formed during the fermentation comes out. If your wine is wandering around in jars, you will have to ruin the capron cover: punch a hole in it, insert a hose and cover it around, for example, with plasticine.

To prevent oxidation of the juice, which can result in vinegar instead of wine, we make a water lock: gas will come out, but oxygen will not.

In a month and a half, fermentation will end, that is:

gurgling stops;

the juice is slightly clarified;

pulp particles stop their movement;

We pour it into bottles or jars (now there is no need to leave a place for fermentation), close it with corks or lids. We leave wine material for another month, preferably in a cool place. During this time, it will become transparent and acquire an amber color.

After that, we again drain it from the sediment - pour it into bottles, add sugar to each liter of wine material:

100-160 g for dessert wine
   - 200 g. For liquor.

Homemade apple wine is ready. Unfortunately, we do not have a wine meter to measure the strength of the drink, but, of course, it is not strong. If you want the wine to acquire a more complete and harmonious taste, cork it and remove for 2-4 months for aging.

Such wine wine is well stored in a cool place, does not sour and does not grow moldy. So in the apple year you can make this healthy (if you follow the measure) drink for the whole year.

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