In a fruitful year, there is no way to process all the apples, and there is no need either. But what about the remaining fruits? After all, they have a presentation, and it is a pity to throw them away. And here the recipe for apple wine comes to the rescue. Artisan winemakers have come up with a large number of recipes for every taste. Some of them are based on apple juice, but many allow you to make 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.

The main criteria for making an apple 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 the first time, you should know several important rules. They will help preserve the taste and aroma of the drink, make the decoupage brighter and more intense. Here are the main ones:

• For wine, apples are not washed, since microorganisms live on the peel that promote fermentation. If the fruits are completely dirty, they can be wiped off with a dry, soft and clean cloth or rubbed with a soft clothing (but new and clean) brush.
• To prepare a drink from apples, cut out the middle and take out the seeds, remove rotten and spoiled places.
• The production of an alcohol-containing drink according to any recipe for homemade wine from apples has several stages:
  1.making the wort,
  2. fermentation,
  3.conditioning
  4. excerpt.
• Dishes for making wine from apples (including for fermentation) must be washed well 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 must with a special device called a water seal. It will keep oxygen out and allow carbon dioxide to escape. You can buy a fermentation pad at the store. For this, a medical glove with a hole is also used, it is made with a needle (for the release of gases). It is pulled over the neck of the can, 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 the dropper system (you need to take a new system). The needle is stuck into the lid, and the free edge of the tube is dipped into a half-liter jar of 5-7 cm of water.
• For a high-quality fermentation process, a fermentation plant is also required - this room (18-24 0 C) is necessarily dark or at least darkened. Tanks (containers with wort) should not be exposed to direct sunlight. For these purposes, a pantry or kitchen is suitable (but here the tank must be covered with a cloth on top or placed in a closet).

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

Apple puree wine (classic recipe)

This is the most famous and simplest recipe for making apple wine. The result is a table wine with a strength of 9–120. Sweet and sour autumn apples are well suited for him. You can take sweet and sour varieties in a 1: 2 ratio. The juicier the fruit, the tastier the wine will be.

• Apple slices - 15 kg;
• Water - 3 liters;
• Sugar - 2.4 kg.

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

After 72 hours, stirring is stopped. The collected top layer (pulp) is slightly tamped with a spoon and removed, leaving only 3-5 mm.

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

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

On the eleventh day, we repeat the procedure with sugar syrup (exactly as on the 5th day).
The fermentation process takes on average 45 days, its duration depends on the temperature in the storage. You can guess about 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 close it again with a water seal.
After the end of the fermentation process, the wort is poured into a glass tank with a wide neck and defended.
To do this, every 12 days, the settled home-made apple wine is carefully poured into a sterile container, leaving the sediment in an 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, covered with a crust, and placed in a storage with standard indicators (described at the end of the article).

Sweet light apple cider

This apple wine at home will be slightly effervescent, light (up to 70), sweet. Its name, cider, is familiar in many European countries. It tastes like lemonade. For him, you should take summer juicy sweet and sour apples.
Would need:

• Apple slices - 4 kg;
• Water - 6 liters;
• Sugar - 8 cups (1.6 kg)

Before you start making a drink at home, stock up on the following items: a 7 L enamel saucepan, a grid circle or lid with a diameter smaller than a saucepan, a 5 kg weight, a linen bag or gauze.

First, let's prepare the apples. They need to be wiped off, choose the middle, cleaned of rot and spoilage. And then cut into wedges. Small and medium-sized fruits are cut in four, and those that are larger by 6-8 slices.
The prepared slices are folded into a bag or wrapped in 2 layers of gauze.

Then they put them on the bottom of a container with a wide top (preferably enameled or wooden) and lightly press down. On the bag you need to put a lid (or grid circle) of a smaller size, and on it a load. A plastic flask with water can be used as a load. Cover the top with a clean cloth.

A syrup is made from half of water and sugar. Allow it to cool and then pour it into a container of apples. They put the container in a dark closet with a temperature not higher than +20, but not lower than +18.

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

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 poured from the lees and placed in a cold storage for 30 days for aging. After that, the cider is ready for use, bottled and stored in accordance with the usual requirements.

Quick apple cider with lemon

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

• Apple slices - 8 kg;
• Lemon - 2 pcs.;
• Sugar - 2 kg;
• Water - 10 liters.

It is better to take apples of sour varieties, juicy. They should be cleaned of seeds and core, and spoiled places 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 wedges, sugar, zest in a wide-topped container and cover with water. Cover everything with a clean linen cloth (or cotton).
The reservoir is placed in a fermentation room with a temperature of 20-240 for 7 days.

Then the liquid must be drained and filtered through folded gauze several times. Until light color of wine.
Ready light homemade apple wine is packed in prepared containers (preferably bottles) and sealed tightly. Storage conditions are similar to those of ordinary home-made apple wines.

Fortified wine from apple slices

This apple wine recipe allows you to get a drink with a strength of 13-15⁰. It is easy to make, you won't be able to spoil such a 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.
Would need:

• Slices of apples or cake - 9 kg;
• Sugar - 3.3 kg;
• Raisins - 300 g;
• Vodka - 230 g.

For fermentation, prepare the fruits and chop them in mashed potatoes. You can make such a wine from the apple pomace left after making the juice.

For fermentation, use glassware with a narrow neck (jar, bottle). First, mashed potatoes are sent into it, then chopped raisins are put in and only at the end part of the sugar is poured (3 kg).

Put on a water seal and leave the wort to ferment in the fermentor for 21 days. Tilt and turn the container periodically to mix the contents.

Then the wort is separated from the mash, 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, tightly closing the lid.

Then it is carefully poured (leaving a sediment), vodka is added and bottled. Bottles are stored horizontally, in storage with standard (for wine) indicators.

Wine made from a mixture of fresh and dried apples

A recipe for homemade apple wine made from a mixture of apples and leavened yeast will require a lot of ingredients. Such a drink is prepared quickly, and the taste is tart, with a slight sourness. Its strength up to 300 depends on the amount of alcohol poured in.

It will require:

• Fresh apples - how much to eat;
• Drying from apples - 100 g / 1 kg of fresh fruits; Sugar - 200 g / 1 kg of apples;
• Alcohol - 300 ml / 1 l of wort (you can take vodka by making the appropriate calculations);
• Yeast starter culture - 300 g / 1 l of wort;
• Water - 800 ml / 1 kg of apples.

To make homemade wine from apples according to this recipe, prepare apples, wipe them and remove seeds, cut them into small slices. Then water is added to them and heated in an enamel container to 600 C., left warm for 2-3 days, after which the cake is squeezed through 3 layers of gauze. The liquid is poured into a glass fermentation tank.

Then, a leaven for wine is prepared: they take 100 g of wine yeast and dilute them in 200 ml of warm water, as soon as bubbles appear - the leaven is ready.

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

Now it must be carefully drained (without sediment), add alcohol, put in a cold place for aging 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 astringent the taste will be.
Then the wine should be carefully drained again, packaged in bottles, covered with a crust and stored in storage at temperatures from +6 to +16.

Spicy apple wine (with cinnamon)

Making apple wine at home has many fans, so there are many recipes for it. One of the most widely used by winemakers is apples and cinnamon. The combination is organic and delicate, women will like it. Wine made in this way has a strength of up to 90.
Necessary:

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

Wipe the apples, chop (without seeds and center). Place in a large bowl, add the amount of water and cinnamon, put on medium heat and cook. The slices should be soft.

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

After 3 days, the pulp is removed, leaving a thin layer, and the wort is mixed with sugar, poured into a glass container for fermentation. The reservoir is closed from above with a water seal. Place in a dark fermentation room for 7 days. Every day the container is rotated, turned to mix the contents. On the 8th day, the water seal is changed to a plastic lid, and left like that for another 7 days, while not forgetting to turn it.
Then carefully poured (no 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 properly is only half the battle. He needs to ensure good preservation. Proper storage will ensure the good quality of the wine (even the improvement of its taste) for 2-3 years.

• It is advisable to cover the bottled drink with a crust and store it horizontally.
(91.43%) voted 7

In a fruitful year, an 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, confitures are waiting in the wings on the shelves. Various 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 to process valuable vitamin raw materials is to make homemade apple wine. The simplest apple juice wine recipe will use the entire ripe crop and will not allow these tasty, fragrant and healthy fruits to be lost.

Prepared for future use, apple wine can be stored for a long time, while the bouquet of the drink opens up with 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 beverage. If you like sweeter apple wine, then in this case you need to take ripe fruits of late varieties, in which there is the most sugar. Otherwise, fruits with a pronounced sour taste should prevail. But the best thing is to mix sour and sweet fruits in the required proportion. Making an alcoholic fruit drink is not in a hurry; it needs a thoughtful and serious approach.

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

- we take unwashed apples in any quantity. You should not wash the fruits, because there are natural yeast on their surface. If fruits collected from the ground are used for the drink, then it is quite enough to wipe them with a damp cloth. The apple core and seeds must be removed.
- we grind fruits in any available way - using a kitchen processor, blender, grated, through a meat grinder.
- We leave the resulting applesauce at room temperature for one day in an open container.
- stir every hour.
- remove the dense 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.
- vigorously stir the liquid until granulated sugar is completely dissolved in it.
- pour into a glass, enamel or plastic container with
- place the bottle of wine in a dark place with room temperature.
- the fermentation process takes about one and a half months, its end is signaled by the absence of carbon dioxide bubbles.
- homemade apple wine is ready, let it stand for about a week.
- after the expiration of the specified period, young apple wine is removed from the sediment.
- we place the bottle with the drink on the table, under it we place another dry and clean container.
- using a hose, carefully, without shaking up the sediment, pour the homework into a new dish.

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

If a lot of fruits are ripe and the volume of production of a homemade alcoholic drink is also significant, care should be taken to ensure that the apple wine does not spoil. To do this, a container with alcohol is placed in a tank, jug or large pot of water and heated to a temperature of 70 degrees. After that, it is slowly cooled and put on subsequent ripening.

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

In the summer, many housewives prepare soft drinks to quench their thirst, fresh juices, compotes and iced teas are considered especially popular. However, when it comes to outdoor recreation with barbecue or an evening in a warm friendly company, homemade apple wine is the best that can be offered to guests. The drink turns out to be especially tasty if you make it yourself, because the cooking technology is simple, and the taste is amazing.

Homemade apple wine: low alcohol recipe

If there are a lot of apples ripe in your garden - hurry up to pick them before they start to deteriorate and rot. Aside from eating them raw, making jam or compote, you can also make a wonderful apple cider, better known as apple wine.

To make the cooking process easy, and the result not disappointing, take note of the simple tips for preparing, processing and turning fresh fruits into quality homemade wine.

Ingredients

• Apples to taste;
• Sugar - the amount is determined by the weight of the apples.

Stage 1. Preparing apples for pressing

First of all, we need to cleanse the fruits of dirt. It is not recommended to wash apples, but it is imperative to wipe them with a soft brush or dry cloth.

After we wipe the fruit, proceed to cutting out wormholes, damaged and rotten areas, if any. It is also advisable to remove the core with seeds.

Stage 2. Wort preparation

We process apples using a juicer or grater. It is definitely best to use a juicer as it immediately produces pure apple juice without pulp. After grating, apple pulp will remain in the juice, which means that you will have to squeeze the resulting mass by hand.

Pour apple juice into a container with a large throat. Without closing it, we leave the product alone for 3 days. Stir the contents for the first 2 days (to speed up the fermentation process), on the third day it is better not to touch the juice at all. After 3 days, the juice will begin to ferment, moreover, it will be divided into 2 parts in the container: the pulp and the apple juice itself.

We remove the pulp from the surface of the drink. We leave one cloudy juice for further use.

Stage 3. Determine the amount of sugar

You can make homemade wine from apples completely without sugar, but most people still prefer to feel, at least light, sweetness in such a drink. That is why ordinary sugar is often added to wine.

Everyone should determine the amount of sweetness for themselves, based on their own taste, and also, starting from what type of wine you would like to get.

Depending on the amount of sugar in the apple juice, there are 3 types of apple wine:

• Dry - 200 g of sugar per 1 liter of juice;
• Semi-sweet - 300 g per 1 liter;
• Dessert (sweet) - 400 g per 1 liter.

Step 4. Sealing

Pour apple juice diluted with sugar into a volumetric sealed vessel. It is necessary to fill it up to 80% of the total volume. Do not forget to leave some free space, as a lot of foam and gases will be released during the fermentation process.

The resulting gases must be removed from the vessel using a special thin tube. We fix one end of this tube in the hole in the lid of the "apple" container, and the other - we lower it into a bottle of water. Thanks to this, gases will be able to escape freely, while not allowing air to enter the tube.

If the air gets into the juice, the result is not wine at all, but real vinegar.

Stage 5. Proper storage of wine at home

We remove the container with the drink for a month in a poorly lit place. The temperature at which homemade apple wine should be stored should not exceed 20 ° C.

After 1-1.5 months of storage, the wine will need to be drained from the sediment by pouring the drink into a clean sterilized container, filling it to the very brim.

Transfusion should take place through a siphon - a special tube designed to pour liquid from vessel to vessel. It is important for us that as little apple pulp as possible remains in the wine.

We again remove the container with homemade wine in a dark place for 2 months. At the end of this period, we filter the wine for the last time and pour it into clean bottles.

This completes the preparation of apple wine at home. The approximate shelf life after complete preparation is a year. Unlike homemade cherry wine, the low-alcohol apple drink does not grow stronger with aging. So you can drink it immediately after cooking, which takes about 5 months in total.

Ingredients

• Apples - 10 kg + -
• - 2 kg + -
• - 1 l + -
• Vodka - 150 ml + -
• White raisins - 100 g + -
• Sugar - 1 glass (added to strained wine) + -

Making apple wine step by step

For lovers of strong alcoholic drinks, there is a recipe for delicious apple wine. We use vodka to give it a light strength, and white raisins to induce fermentation. The advantage of this recipe, compared to the previous one, is a faster preparation time. In just 1-1.5 months, the summer drink will be ready to drink.

1. We select good ripe fruits for wine, wipe them with a dry cloth, remove the core from them.
2. Cut the apples into medium pieces, twist the slices in a meat grinder.
3. Pour sugar (2 kg) into the crushed apple mass, as well as washed dried raisins. Stir the products, transfer the mass to a glass (large) bottle.
4. If the mass turns out to be a little dry (this happens when the apples are not too juicy), then add 1 liter of water to it.
5. Keep the resulting mass at room t ° C. Under such conditions, the wort will ferment easily and will begin to form gases. As soon as gases appear, a rubber medical glove will need to be pulled over the neck of the bottle (it must be fixed with tape from below). We pierce one "finger" on the glove. This will block the access of oxygen, but it will allow the release of carbon dioxide.
6. After 3 weeks from the moment of fermentation, we must filter the apple wine, pouring the drink from one container to another through 3-4-layer cheesecloth.
7. The sediment remaining after pouring at the bottom of the bottle is transferred to a thick gauze filter, then squeezed out. The clarity of the apple wine will depend on this.
8. Pour 1 tbsp into the strained drink. sugar, cork the container with the wine with a lid, put it in a cool, dark place for another 1 week.

When the wine is ripe, pour vodka into it, mix everything, pour it into bottles and put it in a refrigerator or cellar for storage.

Homemade apple wine is a delicious drink, although it takes a long time to prepare. The laborious process of preparing it is worth the result that you get in the end. Do not forget that homemade wine will cost you several times cheaper than purchased one, especially if the apples are grown in your own garden. Take advantage of the generous gifts of nature - and enjoy the excellent taste of an exquisite drink.

Bon Appetit!

Homemade winemaking has long taken a well-deserved place in the preparation of stocks, along with canning, making jams, pickles. Recipes for 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 hobby develops into an occupation for the soul and for life. Apples are not an exotic raw material for making a drink, however, homemade apple wine requires a lot of attention, patience, and a careful approach to observing all the rules of preparation. But the result is excellent apple wine that will delight the most fastidious connoisseurs of wine drinks.

Paradise Fruit

You can grow an apple tree almost everywhere, except for 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 levels, are low in calories, rich in pectin substances. The high content of pectins has made them one of the favorites for dietary and medical 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 employed in hazardous work. Due to the presence of malic and citric acid in their composition, they help improve metabolic processes in people with diabetes. The inclusion of apples in the menu helps fight gastrointestinal problems (constipation, irregular bowel movements). The high content of potassium has a beneficial effect on the conduction of electrical impulses of the heart muscle, and prevents arrhythmias. The ability to have a beneficial effect on digestion is also manifested in the normalization of the excretion 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 fiber, fruit acids have a beneficial effect on the condition of the gums, teeth, microflora of the oral cavity, stimulating natural cleansing processes. Even apple seeds are valuable for their iodine content, a vitamin K needed to participate in the normal blood clotting process.

Features of making wine from apples

Not all varieties are suitable for making apple wine.

You should take only compressed live yeast, dry for this purpose is categorically unsuitable. Apple wine can become acidic.

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 taste and smell. Peel apples as carefully as possible. It is also important to thoroughly grind the taken raw materials. This can be done using a meat grinder, food processor. If the preparation of wine will take place on the basis of juice, it can be obtained using a juicer. A small amount of pulp will even have a beneficial effect on the wine making process. Fermentation reactions will be faster and better. Apple wine will taste softer.

Recipe 4k6

Ingredients:

• We take apples of different varieties: sour 4 parts, sweet 6 parts.
• Granulated sugar - the ratio to apples is 1: 4, i.e. for 10 kg of fruit 2.5 kg of sugar.
• Prepared water - an amount equal to apple juice.

Wine preparation:

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

Honey recipe

Components:

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

How to make honey apple wine:

According to this recipe, apple wine turns out to be opaque, with a rich honey taste and aroma. The combination of apple and honey taste leaves a unique sensation.

Yeast recipe

This time, your attention is invited to a recipe for apple wine with the addition of yeast.

What you need to take:

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

Step-by-step instruction:

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

Yeast and Citrus Recipe

Apple citrus wine. Here it is necessary to make a reservation that adding citrus fruits to wine drinks is rather an amateur. But well-prepared wines with varied fruit flavors are undeniably some of the favorites 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 are always beneficial.

Wine with such a bouquet of taste, of course, cannot but surprise fans of alcoholic drinks made 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. You can diversify recipes for homemade apple wines with a huge number of ingredients. Apple flavor and aroma are rarely combined with anything. When making wine from apples, you can add not only honey, lemons, but also cinnamon, vanilla, raspberries, pears. The list is endless. For all its seeming simplicity, apples are just a gold mine for those who like to experiment, surprise family and friends with amazing recipes.

What if the apple trees gave such a large harvest that you twisted half a cellar of compotes and preserves, and it decreased only by half?

Make homemade apple wine: this yeast-free recipe allows you to get a completely natural and healthy drink with a unique taste and smell. We will learn how, following a simple technology, to get a relaxing and deliciously delicious wine from an apple harvest at no extra cost.

To make a drink slightly stronger than cider, we use the following ingredients:

• 15 kg of ripe apple slices;
• 3 liters of water;
• 2.4 kg granulated sugar.

Wine from apples without yeast according to a simple recipe is made from raw materials of any color and ripening period, the main thing is that they have time to ripen and be juicy. Some winemakers mix different varieties of apples, even sour ones with sweet ones, and get a tastier wine than one variety.

How to make homemade apple wine without yeast

For homemade apple wine, fruits plucked from trees and picked from the ground will do. The main thing is not to wash them, otherwise the natural yeast will be washed off. Remove dirt with a dry cloth. After sorting and, if necessary, wiping the raw materials, we proceed to the production of a homemade wine drink.

• We remove the seeds from the apples together with the core: they will make the drink bitter. For the same reason, we cut off the rotten places. Cut the apples into slices.
• We pass the apple raw materials through a juicer, receiving a translucent juice with pulp particles at the exit. In the absence of a device for squeezing three apples on a grater, getting a liquid gruel.
• We place the juice or puree for three days in an enamel container, cover it with a cloth and keep it warm, stirring the contents several times a day. Yeast spores penetrate into it, and the mass begins to divide into pulp and pure juice, which is why apple wine is made at home without yeast - wine or others.
• When a dense layer of pulp forms on top of the juice, carefully remove it and discard it, leaving only a thin film - 3-5 mm in the pan. At this time, the smell of alcohol should emanate from the wort, indicating the beginning of the fermentation process.
• We mix the wort with water and half of the sugar norm, mix well, install a water seal or a glove with a hole and keep it in a warm dark corner until the end of the fermentation process.
• Four days after placing it under the gate, drain a liter of wort, dissolve 600 g of granulated sugar in it and pour it back. Repeat the addition of the remaining sugar on the eleventh day.
• If 50 days have passed, and fermentation has not ended, pour the juice into a clean bottle, separating it from the sediment, and put it under the shutter until the end of the process.
• Fermented apple wine without yeast, prepared according to a simple recipe, is poured through a thin hose or tube into a vessel treated with boiling water, corked and left in a cool place like a cellar for aging, draining the drink from the sediment every 15 days.
• As soon as the sediment ceases to form, and the liquid becomes light, pour the wine into sterile bottles, seal it tightly and keep it in the cellar or refrigerator.

Here's how easy it is to make apple wine without yeast! As a result, you will receive a low-alcohol drink with a pronounced fruity aroma and an alcoholic strength of about 12 percent. Store it for no longer than three years, but rather use it in the next couple of years and make a new wine.

Now you know how to make homemade apple wine: the yeast-free recipe allows you to get a transparent drink with a characteristic taste and aroma without impurities. Stock up on apples, master the simple technology of making wine drinks and make healthy aromatic wine for your personal needs and treat your friends!