Hello readers from San Palych!

Here again we meet in the blog of Pavel Dorofeev. We continue the cycle of small and, I hope, useful articles in stages winemaking. This article will tell you how to make apple wine at home.

Selection of raw materials

In our (middle) zone, a variety of varieties grow - from sour and tart forest varieties to the best varietal varieties (such as Ranet, Calville and others). Therefore, we immediately decide which apples we will make wine from, respectively, which one - table, fragrant, semi-sweet, strong, etc.

• Early varieties such as Moscow Grushevka, Melba, etc. are suitable for table and semi-dry wines.
• Autumn varieties - Shtreifling, Anis, Antonovka and the like are suitable for almost all types of wines.
• Winter varieties - Calvil, Zvezdochka, etc. are also suitable for almost all varieties of apple wines.
• Wild apples and wild apples are best used in a mixture with cultivars. It is also necessary to mix very sour varieties with sweet ones.

I remind you of the carrion, under ripe apples and overripe - all of these categories are more suitable for apple brews, followed by distillation in Calvados or apple distillate.

A little, I’ll step aside from the topic, explaining that Calvados is a product of the distillation of pure fermented juice (a mixture of apple juices) without added sugar and water (natural dry apple wine), and apple distillate is the distillation of “Mash Vinaigrette” from apple juice, pomace , water and sugar in various proportions.

carrion, unripe apples or overripe fruits are of little use for wine due to the small amount of aromas, sugar, acids, astringency, or already because of their loss.

I draw attention to early varieties- slightly acidic and low-tart (wine from them will be poorly stored and become slightly aromatic). Autumn varieties - almost 100% suitable for winemaking, with a slight normalization for acid and sugar. The best winter varieties are good for winemaking without diluting the juice with water and sugar (or with minimal correction).

Purchased apples can also be used for winemaking. The varieties are mostly known. But there are caveats. Industrial producers of apples cover them with fruit wax, process them with special compounds, which can be very tasteless or even poisonous for yeast. Do not blame if the wine does not start well or does not ferment. good advice- buy apples from trusted growers or sellers.

The conclusion from the above is:

In the first half of summer, it is best to make apple mash, or mix summer cultivars of apples with wild (forest) or sour (tart) varieties, autumn apples can be processed into wine with a slight correction for sugar and acid, or also normalized by mixing sweet and sour varieties of apples. Late apples are fully suitable for winemaking, provided that the apples are fully ripe and “aged” before wine production.

I remind you that an excess of acid is “cured” by diluting with water, a deficiency - by diluting with sour juices or adding citric acid to required quantity. I think everyone remembers about sugar - an elementary addition of sugar according to a recipe or a calculation according to tables.

Well, here we are a bit figured out with apples. If you have difficulties with the choice, then the Internet will help you figure out the taste, sugar content and acidity of the desired variety of apples.

We have finished with the explanations, we move on to the most delicious - the technology and the recipe.

Yeast for apple wine

We start as always with yeast (or sourdough). You can get by with wild yeast on apples, but this is an unreliable business. Therefore, it is better to stock up on cultural yeast in advance. Here are the most suitable for apple wines in descending order:

• Wine yeast Lalvin 71B-1122
• Wine yeast Lalvin EC-1118
• Wine yeast Multiflor
• Wine yeast Ez-ferm

Yeast must be used only of one type and in no case should be mixed!

One serving of such yeast is enough to start 10-20 liters of wine (with proper fermentation - described in previous articles).

The last two types of yeast are good for apple and fruit mash for the race. Such yeasts are well absorbed and fruit sugars and ordinary. "Beloved" alcohol yeast I strongly do not recommend for wine because of unpleasant aftertastes and "non-fermentation" of fruit sugars.

In the absence of these cultural yeasts, we go to the previous article and read there how prepare a starter for wine wild yeast . It must already be prepared in advance (1-2 weeks before receiving the wine material). The amount of sourdough is 0.5-0.8 l (for 20 l of wine).

Dishes and other necessary things

I strongly remind you about hygiene, sterility of dishes and tools!

We return to our apples.

Juice extraction

Let's start with 20 liters of wine for an example and convenience of calculations by quantity.

Variant without pre-fermentation

1. We prepare raw materials for wine. For 20 liters of juice, it is necessary to prepare about 45-50 kg of apples - this is about 5-6 full buckets (with a margin). Apples should be ripe, if you just picked them from an apple tree, then let them lie down for 1-2 weeks. We select apples of various varieties, sweet like Grushovka and sour, for example - Antonovka. If there are no sour apples in the garden, then you can replace them with wild forest ones or add the juice of various mountain ash. Keep in mind that red rowan adds bitterness in addition to acid. As I said, apples should be clean and dry.
2. Processing our wealth as described in the previous article on the selection of raw materials(cut out the core, cut into pieces, do not cut the peel). Do not forget to remove rotten stains and wormholes.
3. Next, we squeeze the juice with a juicer (with cake moisture control) or a press, if there is no juicer and a press, then we grind it with an electric meat grinder or other gadgets. In the latter case, squeeze the juice with your hands through gauze. To do this, you need a stainless or enamel pan or a basin, gauze folded in 3-4 layers and strong hands that will twist and squeeze applesauce in gauze (see photo below). The work is laborious and thankless, plus the hands will be brown for a long time (I went through this too ...).

From 6 buckets of apples there will be about 4 full buckets of pulp, from which you can squeeze at least 20 liters of juice. The maximum possible yield of juice from apples is 0.6 liters per 1 kg of raw materials.

The second option with trimming

1. Grind apples (methods are described in previous articles).
2. Pour the pulp into a large container, add a little sugar (0.2-0.3 kg per 10 liters of pulp)
3. We introduce sourdough or fermented cultural yeast, wait 2-3 days (do not forget to stir the pulp regularly 2-3 times a day).
4. Then we wring out in the most acceptable way (preferably with a press). After squeezing the juice, we get an already fermenting wine material, in which neither yeast nor sourdough should be added, because. they are already there (when squeezing, all introduced yeast is in the wort).
5. This wine material is finally normalized for sugar and water (more on that below).

Be sure to record the amount of sugar added to the pulp!

Calculation and correction of wort for sugar and acid

Let's say that we received 10 liters of Grushovka juice and 10 liters of Antonovka (convenient for calculations).

In the table from previous article or on the Internet we find the sugar content and acidity of apples. For varieties of apples, we look for information about the content of sugar and acid ourselves or take data close to them from the table. The data from the table is enough.

Moscow pear - sugar - 9-11%, acid - 0.7-0.9%.

Antonovka - sugar - 8-10%, acid - 1.0-1.2%.

Data for apples are approximate, as they may vary due to the degree of maturity, the amount of sunshine and warm days etc.

Without fermentation pulp, the sugar content of the juice can be immediately measured with a sugar meter (we read the instructions for it). But after the start of fermentation and (or) the addition of sugar, it is already useless.

The sugar meter shows correct readings with clear, clear juice at 20°C. It is difficult to achieve the ideal purity of juice, and therefore it is not easy to use it.

Proportions for semi-dry and semi-sweet wines

It's time to remember the theory of winemaking. The wine material should contain sugar from 20 to 30% for semi-dry and semi-sweet wines (including "native" sugar). And the acidity of the wine should be 0.7-0.8%.

To make it easier for us, we round the average sugar content of juices to 10%, and acidity to 1%. Now we need to “normalize” the wine material to the required composition.

Let's remember the physics of solutions: Sugar, when 1 kg is dissolved, increases the volume of the liquid by 0.6 liters. That is, by dissolving 1 kg of sugar in 1 liter of water, we get 1.6 liters of syrup. We remember this as "Our Father".

The next section is math:

According to the recipe for semi-sweet wines from apples (25% sugar in the wine material and no more than 0.8-0.9% acid), we bring the must to the target.

That is, for every 10 liters of juice we need to add 1.7-1.8 kg of sugar (1 kg is already in apple juice (10%), we add 1.5 kg and 0.2-0.3 kg on the "plus" volume from dissolved sugar).

To correct the acid, it is necessary to dilute the juice with water by about 10% (we add 1 liter of water to 10 liters of wine material), we get about 0.9%, taking into account another “new” liter from sugar, the acidity will already be 0.8%.

When diluted with water, the sugar content in the future wine again decreased!

Remember - for every liter of water poured in, we always add 0.25 kg of sugar and there will be a norm.

Add another 0.25 kg of sugar. The increased volume can already be neglected.

The result of calculations for semi-sweet apple wine:

For 10 liters of juice, add 2 kg of sugar and 1 liter of water.

When fermenting apple pulp be sure to take into account added sugar in calculations.

For those who find it difficult to master the calculation methodology, you can use the final calculation or ready recipes. The amount of juice can be any, the main thing is to observe the proportions.

In our case, 0.2 kg of sugar and 0.1 l of water must be added to 1 liter of juice. We multiply these data by any amount of juice and get the desired amount of sugar and water.

The above method is applicable to any variety of apples. That is, any wine material for semi-dry-semi-sweet wine is reduced to a ratio of 25% (20-30%) sugar in the wine material and no more than 0.8-0.9% acid. Or we change the proportions to obtain other types of wines in terms of sugar content and alcohol content.

Proportions for table, dry, semi-dry, sweet and dessert wines

If you want to get table, dry or semi-dry wine, then we reduce sugar to 0.13-0.14 kg (per 1 liter of juice), the amount of water can be increased to 1.5-2 liters per liter of juice (the wine will be more “empty” and watery).

If you want to get a sweet or dessert wine, then increase the sugar to 3-4 kg per 10 liters of juice without adding water (add sugar in parts very carefully, follow the fermentation, we will stop the fermentation with the last part of the sugar and make a very sweet wine).

Remarks: In any case, add sugar "fractionally", that is, in parts. First, 1.2-1.5 kg per 10 liters of juice, then in parts (after 4-5 days, the rest in 2-3 sets). Otherwise, the wort may become sugary and not ferment. Sugar is added to the wort by dissolving it in the previously drained wort. We write down each added portion of sugar in a notebook (amount, date).

Let's return to our example.

1. We have 20 liters of juice. So, to get semi-sweet wine, we need to add 4 kg of sugar and 2 liters of water.
2. Pour the wort into a 30L bottle.
3. Drain part of the wort into a saucepan (leave it in a saucepan), dissolve most of the sugar in it - 3 kg, pour it back. We put aside 1 kg of sugar, we will evenly add this sugar to the wort on the 4th, 7th and 10th days of fermentation.
4. We ferment cultural yeast according to the instructions (we dilute 1-2 bags in warm sugared water, let them ferment for 30-60 minutes). Pour into a bottle, make sure that the wort is not cold - 20-25 ° C, and the yeast starter has already cooled down to this temperature. Or add the finished strained sourdough in the amount of 0.5-0.6 liters. It is better to mix the wine material.
5. We write down all our actions, calculations and dates in a notebook. These records will become very valuable when the wine turns out tasty and aromatic and you want to repeat it.

Well, we have done the most important work!

primary fermentation

You should know that apple wine is quite capricious during fermentation and storage. Some wines display very well, followed by excellent clarification, and some remain cloudy for a very long time, such wines, unfortunately, can deteriorate the taste.

Therefore, we monitor the fermentation temperature and promptly remove the sediment that has appeared. From the first sediment, we remove the wine when it forms and reaches its height of about 2-3 cm (for 20 liters of wine). When overflowing, we avoid excessive aeration (we lower the tube as low as possible into the receiving bottle).

Decantation is the removal of wine material from the sediment.

I want to say right away that when pouring WHITE wine, we avoid aeration (that is, we lower the overflow tube as low as possible into the receiving bottle - overflow without bubbles). Aeration is needed only for red wines or to treat diseased white wines.

When sediment is formed (from 2 weeks or more - it depends on the purity of the juice, temperature and nature of fermentation, etc.), we carry out the decantation procedure. We raise the container with the wort to a height of at least half a meter, put a new sterile bottle (pots) down and drain the wine material with a prepared tube.

We immerse the tube in the middle of the container with wine material and from the other end we draw in the young wine with our mouth, as soon as it “rolls over” through the neck, we immediately substitute the container, do not forget to lower the tube lower.

We monitor the level of waning wine. The top of the tube should always be in the liquid and slightly below the sediment. At the end of the overflow, we tilt the upper bottle until the pure wort comes out completely.

The rest is poured into an old pillowcase or gauze bag and hung over a basin or pan. Strained must is also poured into the main wine material.

We thoroughly rinse the empty bottle and pour the drained wine material back into its original container.

Decanting should not be carried out very often, so we will stop fermentation, but it is also impossible to tighten it too much (the wine can become cloudy and bitter). Approximately 2-3 decantations are enough to cleanse the future wine from fruit residues and dead yeast.

After overflowing, the yeast stops working for a while and can start with a delay of up to 2-3 days. To reduce the shock effect after overflow, we add a little sugar to the wort, either from the deferred or from the new one, but without fanaticism.

When resting on the lees, apple wine begins to become cloudy, bitter and lose its taste - do not forget about this. Light bitterness disappears over time, strong bitterness remains forever.

Secondary fermentation

1. After the end of the primary fermentation, it will take an average of 1-1.5 months (the glove falls off, the water seal is practically “silent”), we look at the transparency of the wine material, remove it from the sediment and pour the wine into secondary fermentation into another bottle (volume 20 l) with filling “under the neck”, in it the wine will not deteriorate, because. there will be no contact with air.
2. For secondary fermentation, it is better to place a bottle with wine material in a cellar or pantry. The most suitable temperature for fermentation is 12-15 °C.
3. The bottle must be closed with a water seal, but it can be closed with plastic wrap and tightened with an ordinary rubber band. In this case, tightness is required.
4. The wine at this stage should be completely clarified, we get rid of the new sediment in the above way. If the wine remains cloudy for a long time, then we carry out cold clarification (up to -3 ... -4 ° C), or we use various clarifiers: egg white- 1 whipped protein per 20 liters of wine, bentonite (special clay), tannin, etc. I will talk about this in more detail in the next article.

Bottling and storage

All! The wine is ready for maturation.

Wine maturation

The minimum ripening period is 2-3 months. Keep in mind that after 2-3 years the wine may age unnecessarily, change color and lose aromas. If you are not familiar with the technologies of aged and vintage wines, then it is better not to take risks and drink wine within 1-2 years.

You should also be aware that some apple wines (table wines, dry wines made from fresh summer varieties of apples) are fragile, i.e. prone to rapid deterioration, sourness, fermentation.

Therefore, the easiest way is to consume such wine immediately after maturation, other methods are more time-consuming and expensive: fortifying wine (0.5 l of apple distillate (0.25 l of under-rectified apple spirit) for 4-5 liters of wine (additive before bottling in bottles), this type stops fermentation, leads to clarification, but at first it spoils the taste, then the obvious taste of alcohol disappears (I think it is clear that such wines become fortified wines).

This method is considered bad manners and is not welcomed by professional winemakers, but there are exceptions to the rule. Not every amateur can determine the correct addition of alcohol to a successful wine.

With a clean and transparent wine with good taste, you can do without fastening (decide for yourself). Another type is heat treatment (heating in bottles using a special technology) in a water bath up to 65-70 °C.

At the end of the article, I give the final recipe and a method for recording the stages of making apple wine.

Recipe for apple semi-sweet wine

Moscow pear 25 kg - sugar. 11%, acid - 0.9%. (lay 3 weeks)

Antonovka 25 kg - sugar - 9%, acid - 1.1%. (collected the most ripe)

Peeled and cut apples - about 45 liters. (average sugar -10%, acid -1%)

Chopped apples (pulp) - about 30 liters (electric meat grinder)

Juice - 20l (pressed).

Water - 2 liters (0.1 liters per 1 liter of juice)

Glucose (sugar) - 3 (+ 1) kg (0.2 kg per 1 liter of juice) 1 kg is left for the supplement.

Sourdough (grape) - 0.6-0.8 l (0.3-0.4 l per 10 l of juice)

Wine material - 25 l (calculated sugar 24%, acid 0.8%) (bottle 30 l)

Removed to the basement

(wine is almost transparent, slight bitterness).

(taste is good, but a bit yeasty)

February 23 RIPPED! Delicious!

This is how you need to make notes. If you supplement them with other details, it will be even better.

Dear winemakers (those who have read this material have probably already become one! :)), I think you did not expect that winemaking is a very interesting, but as it turns out, quite a complex science that requires various knowledge, biology, mathematics, physics and chemistry.

But the gods do not burn the pots! The main thing is desire. So keep it up!

I hope that this technology of making wine is presented in an accessible way and is not very difficult for many novice winemakers.

Good luck with your winemaking!

Vinodarov A.P.

Especially for Pavel Dorofeev's blog.

Apples are an excellent raw material for cooking delicious wine on one's own. The end result is beautiful alcoholic drink without added alcohol and yeast, only from natural products- apples and sugar. Wine, with a strength of 10-12%, retains beneficial features apples.

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

Read also:

Some recipes recommend diluting Apple juice water, but wine made from pure juice is much better and richer in taste. In our opinion, it is so tasty and convenient. Dilution with water is possible when using not ripe fruits or too acidic. Excessive acidity is reduced with a small volume of water - 100 ml per 1 liter of juice.

Apple wine at home a simple recipe

Ingredients:

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

Cooking technology

1. Preparing apples

Fruits picked from branches, picked up from the ground, damaged are suitable for wine. Harvested fruits are not recommended to be washed with water, because. special yeast living on the skin of apples is necessary for fermentation. Too dirty apples should be brushed or wiped with a dry cloth.

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

2. Extracting juice

The method of obtaining juice is arbitrary. If you have an electric juicer, things are much easier. A mechanical juicer also works. If there is nothing resembling these mechanisms, then you will have to use a grater for chopping apples or a meat grinder. And then squeeze the juice with gauze or a press. As a result, you need to get at least half liquid puree.

3. Juice settling

Freshly squeezed juice or semi-liquid puree should be poured into a large bowl (pot, barrel, bucket). Do not close the lid, but cover with gauze to protect from flies and midges. Juice with pulp remains to ferment for 2-3 days. During this time, wild yeast will enter the liquid, and it will naturally begin to separate into pure juice and pulp, which will move to the surface. At first, for a couple of days, you should mix the pulp with the juice with a wooden spatula or stick - this contributes to the penetration of yeast into the juice.

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

4. Sugar dosage

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

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

Read also:

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

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

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

5. Fermentation

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

A water seal is necessary so that the carbon dioxide released during fermentation is removed from the must tank, otherwise the wine will go rancid. This blocks the access of oxygen, which will turn the wine into vinegar.

A homemade water seal or water seal is made from a flexible tube, a sealed lid and a glass of water. Make a hole in the lid so that the tube fits snugly into it. Close the bottle with a lid with a tube inserted into it so that the end of the tube is significantly higher than the surface of the wort, in order to prevent it from clogging with foam. Lower the free end of the tube into a glass of water. Thus, carbon dioxide will freely exit the bottle, and oxygen will not get there.

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

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

6. Ripening

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

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

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

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

Before the final corking, sugar can be added to the wine, or reinforced by adding vodka 2-15% of the volume of wine. Fortified wine will be harsh in taste, but will last longer.

Apple wine recipe for cooking at home, as you can see, is quite simple, if one of you cooks differently, tell us about it in the comments.

Homemade apple wine - invigorating flavored drink which any gardener can do. Even if there are no apples of their own, everyone can afford to buy juicy fruits and process them in order to winter evenings enjoy its taste. Wine retains all the beneficial properties of fruits. It contains many health-promoting components.

How to make apple wine

Learn how to make apple wine at home. You must have all the ingredients necessary for this: high-quality raw materials, equipment - a watering can, a rubber tube, a juicer, convenient containers. Making wine from apples begins with squeezing the juice, then comes the must, fermentation and separation. When the wine becomes transparent, light, you need to carefully drain the composition from the sediment into a clean bowl using a hose. It is necessary to store young apple wine at 10-15 degrees. The final exposure will end in six months.

Varieties of apples for wine

What apples are best for making wine? For or light canteen better stock up in autumn sweet and sour apples. Antonovka is good for strong and liquor, and if you want to achieve a stronger tart taste, the fruits of the forest apple tree, even carrion, will do. Lovers of dessert sweet drinks can be advised to fall and winter views, sweet and sour. Combination different varieties with the rich flavor shades gives excellent results. Can be added to very sweet fruits sour juice berries and fruits with tannins, for example, blackthorn (prickly plum) or mountain ash.

Apple wine recipe at home

Ingredients:

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

Cooking method:

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

Simple

The easiest recipe plain wine from apples suggests that the manufacturer knows what taste he wants to achieve. How to cook sweet drink? It is necessary to take the ripened fruits of late varieties. They always contain more sweetness. The best solution is to mix sour and more palatable fruits. Fruit (any amount) is supposed to be crushed in any way, left open for a day, stirring constantly and removing a dense crust from above. After that you can run technological process.

Ingredients:

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

Cooking method:

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

With chokeberry

Wine made from apples and mountain ash, especially chokeberry, turns out to be tart, a little astringent, but very tasty. Plus, a drink of apples and chokeberry, or chokeberry, It has medicinal properties- it is able to regulate pressure, has a tonic and antioxidant effect. Making a drink at home is not difficult, especially if you already have the skill of such actions. For storage, a refrigerator or basement is suitable.

Ingredients:

• aronia berries - 2 kg;
• granulated sugar - 3 kg;
• apples - 1 kg.

Cooking method:

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

Without juicing

If there are problems with pressing, you can do without this technological stage, that is, make wine from apples without juice. The fruits can be ground in a meat grinder with a fine grate without removing the seeds and peel. It is not necessary to wash the fruit, so as not to remove the natural yeast necessary for fermentation, but simply wipe it with a dry cloth. Sugar will have to be added to the composition. Wash the glass bottle well in advance, wipe dry.

Ingredients:

• applesauce - 1 kg;
• sugar - 150 g.

Cooking method:

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

Fortified

Fortified wine is obtained by adding alcohol. It can have a fortress from 12 to 20 degrees. It is not difficult to master the recipe: it is simple, and the result will surely please. The combination of sweet, but not overripe, and sour juicy apples gives piquancy to the drink. From them it is necessary to squeeze the juice, and then proceed according to the recipe. homemade fortified wine has a pleasant golden color, sweet and sour, light taste and smell fresh fruit.

Ingredients:

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

Cooking method:

1. Mix sugar thoroughly in water, mix with apple juice.
2. The must is bottled for a fermentation process that lasts 9-12 days.
3. Add good vodka or pure alcohol(for 10 liters - 1.2 liters of vodka), mix with wine, leave for 5-6 days. This will help bring the fortress to 18-20 degrees.
4. Store homemade fortified wine from apples in glass bottles sealed with stoppers.

with raisins

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

Ingredients

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

Cooking method:

1. Sort the apples, cut them, remove the seeds, twist in a meat grinder, add 2 kg of sugar, raisins.
2. Transfer the mass of apples to a glass bottle, tighten the neck with a rubber glove, before piercing it.
3. After 3 weeks, strain the wine through a cloth, pour over, add 200 g of sugar, mix so that it dissolves completely, cork, put where there is none. bright light.
4. After 3-4 months, the wine must be filtered. To fix, pour in 150 ml of vodka. Distribute into bottles, close tightly. Store in the basement or refrigerator.

There are many tips, thanks to which the preparation of wine from apples ends with an excellent result. It is worth listening to the recommendations of experienced winemakers, who recommend that you first try your hand at dessert, strong and liqueur drinks. They do not require complex equipment, the manufacturing technology is simple. summer apples you can immediately wring out, autumn varieties require ripening, winter ones should lie down for 3-4 weeks in the basement.

Using plastic containers you need to know for sure that food can be stored in it: wine can be spoiled by a chemical aftertaste. If carbon dioxide is not removed with a water seal or a glove, it can break the container with a tight blockage. The diversion will stop the access of oxygen, the wine will not become vinegar. For these purposes, a good water seal is required. The best temperature conditions for fermentation are + 20-22 degrees, and for ripening - + 10-12 degrees, without temperature fluctuations.

Video

Apple wine is useful for amateur winemakers who do not have access to a large amount of good grapes, I recommend making wine from apples according to the recipe published below. It turns out very tasty and in moderation. healthy drink strength of 10-12 degrees. I will prove that making apple wine at home is easier than you think.

Any varieties of green, yellow and red apples (summer and winter) are suitable for winemaking, the main thing is that the fruits themselves are ripe and as juicy as possible. It is allowed to mix different varieties, getting interesting blends, for example, sour apples with sweeter ones.

Apple Wine Ingredients:

• Apples - 20 kg;
• Sugar - 150-400 grams per liter of juice.

Adding water is advisable only when unripe, very sour apples are used (the juice tastes strongly on the tongue). But even in this case, the acidity is reduced with a small amount of water - up to 100 ml per liter of juice, and not diluted in a ratio of one to two or one to three.

apple wine recipe

1. Preparing apples. Do not wash apples plucked from a tree or collected on the ground, because yeast lives on the peel, which is needed for fermentation. If the apples are very dirty, they can be rubbed with a dry cloth or brushed lightly with a clean shoe brush.

So that bitterness is not felt in the finished home-made wine, I advise you to remove the seeds and the core from the apples, and cut out the rotten parts, spoiled and moldy parts from the damaged fruits.

2. Getting juice. The method of processing apples depends on the equipment available. If you have a juicer, I recommend using this particular kitchen tool. Get clear juice the minimum amount pulp, which will simplify further cooking.

If you don't have a juicer, you can use a mechanical grater. Applesauce then you have to push it in another way. For example, gauze (a very laborious process) or a press. In any case, the minimum task is to get at least a liquid puree.

3. Settling of juice. Place the resulting apple juice (or liquid puree) for 2-3 days in an open container with a wide neck (large saucepan or barrel), bandaging the upper part with gauze to protect against insects. During this time, spores of wild yeast will get into the mixture, and it will begin to decompose into two fractions - the pulp (the remains of the peel, pulp) and ordinary apple juice. The pulp will accumulate on top of the juice. In order for the yeast to get directly inside, you need to mix the contents of the container 3-4 times a day for the first 2 days clean hand or wooden stick.

On the third day, the pulp will gather in a dense layer on the surface, it should be removed with a saucepan or colander. Only juice and a small (3-5 mm) film should remain in the container. The stage is considered complete when foam, hissing and a characteristic acetic-alcohol smell appear in the wort, indicating that fermentation has begun.

4. Adding sugar. The amount depends on the initial sweetness of the fruit than sweeter juice, the less sugar is added to apple wine, especially at the initial stage. If the sugar content exceeds 20%, the wine will ferment poorly or stop fermentation altogether. To prevent this from happening, it is better to add sugar in parts, and not pour all at once.

Total quantity: to obtain dry apple wine, I recommend adding 150-220 grams of sugar per 1 liter of fermented juice, concentration for sweet and dessert varieties- 300-400 grams per liter. It is better not to exceed these norms, otherwise the wine will turn out cloying.

The first batch (100-150 grams per liter) is added immediately after removal from the pulp. Sugar is simply poured into the fermenting juice and mixed.

After 4-5 days, you can add a second portion (50-100 grams per liter). To do this, you need to remove the water seal, pour into a separate container half the wort than you plan to add sugar (for example, for 500 grams you need 250 ml), add sugar to the drained juice, mix. Received sugar syrup Pour back into wine container. Install the water seal again.

The procedure for adding sugar can be repeated 1-2 more times every 4-5 days according to the technology described above, adding 30-80 grams per liter of juice.

5. Fermentation. First, it is required to exclude the possibility of contact of the wort with air. If this is not done, then vinegar will turn out instead of apple wine. As hermetic containers, I advise you to use glass bottles, jars or plastic eggplants from mineral water.

Next, you need to take care of the removal of carbon dioxide, which will be released during the fermentation process. To do this, install a water seal. It is made as follows: make a small hole in the lid of the vessel, where to insert a tube of small diameter (cambric). Place the end of the tube in the vessel as high as possible so that it does not clog with foam. Lower the other end of the cambric into a glass of water by 2-3 cm. Now the gases inside the container will freely escape, but air will not be able to enter the container with wine.

Alternative options are to put a medical glove on the jar with a small hole in the finger (made with a needle) or buy a special water seal.

Fill the vessel with fermenting juice no more than 4/5 in height, since you need to leave a volume for carbon dioxide and foam.

During fermentation, the container should be in a dark and warm place (18-25 ° C), the optimum temperature is 20-22 degrees. The fermentation process of apple wine lasts from 30 to 60 days. Its end is determined by the long-term absence of gas bubbles in a glass of water (deflated glove) and the appearance of sediment at the bottom.

Attention! If the fermentation lasts longer than 55 days, in order to avoid a bitter aftertaste, the wine should be poured into another container without sediment at the bottom and the water lock should be installed again.

6. Ripening. The young apple wine obtained at the previous stage can already be drunk, but it has a harsh smell and taste. These shortcomings are eliminated by endurance.

You will need another absolutely clean and dry airtight container. It is important here to exclude the possibility of third-party yeast getting in, so I recommend washing the cooked vessel well with hot boiled water and then dry with a hair dryer.

Pour apple wine from one container to another using a water lock tube. First, drain the upper, most clarified layers, then go to the lower ones, trying not to touch the sediment at the bottom. If desired, the filtered drink can be sweetened (add sugar to taste) or fixed (pour 40% alcohol or vodka in an amount of 2-15% of the volume of wine). Fixing promotes storage, but the taste becomes tougher.

Fill the vessel with wine to the top and seal tightly. If sugar is added better first Keep under a water lock for 7-10 days in case of repeated fermentation. Store wine in a cool dark place (6-16°C) for 60-120 days. This time is enough for its full maturation and improvement of taste.

First, every 10-15 days you need to remove the wine from the sediment by pouring it into another container. Over time, sediment will appear less frequently, then the frequency of filtration can also be reduced. Home wine from apples is considered ready when the sediment no longer falls or its amount is minimal. After that, the wine can be bottled and hermetically sealed.

It turns out a drink of dark amber color with the smell of ripe fruits. Fortress - 10-12% (without fixing). Shelf life - up to 3 years when stored in a dark cool place in hermetically sealed vessels.

Apple wine is famous for its palatability, benefit, ease of manufacture with your own hands. It is almost indistinguishable grape wine, and in our latitudes it is much more accessible. In addition, it is not at all necessary to worry about raw materials: apples of any variety are suitable for such a wine. A little work and patience good recipe apple wine - and you can always please your loved ones and friends fine drink. We will tell you how to make apple wine correctly and avoid mistakes in the cooking process.

We select raw materials, necessary tools and materials

Making apple wine is pretty easy. This process is almost inexpensive, and all that is required is growing in your garden, purchased at the store and made by yourself. You need:

• actually apples, any variety, and even a mixture of varieties;
• sugar;
• juice press;
• water seal (we will make it ourselves);
• two volumetric containers in which the liquid will be fermented and settled.

Apples, like grapes, are ideal for making wine straight from the juice, as they contain just the right amount of sugar, unlike berries and many other fruits.

Making homemade apple wine

We will present you several recipes for wines of any category: dessert, light, strong, table, liqueur. If you do not yet have the skills to make wine, then start more strong varieties, since they are easier to manufacture and not capricious during storage. This way you can avoid some common mistakes.

So, the sequence of stages of making apple wine at home is as follows:

1. We prepare the fruits - wash the apples, clean the rotten and spoiled areas, grind into gruel.
2. We squeeze the juice, check its quality. In some cases, it can be filtered.
3. We prepare the wort. We put the resulting liquid to ferment. At a certain stage, the wort is added yeast fungi and the fermentation process begins.
4. The liquid is filtered for the first time and poured into another container. Fermentation continues at a more relaxed level. The must needs care during this period.
5. A few more pours of wine into another container. After this, the maturation of the wine begins and its aging begins.
6. The wine is cleaned, clarified if necessary, bottled and stored. At this stage, it may be necessary to treat diseases of the drink.

Let's consider these stages in more detail and in detail, since each of them has its own characteristics and secrets.

The number of products needed for wine

There are several types of wine, and each of them requires different varieties of apples and a different amount of sugar. Use our tips to get a quality product.

We present data based on 100 liters of must, in order to get 80 liters of wine.

If you use forest or unripe apples, the acidity of which is 1.5% and the sugar content is 6.0%, then you will need:

• to get easy table wine- 62 kg of fruits, from which 46.7 liters of juice will be obtained, plus 46.6 liters of water, 11.2 kg of sugar;
• for strong table wine - 71 kg of fruits, from which 53.3 liters of juice will be obtained, plus 35.75 liters of water, 18.3 kg of sugar;
• to receive strong wine- 107 kg of fruits, from which 80 liters of juice will be obtained, plus 1.9 liters of water, 30.2 kg of sugar;
• to receive dessert wine- 89 kg of fruits, from which 66.67 liters of juice will be obtained, plus 12 liters of water, 35.5 kg of sugar;
• to obtain liqueur wine - 104 kg of fruit, from which 78 liters of juice will be obtained, plus 51.3 kg of sugar.

When making wine, stick to the right amount Sahara

When using apples of sweet and sour varieties with an acidity of 0.7% and a sugar content of 15%, in some cases it will be necessary to add tannic and tartaric acids. The ratio of products will be as follows:

• for light table wine - 124 kg of fruits, from which 92.8 liters of juice will be obtained, plus 7.15 liters of water, 0.80 kg of sugar;
• to obtain strong table wine - 127 kg of fruit, from which 95 liters of juice will be obtained, plus 7.25 kg of sugar, 150 g of tartaric acid, 105 g of tannic acid;
• for strong wine - 115 kg of fruits, from which 86 liters of juice will be obtained, plus 22.1 kg of sugar, 484 g of tartaric acid, 114 g of tannic acid;
• for dessert wine - 112 kg of fruits, from which 84 liters of juice will be obtained, plus 26.9 kg of sugar, 296 g of tartaric acid, 116 g of tannic acid;
• to obtain liqueur wine - 88 kg of fruit, from which 66 liters of juice will be obtained, plus 56.1 kg of sugar, 804 g of tartaric acid, 234 g of tannic acid.

By adhering to these proportions, you will get a good, properly aged wine.

Variety of apple wines

Fruit preparation: selection of varieties, juice extraction

There is no single variety of apples designed specifically for making wine. The best option- use a mixture of sweet, sour and tart varieties. Experts identify the most common ratios:

• sweet, tart and sour apples - 3/3/2 parts, respectively;
• sweet, tart, sour - 2/2/1;
• sweet, tart, sour - 1/1/2;
• sweet, tart - 1/3;
• sweet, tart - 2/1;
• bitter, sweet - 2/1.

Summer, well-ripened varieties are sent for extraction immediately. Apples of autumn varieties need a few days after harvest for ripening. winter, late varieties it will take almost a month of ripening in a cool, dark place, such as a basement.

For homemade wine, combine apples of different varieties. Sometimes you can add other fruits and berries

Please note: when washing apples, care is not required: natural yeast cultures should remain on the fruits, which will ensure primary fermentation. But spoiled places must be removed. You also need to remove the bones and the core, otherwise the wine will be bitter.

Apples are crushed into a pulp called pulp. To do this, you can use any suitable device: meat grinder, grater, household juicer. The main thing. So that the consistency of the pulp is as fine as possible.

To extract the juice from the pulp, use cheesecloth (labor-intensive process) or a special press (simpler production). The pulp remaining in the juice is only on hand in this production.

We prepare the must and let the wine ferment

The preparation of the must is necessary in order to obtain pure juice, which will ferment to produce wine later. Squeezed apple juice is poured into a container with a wide mouth - a can or large saucepan, and covered with a layer of gauze. The initial fermentation takes place the very next day, and the wort is decomposed into two fractions. The pulp rises, and the clarified juice remains at the bottom.

The must must be kept in this state for 3 days, stirring regularly so that the pulp cap does not turn sour, otherwise the wine will be spoiled.

1. During fermentation, to feed the yeast, sugar is added to the juice. It should be remembered that 2% sugar in the wort will give about 1% alcohol. With each kilogram of sugar, the volume of the must increases by 0.5-0.96 liters.
2. Sugar can be added to the primary wort in the ratio of 1.5 kg per 7.5 liters of juice, then add the remaining sand. Same way. For ease of production, sugar is added before silent fermentation.
3. After a three-day primary fermentation, the pulp is removed from the surface so that a cap layer of no more than 5 mm remains. Sugar is added and, if necessary, water.
4. Since we are considering a recipe in which fermentation occurs due to natural yeast remaining on the fruit, the strength of our wine will be no more than 13.5%, so it is better to add sugar right away - it is a necessary nutrition for yeast.
5. The resulting juice is mixed until the sugar is completely dissolved and poured into a dry, clean glassware. Using plastic tableware make sure it's for storage food products so as not to spoil the wine with a chemical aftertaste.

A container with a water seal, made independently from improvised means

The container is not filled to the top, but about 4/5 of the volume, so that there is enough space for the formation of foam on the wort during fermentation. The dishes should not be tightly sealed, it should be possible to remove the released carbon dioxide, and at the same time cut off the access of oxygen. To do this, insert a long plastic tube into the lid of the vessel, the opposite end of which can be lowered into a bottle of water. A tightly ground wooden cork or a plastic lid can be used as a stopper for the wort container. Cover the remaining holes with plasticine or dough. The water seal is ready.

The process of quiet fermentation of apple wine, maturation, bottling

Vessels with wort, closed with a water seal, should be placed in a warm, shaded place with a temperature of 20-22 degrees - this is an ideal climate for fermentation. It is desirable to control temperature regime at the same level, otherwise the process may either significantly slow down or accelerate, which will affect the quality of the product. Therefore, it is necessary to exclude drafts in the room.

The fermentation period of apple wine is about 45 days. If there are no more bubbles in the water bottle that provides the water seal, then the fermentation process is over.

It will take a few more days for the fermented wine to infuse in a container. The main thing is not to overdo it for more than two weeks, otherwise the decay of the precipitated dead yeast will begin. After that, the wine is poured into clean bottles.

Be sure to add sugar to the must during fermentation.

You can already drink the resulting wine, but since it is not yet ripe, its taste and aroma will not be full. Therefore, prepare a clean and dry dish and drain the liquid into it through a tube so that the sediment remains at the bottom of the first container. The bottle is filled to the brim, tightly corked and placed in a dark, cold room for 2-4 months. This time is enough for the wine to acquire its true taste.

Please note: in no case do not allow repeated fermentation. Observe the temperature regime within 10-12 degrees, without hesitation.

Usually apple wines made by hand at home take on their own the desired transparency, color and shade from light golden to caramel brown. To achieve this effect, it is enough that the production technology is sustained and not violated in the process.

When bottling wine after maturation, make sure that the container is filled to the neck and tightly stoppered to avoid oxidation of the wine. You can immediately start tasting, treating relatives, friends and relatives, especially if your goal was to get a light table wine. Such a product can be drunk 10 days after filtration. But if you are planning a long-term storage, it is better to remove the wine from the sediment again before bottling.

Video about making apple wine at home

Homemade apple wine is to the taste of many, and some love it more than grape wine. It will become a real decoration of your table and a favorite of the whole company! We hope that our tips will help you in winemaking, and you will really get carried away with this process. Share with us your secrets if you have been making wine at home for a long time. Easy work for you and comfort for your home!