Making apple wine at home. Apple wine recipe

Anyone who does not have large vineyards, but who loves wine, can cook it from ordinary apples. As a result, a delicious drink is obtained, which in small amounts only benefits our body. Making apple wine at home is a fairly simple process that even novices can shoulder. It is worth noting that many people like this drink, and your guests, having tasted it, will be satisfied.

Choosing raw materials for apple wine

For the preparation of house wine, in principle, you can use almost any berries and fruits. However, the ideal raw material for this drink are grapes, pears and apples. This is due to the fact that some fruits contain very little sugar and a huge amount of acid. Wine made from pure juice of such berries and fruits, in the end turns out to be very acidic and slightly spirituous. Grapes and apples have an ideal composition for making this drink. You can make wine from fruit juice. However, it does not need improvement and correction.

Tips for a budding wine maker

To date, there is more than one recipe for apple wine. Drink can be prepared dessert, table, strong, liqueur, simple and with the addition of yeast. If you just take the first steps and do not know how to make homemade apple wine, then it's worth starting with a liqueur, dessert or strong. After all, when preparing these grades they do not require complicated equipment, they easily tolerate inept and rough handling. It's no secret that the ability to make dry and light wines comes with experience. And the first time a good drink may not work. The production of apple wine at home has certain difficulties.

What do you need to make wine from apples?

So, how to make homemade apple wine? First of all, you should prepare everything you need. To do this you will need:

1. Plasticine and plastic tube of small size. All this can be replaced with a medical glove.
2. Several hermetic containers. One is needed for fermentation, and the second is for defending wine.
3. Special equipment for making juice.
4. The apples are ripe.
5. Sugar.

To prepare a simple apple wine, any varieties of red, yellow, green fruits will do. You can apply both summer and winter. The main thing is that the fruits are fully ripened and, of course, succulent.

Preparing apples

Fruits collected from the ground or torn from the trees, you do not need to wash. After all, on their surface live yeast, which in the future will bring considerable benefit. Especially if you are going to cook apple wine without yeast. If the fruits are too dirty, they can be cleaned with a brush for clothes or simply wipe with a dry cloth.

Many novice winemakers complain that in the finished wine there is a bitter aftertaste. To avoid this, it is necessary to remove the core and seeds from apples. If the fruit is slightly damaged, then it is worth cutting out all the rotten places.

Juicing

Making apple wine at home begins with the processing of fruit. Of these, squeeze out the juice. For this, of course, it is better to use a special unit - a juicer. Only in this case the raw material turns out to be pure and practically does not contain flesh. This greatly simplifies the further preparation of the beverage.

If there is no such kitchen tool, then you can resort to the help of a mechanical grater. As a result, you should get a puree, which must be wrung out. This can be done using ordinary gauze. Of course, the process is laborious, but in the end you should get at least a liquid puree. Only in this case you will have a chance to create your own apple wine, which takes a long time to cook.

The juice should settle

The recipe for apple wine is actually simple. Liquid mashed potatoes or juice should be placed for several days in a container with a wide enough neck. To do this, you can use a barrel or a large saucepan. During this time, yeast enters the drink. As a result, the mixture should decompose into several fractions: ordinary juice and mash, which is collected exactly at the top. For yeast to get directly into the raw material, for several days the mixture should be mixed up to 4 times a day with a wooden device or with a clean hand.

After three days on the surface of the juice, the pulp should be collected in a dense layer. With the help of a glass-topper or a saucepan, it must be removed. As a result, pure juice should remain in the container, as well as a small layer of pulp with a thickness of up to 5 millimeters. This stage can be considered complete. The first signs of fermentation are characteristic hissing and acetic-alcoholic aroma. We can assume that the production of apple wine at home began.

Important ingredient: sugar

It is difficult to imagine a homemade apple wine, the preparation of which takes a very long time, without the addition of sugar. After all, the fruits in any case remain acidic. Of course, without sugar, you can prepare a drink, like cider, but not wine. Do not forget that the drink can be of different varieties: dessert, sweet, semi-sweet, dry. It depends on what you want to make wine, the amount of sugar added to it depends. Of course, this also depends on how much fructose is contained in the fruit. If apples are sweet, then sugar is required less.

If you want to get a dry homemade apple wine, the preparation of which is somewhat more complicated, then you need to add only 200 grams of sugar per liter of juice. If dessert or sweet, then from 300 to 400. Do not exceed these standards. Otherwise, you will end up with a luscious drink.

Main process: fermentation

Making apple wine at home is a difficult process. At the beginning of fermentation, contact wort with air. Otherwise, you will not get wine, but apple cider vinegar. To make a delicious drink, it is worth using sealed containers. In this case, ideally fit cans and bottles.

Particular attention should be paid to the removal of carbon dioxide. It is released during fermentation. In this case, you need to install a water seal. To do this, you need to make a small hole in the lid of the container with juice. In it, insert a tube, the end of which should be installed in the bottle in such a way that it is not clogged with foam. And the second drops into a jar of water. Such a system will make it possible to unhinderedly discharge all the gases formed inside the container with wine. Also, this will not allow the air to enter the container.

If you are preparing apple wine without yeast, you can instead of such a complex system put on the neck of the container with raw materials the usual medical glove, having done in it previously small holes in the fingers. If this option is not suitable, then it is worth to purchase a special lid-hydroseal.

Preparation of wine: basic rules

The capacity should be filled with wort only 4/5 of the total volume. Free space is needed for foam and gases. After that, the container should be tightly closed with a lid and covered with clay.

During fermentation, a bottle of wine should be placed in a dark room. The temperature should be at least 18 °. The optimum temperature is from 20 to 22 °. At this stage, the container can not be opened, and the wort must be shaken. The fermentation period is usually 30-45 days. Determine the readiness can be based on how often the bubbles of gas in a glass of water come out. If they are not there for a long time, then your apple wine, which took a little more than a month to cook, is ready. The drink should stay a little longer, literally a couple of days.

Maturation of wine

Of course, young wine from apples can already be consumed. However, it is worth considering that the drink will have a slightly harsh flavor and taste. But it can be eliminated. The wine should just brew.

To do this, take a dry, clean, sealed container. It is important that there are no yeast on the walls of the vessel. To do this, thoroughly wash the container and dry with a hair dryer. With the help of a tube, the wine should be gently poured into another container. To begin with, merge the upper light layers, gradually moving to the lower ones. Carry out the procedure carefully, so that the sediment does not rise from the bottom. After the container is completely filled with wine, it must be closed (hermetically). Keep transfused wine better in a cool place where the temperature does not rise above 16 ° and does not fall below 10 ° for a long time: from 60 to 120 days. As a result, your drink will fully ripen and will acquire a unique taste and aroma.

After aging wine has a strength of 12 to 16 degrees. This drink is distinguished by the aroma of ripe apples and a dark amber tint. You can enjoy it. Your wine is completely ready!