Homemade apple wine: a simple recipe

Of apples they prepare light wine drinks that are not inferior in quality to many purchased wines. During the preparation process, it is necessary to regulate the taste and strength of the drink.

Apple wine stabilizes blood sugar and blood pressure, stimulates the stomach, relaxes muscles and relieves physical stress. To obtain it, in addition to apples, you will need sugar and special containers for fermentation and storage of the drink.

Preparatory stage

Apple wine is made from any kind of fruit (green, red or yellow). You can use apples of summer or winter ripening.

It is not recommended to wash the apples after picking, as bacteria accumulate on their skins, which contribute to fermentation. To remove dirt, the fruits are wiped with a dry cloth or brush.

To avoid the appearance of a bitter taste in the wine, the seeds and core must be removed from the apples. If the fruits have been damaged, then such places are also cut out.

Simple Apple Wine Recipes

Homemade apple wine can be prepared according to the traditional recipe. This will require several glass containers in which the fermentation process will take place. The finished wine is bottled.

At home, both light cider and fortified wine are prepared from apples. The drink gets especially tasty after adding lemon or cinnamon.

Traditional recipe

To make apple wine in the classic way, you need the following ingredients:

• 20 kg of apples;
• from 150 to 400 g of sugar for each liter of juice.

The cooking process includes the following steps:

Getting juice

You can extract juice from apples in any suitable way. If you have a juicer, it's best to use it to get a clean product with minimal pulp.

In the absence of a juicer, use a regular grater. Then the resulting puree is squeezed out using gauze or under a press.

Juice settling

The applesauce or juice is placed in an open container (barrel or saucepan). The container is not covered with a lid; it is enough to cover it with gauze to protect it from insects. Within 3 days the yeast will start to work.

The result is a pulp in the form of an apple peel or pulp and juice. The pulp is concentrated on the surface of the juice.

On the third day, a dense layer of pulp forms, which must be removed with a colander. As a result, juice and a 3 mm thick film remain in the container. When foam, juice hiss and an alcoholic smell appear, proceed to the next stage.

Sugar addition

The amount of sugar depends on the original sweetness of the apples. If sweet fruits are used, then sugar is added in small quantities. If its concentration exceeds 20%, then fermentation stops. Therefore, this component is introduced as carefully as possible.

Sugar is added in several stages:

• immediately after removing the mash (about 100 g per liter);
• after the next 5 days (from 50 to 100 g);
• after another 5 days (from 30 to 80 g).

At the first addition, sugar is added directly to the apple juice. In the future, you need to drain a little wort and pour the required amount of sugar into it.Then the resulting mixture is added to the total volume.

Fermentation process

At this stage, you need to exclude the contact of apple juice with air. Otherwise, vinegar will form. Therefore, for making wine, they choose sealed containers: glass or plastic bottles.

During fermentation, carbon dioxide is released. To remove it, a water seal is installed. It can be purchased in the store or made by yourself.

In case of self-production, a hole is made in the lid of a container with wine, a hose of a small diameter is passed through it. One end of the tube is positioned as high as possible in a jar of apple wort, while the other is dipped 3 cm into a glass of water.

Apple juice fermentation takes place at a temperature of 18 to 25 ° C. The best temperature is 20 ° C. The whole process takes about 30-60 days. Its completion is evidenced by the absence of bubbles in the container with water, a deflated glove, and the presence of sediment at the bottom.

Maturation of wine

The resulting apple wine is ready to drink. If there is a sharp taste and smell, you need to give it time to mature. To carry it out, you will need a dry glass container. First, it must be washed with hot boiled water and dried thoroughly.

Apple wine is poured using a tube into a prepared container. First, the upper layers are moved, then they go to the lower ones. The sediment must not get into a new container.

The resulting apple wine is stored in a cool place at a temperature of 6 to 16 ° C. It will take 2 to 4 months to fully mature. When sediment appears, the wine must be drained. At first, this procedure is performed every 2 weeks.

Apple wine has a strength of 10-12%. It is stored for 3 years in a dark room at a low temperature.

Homemade cider

Cider is a light apple wine spread from France. The classic cider is made without added sugar and is completely natural. Sour apples (3 kg) and sweet apples (6 kg) are selected for cider.

If the wine turns out to be too sour (reduces the cheekbones), then the addition of water is allowed. Its content should not exceed 100 ml for each liter of juice.

How to make homemade apple wine in a simple way, you can learn from the following recipe:

1. Apple juice is squeezed out and left for a day in a dark place where room temperature is maintained.
2. The juice is removed from the sediment and poured into a container where fermentation will take place. A water seal is placed on the vessel.
3. For 3 to 5 weeks, apple juice is kept in a dark place, where the temperature is maintained in the range of 20 to 27 ° C.
4. When fermentation stops, the apple cider is poured into a new container, leaving a sediment at the bottom.
5. The container is tightly closed with a lid and kept for 3-4 months at a temperature of 6 to 12 ° C.
6. The resulting apple wine is filtered and bottled for permanent storage.

The result is a wine with a strength of 6 to 10%, depending on the sugar content in apples. When stored in a cool place, wine has a shelf life of up to 3 years.

Carbonated cider

Apple wine can be gassed. Then the process of its preparation changes:

1. First, apple juice is obtained, which is given time to settle.
2. Then the process of fermentation in the apple wort is activated, as in the case of making ordinary wine.
3. After the completion of fermentation, the resulting wine is removed from the sediment.
4. Several glass or plastic bottles need to be rinsed well and dried. Sugar is poured onto one of each container at the rate of 10 g per liter. Due to sugar, fermentation occurs and carbon dioxide is released.
5. The containers are filled with young wine, leaving about 5 cm of free space from the edge. Then the bottles are tightly closed with lids.
   
6. For the next 2 weeks, the wine is stored in the dark at room temperature. With an increased accumulation of gas, its excess must be released.
7. Carbonated cider is stored in the basement or refrigerator. Immediately before use, it is kept in the cold for 3 days.

Lemon cider

Light apple cider can be made with the following simple recipe:

1. Sour apples are cleaned of seed pods, spoiled places must be cut out. The fruits are cut into several pieces. In total, you need 8 kg of apples.
2. Lemons (2 pcs.) You need to peel, then get the zest and grind it with sugar.
3. Apple slices, zest and sugar (2 kg) are placed in containers with a wide neck and filled with water (10 l). Cover the container with a clean cloth.
4. The containers are left for a week in a room with a temperature of 20-24 ° C.
   
5. After a specified time, the liquid is drained and filtered through cheesecloth folded in several layers. The wine should take on a light shade.
6. The finished apple drink is bottled and capped.

Dried apple wine

If only dried apples are available, then delicious wine can be prepared on their basis.

1. Dried apples (1 kg) are poured into an enamel bowl and poured over with warm water overnight.
2. In the morning, the water must be drained and the remaining mass must be slightly dried. Then it is crushed using a blender.
3. Pour 1.5 kg of sugar into applesauce and pour boiling water over it.
4. Another 1.5 kg of sugar is poured with warm water and 20 g of yeast are added. The ingredients must completely dissolve, after which they are added to the containers with the apple wort.
5. When the mass has cooled down, you need to filter the liquids and fill the bottles with it. A water seal or a glove is placed on the container.
   
6. When the apple wort fermentation is complete (after about 2 weeks), the young wine is drained and filtered.
7. The prepared drink is poured into bottles, closed with corks and placed in the refrigerator for several hours.
8. Apple wine is sent for permanent storage.

Fortified wine

Receive mount wine from apples you can by adding alcohol or vodka. Then the drink acquires a tart taste, but the term of its use increases.

Fortified apple wine is made using the following technology:

1. Apples (10 kg) are wiped with a cloth to remove dirt. Then they need to be cut, cored and chopped in a blender.
2. 2.5 kg of sugar and 0.1 kg of dark raisins are added to the resulting mass.
3. The mixture is placed in a container, which is covered with a glove. The wine is left to ferment in a warm place for 3 weeks.
   
4. When a sediment appears, young apple wine is poured into a prepared container. A glass of sugar is added to the drink.
5. The container is again closed with a water seal and left for 2 weeks.
6. After a specified period of time, the wine is again poured from the sediment. At this stage, vodka (0.2 l) is added.
7. The wine is stirred and kept in cool conditions for 3 weeks.
8. The finished wine is stored in a refrigerator or cellar.

Spiced wine

A delicious wine is made by combining apples with cinnamon. It can be prepared according to the following recipe:

1. The apples (4 kg) are cored and cut into pieces. The fruits are placed in a large container, 4 liters of water and 40 g of dry cinnamon are added.
2. The container is put on fire and boiled until the apples are soft.
3. After cooling, the mixture is rubbed through a sieve and placed in an enamel container, which is covered with a cloth. The pulp is stored at 20 ° C. The mass is stirred every 12 hours.
4. The pulp is removed after 3 days, it is enough to leave a thin layer. Sugar (no more than 1 kg) is added to apple juice and placed in a fermentation vessel and a water seal is placed.
5. For a week, the container is kept in a dark place, it is turned daily to mix the contents.
6. On the 8th day, the odor trap is removed and the container is closed with an ordinary plastic lid.The wine is kept for another week, periodically turning the container over.
7. The resulting wine is drained from the lees and filled into bottles.

Conclusion

Apple wine is made from fresh and dry fruits. To obtain a drink, it will be necessary to create the necessary conditions for fermentation and maturation of wine. In the process of cooking, you can add raisins, lemon zest, cinnamon to apple juice.

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