Proper Calvados without sugar and yeast. Apple cider - recipe at home

Grapes do not grow in every climate zone, so home winemakers living, for example, in Siberia, find an alternative to it.

No worse than grape, wine is obtained from apple juice, and fruits such as apples grow in many, even Siberian, areas. Learn how to cook at home wine drink from apples, not inferior in taste and aromatic bouquet to grape alcohol.

To make homemade wine from apple juice simple recipe we use the following components:

• 2 liters of water (for sour apples);
• 6 buckets of ripe apples;
• 5 kg of granulated sugar.

This drink is made from apples of any variety and color, they can even be mixed. The main thing is that the raw materials are ripe, juicy and sweet enough.

Juice from sour apples to reduce acidity is diluted with water at the rate of 100 ml of water per 1 liter. True, the drink will lose some of the flavor.

How to make wine from apple juice

The taste of homemade apple alcohol is similar to cider - more light drink. Its exposure takes 6 months, but at the output you get a surprisingly tasty fruit wine for aperitifs or feasts.

Production technology low alcohol drink from apples is as follows:

• We sort through the collected or purchased fruits, discarding garbage and removing places with rot and seeds with seeds. You can not wash the fruits, otherwise we will wash off the natural yeast fungi. Contaminated apples are best wiped with a dry cloth.
• We squeeze the juice with a juicer, filter through cheesecloth, freeing from coarse particles. One bucket of fruit gives about 4 liters of liquid needed to make wine from apple juice, and six buckets - about 20 liters.
• We mix juice from sour fruits with water in the above proportion: it will reduce acidity and improve the taste of the drink.
• We mix freshly squeezed juice (it will be opaque, with particles of pulp) with 2 kg of granulated sugar, cover with a cloth and put it in heat for three days. Every day several times we mix the cap of pulp that appears on the surface of the future wine from apple juice.
• At the end of the third day, we filter the wort through a strainer (gauze), squeeze, mix the filtered and squeezed juice, remove the cake.
• Pour the strained wort into a glass bottle, previously doused with boiling water and dried, taking up no more than two-thirds of the container. We put a water seal or pull on a glove with a hole, and leave to wander in a shaded place with a temperature of at least 20 degrees.
• Gradually add portions of sugar. For the first time, we mix the must to obtain homemade wine from apple juice according to a simple recipe after 4 days. Pour a liter of wort into a clean saucepan, mix with 1 kg granulated sugar, and pour it back under the shutter. We repeat the action two more times every three days.
• Fermentation will be completed in a month or two. Before finally making wine from apple juice, pour the fermented wort through a thin hose into a new bottle without touching the sediment.
• We taste the liquid and, if necessary, sweeten it with sugar, put it under the shutter and wait another week. Do you want more strength? We mix the juice with a liter of vodka and keep it under the shutter for about 2 weeks, if the fermentation continues.
• If the taste is already good, pour wine from apple juice into glass containers to the very top, close tightly and keep for 160 days in cool conditions. Every month we remove the wine from the sediment. When it stops appearing, the drink is ready.
• Pour the wine into sterile bottles, seal hermetically and store cool in a horizontal form for no longer than 3 years.

Although in fact fragrant and surprising delicious wine from apple juice, prepared at home, will be consumed much earlier, as soon as everyone tastes its taste!

As you can see, apple juice wine is prepared quite easily and turns out to be moderately strong (about 12%), tasty, fragrant and very healthy. The main thing is to strictly follow the simple technology, use high-quality apples and have a little patience!

As soon as the apple season begins, all dishes in the kitchen take on an apple flavor. The fruits have to be dried, boiled, baked, made into juice, added to desserts and meat - just so as not to disappear. We offer to make fragrant homemade wine, and not just based on apples, but on the basis of apple juice. And if you have a jar of this drink lying around, hurry up to try our recipes.

Homemade apple juice wine

This is the easiest recipe for apple wine from ready-made juice.

Ingredients:

• apple juice - 1 l;
• sugar - 100 g.

Cooking

Pour the finished apple juice into a bottle, rewind the neck with a rubber glove and leave to ferment for 20 days (or until the end of gas formation). At the end of time, add sugar to the juice for strength and taste at the rate of 100 g per 1 liter of juice. We leave the wine to ferment for another month and take a sample.

If you are not in a hurry with cooking, then you can leave the drink to ferment for a year, so it will become even tastier.

Wine from apple juice

This recipe is a little more complicated, since the process of making wine is preceded by the preparation of the juice itself and its fermentation.

Ingredients:

• apples - 4 kg;
• water - 9 l;
• sugar - 6-12 tablespoons;
• yeast - 2 tbsp. spoons;
• lemons - 4 pcs.

Cooking

Before making wine from apple juice, we wipe the apples themselves with a dry cloth from dirt, remove the seeds from them and pour boiled water over them. We crush the mass with oppression. After 4 days, the fermented juice will be ready, it can be drained and mixed with sugar (to taste), lemon juice and yeast. We continue fermentation in a dark and warm place until the end of gas evolution, after which we mix the drink and leave it for 2-3 days to precipitate. We filter the wine through gauze or muslin, pour into barrels and leave for six months. Pour the fermented drink into bottles and leave to infuse in cool place. After 2-3 months (depending on your willpower), homemade apple juice wine will be ready.

How to make low-alcohol wine from juice?

Cool low-alcohol wine is what you need on a hot day. Preparing such a drink is simple and quick, since the more the wine is infused, and the more sugar it contains, the stronger it will come out in the end. The same recipe is as minimalistic and elegant as possible.

• Ingredients:
• apples - 2 kg;
• yeast - 1 tbsp. spoon.

Cooking

We wipe the apples with a napkin and peel them from the stones. If you like tart wine, you can leave the bones. We pass the fruits through a juicer, and add yeast to the finished juice. Let the wine ferment until the extraction process is complete. carbon dioxide. After that, the drink can be bottled, after filtering.

Low-alcohol homemade wine from juice is not subject to long-term storage so it should be used as soon as possible.

In addition to classic and wine, sparkling wine can also be made from apple juice.

Ingredients:

Cooking

Pour apple juice (it is better to take the juice of two varieties of apples) into a deep container. We mix water with sugar separately and cook the resulting syrup for about an hour over low heat. Cooled to warm syrup, mix with apple juice and leave the drink in the cold for a week. Pour vodka into the future champagne, mix, cork the container as tightly as possible and leave it in a cool place (ideally in the cellar) for 3-4 months.

The finished product will be light and pleasant taste. If you prefer dry varieties sparkling wine, then add half as much sugar to the drink.

The production of spirits from apples is widespread in France. The most famous drink was Calvados (named after the department).

Calvados is a strong alcoholic drink with a specific bouquet and taste. It is prepared by soaking apple alcohol in oak barrels or enameled tanks with submerged oak staves. Alcohol is obtained by distillation of fermented natural apple juice.

The production of strong drinks from apples in the USSR was started in 1960 in Lithuania. Currently, Lithuanian, Ukrainian, Moldavian and Russian Calvados are produced in our country. Calvados Russian is made from apple spirits aged for at least two years. It has a strength of 40% vol. and sugar content of 1.5%.

Raw material

Apple juice for the production of Calvados is obtained only from autumn and winter varieties of apples. It is recommended to use autumn varieties: Anise scarlet, Anise striped, Cinnamon striped, Melba, Orlovskoye striped, etc.; winter varieties: Antonovka ordinary, Babushkino, Bogatyr, Vargul Voronezh, Zhigulevskoe, Pepinka Lithuanian, Pepin saffron, Rossoshanskoe striped, Skryzhapel, etc.

Fruits are sent for processing in consumer maturity, when they accumulate maximum amount sugar (sugar content not less than 7%, acid content 5-7 g per 1 liter). Overripe fruits are not used, as they may contain an excessive amount of methyl alcohol from the hydrolysis of pectin. In some cases, apple spirits contain up to 3-4% methanol. In strong alcoholic beverages, its amount is allowed no more than 0.1%. When processing apples with low acidity, it is allowed to add wild apple juice with an acidity of 9-18 g per 1 liter, a sugar content of at least 4% (no more than 20% of the total juice volume).

Apples must be fresh, without mold. Rotten fruits are removed when inspecting raw materials, as they may impart unpleasant odor apple alcohol. In addition, such fruits contribute to the accumulation of methyl alcohol. The fruits of autumn varieties are sent for processing immediately after removal (the maximum allowable shelf life is 48 hours). The fruits of winter varieties after harvest may have increased content starch. Therefore, they can be stored more long time at low temperatures (0-1 ° C).

The production of a strong drink such as Calvados consists of the following steps: a) preparation of fermented apple juice; b) production of raw alcohol; c) preparation of Calvados alcohol; d) exposure to Calvados alcohol; e) production of Calvados.

Making apple fermented juice

The fruits received for processing are washed, inspected and crushed in crushers various types into pieces 2-3 mm in size. To prevent oxidation of tannins and loss of aromatic substances, grinding is carried out quickly. To increase the juice yield, it is recommended to heat, cool or electrically treat the pulp. However, freezing and heating require additional special equipment. In addition, when heated, a partial change and loss of aromatic substances occurs, which negatively affects the quality of Calvados.

Good results in increasing the yield of juice without changing its quality are obtained by using an electroplasma machine or pressing with a drainage material. Treatment of apple pulp with pectolytic enzyme preparations in the production of Calvados is undesirable, since under the action of enzymes, pectin can decompose with the formation of methyl alcohol, which is concentrated during distillation.

The juice is squeezed out, as in the production of fruit and berry wines. In this case, packpresses and screw presses are used. The resulting juice is immediately put on fermentation in pure cultures. wine yeast. Races Apple 7, Cider No. 101, Minsk No. 120 and others are used. pure culture yeast is taken in the amount of 2-3% of the mass of the fermented juice. Juice is fermented in wooden or special metal containers (with a protective coating) at a temperature not exceeding 20 ° C. It is not allowed to use sulfur dioxide when fermenting juice. Therefore, in order to exclude product spoilage, all operations - obtaining juice, putting it on fermentation and fermentation itself - should be carried out quickly. Careful microbiological control over the fermentation process is also necessary.

The duration of fermentation at optimum temperature 5-6 days. After fermentation, the wine material is drained from the sediment and sent for distillation. The resulting wine materials must meet the following conditions: alcohol content of at least 4% vol.; titratable acidity - not less than 5 g per 1 liter; volatile acids - no more than 1.5 g per 1 liter; residual sugar content - no more than 0.2%; color - from greenish-straw to light amber; aroma - clean, corresponding to the variety, without foreign odors; taste - pure, harmonious, not rough, without extraneous aftertastes. The content of yeast sediment is allowed in the wine material, but not more than 1%. These wine materials are unstable during storage, since their strength is low (4-6% by volume), and sulfur dioxide is not used. Therefore, they are stored for a short period in closed wooden or metal enameled containers at 4-5 ° C. Without cooling, the shelf life before distillation is no more than three days.

If during the fermentation of the wort or storage of wine material their spoilage occurs or the appearance of a disease is observed, then such wine material cannot be used for the production of Calvados. From the wine material, by distillation, first raw alcohol is obtained, and then calvados alcohol with a certain content of volatile acids in it (no more than 1.5 g per 1 liter), which are necessary to form a bouquet of the drink. Before distillation of alcohol, chemical analysis and organoleptic evaluation are carried out. All materials that do not meet the requirements of the standards are rejected. They are unsuitable for the production of Calvados, but they can be used for other purposes, for example, to obtain raw alcohol.

Preparation of Calvados alcohol

To isolate malic alcohol, wine materials are distilled in batch or continuous distillation plants. From devices of periodic action, a double-distillation apparatus of the Shartan type UPKS (Fig. 46), a direct distillation apparatus with Pistorius-type plates or a single-distillation apparatus of the Armenian Research Institute of Viticulture, Winemaking and Fruit Growing are used. From devices of continuous action, cognac devices K-5 or K-5M are used.

The highest quality apple alcohol for the production of Calvados is obtained on vacuum distillation apparatuses. Distillation under vacuum reduces the decomposition of some thermally unstable substances. Apple alcohol is distilled off in distillation apparatuses in the same way as cognac. In apple wine material, the remainder of the yeast thick is up to 1%, so it is sent for distillation to a pressure tank and a heater with thorough and constant mixing. Without stirring during heating, the quality of the wine material, in which the thick will be, may deteriorate.

During the distillation of alcohol on devices of periodic action, raw alcohol is first obtained with a strength of 20-30% vol. It should be colorless or slightly opalescent; the taste and smell are clean, with characteristic apple and light fusel tones without extraneous shades. With simple distillation, volatile and non-volatile fractions get into crude alcohol. Therefore, he is sent to redistillation divided into factions.

The first, so-called head, fraction, consisting mainly of volatile substances, is isolated separately and sent for rectification, i.e. for cleaning. The second, middle, fraction is isolated for Calvados alcohol. The third, tail, fraction is added to the raw alcohol and sent for re-distillation. The tail fraction contains mainly substances with high temperature boiling. After a 5-fold return to raw alcohol and a run through the apparatus, it is isolated and sent for rectification.

The selection of fractions is carried out according to the readings of the alcohol meter in the lantern of the apparatus and according to the amount of distillate. Head faction is 1-2% of the content of anhydrous alcohol. The selection of the second (middle) fraction is stopped when the alcohol meter shows 40-50% vol. alcohol. Distillation of wine materials and raw alcohol, i.e. distillation of the tail fraction, stop when the alcoholometer reads 0% vol. alcohol. In the process of distillation, make sure that the temperature of the alcohol in the lantern of the apparatus is not higher than 18 ° C.

When distilling alcohol on a K-5 continuous apparatus, apple wine material is pumped into a pressure tank (Fig. 47). The level of wine material in the tank is regulated by a float. From the pressure tank, the wine material flows by gravity into the heat exchanger, where it is heated to 35-40 ° C due to the heat of the outgoing stillage (see below).

Then the wine material is sent to the column, where it is heated to 60-70 ° C with live steam. Water-alcohol vapors and volatile impurities are separated from the wine material boiling in a column on plates and rise to reflux condensers for separation into fractions. Phlegm (condensate) from the first reflux condenser enters for re-distillation in upper part columns; from the second and third dephlegmators - to the middle part of the column.

Alcohol vapors from the second and third reflux condensers are sent to the refrigerator for condensation, and the condensate enters the collector through an alcohol lantern. Wine material that does not contain alcohol (bard) flows down the column into the bardoregulator and is removed from the apparatus through a heat exchanger.

According to physicochemical and organoleptic indicators freshly distilled apple alcohol should be colorless or have a pale yellow color, taste and smell characteristic of apple alcohol, without foreign smells and tastes, contain 62-70% vol. ethyl alcohol. The amount of other substances should be as follows (per 100 ml of anhydrous alcohol): higher alcohols 180-600 mg, esters 50-300 mg, aldehydes 50 mg, volatile acids not more than 100 mg, furfural 3 mg. The content of methyl alcohol is permissible no more than 0.15% vol., copper no more than 8 mg per 1 liter, tin no more than 5 mg, iron no more than 1 g per 1 liter. Lead salts in apple alcohol are unacceptable. If freshly distilled apple spirit does not meet these requirements, then it is not allowed to use it for the production of Calvados.

The fruits are used to produce apple alcohol. different varieties and different quality, so the alcohol is not the same. Freshly distilled spirits are sorted by quality and equalized to obtain a homogeneous batch. After chemical analysis, alcohol is sent for aging in oak barrels or in enameled metal containers with oak staves immersed in them. In the process of aging alcohol, tannins are extracted and oxidized, which gives a peculiar taste, bouquet, color and aroma to Calvados.

Aging of apple spirit in barrels

For aging alcohol, oak barrels are used, which after manufacture stand in stacks under a canopy for at least five years. New barrels contain a large amount of tannins and other soluble substances in the riveting. Therefore, they are specially treated before use. Soak first: fill with clean cold water and incubated for 7-8 days, changing the water three times. Then the barrels are filled with a 1-2% solution of soda ash. With live steam, the solution is brought to a boil and boiled for 1 hour. After that, the barrels are thoroughly washed from soda hot water and rinse with cold. If the water flows out clear, then the treatment is completed. Barrels used for aging alcohol are reused without treatment.

Alcohol is pumped into the prepared container, the tongue is driven in and installed in an above-ground or semi-basement room in a stack no more than three tiers high. The chimes of the barrels are painted with light green oil paint, and the metal hoops are painted with black lacquer (the chime is a cut for inserting the bottom into the barrels). On the bottom of the barrel, paint is applied with data on its capacity, the year the operation began. Each barrel must have its own number.

The room maintains a constant temperature within 15-20 ° C and relative humidity of 75-85%. There must be free space above the alcohol (2% of the capacity of the barrel). If the volume of alcohol decreases, the barrel is topped up with alcohol of the same year of aging. IN summer time the room temperature can rise up to 25°C, causing the alcohol to expand. In this case, it is cast. Air oxygen present in the barrel above the alcohol, as well as entering through the pores of the riveting, takes part in the oxidation of extractive substances, in the formation of the quality of Calvados. During the period of alcohol aging, the barrels are constantly monitored to see if there are any leaks or damage to the hoop. The laboratory monitors the qualitative changes in alcohol.

Extract of apple alcohol in metal containers

When aging alcohol in barrels, significant losses are observed due to shrinkage through the riveting. Therefore, metal enameled hermetically sealed containers began to be widely used for aging alcohol. Container from of stainless steel cannot be used, since extractives, especially tannins, partially react with iron and cause spoilage, darkening of alcohol.

To obtain the necessary extract of substances from oak wood, oak staves are loaded into enameled containers before filling them with alcohol at the rate of 80-100 cm2 per 1 liter of alcohol. The stave is pre-treated in the same way as new oak barrels, then it is loaded into containers, where it is placed in a loose pile on the edge or on the bars. The stack is fixed with wooden pins. The free space between the riveting is necessary for the internal circulation of alcohol and its more intense contact with the riveting.

After that, alcohol is pumped over, over which an air space of up to 5% of the capacity of the container is left. To ensure oxidative processes when alcohol is kept 1-2 times a year, oxygen is introduced into the air space (gas chamber) from a cylinder through a reducer until a pressure of 0.02 MPa is created in the tank.

The containers and the alcohol contained in them are monitored. At the end of the aging period, organoleptically and laboratory tests check the quality of alcohol. Aged apple spirit is sorted by quality and, with this in mind, is used to produce a certain type of calvados.

Cooking Calvados

Calvados is prepared by bringing aged apple spirit to the required conditions with softened water and sugar syrup. If the color of Calvados does not meet the standards (too light), then sugar color is added. First prepare the blending materials. Softened water is prepared by distillation drinking water on distillers or purified with ion-exchange resins in an ion exchanger. The syrup is obtained by dissolving sugar in softened water in enameled or tinned copper syrup cookers. For 1 kg of sugar, take 0.4 liters of water, i.e. prepare a syrup with a sugar content of approximately 70%. Sugar is introduced into boiling water with continuous stirring and boiled for 20-30 minutes. The resulting foam is removed. With prolonged cooking, caramelization and burning of sugar are possible, which gives the syrup a yellow tint.

If you prepare a syrup from sucrose alone, then at a high concentration of the syrup and a low storage temperature, crystals may occur. To prevent crystallization of the syrup, citric acid (0.033% by weight of sugar) is added before cooking. During the cooking process lemon acid promotes the hydrolysis of sucrose, resulting in partly formed invert sugar, which prevents the crystallization of sucrose. In addition, invert sugar is somewhat sweeter and gives Calvados more soft taste. Sugar syrup is stored in enameled containers or in oak barrels. It is thoroughly mixed before use. Syrup is added to the blend only after cooling.

Kohler is made from sugar in tinned copper cauldrons with fire or electric heating. Sugar is poured into the boiler and 1-2% of water is added. The total amount of sugar must not exceed 50% of the boiler capacity. The cauldron is gradually warmed up with constant intensive stirring of sugar with a wooden paddle. When the temperature of the mass reaches 180-200 ° C, and the syrup becomes golden in color, slow down the mixing. When the color foam acquires an intense dark brown color, and the color threads lowered into cold water, will break, stop heating.

For ease of storage and use, the tint, cooled to 60-70 ° C, is diluted in the same boiler with thorough mixing with hot softened water (50-60% of the tint volume). After cooling, the color is poured into barrels or glass cylinders for storage. The finished color should have a dark brown color, density 1.30-1.34, contain 35-50% residual sugar. When mixing color with alcohol, it should give an intense color and not cause turbidity. The amount of color added to the blend is determined by trial blending (usually 2-4 liters per 100 dal of alcohol).

A trial blend is made taking into account the data of chemical analysis and organoleptic evaluation of aged alcohols. After the tasting assessment of the trial (laboratory) blend, the production blend is started. To do this, apple aged alcohol, softened water, sugar syrup and, if required, color are fed into the blending tank. Everything is thoroughly mixed and a sample is taken for analysis for the content of alcohol, sugar and acids. If the analysis establishes a deviation from the required conditions, the blend is corrected.

The prepared blend is clarified by pasting. Pasting is carried out in the presence of oak bitterness and unpleasant roughness in Calvados. Gelatin, fish glue, bentonites are used for gluing. First, as usual, a trial pasting is carried out, and then a production one. After the addition of fining agents, it is kept for several days, and then decanted or filtered. Instead of pasting to lighten the blend, cold treatment can be carried out. Calvados is cooled at -5, -10 ° C and incubated for 10 days, and then decanted or filtered.

The clarified blend is pumped into wooden barrels, bottles or vats of large capacity for post-blend aging. When producing an ordinary calvados, its duration is 90 days, and for aged calvados - at least a year. During the post-blend aging period, the assimilation of alcohol occurs, the taste and bouquet of Calvados improves, and transparency increases. After aging, Calvados is filtered and sent for bottling or pumped into containers and sent to other bottling plants.

Calvados should contain 40% vol. alcohol and 10-15 g per 1 liter of sugar; titratable acidity 0.8 g per 1 liter; transparency with gloss, without turbidity, without sediment and foreign inclusions; color light brown with a golden hue; the taste and bouquet are characteristic of Calvados, without foreign tastes and odors. The content of methyl alcohol in Calvados should not exceed 0.1% vol.

Apples are popular, tasty and healthy fruits which are loved and appreciated in many countries. In our country, they are especially popular, as they are available at any time of the year, they are not expensive, and most importantly, they are extremely beneficial for health. No wonder our ancestors called them rejuvenating. According to many experts, regular consumption of just two fresh fruits per day, reduces the risk of developing many diseases.

Apple juice is no less useful. You can buy it in the store, but it's better to cook it yourself. After all, it is in this, freshly squeezed, that all vitamins, minerals, sugars and acids that are part of fresh apples are preserved. In addition, self-made juice does not contain sugar and artificial additives, which, as you know, are not at all good for our health.

We will talk about the benefits of natural, freshly squeezed juice today. We will tell you how to cook delicious and healthy drinks with apple juice, as well as recall and list the vitamins in apple juice. Let's also consider folk recipes treatment with its help and find out the available contraindications:

vitamins in apple juice

A natural drink squeezed from fresh apples contains a large amount of useful substances necessary for the normal functioning of the body. For example, it contains vitamins: A, C, E, K, and almost the entire group B. Minerals are widely represented: iron, potassium, calcium, magnesium and manganese. There are also copper, sodium, selenium, phosphorus and zinc.

In addition, apple juice, like the fresh fruits themselves, is rich in easily digestible carbohydrates and organic acids necessary for the body. There are natural sugars, starch, soft fiber.

Note that the most beneficial for health is the juice from the Antonovka or Simirenka varieties. The fact is that these apples do not lose their useful properties, but, on the contrary, only increase during storage. Therefore, the juice from them has healing properties a few more months after harvest.

Beneficial features fresh juice apples

According to experts, a freshly squeezed drink will help to get rid of many health problems or prevent them without drugs. In particular, it has the ability to reduce bad cholesterol, which prevents the formation of sticky plaques on the walls of blood vessels, activates capillary circulation.

In addition, regular consumption of only 1-2 glasses of juice per day improves kidney function, cleanses the gallbladder from sand and small stones.

It is very useful for the liver, as it improves its functioning, helps the intestines to cleanse itself of toxins, toxins, and relieves constipation.

Regular use the fruits themselves, the juice from them strengthens the immune system, increases the tone of the body, gives strength and energy.

The fact that freshly squeezed apple juice prevents the destruction of brain cells is a scientifically proven fact. That is why its use is an effective prevention of Alzheimer's disease. Only half a glass of the drink per day prevents the development of senile insanity, and one and a half glasses reduces the risk of cerebral vascular sclerosis.

It is also useful for diabetics, as it reduces sugar levels. Due to its ability to correct body weight, it is recommended to include it in diets for weight loss.

Doctors advise including it in the daily diet for people suffering from anemia, recovering from a heart attack, and other serious illnesses. Apple juice is one of the main remedies for beriberi.

An adult, in the absence of contraindications, can drink up to 1 liter of juice per day. Children need this drink for normal growth and development.

Treatment prescriptions

It is believed that apples acquire a powerful healing power after the Apple Savior. It is during this period that the fruits themselves, as well as the juice from them, are recommended to be used to treat various ailments.

Here are some useful recipes and tips that can be included in the complex fight against ailments:

A mixture of apple and lemon juices (per 100 ml of apple - 1 tsp of lemon) is taken with cardiovascular diseases, anemia, beriberi.

To prevent the formation of stones in the kidneys, gallbladder, it is useful to take half a liter of juice daily. To crush small stones (no more than 1 cm), healers recommend drinking 500 ml every 2 hours for 3 days.

It is useful to supplement the complex of therapy for liver diseases with such a remedy: stir 1 tsp of honey in a glass of freshly squeezed juice. This mixture is recommended to drink daily on an empty stomach, twice a day. In order to prevent fatty liver, the use of the mixture is increased to 3 glasses. Duration of admission - a month.

With gastritis with low acidity, apple juice is very useful (contraindicated in high acidity). Healers recommend adding it to the main treatment in a volume of 150 ml before meals, for 10 days.

For the treatment of obesity or simply to reduce excess weight, and also to eliminate constipation, drink a glass of unclarified juice (with pulp) 10 minutes before the main meal. To enhance the effect, you can mix it with tomato and melon. In this case, take each 50 ml, mix. Add 2-3 tablespoons of lemon juice to the mixture.
Take for 3 months. To eliminate constipation, 10 days of admission is enough.

There is information that fresh apples can be a good prevention of allergic reactions (although they themselves sometimes become their cause). Currently allergic to many foods, pollen, chemical substances(for example, about which we recently spoke with you), has become a real problem of modern man. So, for the purpose of prevention, traditional healers recommend eating fresh for breakfast. green apple and a portion of porridge boiled in water.

Drinks with apple juice

Freshly squeezed apple juice is very healthy on its own. If you mix it with other juices, the drink will become even more useful, as it will be supplemented with vitamins from other fruits. Also, on its basis, you can prepare a lot of tasty, healthy refreshing or warming drinks. Consider some recipes:

Freshly squeezed apple juice

The main unshakable rule for preparing a healing drink is to use only ripe, healthy, not spoiled fruits. Overripe or unripe is also not recommended.

Wash the fruits under running water, pour over with boiling water. Remove the "tails", cut out the cores. Pass through the juicer. Drink immediately after preparation. The drink should not be stored. It is better to drink through a straw for cocktails, in order to avoid damage to tooth enamel by malic acid.

apple-carrot

This drink contains a large amount of vitamins, in particular, carotene (vitamin A), which is very useful for the organs of vision. It is recommended to give it to children, as it is very useful for a growing organism.

Wash the fruits thoroughly. Peel the carrots, remove the pits from the apples. Squeeze out the juice and drink immediately. Usually they take an equal number of fruits or for 2 apples - 1 medium carrot.

apple-pumpkin

This pulpy drink is the perfect addition to breakfast. He renders positive action literally on all organs, body systems, restores the normal functioning of the intestines. It is high in vitamins: A, C, E.

To prepare, cut the flesh of a ripe pumpkin into slices, dip in a pot of boiling water, boil until soft. Then mash the cooled pulp with a blender. Squeeze the juice from the cooked apples, mix it with the puree. For a glass of juice, you need about 50 g of pumpkin.

Fruit and vegetable fresh

For this useful vitamin drink take 1 stalk of celery, 2 small green apples, 1 peeled kiwi, a small (1-2 cm) ginger root. You will also need a small bunch of parsley leaves and 1 tablespoon of lime or orange juice. Now prepare the juice from the prepared ingredients, pour into a glass, add lime or orange juice. You can decorate with a sprig of parsley. Fresh cannot be stored, so you need to drink immediately.

apple lemonade

A great refreshing drink - a great alternative to store-bought sweet soda(It makes you want to drink even more). For cooking homemade lemonade mix together half a liter of pre-chilled apple juice and carbonated mineral water.

And to get homemade champagne, just replace the juice apple wine own cooking.

Punch

Punch is a warming drink, very timely in cold, dank weather, when there is a high probability of catching a cold. Pour 300 ml of water into a saucepan. Pour in 200 g of sugar. Add 2-3 cloves and a quarter of a cinnamon stick. Bring everything to a boil, remove from the stove. Strain, pour in 1 liter of juice and boil again. Pour into cups, put on a slice of lemon, drink hot.

Cocktails with lemon juice

Warming, with honey

Pour into a suitable dish 200 ml of hot boiled water, 500 ml juice. Add honey to taste and lemon juice, stir. Drink hot.

With milk

Mix together a glass of juice and milk, put honey or sugar (to taste). You can add a hard beaten egg. Pour the cocktail into glasses and serve.

With watermelon and tomato juice

Mix a quarter cup of freshly squeezed tomato and watermelon juice. Add a glass of apple cider. Pour in about 2 tablespoons of lemon and mix well. Pour into cups, put a slice of lemon in each.

with orange

Prepare a mixture of apple and orange juice, which take 1 glass. Add 2 tbsp lemon juice and runny honey (to taste). At the end pour the glass heavy cream. Whisk with a blender. Serve chilled.

Who should not drink apple juice, what is the harm from it?

It must be remembered that, despite the obvious benefits, not everyone can drink apple juice. At least enjoy them. In particular, it should not be used by people suffering peptic ulcer, gastritis with hyperacidity especially at the acute stage. At the stage of remission, you can sometimes afford to drink a cup, but be sure to dilute it in half with water to reduce its acidity.

Also, this drink can cause an allergic reaction, this should be taken into account for people prone to allergies. IN this case you can sometimes drink a small amount of juice from green varieties of apples, diluting it with water.

Although vitamins in apple juice are present in in large numbers, it is still not recommended for nursing mothers to drink, as this can cause intestinal colic in the baby.

You also need to know that a freshly squeezed drink does not go well with medicines, weakening and even neutralizing their therapeutic effect. Therefore, never take medicine with juice.

If there are no contraindications, drink it to your health, prepare drinks, cocktails and be healthy!

Connoisseurs of the drink do not agree with this, because it does not have the density of wine, splashes of champagne and the intoxicating heaviness of beer. They believe that apple cider is incomparable to anything and deserves its place, but is equated more with natural kvass. apple cider, like bread kvass, a pleasant-tasting and healthy drink for the body.

about benefits and possible harm we’ll talk about the hero of today’s article a little later, first a little history.

Apple cider - the history of the drink

Apple cider is not inferior in age grape wines. The Celts believed that this drink was sent to them from the "country of eternal youth" and appreciated that it endowed a person with health and beauty. Scandinavians, Jews, ancient Egyptians are also on the lists of the first producers of apple cider.

The modern history of the drink dates back to the 14th century, when the famous English theologian John Wycliffe introduced the world to the "Cider Bible". At this time, the drink not only competed with wine, it was used for healing ablutions, and in churches babies were baptized in it, believing that it cleaner than water. True, over time, wines nevertheless forced out cider to more distant positions.

Although main ingredient- apples, but different manufacturers have different drinks, from crystal clear filtered to dense unfiltered drink. Maybe that's why they compare it with champagne, then with beer. Rosé cider is made exclusively from red apples. Drinks also differ in the degree of sweetness - from brut to sweet samples.

Made from apple cider Reviver calvados, also known as apple brandy. Sometimes pears are added to apples from 30 to 50%, and cider only from pears is called perry.

Apple cider - recipe at home

To make cider with your own hands at home, you need not so much - apples, sugar and step by step recipe with photo.

I recommend taking apples intended for storage, and these are autumn and winter varieties. Summer varieties overripe quickly and produce little juice. Apples should be firm, ripe, but not overripe. If you want to make the drink more healthy, you can replace sugar with honey.

How to make apple cider - step by step recipe with photos.

• 1 step - getting juice

An important point - you can’t wash apples, as they live on the peel beneficial bacteria needed for fermentation. If the fruits are dirty, then they should be wiped with a dry cotton napkin.

Cut the apples into pieces, free from the seed lobule. Pass through a juicer.

• Step 2 - making the wort

Pour the juice into a saucepan or bucket,
cover with a cotton towel to protect from insects. We leave for 2 - 3 days.

• 3rd step - fermentation of the wort

During this period, the apple mixture begins to decompose into 2 fractions: pulp (remnants of the peel, pulp) and apple juice. The pulp will rise to the top, but in order to dispute wild yeast got into the juice, you need to stir 3-4 times a day.

• Step 4 - Separating the wort from the juice

After about 3 days, the pulp will collect in a dense layer on the surface.
It must be removed with a colander or slotted spoon. Leave the juice for another day to enhance fermentation.

• Step 5 - Apple cider fermentation

For this stage, you need a jar or bottle that can be tightly closed in order to exclude contact of the wort with air. If this is not done, then as a result, instead of apple cider, we get apple cider vinegar.

Strain the juice through cheesecloth and determine the amount.
This is necessary in order to add sugar. The amount of sugar depends on the sweetness of the apples and the sweetness of the drink you want to end up with.

To get a semi-sweet cider, then 150 - 200 gr. is added to 1 liter of juice. Sahara.

For the preparation of sweet and dessert wines, add 300 - 400 grams of sugar.

In order for the sugar to completely dissolve, you can take a little juice, heat it up to 25 degrees, add sugar,
mix until completely dissolved and pour into a bottle. Pour the rest of the juice in there.

It is important to remember that the bottle is not completely filled, it is necessary to leave at least 1/5 of the volume not filled for carbon dioxide and foam, which will be formed during the fermentation process.

Close the bottle with a special cap, into which a water seal is inserted to release the gas. It can be both home-made options and store-bought ones.

If there is no such device, then an ordinary medical glove will replace the water seal. It is put on the neck of the bottle, secured with a ribbon or tape to prevent air from entering and the glove does not fall off during fermentation. So that it does not burst, it is recommended to make a hole in one finger with a thin needle.

From the experience of making wine from grapes, we do not immediately pierce the glove. We look at the fermentation process, if the glove is very swollen, then we make a hole, if not, then we do not. If even with one hole the glove swells strongly, then you can make an additional one. Before making holes, it is better to remove the glove so that it does not burst. Try to do everything quickly to reduce the time the wine comes into contact with the air.

During fermentation, the container should be in a warm place, the desired temperature is 20 - 22 degrees. If it is not possible to put it in a dark place, try to find a place where direct sunlight does not fall on the bottle.

An important point - an excess of sugar can stop the fermentation process, as there is not enough natural yeast for it. Therefore, if you are making sweet cider, it is recommended to add sugar in parts. Add half of the portion first, close as above. As soon as the fermentation process begins to decline, remove the lid or glove and add the remaining sugar, dissolving in a small amount of wine. Close again and leave for the final fermentation.

The entire fermentation period lasts 55 - 60 days.

We made semi-sweet apple cider and put all the sugar at once - 200 gr. per litre. A glove was used as a shutter. I forgot to take a picture when she got up, it already happened the next day. Since we had a trial version and did not make much juice, there was more than 1/5 of the free space in the five-liter plastic container and there was no need to make a hole in the glove. The glove held for about a month, then fell off, but it was clear that the fermentation process had not completely ended and there was no transparency in the wine. Therefore, we did not touch, left for another month.

The cider stood for 60 days. Carefully, so that the sediment does not get into the drink, pour the finished wine into pre-prepared bottles. In order to exclude the ingress of sediment, it is better to pass through cheesecloth.

Bottles must be clean and dry to prevent additional fermentation. Bottles should be filled as full as possible. Close tightly, store in a cool (10 - 16 degrees) dark place.

• Stage 6 - aging of the wine drink

The cider turned out to be tasty, with a pronounced, but not intrusive aroma, a beautiful golden color. Wine can be drunk immediately, but to improve the taste, it is recommended to let it stand for 3-4 months. The shelf life of apple cider prepared according to a recipe at home is up to 3 years.

Apple cider - whole apple recipe video

If there is no juicer, but there was a desire to make apple cider at home, then I found a video recipe on how to make a drink from whole apples.

Lessons on the correct consumption of wine drink

1. Apple cider connoisseurs say that cider is drunk well chilled, poured into tall wine glasses or glasses.
2. IN natural drink after a while, sediment may appear at the bottom of the glass. Drinking cider with the rest is bad form.
3. Unlike other alcoholic drinks, apple cider is not used to make cocktails, it is drunk in its pure form.

The benefits and harms of apple cider

Apple cider, as you understood from the above recipe, is a product of natural processing, does not include heat treatment, which means it retains vitamins and minerals original product- apples.

Due to the fact that it is an alcoholic drink, traditional healers used it as a remedy that reduces emotional stress, helps to cope with stress and chronic fatigue.

But modern research has found other properties in this drink that have a positive effect on the human body:

• increases appetite
• removes toxins
• has a positive effect on the digestive process
• dilates blood vessels, normalizes blood pressure
• strengthens the walls of blood vessels, making them elastic
• reduces cholesterol, removes atherosclerotic plaques
• slows down the aging process by blocking free radicals
• the high content of vitamin C makes it a drink that increases resistance to colds

Nutritionists allow drinking apple cider during a weight loss course due to the fact that the drink is actively involved in metabolism, can improve metabolism.

During the fermentation process, phenolic compounds are formed in the drink, which inhibit wear internal organs, thanks to them, the skin, the condition of the hair improves.

But for all positive properties apple cider, we must not forget that having a small fortress (no more than 9%), this is an alcoholic drink. And alcohol requires precautions and should not be consumed:

• persons under 18 years of age
• pregnant and lactating women
• people whose work is connected with the concentration of attention

Caution should be taken with this drink for people who have the following diseases:

• hepatitis
• peptic ulcer
• diseases of the genitourinary system
• pyelonephritis
• diabetes

For any chronic diseases a doctor's consultation is necessary.

The safe rate of use is 100-150 ml per day.

Non-alcoholic apple cider

If you are interested in a drink, and alcoholic drinks contraindicated, that is Alternative option. From apple juice, adding delicious and healthy ingredients you can make a healthy and warming drink. Recipe soft drink in the video.

I told you about such a product as apple cider, the recipe for cooking at home is not difficult and with moderate use will become good addition in the form of a tasty and healthy drink.

Bon appetit.
Elena Kasatova. See you by the fireplace.