Apple pulp sauce. Apple pomace wine

Moonshine made from apple pulp is gaining popularity, since the raw materials are used almost 100% without waste. When apples are processed into juice, pomace remains, from which you can prepare mash for good apple moonshine.

Apple chacha is a natural alcoholic drink, harmful impurities are kept to a minimum. Alcohol does not need to be purified if all technologies are followed and it is distilled two or more times.

Due to the small amount of fructose in the pomace, it is necessary to add sugar; moonshine from the remaining apple pomace will retain the taste and smell of apples.

Tip: to prepare mash with apple pulp, do not squeeze the apples dry. A small amount of juice increases the fructose concentration, improving the taste and aroma of the alcohol.

Recipe

It’s easy to prepare mash for moonshine at home, adhering to the minimum requirements. Unused pulp after making juice, cider or Calvados is an excellent raw material that does not have to be thrown away.

Ingredients:

Apple pulp – 10 kg
Granulated sugar – 5 kg
Water – 35 l
Yeast – 350 g pressed or 100 g dry

Making mash

Place the apple pulp in a container prepared in advance where the mash will ferment. Calculate the container in such a volume that there is free space for the foam released during the fermentation process; for this recipe you need a container with a volume of 60-65 liters; recalculate for yourself depending on the amount of ingredients
Fill the cake with water at a temperature of 30 degrees
Add sugar, but preferably already diluted in the form of sugar syrup, so the sugar will dissolve faster and better. Mix well.
Dissolve yeast in water in advance, add to wort and stir
Close the container tightly and install a water seal or medical glove; make a hole in the fingers in advance
Place the mash in a dark, warm place, the temperature should be at least 18, but not more than 28 degrees
For the first five days, stir the mash, settling the rising cake cap; after the cake stops floating, you don’t have to stir it.
The duration of fermentation is from 6 to 10 days. It depends on the fermentation conditions. The end of fermentation can be determined by the deflation of the glove or the cessation of the release of gas bubbles by the water seal, as well as the bitter taste of the mash
When the mash is finished, filter it from the cake through several layers of gauze

Getting moonshine

Distill the mash for the first time almost dry to strength in a stream of 5-7% alcohol
Measure the strength of the resulting raw alcohol and calculate the amount of absolute alcohol
Dilute with water to 30% and distill again
Collect the head fractions of the first 10% of absolute alcohol and pour
Collect the drinking fraction, the so-called “body” of moonshine, select it until the temperature in the cube is 92 degrees
Collect the rest of the “tails” separately for further processing.
Apple moonshine will be ready after you dilute it to 40 degrees with clean drinking water and let it stand for at least 7 days in a glass container.

The amount of ingredients in the recipe gives about 5 liters of high-quality, tasty and aromatic apple moonshine with a strength of 40 degrees.

Calories, kcal:

Carbohydrates, g:

Bulk, strong and juicy are loved by all age categories and segments of the population without exception. Of course, everyone has their own preferences - some adore the sour Antonovka, others cannot live without gnawing on the honey Golden. Apples are great on their own, tasty and healthy, especially when fresh. Considering that vitamins are lost during any heat treatment, let’s pay attention to those products that fresh apples give us. Natural apple puree and apple pulp retain all the advantages of the original fruit. Today on the agenda is apple pulp.

Calorie content of apple pulp

The nutritional value of apple pomace will depend on the variety of apples from which it is produced. Sweet and sour, hard and fluffy apples vary in the amount of calories and dietary fat, but on average, apple pulp is a low-calorie product. The calorie content of apple pulp is approximately 45-47 kcal per 100 grams of product. The percentage ratio of proteins / fats / carbohydrates looks like this: 3% / 5% / 87% (calorizator). The nutritional value of dishes prepared from apple pulp should be calculated taking into account the products used.

Composition of apple pulp

The well-known saying that one apple eaten a day guarantees a person’s health is not beautiful words, but the truth, confirmed by many years of research. Few people will eat apple pulp just like that, but its vitamin and mineral composition will not change.

The chemical composition of apple pomace inspires respect; it includes: vitamins, and, as well as useful minerals, etc. The fiber contained in apple pomace will work as a scrub for the intestines even after heat treatment. Apple pulp also contains enough essential oils and dietary fiber (calorizer).

It is calculated that on average, from a kilogram of apples (weighed already peeled, without seeds and tails) of average juiciness, 280-300 grams of pulp are obtained. In this case, a little more than 600 grams of juice comes out, and the rest is foam that forms on top of the juice. If you strain it, the resulting mass will be nothing more than the most delicate applesauce, which is recommended to be immediately consumed as food - for joy and benefit to the body.

The benefits and harms of apple pulp

The dietary fiber in apple pomace helps maintain normal weight, as it perfectly normalizes intestinal motility. The blood cleansing properties of apples fully apply to apple pomace, which is why it is useful for people with problems with the cardiovascular system.

Apple pulp can cause harm only to people with high stomach acidity, and then only if you eat a kilogram of fresh pulp in one sitting, which is problematic purely physically - dryish pulp is uncomfortable to eat. When cooked, apple pulp is absolutely harmless.

Properties of apple pulp

In the days of manual juicers (called juice squeezers and resembled a meat grinder in shape and operating principle), the remains from preparing apple juice were usually thrown away or used to feed poultry. Few housewives bothered to peel apples from seeds; only broken and rotten areas of apples were removed. The labor-intensive process of squeezing juice did not leave time to worry about the purity of the pulp.

Having any model of electric juicer in their arsenal, modern housewives know that after spending some time peeling fruit, they will end up with clean pulp that is ready for further use. So, apple pulp is the dry remains of apples after the juice has been squeezed out of them. If the apples are very juicy, the pulp will be damp, but ideally, juice should not be obtained from it.

Using apple pulp in cooking

The simplest solution for consuming apple pulp is to add it when cooking compotes or jelly. Please note that any baked goods, especially those with cottage cheese, will become fluffy and airy if you add apple pulp to it. It has been noticed that baked goods with apple pulp remain soft for a long time and do not become moldy. If you are making juice on stream and there is too much pulp, you can freeze it by placing it in freezer bags.

During the fruit and berry harvest season, many begin to intensively use juicers and juicers to prepare various drinks for the winter. After the spinning procedure, a large amount of cake remains, which is a pity to throw away. Try making marshmallows from it. We will tell you how to do this correctly in this article.

An example of a recipe for making homemade marshmallow will be presented based on apple pulp, and below you can familiarize yourself with various options for preparing pulp marshmallow from other products.

apple pulp – 1 kilogram;
granulated sugar – 150 grams;
water – 50 grams.

If you plan to make marshmallows from the pulp, then the apples should be squeezed in their peeled form, without peels and seeds.

The spent pulp is transferred to a frying pan with a thick bottom or a bowl, kneading the apple mass with your hands. Any large parts of the apple found are chopped with a knife and sent back.

Add water to the apples and boil the contents of the pan for 5 minutes with the lid closed. If the squeezes are very dry, then you can add 2 times more water.

After the apples have softened, granulated sugar is added to them. Mix everything thoroughly and put on the fire to boil for 15 - 20 minutes. The mass should thicken and decrease slightly in volume. To prevent the puree from burning, it must be constantly stirred with a spatula. Cool the finished applesauce slightly.

There are three ways to dry puree:

In the oven. The puree is laid out on a silicone mat or wax paper lightly greased with vegetable oil. The layer should not exceed 4 - 5 millimeters. Dry the marshmallow at a temperature of 180 degrees for 20 minutes, and then dry it until ready at a temperature of 60 degrees. Important feature: the oven door should be open approximately 3 fingers.
In an electric dryer. The puree is placed in a container for preparing marshmallows or on wire racks covered with baking paper. To prevent the pastille from sticking, the trays are lubricated with vegetable oil. The product is dried at a maximum temperature of 65 - 70 degrees. If the marshmallow is dried in several tiers, then for uniform drying, the trays are periodically swapped.
On air. You can also dry pastille from cake in a natural way. To do this, the containers are placed on a glazed balcony or simply outside. Containers with marshmallows must be protected from insects. To do this, cover the trays with gauze so that it does not touch the fruit mass. Drying time – 4 – 5 days.

The finished marshmallow is rolled into rolls or cut into arbitrary geometric shapes. Store the product in the refrigerator in a plastic container or glass jar.

Watch the video from the channel “Free Buyer” - How to make delicious marshmallows from apple pulp

Recipes for homemade pulp pastilles

The technology for preparing marshmallows from other fruits is the same as from apples, so only the ingredients will be presented in the recipes below.

Apple-peach marshmallow

apple pulp – 500 grams;
peach cake – 500 grams;
granulated sugar - 3 tablespoons.

Plum marshmallow with salt

plum cake – 1 kilogram;
salt – 0.5 teaspoon.

Boiled with water, the cake is rubbed through a sieve to remove the skin, and then salt is added.

Plum marshmallow with honey, sesame and vanilla

plum cake – 500 grams;
honey – 3 tablespoons;
sesame – 1 tablespoon;
vanilla - on the tip of a knife.

Honey and vanilla are added to the cooled plum puree, freed from skins. Before putting the marshmallow out to dry, sprinkle it with toasted sesame seeds.

Apple and plum pulp pastille with honey, poppy seeds and sesame seeds

plum cake – 500 grams;
apple pulp – 500 grams;
honey – 5 tablespoons;
poppy seed – 1 tablespoon;
sesame – 1 tablespoon;
vanilla - on the tip of a knife.

Plum-apple marshmallow with cinnamon, honey and coconut flakes

plum cake – 500 grams;
apple pulp – 500 grams;
honey – 5 tablespoons;
cinnamon - to taste;
coconut flakes - 2 tablespoons.

Apple pulp pastille with cinnamon

apple pulp – 500 grams;
cinnamon - to taste.

Pastille of plums and apples with seeds, walnuts and vanilla

plum cake – 300 grams;
apple pulp – 300 grams;
sunflower seeds – 1 tablespoon;
crushed walnuts - 1 tablespoon;
vanilla - on the tip of a knife.

Cherry and peach pulp pastille

cherry cake – 500 grams;
peach pulp – 500 grams.

Oleg Kochetov in his video will talk about homemade marshmallows from cherry cake

Soups

It is best to make it from vegetable pulp puree soups. Fill the cake with a small amount of water so that it is saturated with moisture. Then put this paste on the fire and cook until done. You can add boiled meat, eggs or mushrooms to taste. And then put it in a blender and beat. Season with salt and pepper. Your soup is ready!

You can also use cake for ordinary soups, but it will not look very impressive.

Porridge

It is best to use pumpkin pulp. Take millet or rice and add water or milk. Shortly before the cereal is ready, add the cake and cook a little more.

The porridge is ready. Add honey, nuts, dried fruits, butter. And you can serve it.

Pancakes and cutlets

Cake can be used to make excellent vegetable pancakes or cutlets. They are prepared according to the usual recipe. Before use, we recommend keeping the cake in water for a while so that it is saturated with moisture. This is especially true if you have very dry cake.

Casserole

If you're cooking vegetable casserole, add eggs, semolina, sour cream, salt, and spices to the cake.

Fruit pulp will also come in handy. It is good to use for regular cottage cheese casserole.

Salad

Carrot and beet pulp make excellent salads. Simmer the pulp a little in a frying pan along with the onion. Remove from heat. Transfer to a salad bowl. Add boiled eggs, grated cheese, finely chopped bell pepper. Season with your favorite sauce and you're done!

Bakery

Use a small amount of cake to make cookies, muffins and even bread. Just add it to the dough and stir. If there are large particles of vegetables or fruits in the cake, first grind them in a blender.

Dry crackers

We take any cake or a mix of several and add seeds, nuts, dried fruits, seasonings, spices, sugar or honey. What the soul asks for and in the quantity that you personally like.

Mix the mixture in a blender until smooth. Cover a baking tray with baking paper and spread the mixture there in a thin layer (2-3 mm). We set the temperature to the minimum, put the baking sheet in the oven and dry... In 8-12 hours you will have crackers ready, which are stored for a long time, have a pleasant crunch and are great as a healthy snack.

Candies

If you get very dry cake, try making candy from it. Mix fruit pulp with thick honey, chopped nuts and dried fruits. Then manually form round sweets from the mixture and decorate them with a whole nut on top. Place in the refrigerator for several hours.

The same can be done with vegetable cake, only replace the honey with thick sour cream. Decorate the ball with a leaf of parsley or cilantro. Children will be interested in eating such healthy candies instead of boring salad.

Filling

Add vegetable cake, chopped onion, vegetable oil, herbs and spices to boiled rice. Simmer the mixture a little.

This filling is universal. It can be eaten separately, or put into pies, dumplings, manti, or stuffed into pancakes. Or just wrap it in thin Armenian lavash and eat it like that.

Make pie filling from fruit pulp. Prepare it the same way you always do. If necessary, pre-soak the cake with water.

Beverages

Is it possible to make a drink from a mass in which there is not a drop of liquid left? Certainly! For example, a smoothie. Mix the pulp in a blender along with juicy berries, fruits or vegetables. Pour some herbal tea or mineral water. Depending on the type of smoothie (fruit or vegetable), add spices, sugar, honey.

And some craftsmen make moonshine and chacha from apple or grape pomace.

The first thing the cakes were good for was vegetable puree soups. Pour the vegetable cakes with water and leave for 15 minutes. During this time, they absorb moisture from the water that was lost when squeezing the juice. This must be done in order to understand whether more water needs to be added. Next, bring the resulting slurry to a boil and, stirring, cook for another 3 minutes. Add salt to taste. I sometimes add chopped garlic and herbs (dill, parsley) to this soup. Serve with sour cream! For this soup, cakes of any roots are suitable: carrots, beets, potatoes, celery. The next dish that I mastered when I started drinking freshly squeezed juices daily was vegetable casseroles. For this purpose, again, cakes of any vegetables (carrots, beets, potatoes, cabbage) are suitable. For 250 grams of cake (remains after squeezing the juice from about 4-5 medium-sized root vegetables), add 1 egg, 2 tablespoons of sour cream, 1 tablespoon of semolina, salt to taste. This whole mass is laid out on a baking sheet, previously greased (I most often use vegetable oil). Baked in the oven for about 20 minutes at 200 degrees. Any sour cream sauce, as well as tkemali sauce made from green plums, is suitable for the casserole. Pancakes from vegetable cakes are prepared in a similar way. To do this, for 250 grams of cake, take 2 eggs, about 150 grams of flour, baking powder or soda slaked with kefir, salt and spices to taste. Knead the dough to the consistency of thick sour cream. And the pancakes are fried in a hot frying pan in vegetable oil. Also good with sour cream or any other sweet and sour sauce. The first recipe I used: beetroot/beetroot-carrot salad. In the original version, you fry the onion, add grated beets, seasonings to taste and tomato sauce, and simmer until soft. Can be eaten as a salad or spread on bread (preferably dark). But cakes (beets or beets with carrots) are also great. It can be eaten both warm and cold. My next discovery was the use of sweet cakes (from fruits) for mousses. The cakes of any fruit (apples, peaches, apricots, strawberries, grapes) are suitable. Grind some other fruit in a blender (preferably a juicier one, for example, kiwi, strawberries or grapes; currants or gooseberries are also good). To this crushed mass add the fruit cakes from which the juice was squeezed. Everything is whipped again. Let it sit for a while so that the pulp is filled with new juice. And Bon Appetit! Well, today I baked a wonderful cake made from cakes (carrots, beets and apples). To do this, I took 175 grams of butter. I ground 200 grams of sugar in it until a white homogeneous mass was formed. I added 2 large (selected) eggs to it. If the eggs are small, then 3 pieces will be needed. All this needs to be beaten. I quenched the soda in apple cider vinegar - it went there. I poured flour (300 grams) with vanilla sugar into the resulting mass and then added all the cake remaining from squeezing the juice (about 250 grams). Placed in a pan greased with vegetable oil and baked in the oven for 30 minutes at 180 degrees. It turned out so delicious! Especially with cold milk!

In contact with

Only the lazy do not know about the benefits of apple juice. Moreover, the healthiest and most delicious drink, of course, is considered to be the one that was prepared with your own hands. But bad luck, too much pulp remains after the juicer. Many people throw this valuable product into the trash with great regret. However, experienced housewives and winemakers know for sure that apple pomace can be used to make delicious homemade wine, which is significantly superior to the store-bought drink in its taste characteristics.

Features of fruit preparation

If you decide to make wine from the pomace remaining after processing apples, then they must be prepared in a special way. Basically, it all comes down to the fact that fruits cannot be washed. The fact is that on their surface there are special bacteria, which subsequently ensure an active fermentation process.

Of course, this only applies to crops collected on their own plot and not treated with chemicals during the fruiting period. Fruits that were purchased on the market from ordinary amateur gardeners and collective farmers also do not require washing. But “foreign” apples purchased in a store must be washed for a long time and thoroughly, and with hot water.

So, the collected apples must be sorted out, leaves, twigs and other debris of natural origin must be removed, and then allowed to rest for a while (from 2 to 10 days). This event will improve the aroma and taste of the fruit. After that, each apple just needs to be wiped well with a clean cloth. Next, cut off the rotten areas, remove the core and cut into several pieces. All you have to do is pass them through a juicer and the base for homemade wine is ready.

To make a particularly aromatic wine, it is best to use several apple varieties at once. Antonovka, Ranet, Grushovka, Umanskoe winter, Borovinka, Doneshta, as well as almost all late-ripening and winter varieties are ideal for this. Actually, the main thing is that the apples are sufficiently firm and juicy with dense, not porous, pulp. Naturally, if winter varieties are used, they must be fully ripe.

Classic cider making technology

And now directly about how you can make original wine from apple pomace, which
also known as cider.

Throw the sufficiently wet pulp left over from the juicer into a jar of the selected volume. Moreover, it will have to be weighed and a special proportion must be observed: for a 3-liter bottle - 2 kg, for a 10-liter bottle - 8 kg.
For every kilogram of apple pulp, add approximately 100-150 g of sugar. If you like a sweeter drink, then more is possible.
Fill to the top with unboiled water so that there is room for fermentation and foam does not creep over the top.
Wrap the neck with a piece of gauze and put the bottle in a warm place for several days.
After about 3-4 days, the lighter apple pulp floats to the top. Carefully pour the juice into another container. If desired, the pulp can be filled with water and a small amount of sugar a couple more times. This will help increase the yield of finished homemade wine.
Add another 100-150 g of sugar to the juice for each liter. Close the jar with a water seal and leave for fermentation for 25-45 days in a warm place.
After the fermentation process is complete, leave the young wine alone for a couple of days so that it can settle properly. Then carefully drain.
To make homemade cider even tastier, let it mature for another 3 months in bottles.

Homemade wine can be stored for quite a long time in the basement. And if guests come over, you will always have the opportunity to impress them with a low-alcohol drink of your own making.

Rapid Fermentation Technology

You can make homemade wine from apple pomace in various ways. Basically, they all boil down to the fact that ordinary water is infused on the fruits themselves or their pulp and absorbs the apple taste and color
and aroma.

Usually other ingredients are added to the preparation, which help improve the taste of the finished drink. Moreover, you can experiment in making homemade wine from pomace without fear of spoiling the final product. For example, very sour apples make excellent cider using the following recipe.

Sort the apples, remove the cores and grind in a meat grinder. Place the apple juice and pulp into a jar of a suitable size.
Fill with cold water, add lemon zest and wine yeast.
Seal well and place in a very cool place for 1-3 days.
After rapid fermentation is complete, drain the wine, and refill the cake with water in an amount equal to that drained, and leave for a few more days. This procedure can be repeated up to 3-4 times. As a result, 1 kg of apple pulp produces about 3 liters of homemade wine.

How to make wine yeast yeast

To prepare apple wine according to this recipe, you must have a special starter or wine yeast. Sourdough is the sediment that remains from the previous preparation of homemade wine. To make wine yeast fermentation, use the proven method:

Long fermentation method

This homemade wine recipe is perfect for those who don't like to rush. After all, it will take about six months to obtain a low-alcohol drink from apple pulp.

Sort the apples (about 5-6 kg), remove rot and cut them into fairly small slices. (You can use the pulp remaining after squeezing.)
Place in a large saucepan and add enough water to cover the fruit pieces. Cover and leave to steep for about a couple of weeks, stirring the mixture occasionally.
After this, strain the resulting juice, warm it up a little, add 5 tbsp. sugar and 25 g of yeast. Leave in a warm place until the juice begins to ferment.
As soon as the process is started, it is advisable to pour the wine into a barrel. The wood will give the pomace apple cider an interesting flavor.
After fermentation is complete, seal the barrel tightly and keep the drink for several more months (up to six months). After that, bottle it.

Cider made from fresh and dried apples

The following recipe offers an interesting way of making wine from apples and their pulp. It is best to use sweet and sour varieties that ripen in August. You will also need dried apples. Harvest the crop, remove the rotten fruits and leave to rest for about 10-15 days.

Then remove those that have gone bad and chop the good fruits finely. Place a layer of dry apple slices on the bottom of the barrel and fill another 0.5 with fresh apples or their pulp. Fill it to the top with well-cooled boiled water, seal the barrel and put it in the basement for 4-5 weeks.

Drain the finished apple wine, and fill the remaining pulp with water again. This process can be repeated several times until the dried apples are completely soaked. Wine from different bookmarks can be mixed or drunk separately. By the way, this cider is prepared without adding sugar, so it turns out quite sour. If desired, you can sweeten the apple wine at the time of consumption.

There are many more recipes that prove that apple pulp can make excellent homemade wine. Therefore, you should not mercilessly throw away such a valuable product. It is better to use it for interesting experiments in winemaking.

When processing apples and grapes into juice or wine, pomace remains, which is thrown away or given to livestock feed. For lovers of strong homemade alcohol, I suggest doing something different - making moonshine from cake according to a simple recipe. The set of ingredients depends on your understanding of the correct fruit mash. The result will be a drink with the characteristic aroma of the raw material, since during the preparation process we will use one trick.

Ingredients:

pomace (apple or grape) – 10 kg;
water - 15 liters and another 4 liters for every kilogram of sugar;
sugar (optional) – 2-5 kg;
yeast (optional) – 100 grams dry or 500 grams pressed.

Real moonshine from cake is prepared without yeast and sugar, but in the northern regions this is not always possible. In the case of sour grapes (apples), fermentation will be sluggish, and the yield of the finished product will be very low, since often little fructose remains in the pomace. Therefore, I advise you to stick to the golden mean - still add at least a couple of kilograms of sugar. Then the moonshine will retain the smell of raw materials, and the yield will be sufficient. 1 kg of sugar additionally gives 1.1-1.2 liters of moonshine (40%), but slightly neutralizes the organoleptic properties.

The disadvantage of wild and wine yeast is that they ferment many times longer than alcohol and bakery yeasts. If you are willing to wait 30-50 days instead of 7-10, then there is no point in using artificial yeast (dry and pressed baker’s yeast or alcoholic yeast), since these strains slightly worsen the smell of the distillate. Next we will look at a universal technology suitable in both cases.

Attention! For those who decide to make mash without sugar, I advise you not to squeeze the cake dry, leaving a little juice to increase the concentration of fructose.

Recipe for mash from cake

1. Place the pomace in a fermentation container.

2. Pour in warm (25-30°C) water and stir. A minimum of 10-15% of the container volume should remain free to allow room for foam and carbon dioxide.

3. Add yeast and (or) sugar diluted according to the instructions on the label, then mix again (fans of natural fruit moonshine skip this step).

4. Place a water seal or a rubber medical glove with a small hole in the finger on the fermentation tank.

5. Transfer the mash to a dark, warm (18-28°C) place. Once every 1-2 days, open the container and mix the contents so that pieces of marc do not accumulate near the surface. When the cake stops floating, it is not necessary to stir.

Depending on the selected yeast (wild or artificial), sugar content and temperature, fermentation of mash on cake lasts from 7 to 50 days. To get a good yield, you must wait until the end of this process (the mash will taste bitter without sweetness, the water seal will stop releasing gas, or the glove will deflate).

6. The spent mash contains solid particles that can burn during distillation, ruining the taste of the moonshine. This problem can be solved in two ways. The first is to drain the mash from the sediment before distillation. The disadvantage of this method is that part of the aroma of the original raw material is lost.

The second way is to filter the mash through 3-4 layers of gauze, and hang the squeezed cake (or only part) in a distillation cube. The problem is that this is not possible for all moonshine still designs. But if your device allows you to implement such a trick, I advise you to use the second method.

Making moonshine from cake

7. Distill the filtered mash in the traditional way. Select the distillate until the strength in the stream drops below 25%.

8. Measure the strength of the resulting moonshine. Determine the amount of pure alcohol (multiply the volume by the strength and divide by 100).

9. Dilute the distillate with water to 20%, then distill again. Take the first 10-15% of the amount of pure alcohol (while the unpleasant odor remains) into a separate container. This is a harmful fraction called “heads” and can only be used for technical purposes.

10. Select the main product (“body”) until the strength in the stream drops below 45%, then finish the distillation or collect the “tails” separately.

11. Dilute the resulting moonshine from double distillation marc (only the middle fraction) with water to 40-45 degrees. Pour into a glass container and seal tightly. Leave for 2-3 days to stabilize the taste after mixing with water. You can start tasting!

We use most of the products to the fullest: bones go into broth, dried bread into breading, so why do things differently with fruit?

Today we will tell you about another excellent example of such rational treatment - wine made from apple pomace after a juicer. Whether you adhere to the principles of a healthy diet, just like juice or make preparations, in any case you should not throw away what remains after squeezing.

Benefits of apple pomace wine

Many people know that most of the beneficial substances found in fruits are not contained in the juice, but in their fiber and skin, so it is doubly offensive to throw away all this after preparing the juice.

Homemade wine made from apple pomace is an excellent solution to this problem, and if you do everything correctly, it will definitely not be inferior in taste to industrially produced table wines!

In addition, you will not only be sure that it does not contain any harmful impurities or foreign components, but you yourself will be able to adjust the sweetness, strength and leading flavor notes during the cooking process.

Interestingly, many foreign wine producers do not even hide the fact that they make excellent alcoholic drinks from waste remaining after the production of juices and fruit sweets!

How to make wine from apple pulp: step-by-step recipe

Ingredients

Apple pulp + -
+ -
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How to make homemade wine from apple waste

For all its simplicity, wine made from apple pomace at home requires a certain amount of care. Whatever our usual method of making juice, if you want to use the pulp to extract wine, you need to remember a few things.

First: apples should not be washed before squeezing; at most, they should be cleaned with a soft brush.

Second: be sure to remove the core and damaged areas. Then we use the juice for its intended purpose, and the remaining pulp for making wine.

We transfer the resulting cake into a glass container so that it occupies no more than 2/3 of the volume, and fill it with sugar. We will need from 100 to 150 grams for every kilogram of cake.

We remember that the more sugar there is, the not only sweeter, but also stronger our drink will be.

By the way, wine from apple pomace after juicing is prepared in a similar way.

Fill the resulting puree with cold, unboiled water so that there is at least 5-7 centimeters left to the neck: during fermentation, foam will rise, so the liquid level will rise. It should be a fairly liquid paste.
Cover with gauze or thick cloth and leave to ferment in a warm place for 3-4 days. During this time, the contents of the vessel will need to be stirred or shaken several times so that fermentation proceeds evenly.
Now our future apple wine from the peelings after the juice must be carefully strained. For this, use gauze folded several times or a sieve with very fine holes. The wine will not become completely transparent at this stage, but straining removes fermentation products well.
Pour the resulting liquid into a clean container, add sugar to taste and close, this time airtight.
We send wine from apple pomace for secondary fermentation in a warm and dark place for 1-1.5 months. It should settle as calmly as possible so that all the sediment settles at the bottom of the bottle.

At this stage we can already say that our intoxicating apple drink is almost ready. Very slowly and carefully pour it into a clean container so that no sediment gets in, and now let it brew in a cool place for a period of a week to a month, and then take it out and serve.

Wine made from apple pomace after juicing has a characteristic amber color and rich taste. And what particular shade of taste you prefer to give it depends only on your preferences.

Help yourself to your health!