Is it possible to make wine from apples. Fruit preparation: selection of varieties, juice extraction

Apple wine is the cheapest in terms of its preparation. At home in a barrel, you can make alcoholic drinks from wild, unripe, dried, green apples, fermented jam, juice or compote in any suitable flavor.

The main thing how to make homemade apple wine is the right choice of taste and smell. All components should get along well with each other. Whichever of the additional ingredients you choose, the result will be very similar: apple wine has a pleasant golden color, a very subtle smell of heavenly fruits, which is at the same time not too strong, but refined.

In this case, the main recommendation is to implement a clear technology. If you follow the recipe for apple wine, you can get any drink you need: table, dessert or liqueur homemade apple wine.

Cooking features

Now we will tell you the main features:

The right amount of raw materials, proportions and equipment - the use of unripe chopped fruits is necessary if you want to get dry wine from carrion. Sweet apples are suitable for dessert wines. But keep in mind that homemade wine from apples that have long been overripe will be kept for consumption for a relatively short time. Therefore, if you want to enjoy homemade wine from cut apples even after a year, you need to choose the right sweet and sour apples with the addition of cinnamon or sea buckthorn.
If you want to know the proven method that our grandmothers used to make apple wine and wait until it is ready, not very long - do not wash the fruits immediately before the fermentation stage. Apples only need to be gently wiped with a clean cloth. The water will remove all the bacteria from the surface that are necessary for the fermentation process to proceed.
Wormy apples, especially rotten carrion, are not suitable for wine, in addition, the core of the fruit must be removed before cooking.
In order to get the maximum amount of apple juice, you will have to use a meat grinder or juicer.
The pulp of unripe fallen fruits must be separated from the juice, before that the mixture is infused for 3 days, retaining its beneficial properties.
Squeeze, mix, then clarify the puree with a press or through gauze with a wooden spoon. The procedure should be repeated several times. The collected waste is thrown away (foam, pulp).
The fermentation process of the tincture should take place in a sealed container with a lid. In this case, it must be borne in mind that air cannot enter the barrel through any cracks, otherwise the wine will disappear and that's it. But the gas must have some kind of gap in order to freely exit the barrel during fermentation. Otherwise, the wine will ferment or even fall off. This process is facilitated by a built-in water seal on the surface or the use of a glove (a rubber glove should be punched on one of the fingers).
When the fermentation has already been completed, the wine is corked and taken to the cellar without adding additional components at this stage of winemaking.

Classic apple wine recipe

Ingredients:

11 kilograms of apples;
2.7 liters of water;
1.8 kilograms of sugar.

Cooking:

Fruit must be rubbed through a meat grinder, and the juice placed in a bucket, securing a clean cloth on top. For three days, you need to stir the mixture while it is cooking, every 10 hours. After that, the pulp that will stand out must be removed. It is necessary to leave a thin layer of about 0.5 centimeters. Now you need to add water to the mixture, then add 800 grams of sugar. The container must have a water seal.

After 4 days, the water seal opens, 200 ml of wort is poured out, in which 400 grams of sugar are dissolved. This large mixture is poured back and fits. The same is repeated after 4 days. You will know that the fermentation process has already ended by the sound made by the water seal. Once the wine has stopped bubbling, the winemaking process is complete.

Are you wondering how long this process takes? Experts have found that making wine from apples at home takes about a month and 20 days. Two months later, you will have to pour the alcoholic drink into a clean vessel with a rag, letting it brew. Now it is necessary to remove the sediment every 2 weeks until the mixture becomes transparent.

When you manage to make a wine with such a result, bottle the semi-sweet wine, save the year. The fortress according to this recipe was measured by experts. She made 12 turns. Your health will not be affected by its use. Let's find out how to make wine from apples, the benefits of which have been proven by many doctors.

It is worth noting that the temperature for making sparkling sparkling wine throughout the entire fermentation process should be 20–22 degrees, depending on the storage location. The maximum and minimum temperature values are 18 (24) degrees.

Fruit fortified wine

Ingredients:

6.2 kg of unripe apple fruits;
215 grams of raisins or black currants;
2.3 kg of granulated sugar;
vodka for making fortified wine from apples.

Cooking

Sort through the apples, make a puree using a good and powerful juicer. Prepare the raisins, cut them into small pieces. After that, it is necessary to combine the resulting puree with granulated sugar - take not all, leave 300 grams on the last tab - and raisins, pouring the composition into a container with a small neck. On its basis it is necessary to place a water seal.

After 20 days, the strong wort must be filtered. After that, the rest of the sugar is periodically added to the mixture, and the bottle is tightly closed. After 10 days, you need to open the pan, pour in vodka, shaking the mixture well. Now bottle the fortified drink. The strength of such a wine will be 13-14 degrees (depending on the variety). If the wine is not fixed, it can ferment into vinegar. Then you will need a number of pills for indigestion, or you may need to call for medical help.

Apple wine with spicy notes

Ingredients:

2 kg of apples;
2 liters of water;
a bag of cinnamon;
0.5 kg of sugar.

Cooking:

Prepared apples, which must be cut into slices, put in a basin, pour water over them, cover with cinnamon. The mixture must be boiled until the fruit becomes the same as in jam. Now the mixture must be rubbed through a sieve and poured into a bottle to undergo the maturation process.

Before the start of fermentation, place tubes to remove gas in a jar. After that, the liquid is once again filtered through these tubes, sugar is added. You must control the process for two weeks, occasionally stirring the contents of the bottle. After a period of approximately 15–16 days, the sediment is drained, and the finished refined alcohol is poured into ordinary small bottles.

Dessert apple wine

Ingredients:

10.3 kg of apples;
1.7 kg of pears;
210 grams of raisins;
granulated sugar 1.2 kg.

Cooking:

Using a food processor or improvised means, carefully squeeze out the puree. After that, cut the raisins, add them to the mixture. Mixed components in any tight bottle should stand for 24 hours. During this time, with a wooden spatula, mix the ingredients 3 times. After that, add 0.5 kilograms of sugar and be sure to put an air duct, after which the mixture will begin to bubble and become dark.

You will need to wait about 5 days and then add 300 grams of sugar, after the same length of time - the rest of the granulated sugar. Now it is necessary to filter the sediment several times so that the young wine brightens.

Dry apple wine

Ingredients:

11.3 kg of apples;
2.4 liters of water;
485 grams of sugar.

Cooking:

Take the fruits, squeeze the juice and rub the ingredients with sugar. All this is poured into a sealed container. From above, the starter should be closed with a water seal. Wait until the maturation of the product is over and filter the sweet wine. You need to filter it until the color of dry apple wine brightens. Dry homemade wine can be considered absolutely ready, although it still needs to be brewed in a dark, cold cellar.

Apple jam as an ingredient in wine

Ingredients:

apple sweet jam (when there is mold, it must be eliminated) - 1 liter;
liter of water;
100 grams of raisins;
50 grams of sugar.

Cooking:

Pour all the ingredients into a large container and mix. Carefully cover the product with a thin cloth and move to a dark place. The mixture is left for 5 days, but do not forget to mix the components once a day. After 8 hours, ripening should begin. The first stage has been completed.

After finishing, it is necessary to remove the pulp and carefully drain the sediment. If you want to increase the fortress, then you can add alcohol or moonshine. The second step is over.

The passage of time will only make the wine better. Such a simple, but extremely tasty drink made from improvised materials can be stored at home in a cold room for a longer time. It is necessary to withstand a light drink for six months.

Semi-sweet wine with apples

Ingredients:

13.1 kg of apples;
3.7 liters of water;
2.45 kg of sugar.

Cooking:

Throughout the winemaking procedure for such a semi-sweet wine, follow the classic recipe. Now, taking into account the fact that for each liter of wine it is desirable to add 50 g of pure alcohol. Women will like homemade wine with astringency of 13 degrees.

Compote apple wine

Ingredients:

3 pieces of apple compote;
1 part sugar;
80 grams of raisins.

Cooking:

Strain the juice so that it does not contain excess impurities and pulp. Now make a starter from grapes. To do this, be sure to slightly heat one glass of compote at a temperature of 30 degrees and place raisins grated with sugar there. This mixture with a closed lid must be removed from the stove, put a couple of cans of liquid in a warm place and cover the hole with a clean cloth.

When the fermentation process is completed, it is enough to pour the starter into a jar with strained compote. The sour apples that you have strained must be rubbed with sugar and allowed to ferment. When the fermentation processes are completed in both banks, it is necessary to combine their contents and strain. The drink is bottled and placed in the cellar for infusion for 3 months.

Green apples are the best ingredient for wine

Ingredients:

5 kg of apples;
3 kg of granulated sugar;
a bag of cinnamon;
2 liters of water.

Cooking:

In order to prepare such a wine, it is necessary to cut 5 kg of fruit, cover them with sugar and cinnamon and boil, pre-filling with 3 liters of liquid. Leave the mixture to ferment for a week while preparing, then strain and shake every 8 days for a month. Now strain the liquid again and bottle.

wild apple alcohol recipe

Ingredients:

10 kg of apples;
yeast;
3 kg of sugar;
3 liters of water.

Cooking:

Wild apple wine will be sour. The fermentation process is absolutely similar to the classic version, but after straining, it is necessary to add not only sugar, but also yeast to the wort. In addition, the fermentation process will be 45 days.

Apple juice for making wine

Ingredients:

7 kg of apples;
3.5 kg of sugar;
3 liters of water.

Cooking:

You will get a drink that is no different from the store. Cook apples the classic way. The fermentation process will be 80 days. After that, it is necessary to infuse wine from apple juice for 6 months, then it is worth draining the sediment and sending it to the refrigerator for 30 days. The wine is ready. Its strength is 7 degrees.

Instant Apple Wine Recipe

Ingredients:

2 kg of sugar;
2 liters of water;
3 kg of apples.

Cooking:

Apple juice is mixed with granulated sugar in a ratio of 1 to 2 and poured into bottles. The fermentation process is 10 days, the mixture is mixed and after adding the rest of the sugar, it is left for another month. The wine is ready.

Dry apples for wine

Ingredients:

1 kilogram of dried apples;
3 kg of sugar;
8 liters of water;
yeast.

Cooking:

The recipe is similar to the classic version, but initially, to get the liquid, grind the apples with a blender, grind with sugar and pour boiled water. Yeast is added after 10 days of infusion along with the rest of the sugar.

Yeast-free wine recipe with apples

Ingredients:

3 liters of apple juice;
50 grams of sugar;
30 grams of raisins.

Cooking:

Cut the raisins into small pieces and prepare the wine in the same way as compote wine. The only difference will be the lack of pulp. Therefore, in order to achieve greater strength, it is necessary to fix it with alcohol with the calculation of 50 g of alcohol per liter. Now you know how to make wine from apple juice.

Apple wine with rowan

Ingredients:

5 kg of frozen (fresh are also suitable) rowan berries;
5 kg of apples;
4 liters of water;
2 kg of sugar.

Cooking:

The name speaks for itself. Rowan along with apples must be poured and slowly boiled with a juicer, and then put for 5 hours in a dark, cool place to cool completely. The components are placed together with half the sugar and raisins, which we need a lot, in a tight container. This container is transferred to a dark place for 14 days. After that, the wine is filtered twice until clarification is achieved, and placed in a cellar for 3-4 months. This must be done! Otherwise, it will bring irreparable harm to the body if you want to try drinking it.

Currant-apple wine

Ingredients:

5 kg of frozen or fresh currant berries (instead, you can take raspberries or chokeberries);
5 kg of apples;
15 liters of water;
5 kg of sugar;
3 art. spoons of honey

Cooking:

To make wine with honey with your own hands according to this recipe, currants after pressing must be boiled together with apples and half the sugar until completely soft. Now mix the mixture with water and place in a bucket. The container must be fixed with gauze and removed for 4 days, stirring every 8 hours. Now add the rest of the sugar there and leave for 50 days. Strain the wine and fix it with alcohol in proportions of 15% of the volume of the drink, otherwise it starts to turn into acetone. Leave the mixture to infuse for 6 months. True, it was not difficult, but quite simple? But what a result!

Delicious wine with cinnamon and ranetki

Ingredients:

13.1 kg of apples;
3.7 liters of water;
2.45 kg of sugar.

Cooking:

During the winemaking procedure of such varieties of wine, you will have to look to ensure that the same technology and content are observed as in the classic version. Now along with the rule that for every liter of wine it is desirable to add a 50-gram glass shot of pure alcohol for fermentation.

Homemade wine with an astringency of 13 degrees will be very popular with women who have refined wine preferences and from time to time indulge themselves in good alcohol.

Attention, only TODAY!

Hello readers from San Palych!

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

Selection of raw materials

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

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

I remind you about carrion, unripe apples and overripe - all these categories are more suitable for apple mash with subsequent distillation into Calvados or apple distillate.

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

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

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

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

The conclusion from the above is:

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

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

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

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

Yeast for apple wine

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

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

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

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

The last two types of yeast are good for apple and fruit mash for distillation. Such yeast well absorbs both fruit sugars and regular ones. "Favorite" spirit yeast is strongly not recommended for wine because of unpleasant aftertastes and "non-fermentation" of fruit sugars.

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

Dishes and other necessary things

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

We return to our apples.

Juice extraction

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

Variant without pre-fermentation

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

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

The second option with trimming

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

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

Calculation and correction of wort for sugar and acid

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

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

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

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

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

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

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

Proportions for semi-dry and semi-sweet wines

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

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

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

The next section is math:

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

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

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

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

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

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

The result of calculations for semi-sweet apple wine:

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

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

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

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

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

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

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

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

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

Let's return to our example.

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

Well, we have done the most important work!

primary fermentation

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

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

Decantation is the removal of wine material from the sediment.

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

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

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

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

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

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

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

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

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

Secondary fermentation

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

Bottling and storage

Everybody! The wine is ready for maturation.

Wine maturation

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

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

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

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

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

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

Recipe for apple semi-sweet wine

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

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

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

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

Juice - 20l (pressed).

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

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

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

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

Removed to the basement

(wine is almost transparent, slight bitterness).

(taste is good, but a bit yeasty)

February 23 RIPPED! Delicious!

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

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

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

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

Good luck with your winemaking!

Vinodarov A.P.

Especially for Pavel Dorofeev's blog.

Apple wine is not only tasty, but also healthy

Not every gardener still knows how to make homemade wine from apples of his own harvest. This information is especially useful for beginners. There are several winemaking secrets that make the original product more tasty and aromatic. You should definitely familiarize yourself with them so as not to make global mistakes.

Do not wash fruits before sending them for processing. The fact is that on the skin there is a mass of beneficial bacteria (yeast) that contribute to natural fermentation. Under no circumstances should they be washed off. In the event that the apples are too dirty, they are wiped with a dry, clean cloth. Before making wine, rotten places are cut off from fruits, the middle is removed.

Homemade apple juice wine is prepared in several stages:

preparation of future wort;
fermentation process;
bringing to the stage of condition;
excerpt.

Even a beginner can make homemade cider

But the dishes for making apple wine, on the contrary, are thoroughly washed and dried. If possible, sterilize the container. If third-party impurities are absent in the initial wort, then the final product will turn out to be more tasty and with a bright aroma. In the process of fermentation, the container is closed with a water seal or a medical glove is tightly put on, having previously pierced one finger with a needle. This will prevent the wine from turning into vinegar and will serve as a kind of indicator of how fermentation is proceeding.

Review of homemade apple wine

The room in which the procedure for making homemade wine will take place must be protected from direct sunlight. The air temperature is maintained at +18…+24°C. It would be ideal to put the containers in the kitchen or in the pantry.

Step-by-step recipe for making homemade dry apple wine

Before highlighting the cooking technology, it will be useful to know the name of apple wine. You've probably heard of the term "cider" before. Its preparation procedure is simple. Having mastered the theoretical material, even a beginner can experiment on the preparation of different varieties of the product. The technology is no different from the classical one. The only thing is that dry wine should contain less sugar. For 1 liter of juice, only 100-150 g of sugar is taken. It is impossible to reduce the dose, because in this case the fermentation process will not proceed.

Surplus harvest can be easily processed into delicious wine

If a plentiful crop has ripened in the garden and there is no way to process it in full, then it is advisable to make homemade wine from apples. We will give a simple recipe now. Apples are pre-cooked but not washed. If the fruits are dirty, you can wipe them with a dry, clean cloth.

Feedback on making homemade apple wine

More details at: http://forum.chzda.ru/forum22/topic191.html

To make the final product without bitterness, the seeds are immediately removed from the fruits. The prepared apples are passed through a meat grinder (rubbed on a grater, squeezed through a juicer). Ideally, it should be puree. It is transferred to a suitable jar and covered with a cloth so that insects do not get in. In this state, the drink is kept for 3 days. During this time, the pulp will separate from the juice and float to the top. Every day the juice is mixed with a wooden spoon, and on the fourth day the pulp is carefully collected.

Wine retains all the nutrients from fresh fruit

Sugar is added as needed. The first portion is poured immediately after removing the pulp, and then 2 more times every 5 days. In order for the process to proceed correctly, the wine is poured into an airtight container with a water seal. You can use a medical glove by making a hole in one of the fingers with a needle.

The temperature in the room where fermentation takes place should be maintained at + 22 ... + 25 ° С. The procedure lasts from 1 to 3 months. When the wine is won, sediment will appear at the bottom. After that, the finished product is carefully poured into a clean dish and sent for ripening in a cool dark room. The container must be hermetically sealed. If the precipitate reappears, then the liquid is again poured into a clean container. The wine is considered fully ready only when no sediment is visible at the bottom for 2 weeks. The maximum shelf life of dry apple wine is 3 years.

Making semi-sweet apple wine at home

From which only varieties have not adapted to make apple wine. The name among the people was invented for him a long time ago, but the recipes continue to be improved even now. Very popular is a semi-sweet drink made from natural selected fruits at home. To make it, you will need to take about 300 g of sugar per 1 liter of juice. It is prepared as follows.

Semi-sweet apple wine is ideal for home feasts

Apples are carefully wiped, spoiled or rotten places are cut out, seed pods are removed. Fruits are twisted through a meat grinder or ground on a grater, passed through a juicer. The resulting puree is poured into a container of the desired volume and covered with a dense cloth. After a couple of days, the pulp floats to the surface, which needs to be stirred regularly (several times a day). After 5 days, the pulp is collected.

Feedback from a beginner winemaker about making apple wine

More details at: http://forum.chzda.ru/forum22/topic191.html

The total amount of sugar is divided into 9 equal portions. Every 5 days, another portion of sugar is added to the wort. Fermentation should take place in a sealed container, on top of which a water seal is installed, or a medical rubber glove is put on. A small hole should be made in it with a needle. The drink ferments for 45 days at a temperature of +20°C. After this period, the cider is carefully poured into clean dishes and sent to a cool dark room for six months for aging. So that there is no sediment in the finished product, it is poured into a clean bowl 2 times a month, leaving the thick at the bottom.

Festive table will be decorated with a bottle of homemade cider

A simple recipe for making homemade fortified wine from apples

How to make apple wine at home so that it has an increased strength? Yes, very simple. Only for this you need to add alcohol-containing drinks (for example, vodka) to the final product. As a result, the cider should turn out to be a strength of 12-16 °. The cooking technology is as follows:

Apples are wiped from dirt and dust, cut into pieces, and the core is removed.
Grind fruits in a meat grinder.
Sugar and raisins are mixed with the resulting puree.
This mixture is poured into a sealed container and closed with a water seal.
The container is left in a warm room for 21 days (until the fermentation process is completed).
After the appearance of a characteristic precipitate, the liquid is carefully poured into a clean container and a glass of sugar is added, mixing thoroughly.
The drink is again left under the water seal for another couple of weeks.
The cider is again separated from the sediment and vodka is poured in (at the rate of 200 g per 10 liters of liquid).
The wine is thoroughly mixed, hermetically sealed and sent to a cool room for 3 weeks.

Drinking wine in moderation is good for the body.

The drink is completely ready to drink.

How to make wine at home from apple blanks - manufacturing nuances

Not only from a freshly harvested crop, you can make delicious homemade apple wine. The video gives a hint that cider can also be made from derivative products, such as jam, juice, wine, and even compote. Of course, the taste characteristics will differ, but the quality of the original product remains at a high level. We offer you to get acquainted with some of the nuances of making apple wine from derivative products.

How to make homemade wine from apple juice

The juice makes an excellent cider. This will require 6 kg of apples 2 times more water and about 3.5 kg of sugar. The cooking technology is as follows:

Sliced apples are laid out in a saucepan and pressed down with a heavy press.
Half of the sugar and water is used to make syrup, which is poured over apples.
The container is placed for 40 days in a cool room.
After the specified period, the liquid is poured into a clean bowl, and a portion of the syrup is again added to the remaining apples and left for the same period.
After 40 days, the liquid is again drained and mixed with the first portion, and then sent for six months to a dark and cool room.
After the specified time, the drink is drained from the sediment and sent for a month in the refrigerator.

Cider has not only excellent taste, but also a rich history.

Homemade wine is ready, its strength will not exceed 7 °.

How to make wine from apple compote at home

It often happens that compote blanks deteriorate or are stored for more than two years. It is clear that it is no longer possible to drink this drink, but apple wine (its name is cider) can turn out excellent. You will need to take a handful of raisins and about 300 g of sugar for 3 liters of compote. The preparation procedure is simple and looks like this:

Compote is poured into a clean bowl, sugar and raisins are added, mixed thoroughly.
A water seal or medical glove is put on the neck.
The container is sent for 2 weeks in a dark room for fermentation.
After 2 weeks, the pulp is carefully removed, and the liquid is filtered through cheesecloth.
The drink is poured into a clean container, covered with a lid and sent to a dark room for 2 months.

Properly prepared cider looks very nice in a glass.

Regularly check the presence of sediment in the wine. When it is detected, the liquid is drained, and the thick is left at the bottom. Such manipulations are carried out until the formation of a precipitate is noticed within 2 weeks. The wine will be clear and soft in taste.

The recipe for making wine from dried apples at home

How to make homemade apple wine? It's easier than ever, even if these very apples are not freshly picked, but dry. You will need to take 1 kg of dryers, 3 kg of sugar and 8 liters of water, yeast. Drying is crushed to the state of slurry using a blender or meat grinder. Thus, fruits will give more useful substances to the drink.

Sugar (half of the prepared norm) is added to the resulting slurry and poured with boiling water. Nothing else is added until the vessel has completely cooled. Next, the liquid is filtered and the cloudy sediment is removed. The second half of the sugar is dissolved in warm water, mixed with yeast until they are completely dissolved. This mass is poured into a vessel with apple juice and closed with a water seal (put on a medical glove). You can not allow air to enter the container, otherwise you will not get tasty wine, but sour vinegar.

To prepare a homemade drink, not only fresh, but also dried fruits are used.

In principle, such a product is ready for use immediately after the end of fermentation. Only here its taste qualities are not fully revealed. To achieve maximum effect, the drink is kept in a cool room for several months.

How to make wine from apple jam at home

From what just do not prepare apple wine at home. A simple recipe for making it from jam (for example, old and unused in time). You will need to take jam and water in equal proportions, as well as pitted raisins (based on 1 liter of jam 100 g of raisins). The drink is prepared as follows.

The jar is sterilized, and the boiled water is cooled. If the jam is unsweetened, then sugar syrup is additionally prepared (a mixture of water and sugar in a ratio of 1: 2). Jam and syrup are placed in a prepared container, raisins are also poured there, which will play the role of yeast here. The vessel is covered and sent to a warm room for 10 days.

Great wine can be made from old jam

When the pulp appears on the surface, it is carefully collected. At this point, another clean bowl is being prepared. The liquid is filtered and poured into a clean jar. A water seal or medical glove is put on top. The product will ferment for about 40 days. The end of the process will be indicated by a deflated glove or the absence of air bubbles in the water seal.

The wine is decanted, bottled and sent to a dark, cool room for a couple of months. After the specified period, the drink is poured into a clean container, leaving sediment at the bottom, and sent for storage. The strength of the original product is about 13°.

Beautiful photos with glasses of homemade apple wine bribe gardeners to prepare this amazing drink. However, after this, the question arises of how to properly preserve it so as not to lose its commercial and taste qualities. There are certain tricks and features.

Apple wine has a relatively short shelf life.

As a general rule, wines are stored in special cellars. This room should be not only dry, but also protected from mold and any rot. Otherwise, not only the taste of the wine will suffer, but also its aroma (even if the bottle is tightly closed). It is recommended to maintain a constant temperature of +8°C throughout the year.

The container must be tightly sealed. Upon contact with air, the wine oxidizes, and its taste is greatly reduced. In order for the product to be stored better, it should first be pasteurized. A piece of cork protruding outward is cut off, and the neck of the bottle is filled with paraffin, wax or sealing wax.

Wine bottles are recommended to be stored in a horizontal position. This is done so that the inner edge of the cork is constantly wetted. The capping in this case will retain its density, air will not get into the bottle in any way. If the drink is planned to be stored for a very long time for the purpose of aging, then the bottles should be buried in the basement in the ground to make it easier to maintain the required temperature regime and avoid temperature fluctuations.

Homemade drink is ideal for welcoming guests

The taste of wine is influenced not only by the technology of preparation and storage methods, but also by the variety of apples from which it is made. To achieve a good result, you can mix several varieties, which together form a successful bouquet. In conclusion, it should be said that all the useful substances and vitamins that were contained in fresh fruits are preserved in homemade apple wine. That is why, in moderation, this drink is very useful, if there are no medical contraindications.

Home winemaking has long occupied a well-deserved place in the preparation of stocks, along with canning, jam, pickles. Recipes for all kinds of drinks from a variety of, sometimes unexpected fruits, fruits abound in cookbooks and notebooks with notes of diligent owners. For many, making wine from a hobby develops into an occupation for the soul and for life. Apples are not an exotic raw material for making a drink, however, homemade apple wine requires a lot of attention, patience, and a careful approach to following all the rules of preparation. But the result is an excellent apple wine that will please the most fastidious connoisseurs of wine drinks.

paradise fruit

You can grow an apple tree almost everywhere except the Far North. There are many varieties of this fruit. For each region, you can choose the best variety of apple trees. Apples help to effectively reduce cholesterol levels in the blood, are low in calories, rich in pectin. The high content of pectins has made them one of the favorites for dietary and medical nutrition. It is pectins that tend to bind and remove salts of heavy metals (strontium, cobalt, cesium), various toxins, poisons, apple juices with pulp from the body - an integral ingredient in the diet of people employed in hazardous industries. Due to the presence of malic and citric acids in their composition, they help improve metabolic processes in people with diabetes. The inclusion of apples in the menu helps to deal with problems of the gastrointestinal tract (constipation, irregular stools). The high content of potassium has a beneficial effect on the conduction of electrical impulses of the heart muscle, prevents the occurrence of arrhythmia. The ability to have a beneficial effect on digestion is also manifested in the normalization of the removal of excess fluid from the body. This property is especially valuable for people suffering from cardiovascular and renal diseases, pregnant women. The rich content of fibers, fruit acids have a beneficial effect on the condition of the gums, teeth, the microflora of the oral cavity, stimulating the natural processes of cleansing. Even apple seeds are valuable for their content of iodine, vitamin K, which is necessary for participation in the process of normal blood clotting.

Features of making wine from apples

Not all varieties are suitable for making apple wine.

You should take only pressed live yeast, dry ones are categorically not suitable for this purpose. Wine made from apples can turn sour.

Finishing touches

It is important to properly prepare raw materials for making apple wine. To do this, it is necessary to take only high-quality fruits, not broken, without flaws, since the presence of defects in apples can give apple wine an unpleasant taste and smell. As carefully as possible, peel the apples from the core. It is also important to carefully grind the taken raw materials. This can be done using a meat grinder, food processor. If the preparation of wine will be based on juice, it can be obtained using a juicer. A small amount of pulp will even have a beneficial effect on the process of making wine. Fermentation reactions will take place faster and better. Apple wine will be softer in taste.

Recipe 4d6

Ingredients:

We take apples of different varieties: sour 4 parts, sweet 6 parts.
Granulated sugar - ratio to apples 1:4, i.e. for 10 kg of fruit 2.5 kg of sugar.
Prepared water - the amount equal to the juice from apples.

Wine preparation:

The recipe for such apple wine is simple in composition, but requires scrupulousness and accuracy of compliance. The result is a fairly strong alcoholic drink, slightly opalescent, color from yellow to light brown. Taste and aroma - ripe, sweet apples.

Recipe with honey

Components:

Sweet apples, prepared 15 kg.
Granulated sugar 4 kg.
Prepared water - 7 liters.
Honey - 2 kg.

How to make Honey Apple Wine:

Apple wine according to this recipe is opaque, with a rich honey taste and aroma. The combination of the taste of apples and honey leaves a unique feeling.

Recipe with yeast

This time we bring to your attention a recipe for apple wine with the addition of yeast.

What to take:

Apples 15 kg.
Water 8 liters.
Sugar-sand 6 kg.
Yeast - 150 grams.

Step-by-step instruction:

Wine made with yeast will ferment faster and therefore taste more like fresh apples. The aroma is more saturated, more pronounced if the wine is prepared according to this recipe.

Recipe with yeast and citrus

Apple-citrus wine. Here it is necessary to make a reservation that the addition of citrus fruits to wine drinks is rather an amateur. But well-made wines with a variety of fruit flavors are undeniably one of the favorites on our table.

What you need:

Apples 10 kg.
Water 5 liters.
Sugar-sand 5 kg.
Lemons or oranges, you can mix - 1 kg.
Yeast - 100 grams.

Step-by-step instruction:

I must say that the combination of apples and sour or sour-sweet citrus fruits is always advantageous.

Wine with such a bouquet of taste, of course, cannot but surprise fans of alcoholic drinks from apples. Having tried to make wine from apples, following this recipe, you will forever leave it in your culinary piggy bank.

Conclusion

Apples are an inexhaustible storehouse of all kinds of delicious recipes, not only for culinary masters, but also for lovers of home winemaking. You can diversify recipes for homemade apple wines with a huge number of ingredients. Rarely does not combine with apple taste and aroma. When making wine from apples, you can add not only honey, lemons, but also cinnamon, vanilla, raspberries, pears. The list is endless. For all its seeming simplicity, apples are just a gold mine for those who like to experiment, surprise family and friends with amazing recipes.

The most important secret that the master should know when making the right apple wine. Yeast is a living microorganism that, living in the juice, eat sugar, while releasing alcohol and carbon dioxide, breathe oxygen and multiply, and also emit heat. To put it simply, yeast is a micro human that eats sugar, urinates with alcohol and farts with carbon dioxide, while multiplying and breathing air.

Recipe for homemade apple wine using a meat grinder.

We take apples, ripe ones are better, there is more sugar. We wash them, which we do not wash from the tree, since we will need wild yeast that lives on the peel. We separate the core of the apples with a knife so that later the apple wine does not taste bitter. We turn everything in a meat grinder.
Pour the resulting pulp into a container for fermentation, no more than ¾ of the volume of the container for homemade wine, as there will be rapid fermentation and the pulp will go all the way up. It is better to take glassware for making homemade wine from apples, as it will not release additional impurities into apple wine.
We close the container with the future homemade wine with a water shutter, or with a rubber glove with a pierced needle. This is necessary so that excess carbon dioxide goes outside, and air with oxygen does not get into apple wine and does not oxidize it, forming acetic acid. Stir the apple pulp from time to time to distribute the wild yeast throughout the juice.
After 2-3 days, we divide the pulp into juice with yeast and cake. This can be done through gauze, twisting it, like squeezing out laundry. Pour the resulting juice into a clean container for further fermentation, again ¾ of the volume.
We fall asleep in the future apple wine sugar, 150-200 grams per liter. You can fill it in three batches with an interval of two days so that there is no violent fermentation, but when falling asleep, be careful there may be a champagne effect, pour in a little. The strength of apple wine will be no more than 15 ° vol, since the yeast will die from its own alcohol. We mix everything. We close the container with a rubber glove or a water seal, and send it to a dark place for final fermentation. The temperature of apple wine should be in the range of 22-28°C. Do not forget that during the fermentation process, apple wine releases its heat.
After the release of carbon dioxide is over, homemade wine is ready. The rubber glove should fall off or the water in the water seal tank should stop bubbling. We carefully separate the homemade apple wine from the sediment, either by pouring or using a tube, as we used to drain gasoline from a car tank. We pour apple wine into a container up to the neck, I would advise you to put on a rubber glove again, because there will be a little fermentation again, and if apple wine is poured into a champagne bottle, then there will be apple cider. We put everything in a cool place, not higher than 15 ° C.

A simple apple wine recipe using a juicer.

We take apples, wash them from dirt, do not wash apples from a tree, to preserve our own wild yeast. We separate the core from the apples, as it will give a tart taste, whoever likes it does not do this, this is not relevant. We pass apples for wine through a juicer.
The resulting apple juice is poured into a glass container for wine no more than ¾ of the volume, since the future apple wine from fermentation will go up and everything will pour out. Do not keep apple juice in the air for a long time so that it does not oxidize. Add to the juice a little apple pomace obtained by squeezing the juice. We do this in order to increase the concentration of our wild yeast in the wine, but we don’t have to do it.
We fall asleep in the future apple wine sugar, 150-200 grams per liter. You can fill it up in three batches with an interval of two days so that there is no violent fermentation, but when falling asleep again, be careful there may be a champagne effect, pour in a little. You can not add sugar, just the future apple wine will turn out with a strength of less than 15 ° vol.
We close the container with homemade wine with a water lock, or with a rubber glove with a pierced needle. This is necessary so that excess carbon dioxide goes outside, and air with oxygen does not get into apple wine and does not oxidize it, forming acetic acid. Apple wine can be stirred once a day to disperse the wild yeast throughout the juice, thereby increasing the rate of wine fermentation.
We remove the container with apple wine in a dark place, and monitor the well-being of the yeast so that the temperature is 22-28 ° C.
After the release of carbon dioxide in the water seal has stopped or the rubber glove has fallen. This is a signal that homemade apple wine is ready. We separate it from the sediment and bottle it and put it in a cool place. The sediment can be reused as a starter in an apple wine recipe. If our apple wine has not reached 15% abv and there is sugar left in it, it will continue to ferment slowly and make cider. This can be used by bottling wine in champagne bottles, if not, apple wine bottles must be sterilized so that the temperature of the wine is above 50 ° C, thereby killing the yeast.

When preparing apple wine, apples can be combined with chokeberries, pears, plums. Good luck with your recipe for making homemade apple wine with a combination of other fruits and berries. In taste, the most important thing is the smell, use fresh fruit.