Purchased drinks cannot compete with homemade ones. "Home made" products contain 100% vitamins and minerals, while industrial unscrupulous manufacturers add preservatives, dyes, flavor enhancers. Natural apple juice is recommended for children. It is introduced into complementary foods from five to six months.
It is important to make preparations from those fruits, the quality and "naturalness" of which are beyond doubt. Ideally, if the fruit grew on your site or was bought from a farmer friend. If you buy raw materials in a store, then you need to do this only in season.
The benefits of the drink
In the people, these fruits are called the "universal healer." The maximum benefit, of course, can be obtained from fresh apples and fresh. But also in canned product many valuable substances are preserved. If the technology is observed, then most of the vitamins remain, and mineral salts are practically not destroyed.
- Vitamin C. Strengthens the immune system, promotes wound healing, acts as an antioxidant. It also removes toxins, helps restore the functions of the thyroid and pancreas.
- B vitamins. Increase stress resistance nervous system, improve digestion, improve skin condition.
- Vitamin E. Improves skin and vision, prevents the development of anemia, protects the lungs, improves metabolism.
- pectin. Removes cholesterol, improves intestinal motility, relieves inflammation.
- Polyphenols. They normalize digestion, slow down the aging process, stabilize blood pressure, improve appetite.
- organic acids. Break down fats, lower cholesterol levels, strengthen the immune system.
- Iron . Improves metabolism, prevents anemia, supports function thyroid gland, strengthens the nervous system and immunity.
- Potassium. Improves cardiovascular function vascular system and brain activity, reduces swelling.
- Magnesium. Good for the heart, lungs, prevents the formation of kidney stones, gives strength, regulates blood sugar levels, strengthens bones and tooth enamel.
Skeptics argue that the usefulness of juice crosses out the sugar that is added during conservation. But its amount can be minimized if you take sweet fruits. Moreover, the product can generally be made without sugar - fruit acid will not allow it to ferment.
Contraindications
With an ulcer, pancreatitis, gastritis, the possibility of including a drink in the diet should be discussed with a doctor. There are certain nuances here, an independent analysis of which can cost health. For example, with gastritis with hyperacidity juice is prohibited, with reduced - allowed. With an exacerbation of pancreatitis - it is prohibited, during the period of remission - it is possible, but only non-acidic and diluted with water.
Even healthy people don't get carried away with the product. The norm per day is no more than a liter. Otherwise, a feeling of heaviness may appear in the stomach, flatulence will occur. It is undesirable for nursing mothers to drink the drink in the first months, so as not to provoke digestive problems in the baby. Then be sure to monitor the reaction of the crumbs. It is also important to look closely when introducing juice into complementary foods.
Do not drink apple juice medications. Organic acids not only interfere with the absorption of the drug, but can also neutralize its effect.
Preparation for conservation
The preparatory stage is as important as the process of cooking and seaming itself.
- Variety selection. Juice can be made from any fruit, but it is desirable that they be hard. Then the drink will turn out more, it will be transparent. Antonovka, pear, anise are considered optimal varieties. They are sweet and juicy. Sour varieties (for example, Simirenko) are also suitable, but you will have to add more sugar. White filling and ranetki are not so juicy, so it's better to make compote out of them.
- Raw material preparation. Fruits must be thoroughly washed, cut, removed ponytails, core. Make sure that among the total mass there are no pieces with a wormhole, rot, or dents. In the future, they can provoke fermentation.
- Container sterilization. The safety of conservation depends on the cleanliness of the jars. Containers and lids must be sterilized. Choose the method that seems most convenient - over steam, in boiling water, in the oven, in a slow cooker.
Varieties of green apples should be chosen for making a drink for those who have diabetes. These fruits have less organic sugar.
Cooking methods if you have a juicer
If the house has a juicer - prepare healthy drink won't be difficult. First, the apples are prepared, and then the liquid is squeezed out of the raw material. It is necessary that it drain into a glass or enamelware to avoid oxidative processes. To prevent darkening, you can add a little lemon juice. To preserve the nectar until the next harvest, heat treatment is carried out before seaming.
Heat treatment
Without this procedure, the fresh will not stand under the lid for a day - it will deteriorate. There are three types of heat treatment before canning.
- The heating . The squeezed juice is heated to 90°C, but not boiled. In the process, foam will appear: it is removed. You can track the temperature without a cooking thermometer by the bubbles: as soon as they appear, turn off the stove. The heated liquid is poured into sterile and heated jars, immediately rolled up.
- Pasteurization. Freshly squeezed juice is poured into jars. Glass containers are covered with sterile lids, but do not roll up. Banks are placed in a deep pan, poured into a container warm water(indent - 1 cm from the neck of the cans) and begin to heat up. When the temperature of the water in the pot reaches 85°C, the fire is reduced by half and pasteurized for 20-30 minutes (depending on the size of the jar). The containers are taken out one by one and immediately rolled up.
- Boiling. The squeezed juice is poured into a saucepan, brought to a boil and boiled for ten minutes. After poured into a sterile container and rolled up. It is recommended to apply to this method if there are doubts about the quality of the raw materials: the drink will definitely stand for a long time. The downside of boiling is that the vitamins "volatilize".
It is better that the jars cool upside down under a blanket. Preservation should be placed in a dark and cool place. The product is stored for two years. But it is better to renew blanks during the period of harvesting a new crop.
The easiest recipe
Description . Squeezed juice is prepared for seaming by heating: it is both easier and useful material are saved. How much sugar to add, the hostess will have to calculate on her own. The yield of the product depends on the variety of apples, the maturity of the fruit, the density of the pulp. If the fruit is of medium sweetness, then it is recommended to add about a tablespoon per liter of liquid. But you can be guided by your taste.
Would need:
- apples - 4 kg;
- sugar - to taste.
How to do
- Wash the apples. Remove ponytails, seeds, wormholes, cut out wrinkled places.
- Cut fruit into slices. Pass through the device.
- Strain the liquid through cheesecloth to get rid of the pulp.
- Pour into a saucepan.
- Add granulated sugar to taste.
- Bring almost to a boil - 90 ° C. Hold at this temperature for three minutes. Skim off the foam while heating.
- Pour into pre-sterilized containers, roll up.
If you take the fruit different varieties, you get a richer taste. You can flavor the drink by adding ground cinnamon, vanillin.
Blended options
If you have a juicer, it's easy to make blended drinks at home. Apples should remain the main component, and vegetables, berries, and other fruits are added to them. It is recommended to observe the following proportion: 65% of the main juice and 35% - additional. But you can also dilute 1:1 or whatever you prefer. Blended drinks are preserved using the same technology as monovariants: squeezed, heated or pasteurized, rolled into a sterile container.
What can be passed through a juicer to make a delicious blended cocktail, the table will tell you.
Table - The most successful components for blending apple juice
It is not forbidden to mix more than two components. Try making a "goodness leader": apple-carrot-beetroot smoothie.
Juicer Recipes
The main advantage of this method is simplicity. You just need to pour water into the juice cooker (about 2/3 of the volume of the tank), put it on fire, and put the fruits cut into four parts into a special compartment. You do not need to follow the process, which is very convenient.
The preparation time of the drink depends on the type of fruit. The process usually takes about an hour. The fact that it ended can be understood by the humidity apple slices. If excess moisture is present, the juicer is left on the stove for another 30 minutes, and then the pieces are checked again. And so on until they are completely dry. The drink is immediately ready for canning.
You can not throw away processed pieces of fruit, but turn them into puree for stuffing pies or make jam.
The drink is clear and fragrant. However, it is inferior to the squeezed version in composition. The liquid is obtained by steaming the fruit, but when condensed, water also enters the juice.
The juicer makes a drink with and without sugar. Sugar is always added when laying apples. If in the end it turned out that the product is sour, you will have to put up with it. Decide to add some sweetness before rolling - the drink won't stay until winter.
Classical
Description . Do not overdo it with sugar: you need to try apples first. If the fruit is sweet, then you can do without it altogether. Try to put a sprig of celery at the bottom of each jar - the product will acquire additional beneficial features. But remember that not everyone likes the smell of this plant.
Would need:
- apples - 2 kg;
- sugar - 150 g.
How to do
- Wash the fruits. Cut in half and remove seeds. Cut the halves into two more pieces.
- Place the slices in the juicer. Sprinkle each layer with sugar.
- Pour water into the appliance.
- Cover the fruit with a lid, check if the “assistant” tap is tightly closed, then send it to the stove.
- Boil for about an hour. (Time is taken from the moment the water boils).
- Spill ready drink in a sterile container, roll up with clean lids.
Spicy
Description . This recipe will appeal to those who love drinks with "spicy" notes. Spices saturate the product with an incredible aroma.
Would need:
- apples - 3 kg;
- sugar - 250 g;
- grated ginger - to taste;
- cinnamon - half a stick;
- carnation - three buds.
How to do
- Cut the fruits into medium slices.
- Pour water into the appliance. Put the "assistant" on the stove.
- Fold the slices into a removable compartment specially provided for this purpose. Sprinkle spices and sugar on top.
- When the water in the appliance boils, place a container with chopped fruit.
- Boil an hour.
- Preserve.
In order for the juice to flow out of the device quickly, the water inside must boil well. If you feel like the process is taking too long, try adding fire.
Fragrant
Description . The drink can be flavored with zest. Lemon, grapefruit, orange are suitable for these purposes. And if you add lemon balm, then the product will turn out incredibly fragrant.
Would need:
- apples - 4 kg;
- sugar - 300 g;
- any citrus - one;
- Melissa - two branches.
How to do
- Wash and cut the main ingredient.
- Fold half of the raw materials into the appropriate compartment of the device.
- Put melissa on top.
- Prepare the zest. Put it on lemon balm, but not just like that, but on gauze. This is necessary so that the sieve of the device does not clog during the cooking process.
- Sprinkle everything with sugar. Add remaining fruit slices. Sprinkle them with sugar too.
- Pour water into the appliance.
- Boil for half an hour.
- Stir. Let the drink brew, then pour into a sterile jar and twist.
Treat citrus fruits with soda, wash thoroughly, and then rub the zest. This way you neutralize microbes that can cause fermentation in seamings.
apple-grape
Description . When preparing a drink in a juicer, you can add vegetables, other fruits, berries to the main ingredient. The apple-grape product is especially tasty. Pay close attention to washing the grapes and removing twigs: nothing extra should get into the workpiece.
Would need:
- sweet apples - 4 kg;
- grapes - 5 kg;
- sugar - 150 g;
- lemon - one;
- carnation - two buds;
- cinnamon - one stick.
How to do
- Wash apples, grapes and lemon thoroughly.
- Cut the fruits, remove the grape branches, prepare the zest.
- Pour water into the tray of the machine.
- Put the main ingredient in the appropriate compartment. Put zest and spices wrapped in gauze on the slices. Sprinkle with sugar.
- Lay grapes on top.
- Boil an hour.
- Stir the pulp to decant the rest of the drink.
- Pour the product into sterile jars, roll up.
For the preparation of apple-grape juice, any grape variety is suitable - both elite and country Isabella. But if you take several types, then the taste and aroma of the drink will become richer.
Drink from apples can be closed, even if the house does not have the appropriate appliances. To do this, you need to cut the fruit into pieces, pour water and sweat until softened. After cooling, the slices are ground through a sieve. The puree product is poured into a sterile container and rolled up. If the fruit is unsweetened, then after grinding add sugar and bring the mass to a boil.
Summer is behind us, and here it is - the fertile autumn apple season! When ripe red, green, yellow and sunny-striped apples migrate from trees to baskets, bags and boxes and go-go by all conceivable means of transport to our houses and apartments. And when a rare hostess does not grab her head - what to do with this huge mountain of cheeky fruits splashing with ripe juice! What to do with them?
Which apples will "survive" until spring
Of course, half can be stored in the ground, basements and cellars, this is described in detail in the article and described in the video. But from the rest of the apples you can make dozens, if not hundreds of different blanks!
Today we will share with you ideas on how best to process the apple harvest and make the most diverse and win-win palatability and originality winter "apple" blanks. So, which apples will definitely survive until spring?
dried apples
Suitable for drying all varieties of apples which makes this harvesting method extremely convenient. There are no restrictions on the shape of the fruit, or on the color, or even on the integrity - any damaged by a worm, hit or injured apples can be cleaned of defects and used for drying. You can dry apples:
- outdoors
- in special
- in electric ovens
- in gas ovens.
soaked apples
The process of urination is simple, reminiscent of and.
The easiest recipe for urinating apples
For the brine you will need:- water - 5 l;
- sugar - 200 g;
- salt - 1 tbsp. heaped spoon.
- Put blackcurrant and cherry leaves in 3 l jars, apples with tails on them, shifting each layer of fruits with leaves.
- Pour in brine, cover with a cloth (gauze) and leave at room temperature for a few days to ferment.
- After the appeared foam settles, you can close the jars nylon lids and take it out to the cold. After 2 months, the apples will be completely ready.
In the next video, Father Hermogenes, the chef at the Danilovsky Monastery, will tell you how to cook pickled apples in honey water:
3, 4, 5. Puree, jam and marmalade
Puree from apples is a gentle airy product, which is one of the first in life given to an infant and which, until old age, will be present in the diet of almost every person.The puree is quick and easy to make.
Applesauce
- apples - 2 kg;
- sugar - 150-200 g.
- Pour the peeled and core apples with water so that the tops of the apples are not covered. Bring to a boil and cook for 5-8 minutes. (depending on the variety of apples, the early ones boil faster).
- As soon as the apples are boiled, put them in a colander and let the water drain.
- Add sugar to the remaining pulp and cook for 5 minutes, stirring. The density of the puree can be adjusted using apple broth, which is drained from apples.
- Place hot in sterilized jars and roll up. Invert onto lids and wrap until cool. From 2 kg of apples, almost three 0.5 l jars of puree are obtained.
And here's how you can make sugar-free puree:.
If a applesauce continue to boil, then it will thicken and turn into another product - jam. As a rule, in relation to the initial volume of mashed potatoes, the finished jam will be almost half the volume. Properly cooked jam is perfectly stored without any sealing; for this, sugar in it should be at least 60-65%.
For cooking you will need:
- apples - 1 kg (weight for already peeled apples);
- sugar - 500 -700 g.
- Add sugar to the mass rubbed through a sieve (or in a blender) and boil, stirring, over medium heat for 15 minutes. up to an hour, depending on the density that is needed.
- Put hot jam in prepared and heated jars and roll up. Invert onto lids to cool and wrap.
For jam, apples can be boiled (as for mashed potatoes) and baked in the oven.
Marmalade
! The more sugar, the thicker the marmalade!Apple marmalade
The principle of preparation is the same as for jam. But for marmalade, it is recommended to put a bag with peel and apple “cores” with seeds into the water where apples are boiled - it is they that have the most pectin, which will help marmalade harden. After cooking, the bag is removed, and the apples are rubbed and, after adding sugar, boiled down to the desired density.
Marmalade can be soft and dense. To get sheet marmalade, it is transferred to flat forms and either left in the air to dry, or dried in an oven at a temperature of 50ºС for 1-1.5 hours.
6 and 7. Jam and jam
- Everyone's favorite delicacy. Considering great amount varieties of apples, it in itself already turns out different every time, and if we take into account the imagination of our hostesses, it is clear - in winter there will be something to gasp at!We offer original recipe apple jam, where additives to apples are very non-standard.
Recipe for apple jam with walnuts and spices
For cooking you will need:- apples - 1 kg;
- walnuts - peeled 150 g;
- lemon - 1 medium;
- sugar - 180 g;
- Bay leaf- 2 sheets;
- black peppercorns - 3 pieces.
- Cut apples into small slices, add water, add a little lemon juice and a few lemon wedges, all the sugar and bay leaf and, without stirring, simmer for 10 minutes.
- Then take out the lemon and bay leaf, add the chopped Walnut and cook for another 15 minutes. At the end, if desired, you can add peppercorns.
In the next video - the recipe is amazing and too unusual jam from apples with bananas:
And here are some more interesting variations from our fellow gardeners: Jam is prepared in the same way as jam. Only boil until the syrup acquires a jelly-like consistency. classic jam contains up to 65% sugar, then it is well stored.
8. Apple compote
Compotes are undoubtedly the most popular drinks that are prepared for the winter.
They are prepared in several ways:
- Option 1. In boiling syrup 2-3 minutes. sliced apple slices are boiled, placed in sterilized jars and poured with boiling syrup. For a 3 liter jar add 1-1.5 cups of sugar.
- Option 2. Place prepared apples (whole, halves, slices, slices) in jars, one third of the container, pour boiling water for 5-8 minutes. for warming up. Drain the water into a saucepan, add sugar, bring to a boil, pour into jars and roll up. Some housewives do not double, but triple hot fill. Sugar per 3 liter jar - 200-300 g (to taste).
- Option 3. Put apples in jars, pour warm water and pasteurize at a temperature of +85ºС: 1 liter can - 15 minutes, 3 liters - 30 minutes. Can be without sugar.
For cooking you will need:
- apples - 0.8 kg;
- water - 1 l;
- sugar (honey) - 100 g;
- pressed yeast - 10 g (or dry Rye bread 20 g).
- Grate apples on coarse grater, add water, sugar, yeast and leave for 10 days in open jar at a temperature of +20-30ºС with occasional stirring with a wooden spoon.
- Then strain, add, if desired, more honey or sugar at the rate of 50 g per liter of juice and leave until the end of fermentation for 40-60 days in a warm place under a cloth (gauze).
- Ready vinegar filter, store in the refrigerator.
11 and 12. Pouring and tincture
No wonder they say that a summer day feeds the year. And in the example with apples - a summer day can not only feed, but also drink. And not only juice and compote - apples make a wonderful homemade alcoholic drink. Moreover, it can be prepared both on alcohol (vodka), and with the help of natural fermentation. It is believed that sour varieties of apples are the most suitable for this purpose, as they are more juicy.Very tasty and healthy, handmade natural juice from apples for the winter from a juicer. A fascinating process will drag out even the most dispassionate women for conservation when they prepare apple juice for the winter. The resulting product will delight all family members as a simple pleasant nectar in the morning, as well as an addition to festive dishes.
Useful properties of apples
Apples contain various vitamins and minerals, including: vitamin A, B2, C, G, potassium, iron, phosphorus, iodine, magnesium salts, folic acid and others. Regular use apple strengthens immune system, makes the walls of blood vessels strong, thereby preventing the penetration of toxins, restores strength. The apple is considered one of the fortified fruits, its useful influence on the body and do not count. But the main factors are worth mentioning: improved vision, removal of edema, a remedy for anemia, stimulation of mental activity, prevention of Alzheimer's disease and cancer, normalization of the cardiovascular system, protection against diabetes, healthy teeth and bones, and many other positive properties.
Which variety to choose?
To select apples for juice, you should start from their variety and desired taste. To get abundant pulp and less liquid, it is better to take apples with a dense structure, such as Fridom, Antey, Kosmonavt Titov, Elena. The resulting nectar will have a sweetish-sour taste. And, here, varieties are suitable for lovers of sourness: Nizhegorodka, Verbnoe, Antonovka. Exactly sour apples It is advised to preserve for the winter. Tannins contribute to long-term storage juice in jars.
Apple juice with other ingredients
It should be noted that this fruit is most useful in its raw form, but even when canned, it will not lose all its usefulness. Harvesting apple juice for the winter through a juicer has a much more favorable effect on the body than purchased juice. It is natural, without any harmful additives and preservatives.
The fruit in question is the basis for the preparation of all combined juices. Depending on the variety and the percentage of ripeness, sugar can be added to the recipe.
Apples are versatile and go well not only with other fruits, but also with vegetables. You can make apple juice in pure form, as well as with the addition of raspberries, pears, currants, carrots and others.
So that novice housewives do not ask the question: “How to preserve apple juice from a juicer?”, And experienced ones must take note, below are the most common recipes for making this elixir.
To prepare juice from apples through a juicer for the winter, you do not need a lot of work and an incalculable amount of free time. It is enough to allocate one evening hour for this procedure.
Apple juice for the winter through a juicer without pulp
Ingredients:
- apples - 3 kg;
- sugar - 50 g (or to taste).
Cooking technology:
If there is no juicer, a meat grinder can act as its role. Only after that, the resulting pulp must be wrapped in cloth and placed under the press.
Some do not want to lose the precious vitamins in the fruit and the volume of the juice, so they close it with the pulp without straining. You are provided with a recipe for such a preparation.
Opaque apple juice - video
Apple juice with pulp through a juicer for the winter
Ingredients for a three-liter jar:
- apples - 4 kg;
- sugar - to taste.
About 800 grams of juice is obtained from 1 kilogram of apples. Depends on the maturity, variety and hardness of the fruit.
Cooking technology:
For those who wish to preserve apple juice after a juicer with the addition of some other fruit / vegetable, a harvesting recipe is offered. apple-carrot juice. In the same proportions, instead of carrots, it will be possible to close another desired fruit. Being a source of vitamin A, carrots have a beneficial effect on the eyes, cardiovascular system, digestive organs, kidneys, liver. It is also recommended for patients diabetes and those with high blood pressure.
Carrot - apple juice for the winter
Ingredients:
- apple - 1.5 kg;
- carrots - 1 kg.
Cooking technology:
Why sterilize juice cans?
Sterilization is the cleaning of canning containers from bacteria using hot steam and water. This process is necessary to avoid the growth of anaerobic bacteria even in the absence of air. To avoid botulism, vinegar is used, which in most cases is used in canning, but this component does not appear when making provisions from apple juice. Therefore, before spinning the apples, they are thoroughly washed.
Tin lids boil all together. They can withstand temperatures not exceeding 150 degrees Celsius, so putting them in full heat for a long time is not recommended.
A little about a suitable juicer for a housewife
Before proceeding with the production of juice, you should pick up a juicer. For an ordinary housewife who handles provisions for several cans for the family, it is not worth delving into the super features of the equipment. Here, the time and effort spent on getting juice from apples for the winter from a juicer will matter. Therefore, you should consider the performance of your juicer to allocate free time for canning. A household juicer must necessarily be intended for hard vegetables and fruits, otherwise whether it is manual, mechanical or electric will only affect the hour spent for cooking.
Do-it-yourself juicer to help gardeners and gardeners
If there is no professional juicer in your house, and I have a lot of apples, you can make it yourself. The resulting design will serve as a press. The advantages of such a creation are that in 10 minutes you can get the same amount of juice from two buckets of cake. Steps to build a huge juicer:
- In an aluminum pan with a volume of 10 liters, many holes are drilled at a distance of at least 5 mm from each other.
- A pan - a colander is placed in a vat, larger in size and in which a hole is made to drain the liquid.
- This whole mechanism is placed on a frame mounted on metal pipes dug into the ground. The jack will rest against two welded corners at a distance of half a meter from the ground.
- The piston will be a piece of wood a few centimeters smaller in diameter than a pan.
- The pusher is a log, the length of the resulting height of the entire structure
Usually, when preparing apple juice for the winter from a juicer at home, cooks prefer to leave the pulp. As a result, the resulting liquid is too concentrated. In winter, it is advisable to dilute such a product with boiled water.
Most main secret, which the master should know when preparing 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, as we will need wild yeast that live 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.
- The resulting pulp is poured into a container for fermentation, no more than ¾ of the volume of the container for house wine, as there will be rapid fermentation and the pulp will go all upstairs. 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. must fall rubber glove or stop bubbling water in the water seal tank. 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 glass containers 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 some juice 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 making apple wine, apples can be combined with chokeberry, pears, plum. 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.
The maximum amount of vitamins and organic acids contains apples of local varieties, harvested in season. The benefits of apple juice are well known, and its home cooking guarantees the absence of preservatives, colors and artificial sweeteners. Modern juicers greatly facilitate the harvesting process.
Prolonged heat treatment and excess sugar dramatically reduce the consumer value of the drink: it should only be brought to a boil, and sugar can be added immediately before use.
The natural product does not have a rich color.
Ingredients
- 2 kg apples
- 500 g sugar
Cooking
1. Rinse the fruit thoroughly, if there are specks of rot or damage by insects on the peel, then they must be cut off. Cut each apple into several pieces, remove the seed box and ponytails.
2. Roll the apples into juice. Since apples of the “White pouring” variety are used, little juice is obtained, from 2 kg about 800 ml. These apples are not very juicy.
3. Pour freshly squeezed apple juice into a saucepan, bring to a boil, stirring. Pour in the granulated sugar and stir until the sugar is completely dissolved. When we see that the juice is ready to boil, turn off the fire. When harvesting juice, one of the main requirements is not to expose the juice to a long heat treatment, otherwise share beneficial trace elements will drop sharply.
4. Jars for preserving juice should be sterilized over steam, scalded with boiling water. Pour hot juice into jars.
5. If you close the juice for children, and even in small quantities, then it is better to harvest juice in small bottles or jars - it's more convenient. hot juice wrap in jars until cool. You need to store blanks in a cool dark place.
Note to the owner
1. Any juicer, together with the liquid, passes a small part of the pulp, which at first, while the juice is hot, is located near the neck of the jar in the form of thick foam, and then forms an approximately 4-centimeter layer of sediment. If the apples are sour, then in addition to it, a white-yellow coating will also appear at the bottom of the container - small crystals acids. Both phenomena are considered normal.
2. Cake looks unappetizing, but it is useful. To send it to the trash is to act wastefully. Such waste contains both peel and pulp, and they contain iron and vitamins. Why not boil concentrated compote? True, it will have to be filtered, but this is an elementary action.
3. If the pediatrician said that it is time to give homemade apple juice to the baby, it is better to choose green or greenish-yellow fruits for harvesting. Reds are more likely to cause allergies.
4. The drink may turn out to be completely unsweetened, even cause soreness. To adjust the taste, it is advisable to add products more useful than sugar to it: maple syrup, honey. Slightly warmed juice is also flavored with cinnamon, citrus (preferably orange) zest, fragrant herbs with a refreshing aftertaste - mint, lemon balm. A good ingredient is cloves. Thanks to her, the aromatic drink will resemble mulled wine.
