We make wine from frozen apples. A simple recipe for making homemade fortified wine from apples

The topic of homemade spirits would be incomplete without apple wine recipes. Today we will learn how to cook from apples different drinks for a home feast. A simple recipe for apple wine at home should definitely appear in every housewife's notebook. How to make wine worthy of the royal table from apples?

Apple wine at home: a simple recipe without juicing

As always, I will start introducing you to homemade winemaking recipes, starting with the simplest ones.

What we need:

Apples of sour and sweet and sour varieties, well ripened;
Sugar - at the rate of 150 g per 1 kg of apple mass.

Cooking:

Prepare a clean dry glass bottle, enameled bucket, gauze, medical rubber glove.

We will not wash apples, we will just try to take clean, healthy, well-ripened fruits, the most perfect option- We will remove apples from the tree. Since this recipe is yeast-free, the must will ferment with its own fungi that live on the surface of all fruits. Today we will study a simple recipe without squeezing juice, we will use apple mass.

We remove the core from the apples, scroll through a meat grinder, put the apple mass in a clean enameled bucket, add sugar at the rate of 150 g per 1 kg of apple puree, mix well.
Transfer the apple mass with sugar to the prepared bottle, filling it by 2/3 of the volume.
We tie the neck of the bottle with a clean gauze napkin. Put the bottle in a dark place and let it ferment for a few days.
After 15-20 hours, the fermentation process should begin, i.e. active reproduction of yeast cells. Every day we will mix the contents of the bottle so that the particles of apples sink to the bottom and the foam settles.
After 4 days, pour the fermented juice into another clean glass bottle, filtering it through a few layers of gauze. Squeeze out the rest of the apple mass, it is no longer useful.
How to put wine to ferment correctly? We will find a dark warm place so that fermentation is active. We put on a rubber medical glove on the neck of the bottle, piercing a small hole in it to release excess gas.
The whole process will take about one and a half to two months. The fermenting wine will make characteristic gurgling sounds, the escaping gas will inflate the glove.
As soon as the glove falls off, the liquid will become light, all small particles will sink to the bottom, and the gurgling will stop - this stage can be considered completed.
Young wine is carefully filtered from the sediment, poured into clean glass bottles or jars, hermetically sealed, cutting off air access. In this form, they are kept for at least 3 months in a cool room.

The finished homemade wine has an amber color, a pleasant balanced taste, a strength of 12-15 °. How to make homemade wine fortified? It is necessary to add alcohol or vodka at the stage of wort fermentation in order to increase the strength to 18-20 ° and kill yeast fungi.

In the piggy bank useful tips: Making wine of sweet and sour balanced taste involves the use of apples and sour and sweet varieties, in a ratio of 2:1.

A drink made from wild apples or apples winter varieties will turn out more tart due to natural tannins.

The warmer the room, the faster the fermentation process will take place. Temperature range for fermentation: 18-23 ° C, drops in the direction of lowering or raising the temperature will slow down the vital activity of the yeast, which will necessarily affect the quality of the drink.

Wine made from apple juice

A big harvest of apples will never be a problem for a smart housewife. Apple house wine - wonderful option correct use resources.

How to make delicious wine from apple juice? To begin with, we must get Apple juice using a juicer or in a more time-consuming way - chop the apples on a grater or pass through a meat grinder, then squeeze the juice through gauze. We remember our little helpers - yeast, and do not wash apples, wipe dirty fruits with a napkin.

What we need:

Apple juice;
Sugar at the rate of 200 g per 1 liter of juice.

Prepare a clean glass container with a wide neck, gauze, a rubber glove.

Pour apple juice into the prepared container, filling it by 2/3 of the volume, tie the neck with gauze and leave to ferment for 3 days. Periodically we will mix the juice to fall off the foam.
After 3 days, strain the juice through cheesecloth and place in a clean glass bottle, add sugar, mix. We put a rubber glove on the neck of the bottle, put it in a warm place for 1-2 months. We will monitor the fermentation process so as not to miss its end.
The young wine is carefully salted, strained, poured into jars or bottles, hermetically sealed and put away in a cool place. We will withstand 3-6 months, during which time it will lighten, a dense sediment will settle to the bottom. Before use, salt from the sediment and strain, pour into beautiful bottles.

Into the piggy bank of useful tips: It is undesirable to use juice from a juicer for making wine, it turns out to be practically sterile, fermentation will be very weak, and the drink will not taste good.

The strength of the drink will depend on the amount of sugar taken for each liter of juice. 100-150 g of sugar will give the output dry wine, 400 g of sugar - a dessert drink.

A simple recipe for dry apple wine

How to make dry wine from apples? The drink differs from all other wines in its low sugar content.

What we need to make dry apple wine:

Ripe apples;
Sugar at the rate of 100g per 1 liter of juice.

Prepare a clean glass bottle, wide-mouth container, gauze, rubber glove.

We take ripe, sweet, healthy apples, without wormholes. We will not wash them, as you already understood, if the fruits are dirty - just wipe them with a napkin.
Remove the core from the apples, chop in a meat grinder or grate the resulting applesauce put in a clean glass or enameled container with a wide neck, tie the neck with gauze and put in a dark place for primary fermentation.
We will mix the apple mass several times a day so that the fermentation process proceeds evenly throughout the volume, in addition, stirring saturates the liquid with oxygen, which yeast fungi need.
On the third day, we separate the juice from the sediment by straining it through cheesecloth.
We no longer need the pulp, and pour the wort into a clean glass bottle. For each liter of juice, we add 100, maximum, 150 g of sugar, mix, put a rubber glove with a hole on the neck.
We will place the bottle in a warm, but not hot place, we will observe the maturation of the wine for 1-2 months. During this time, it will ferment, gas formation will stop, a sediment of small particles will settle to the bottom.
Carefully drain the wine from the sediment, strain and pour into clean glass jars, seal tightly, send to a cool place for ripening.

In the process of ripening, our home-made homemade apple wine will lighten, become transparent, and acquire a bright classic taste.

Wine from apples without yeast

How to make homemade wine without industrial wine yeast? Elementary!

What we need:

Sweet and sour apples;
250 g of sugar per liter of juice;
150 ml of water for every liter of juice.

Let's prepare a clean glass bottle, a clean enameled bucket, gauze.

We will take the late apples, we will select large juicy fruits, we will not wash them, if they are dirty, we simply wipe them with a napkin. We remove the core from the apples, chop in any way available to us to get applesauce with juice.
Place the applesauce in a bucket, cover with gauze and let it ferment for 3-4 days, stirring the contents several times a day. During this time, the apple mass will be separated into pulp and liquid.
Strain the contents of the bucket into the prepared bottle, squeeze the pulp, it is no longer needed. We measure the volume of the resulting juice, calculate the amount of water and sugar for the syrup. AT hot water dissolve sugar, boil for 2-3 minutes, cool and mix with apple juice, mix well.
We install a water seal on the neck of the bottle. If there is no water seal, remember a simple recipe with a glove that removes excess gas no worse than a water seal. We will put the bottle in a warm place for 1-2 months.
When the fermentation comes to an end, and gas formation stops, we will carefully pour the young wine into glass containers in which it will ripen - jars or bottles. The main thing is to seal the container hermetically so that there is no air access.
The drink will ripen in a cool place for at least 2-3 months. The longer the exposure, the richer the bouquet and less astringency.
To clarify the drink, it is advisable to pour it several times into a clean container during ripening, getting rid of the fine sediment. As soon as the sediment disappears completely, the wine is ready.

Into the piggy bank of useful tips: You can improve the taste of wine, diversify its bouquet, using a technique such as blending. You can mix raw materials at the stage of fermentation of the berry mass, you can mix musts or ready-made wines after they have been clarified.

If you get a poor-tasting apple wine: how to make the right blend? When blending finished wines, it is advisable to pre-mix: take small portions of each drink, for example, 100 ml, mix them in different combinations, achieving a certain taste and strength. A truly new bouquet of blended wine will be formed only after 1-2 years of aging.

Wine from apples and pears

How to make wine from homemade apples and pears? Such a drink will take all the sweetness of pears and astringency of apples, their combination will give exit easy pleasant taste.

What we need:

sour apples;
Pears;
250 g of sugar and 150 ml of water for every liter of apple juice.

We will prepare a clean glass bottle, an enameled bucket, a water seal or a rubber glove.

Do not wash apples and pears, just remove the core. Grind the fruits separately to a puree state, squeeze the juice from the apple mass.
If there is a juicer, it is better to drive the apples through it. Pears do not give much juice, we will use their pulp. The ratio of apple juice and pear pulp will be 1:2.
Place apple juice and pear pulp in an enameled bucket, stir.
We calculate the amount of sugar and water for the syrup, boil the syrup from water, sugar, cool and pour the fruit mass, mix again.
We cover the bucket with gauze and leave it for fermentation for 2-4 days, periodically mixing the contents.
When the pulp rises with a hat, remove it, strain the wort into a clean bottle, install a water seal. The drink will ferment for 2-3 months.

The pear will make the liquid cloudy, so the clarification process will take 3-4 months. But the result will be worth all our efforts - wine made from apples and pears is very fragrant and soft.

As the saying goes, it's better to see once than hear a hundred times. We will definitely look at the video on how to make apple wine at home, a simple recipe from the master of his craft will save you from doubts about whether it is worth doing home winemaking.

Wine from apple pomace after a juicer

What we need:

Apple pomace;
200 g of sugar and 1 liter of water for every kilogram of cake.

Prepare a clean glass bottle, wide-mouth jar, cheesecloth, water seal or rubber glove.

Weigh the apple pomace to calculate the amount of sugar and water. We will fill the jar by 2/3 of the volume.
After squeezing the juice, very little moisture remains in the cake, so we will fill it with syrup. We put the cake in a jar with a wide neck, prepare a syrup from water and half the sugar, cool, pour the cake, mix well.
We cover the neck with gauze, put the jar in a dark place for fermentation. Active fermentation will continue for 3-4 days, all the pulp will float to the top, we will periodically mix the contents of the jar.
After 4 days, carefully pour the liquid into a clean bottle, filtering it through cheesecloth, add the remaining sugar, mix well and leave to ferment for 1-2 months.
We put on a glove on the neck of the bottle or install a water seal. After fermenting, the wine will become more transparent, the rest of the small particles will settle on the bottom of the bottle.
Carefully drain it, pack it in bottles, cork tightly and put it in a cool place to ripen for another 2-4 months.

I gave you a recipe without yeast, based on active work natural fermentation. But if fermentation proceeds very sluggishly or stops completely, I advise you to use a simple recipe with wine yeast that are added to the wort.

It should be noted that baker's yeast is not suitable for winemaking, it develops too rapidly in the initial stages of fermentation and dies at an alcohol concentration of more than 15%.

It is better to take industrial wine yeast, one package weighing 5 g is enough for 10-20 liters of must to resume fermentation.

Wine from apple pomace after a juicer is called secondary, it is less saturated, its color is lighter, but, nevertheless, the drink turns out to be pleasant, light and less tart.

To get a drink with a brighter color and taste, you can add to the first stage of wine preparation apple pomace chopped chokeberry berries, the rest of the process will remain unchanged.

Wine from chokeberry and apples based on pomace is no worse in its characteristics than a drink of the classical preparation method. homemade wine from apples is very popular at all festive feasts.

Green apple wine

How to make wine from apples at home if the fruits did not have time to ripen? Technologically, the process of making alcohol from green apples is no different from making it in the classical way, the difference is only in the source material.

What we need:

Greens don't ripe apples different varieties;
150 g and 250 ml of sugar water for each kilogram of pulp.

Let's prepare a clean glass bottle, an enameled bucket, gauze, a glove.

We will not wash the apples, we will remove the core with seeds, twist it in a meat grinder and put it in a bucket. Prepare a syrup from water and sugar, pour in the apple mass and mix well.
Cover the bucket with gauze, put in a dark place. We will periodically mix the apple mixture, precipitating the pulp.
After 4 days, pour the liquid into a clean bottle, filtering it through gauze, squeeze the cake, it is no longer needed.
We put on a rubber glove with a hole on the neck of the bottle, put the bottle in a warm place, let the wine ferment for 2-3 months.
We will drain the young wine from the sediment, pack it in jars or bottles, cork tightly and leave for another 2-3 months for final maturation. As a result, we get an amazing dry wine.
According to the recipe of a famous winemaker, you can soften the harsh taste - at the last stage of ripening, add spices to taste: a pinch of cinnamon, a pinch of vanilla, star anise.

And now - the promised video from wine enthusiasts.

I hope that each reader will choose the most interesting and simple apple wine recipe for himself, try it at home and share his impressions!

Everyone knows that grapes are the classic raw material for making wine, but what if you want to make homemade wine, but unfortunately we don’t have grapes. It does not matter, other fruits and berries can be used as raw materials. Now we will tell you a recipe on how to make homemade wine from apples.

Classic apple wine recipe

To make wine from apples, we need high-quality ripe apples, sugar, a juicer and a fermentation tank, preferably two.

In total, the recipe can be divided into 6 stages, all of them are simple and do not require any space conditions.

Selection and preparation of apples

The variety of apples for making wine does not play a particular role, fruits can be taken of any variety and color: red, yellow, green. The main condition is that they are ripe and juicy.

Fruits can not only be plucked from the tree, but also harvested from the ground. The collected fruits are not washed, they are on their surface wild yeast And it is very important for us to keep them. If your apples are very dirty, then you can simply wipe them with a dry cloth or brush.

Now the fruit must be prepared for the next step - juicing. To do this, cut off all rotten areas, cut out the core and bones. If this is not done, then at the exit our wine will be bitter.

We squeeze juice

The main task is to get juice with as little pulp as possible. How you do this is up to you and the equipment you have. Ideally, a regular juicer works great. But if you don’t have it, you can grind the apples on a grater or pass through a meat grinder, and then squeeze the resulting puree through gauze. In any case, this method will be laborious, especially without a press.

settling

The resulting juice must be defended, pour it into a container with a wide neck, a saucepan or a can is perfect. Leave apple juice open for 2-3 days. This is necessary so that wild yeast gets into our future wine and fermentation begins. To protect yourself from flies or other insects, simply cover the pan with gauze in 1-2 layers.

During settling, apple juice should clearly separate into two fractions: liquid juice and pulp. The pulp will accumulate at the top and prevent wild yeast from getting into the liquid, so it is necessary to stir periodically 1-2 times a day.

On the third day, the pulp forms a dense layer on the surface, it must be removed with a colander or a saucepan. As a result, we should be left with pure apple juice, and maybe a layer of pulp of 4 mm, no more.

The stage is considered complete when the first signs of fermentation begin to appear: the liquid begins to hiss and an alcohol smell appears.

Adding sugar

It is almost impossible to make wine at home without adding sugar, apples are quite high in acidity, and if the juice is not additionally sweetened, we will get a drink that is somewhat reminiscent, but not wine at all.

How much sugar to add? There is no single answer to this question, it all depends on two factors. The first is the content of fructose in the fruits themselves, the second is what kind of wine you want to get dry or dessert.

On average, according to a recipe for making dry wine, 200-250 grams per liter of juice is enough, for dessert - up to 400 g. According to the recipe, it is not recommended to add more sugar.

Fermentation of apple wine

For fermentation, pour apple juice into a glass bottle. We fill it with approximately 80% of the volume, the remaining 20% of the free space will be filled with foam and carbon dioxide, which will be released during the fermentation process. To prevent the wine from turning into vinegar, a water seal or a medical glove with a pierced finger must be installed on the neck of the bottle.

Fermentation of apple wine lasts 4-6 weeks in a dark warm place. Optimum temperature 20-23 degrees is considered.

As soon as carbon dioxide ceases to be emitted. This can be determined by a deflated glove or by stopping the release of bubbles from the water seal tube. There should be sediment at the bottom. As soon as we understand that the fermentation is over, we let it stand for another 2-3 days and drain the drink.

Ripening apple wine

To do this, you need to prepare another container. Rinse her hot water to sterilize a bit. And pour wine into it, this must be done carefully so as not to touch the sediment at the bottom. Fill the container to the very top and close tightly. We transfer to a dark cool place, for example, a basement or cellar. The temperature should be between 10 and 16 degrees. The maturation process should last 3-4 months.

The strength of home-made apple wine will be 12-16 degrees, the color is amber, and the taste and aroma are pleasantly apple.

Recipe for apple wine with honey

Ingredients:

10 kg. - not washed juicy apples;
500 g - honey;
sugar - 500-600 g.
150-200 g - not washed raisins.

Cooking:

Cut the core of the apples and squeeze the juice from them. With 10 kg of apples, you should get about 6 liters of juice.

Add honey to juice and stir well. Then pour the resulting mixture through cheesecloth into a fermentation bottle. We fill the container by about 70-80% of the volume.

From unwashed raisins, we need to make a starter, for this we pour the raisins into a half-liter jar and pour boiled water. We cover the tank with gauze and put it in a warm place for 2-3 days. Then pour the resulting sourdough into apple juice.

We install a water seal or glove on the neck of the juice container.

After 7-10 days, add sugar and it is advisable to first dissolve it in a small amount of juice.

After a month and a half, we drain the wine from the sediment into a new container, close it tightly and set it to ripen for six months in a dark, cool place. After that, the wine can be bottled and served at the table.

Apple raisin wine recipe

Compound:

Cooking at home:

We wash the fruit, remove the core and seeds and grind with a meat grinder or blender.
add sugar and unwashed raisins to the resulting puree, mix everything well.
The resulting mixture is poured into a glass bottle for fermentation, put on a rubber glove on the neck.
After 20 days, drain the wine from the sediment and filter through gauze. Add another 200 g of sugar, close tightly and set to ripen for 1-3 months in a cool dark place.
In ripened wine, you can pour a little vodka or alcohol good quality, 100 grams will be enough. This will stop all unfinished fermentation processes.
Stir and bottle for further storage in the refrigerator or cellar.

As you can see, all the recipes are not very complicated, I can easily make block wine at home, as an experiment, you can add some more raspberries to apple juice or make a small fruit mix from apples, pears, plums and other fruits. Once you come up with your own recipe, be sure to share it in the comments below.

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Many housewives in the hot and sultry summer are preparing soft drinks to quench their thirst.

The best option in this case would be homemade apple wine, made with warmth of the heart. That's about it, namely how to properly make wine from apples at home, and will be discussed in this article.

Iced teas, compotes and fresh juices are very popular at this time of the year. However, if there is a desire to go out into the countryside with barbecue or spend an evening in a warm and friendly company, then a reasonable question arises about drinks “hotter” than compote or fresh. Great option There will be homemade apple wine.

Homemade apple wine. Preparing apples

Harvested on the ground or plucked from a tree, apples do not need to be washed, as their peel contains yeast, which needed for fermentation. In case of heavy soiling of the fruits, you just need to lightly brush them with a clean brush or wipe with a dry cloth.

So that the finished homemade wine does not give off bitterness, it should be removed from apples core and seeds, as well as cut out moldy or rotten parts, if any.

How to make wine from apples. Wine made from apple juice

Methods for processing apples depend on the equipment available. The most convenient device for obtaining juice is a kitchen juicer that will squeeze clean apple fresh with maximum quality, which will simplify the further cooking process.

In the absence of a juicer, you can use a mechanical grater. But the resulting applesauce will have to be further squeezed out with a press or with the help of gauze. The main task at this stage of wine making is to get the most qualitative apple drink With the minimum amount pulp.

How to make apple wine. Sedimentation of apple juice

The resulting juice from apples or liquid puree for several days should be placed in a container with an open wide neck (jar or pan), while tied with gauze upper part to prevent insects from getting in.

When natural yeast gets into the mixture of spores, it will begin to separate into pulp (pulp, peel remnants), which will begin to accumulate at the top and plain apple juice. In order for the yeast to be distributed evenly throughout the entire apple consistency, you need to mix the contents of the container (3-4 times a day) with a wooden stick or spoon for the first few days.

Approximately on the 3rd day, the pulp will gather in a dense layer on the surface and necessary remove with a colander or saucepan. After that, only apple juice should remain in the container, and a thin film on top. This stage can be considered completed only after the foam appears in the wort, which means the fermentation process has begun. This will also be evidenced by the acetic-alcohol smell and characteristic hiss.

Adding sugar

Wine made from apple juice

Required amount of sugar to add to apple wine determined based on the initial sweetness of the fruit. If the sugar content exceeds 20 percent, fermentation will be poor or stop altogether. To avoid this, sugar is added parts, not all at once.

To get dry apple wine add 150-220 gr. granulated sugar per 1 liter of fermented juice.

If you want to make dessert or sweet wine, then 300-400 gr. 1 liter of sugar is enough for you. It is advisable not to exceed these norms, otherwise the final product will turn out cloying.

The first batch of granulated sugar (100-150 grams / liter) is applied after removing the pulp. It is poured into fermenting juice, while mixing the consistency well. On the fourth or fifth day after that, you can add a second portion of sugar (50-100 grams / liter) and do this as follows:

The water seal is removed.
The wort is poured into a separate container 2 times less than sugar is added (example: for 500 gr. - 250 ml).
Sugar is added to the drained juice and mixed.
Received sugar syrup poured back into the original container and closed with a water seal.

The procedure for adding granulated sugar can be repeat several more times, achieving the sweetness you need with interruptions of 4–5 days using the above technology, while adding 30–80 gr. sugar per liter of apple consistency.

Fermentation

How much to wander under certain conditions

To begin with, it is necessary to exclude the possible contact of air and wort with the help of hermetic containers, otherwise vinegar may turn out instead of apple wine. In this capacity, jars, glass bottles or plastic eggplants are well suited.

Then you need to make a removal of carbon dioxide from the fermenting liquid, which can be made next way:

A small hole is made in the lid of the vessel and a small-diameter dropper-type tube is inserted into it. The end of the tube, which is in the vessel, must be placed as high as possible, otherwise it will clog with foam, and lower the outer end into a container of water for several centimeters.

As a result of this, the gases from the wine container will freely go outside, thereby not oxidizing the future alcoholic drink.

There are also alternative options, in which a medical glove with a small hole in the finger is put on the jar or a special lid is bought - a water seal.

For getting apple mash can also be used special apparatus, which is a large can with a special lid. This vessel is filled with almost 4/5 of the apple consistency, since the rest of the volume is needed for the accumulation of foam and carbon dioxide.

During fermentation, the can is placed in a warm (18–25 degrees) and dark place. In this case, the fermentation process lasts 30-60 days. The completion of this stage will be the absence of bubbles and characteristic hiss when the water seal is opened.

Important! If the fermentation dragged on longer due date, then should pour the wine consistency into another container, but without sediment, to avoid the appearance of a bitter aftertaste.

Maturation

As a result of the previous manipulations, a young apple wine should be obtained, which can already be tasted, but it will be a drink with a harsh taste and smell. And to eliminate these shortcomings wine necessary withstand a certain time and at the appropriate temperature. To do this, you need a new sealed and completely dry container, which will exclude the ingress of third-party yeast.

The pouring of apple wine is done very carefully using a water seal tube. During this process, it is necessary to drain the upper clarified layers, leaving sediment at the bottom. If desired, you can sweeten the filtered drink by adding sugar to taste or pour in one seventh of the vodka of the total volume of wine to make apple wine stronger. It contributes long storage wine drink, although its taste becomes tougher.

Then the vessel is filled to the top with wine and hermetically sealed. In case of adding additional doses of granulated sugar, it is advisable to keep the wine for another 1.5 weeks under a water seal in case re-fermentation occurs.

It is best to store the resulting wine drink in a cool (6-16 degrees) and dark place for 2-4 months. This will be quite enough for the full maturation of the wine and improve its taste.

And to apple strong drink turned out absolutely clean and tart, it is necessary to systematically (every 1.5 weeks) remove the sediment by regularly pouring wine into an appropriate container until there is practically no sediment left.

And finally, a small “miracle” happens and the apple fortified drink is completely ready in every sense of the word. Now the fun begins - the spill miraculous wine drink in the containers prepared for this. But first, a small tasting is needed, and only then reliable sealing of the filled container. Wine is ready!

Subject to all according to the rules for making apple wine, this drink should smell of ripe fruits and be amber in color. Without fixing, its "degrees" should vary from 10 to 12 percent, and for at least three years it can easily be preserved in its original form.

Easy homemade apple wine recipe

Homemade apple wine.

The strength of this drink is approximately 12 degrees, and preparing it is quite simple.

To do this, you need only four kilograms of sugar and 20 kilograms of apples.

Apple wine recipe:

Pass unwashed apples through a juicer.
Pour the resulting juice into a jar and cover with gauze.
To defend the drink for three days, collect the pulp, and then stir regularly with a wooden spoon, adding granulated sugar to the right amount depending on the intended purpose of the wine (quantitative indicators of sugar added to certain types of apple wine are indicated above - "Addition of sugar"). The technology for bringing a wine drink to the desired condition is also similar to the above (see "Maturation").

Similarly, semi-sweet and fortified apple wine is made, subject to the appropriate proportions above.

apple jam wine recipe

When found in the home bins of the old apple jam you shouldn't throw it away. After all, you can make wonderful homemade wine from it, which is not always possible to buy even in a store. To prepare it, you will need for one liter of jam:

Water - 1 liter.
Seedless raisins - 100 gr.

Wine making process:

Apple compote wine. original recipe

If old apple compote spoiled, then do not despair about this. You just have a reason to make him beautiful apple wine. For three liters of such compote, you need only a handful of raisins and three hundred grams of granulated sugar. Do not be lazy, and choose free time, following the following recipe:

Pour the fermented compote into an absolutely clean jar, add raisins with sugar and mix well.
If you have a medical glove on hand, put it on the neck of the jar and send the jar to a dark room for two weeks.
After this period, you need to remove the pulp and strain the drink through cheesecloth.
Then close the resulting drink with a tight lid and leave it to store for several months in a dark room.
At the same time, do not forget to regularly check the presence of sediment in the container, and if it is found, pour the wine into another appropriate container, leaving the “wine sludge” in the previous container.

It's interesting and helpful! In the absence of raisins, do not despair, it can be easily replaced with rice, which is even more economical. It will require literally a few grains, and the result will be identical to the original.

And in conclusion, I would like to dwell on the following point, which once again confirms the usefulness of an apple wine drink, whether it is cider or fortified wine.

The fact is that all the vitamins and minerals contained in apples, with proper preparation wines from them retain all their useful properties and have a beneficial effect on all organs.

This fact is indisputable, in the case of using a quality product, that is, apples. Therefore, you need to use the generous gifts of nature and enjoy the excellent taste of homemade wine drinks made by yourself.

Attention, only TODAY!

The annual abundance of the most different apples- "manna from heaven" for winemakers. Collect and do! Despite the lengthy process, which seems very laborious, preparing the "drink of the Gods" at home usually does not take extra effort and does not cause any difficulties. Especially if all of the following conditions are met:

Apple juice for wine must contain 20-25% sugar. If fruit varieties are sweet, you can omit the artificial sweetener. If sour, it is worth introducing 10-15% sugar into the base;

The winemaking process begins with the first fermentation: create it the necessary conditions. Ideal temperature regime for apple juice - 22-25C;

When the appearance of the fermented liquid begins to please the eye, follow the steps and perform simple, but very important manipulations in a timely manner;

In some cases, a simple technology for making apple wine involves the use of wine yeast, honey, raisins or chokeberry. Therefore, it is worthwhile to study very carefully in advance step by step recipes with photo and video;

The sequence of stages is as follows: the first fermentation in jars with regular separation of the pulp, the addition of sugar to the wort, fermentation under a water seal (30-45 days), the end or "quiet" fermentation, filtration and bottling;

It is better to store ready-made homemade apple wine in an upright position in a cool, darkened and well-ventilated cellar;

The main principle of success in the preparation of apple wine is high-quality fruit and careful attitude to the undertaking. In this process, all errors can be corrected. Except for the fatal ones, of course.

Apple wine at home: technology and recipe with photo

To make apple wine at home according to our recipe with a photo, it is better to collect fruits from a tree. Everything that lies under it is only worthy of jam or marmalade. Of course, there is always the temptation to use carrion in winemaking, but this step is fraught with potential risks for cider. For example: unripe fruits that have fallen ahead of time will mess up the entire cooking technology, and foreign microorganisms on the carrion will most likely cause excessive souring or extraneous tastes and odors.

The necessary ingredients for making apple wine at home according to the recipe with a photo

any apples - 5 kg
egg white - 1 pc.

Step by step cooking apple wine at home according to a recipe with a photo

The process of making homemade apple wine begins different ways. You can simply squeeze the juice from the fruit and wait for fermentation. Of course, he will wander, but it will take a long time to wait. Or you can chop the apples to speed up the process. But first, sort out all the rotten and wormy fruits.

Apples should not be washed before crushing; it is also not recommended to remove the stalks, cores, and seeds. Just chop the fruit into medium pieces and pass through a meat grinder.

Transfer the resulting apple pulp to a steel or glass dish of a suitable size and leave at 18-22C under a tightly (but not tightly) covered lid. During the week, hour by hour, mix the popped-up pulp cap with the juice to avoid souring. And on the last day, strain the liquid and squeeze out the soft mass.

With the squeezed pulp, proceed according to the "curd" traditions - hang in a gauze bag over a wide bowl. So it will be possible to remove literally all the remaining juice from the cake. It drains by itself within one day.

Pour all the juice obtained into a large bottle under the water seal. Do not be afraid of the remnants of the pulp, they will not be in the finished version.

On a note! Never use a rubber glove as a water seal, it does not allow the future apple wine to "breathe" fully.

The first week after pouring into the bottle, the juice will be active: it foams, throws lumps of pulp to the surface and gurgles with gases from the water seal. To further stimulate the process, pour the liquid from the jar into a clean dish and back every two to three days. Such a kind of ventilation will benefit the drink.

In the next step, observe the "life" of the cider under the water seal. The activity stage will gradually turn into a moderate one, and then into a quiet one. A cloudy sediment will begin to form at the bottom of the jar. Until this moment, it will take about 2 weeks from the very beginning of making apple wine at home according to the technology and recipe with a photo.

It's time for the first filter. To do this, drain the liquid with a thin silicone hose into a new container, without touching the sediment layer. The last one is generally worth pouring. Carry out a similar filtration every 2-3 weeks. Throughout this period, the young wine will continue to seethe and separate the sediment. But you can already taste it. And even necessary!

If the wine is still not completely clear after several filtrations, use the good old method with egg white. One protein, perfectly separated from the yolk, beat with a small amount clean water and dissolve in a scoop of wine. Enter the mass into a bottle of wine and leave for 2 weeks under a hygro-lock.

After the agreed 14-16 days, a supernatural miracle will not happen. But the protein is deposited at the bottom of the vessel, carrying impurities with it. Filter the drink last time, pour into glass bottles, seal tightly and leave upright in a dark and cool place. Before winter, apple wine will finally "clear". If it doesn't end sooner.

Apple honey wine at home - a simple step-by-step recipe

To make delicious apple honey wine at home according to our step-by-step recipe, any kind of fruit or a combination of them will do. But the sweeter the selected fruits are, the faster and better the fermentation process will take place. You should not use apples from the store, as the specific processing of fruits in supermarkets will not add ready drink nobility. The same applies to packaged juices - you can’t make wine from this chatterbox.

Essential Ingredients for Homemade Honey Apple Wine

homemade apples - 10 kg
wine yeast - 1 tbsp.
raisins - 200 g
sugar - 500 g
honey - 400 g

Step by step cooking apple wine with honey according to a simple recipe

Pick all ripe apples, collect whole fruits that have fallen from the tree. Make sure that your crop does not have rotten, sluggish or wormy specimens.

On a note! Apples for wine can be collected from different trees in the garden, mixing varieties. From this, the taste of the drink will be even more interesting.

Wash all fruits thoroughly in several waters, cut off the tails. Cut the pulp into pieces of any size. The smaller the apples are cut, the easier and faster you can squeeze the juice.

In response to the traditional trampling of ripe berries underfoot during cooking grape wine, we offer you an unusual version of chopping apple mass. Put the pieces of fruit in a barrel or bucket and carefully mash them with a thick wooden block or any other device available on the farm.

The mass will not be homogeneous, but the juice will stand out in sufficient quantities. Line a soft cotton bag in a separate bucket with holes in the bottom or sides. Place the apple pulp inside and fix the load on top. Make sure there is a juice tray under the barrel.

Under the force of oppression, the cake will be compressed and push the juice through the holes in the barrel. This old way of getting fruit juice especially useful in the private sector.

In tighter conditions, it is easier to use a conventional kitchen chopper, a modern food processor, a meat grinder and a juicer. Or here is such a specific grinding device from the arsenal of avid winemakers.

Squeeze out all the juice from the existing pulp. Throw away the cake, it is unlikely that it will still be useful. Collect all batches of juice in one large bottle, so it will be easier to follow the fermentation and carry out the subsequent stages of making homemade wine.

Dissolve wine yeast in warm water, mix with ready-made apple juice. Enter honey there and leave the liquid in glass containers for fermentation under a water seal. Pour raisins with water and leave at room conditions for 3 days.

After 3 days, add raisin water to the "playing" juice, after 7 days - sugar. Store wine at 18-20C for at least 1.5 months. From hour to hour, pour liquid from container to container so that the drink is fed with oxygen.

After 50-55 days, remove the wine from the sediment and leave to mature at home. Within a few months, the drink will be available for sampling to guests. Or pour into glass bottles and hide in the cellar. Honey wine from apples at home according to a simple step-by-step recipe can be stored in the dark and cool for several years.

Wine from homemade apples with wine yeast: cooking technology

The correct technology for making apple wine with wine yeast implies the obligatory crushing of fruits. To do this, choose one of the existing methods:

crushing apples with a wide pestle in a large bowl;
twisting in a meat grinder;
grinding on a grater;
use of a mechanical hand press;
using a juicer.

The latter option is not the best for making homemade wine, but it still has a place to be. This will be discussed in our next recipe.

Essential Ingredients for Making Homemade Wine Yeast Apple Won

apple juice without preservatives - 23 l
a bag of wine yeast - 10 g
filtered drinking water 23C - 100 ml

Step-by-step preparation of apple wine with wine yeast using a simple technology for home conditions

Prepare 23 liters of homemade apple juice without additives. A factory-made drink can only be used if it is 100% natural, without any preservatives, dyes, flavors, etc.

Also make sure you have a good quality clean water seal and required amount wine yeast.

One bag of dry wine yeast is designed for the volume of apple juice indicated in the recipe for homemade wine.

In a small bowl, mix the powder with 100 ml warm water(23C - 25C). Stir the liquid until completely dissolved.

Pour apple juice into one huge bottle or several smaller bottles. Incorporate yeast into juice.

On a note! The temperature difference between juice and yeast mixture should not exceed 10C. Otherwise, the fermentation process may go too slowly or vice versa.

Shake the container gently, seal the potential wine with a water seal and leave it in the cellar or cellar for a few weeks. Shake the capacity of the bottles from time to time and keep an eye on the water in the water seal.

At the onset of a quiet stage of fermentation, remove the wine from the cellar and carefully remove it from the sediment. Use a thin silicone tube for this, but do not touch the cloudy sediment at the bottom of the bottle.

Repeat the filtration process several times at 2-3 week intervals. Of course, there will be less liquid, but its quality will improve significantly. The drink is now ready to drink.

In order for wine made from homemade apples with wine yeast to become sparkling like real cider using a simple cooking technology, it is necessary to carry out a carbonization process. But novice winemakers should not rush into such experiments.

How to make light and quick wine from three varieties of apples at home - the easiest recipe

Ideal vessel for cooking at home lung conditions wines from three varieties of apples in the most simple and quick recipe — Oak barrel. Not a single virtuoso winemaker can argue with such a fact. But ordinary "wine" experimenters do not always manage to get such a vessel. Therefore, the choice in most cases falls on barrels made of other types of wood, glass jars and bottles enamelware(which is the worst), etc. In any case, the main thing is that the container is strong, fresh and clean.

Essential Ingredients for Quick Apple Wine Easy Homemade Recipe

sweet apples - 2 kg
sour apples - 1.5 kg
apples bitter or sweet and sour - 1.5 kg
sugar - 1 tbsp.

Step-by-step preparation of wine from three varieties of apples according to a simple quick recipe

First rinse the apples. Do not wash fruits too thoroughly, otherwise they will not ferment.

Cut each fruit into 2-4 pieces, depending on the size. The pieces should easily fit into the neck of the juicer.

On a note! Despite the fact that in the process of winemaking it is better to extract juice from fruits mechanically, in the conditions of an apartment kitchen, you can use modern electrical appliances. Not the best, but still an alternative!

Run the apple slices through a juicer. Make sure that the stalks do not get into the device.

Leave the resulting liquid for 4-6 hours on the kitchen table without overflowing from the juicer container.

Using gauze in several layers, separate the juice from the pulp. Squeeze the raw material bag tightly to extract the maximum amount of liquid.

Pour the resulting juice into a clean glass jar of a suitable volume, add sugar. There may be more or less liquid depending on the juiciness of the apples and the quality of the pulp extraction.

Seal the jar with a primitive water seal.

If you are using a homemade plastic cap and IV tube, be sure to dip the other end of the tube into clean water. So bacteria will not penetrate into the liquid and will not allow the drink to turn sour faster and earlier than expected.

Place the potential drink for several weeks in a cool, dark place. The fermentation process will go on by itself, and small bubbles will come out through a thin tube hour by hour. When there are no bubbles left in the jar at all, and the water seal stops showing "signs of life", then the yeast has finished its work.

Remove the cider from the sediment, pour into glass jars and seal tightly until winter. Knowing how to cook easy and quick wine from three varieties of apples at home on your own simple recipe, you will be able to treat all guests on New Year's holidays with an amazing sparkling drink.

Sweet apple wine with chokeberry: recipe with video

The process of making sweet apple wine at home is fun and exciting. But even more interesting and exciting to mix different fruits and berries to get a new type of wine. After all, each individual combination brings to the "divine" sparkling drink your bouquet of flavors and aromas. So, apples are often combined with pears, raisins, grapes, cranberries. Even with chokeberry sweet apple wine plays with completely new colors. See for yourself!

Learn how to make sweet apple wine with chokeberry in the recipe with video:

The best way to get tasty and quality wine from apples in the amount you need - make it yourself with wine yeast or chokeberry at home. The technology of its preparation is quite simple, and the best step-by-step recipes with photos and videos can always be found in our selection.

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Apples are an excellent raw material for cooking delicious wine on one's own. The end result is beautiful alcoholic drink without added alcohol and yeast, only from natural products- apples and sugar. Wine, with a strength of 10-12%, retains beneficial features apples.

Apples of various varieties are suitable for making wine. The main requirement for them is ripeness and juiciness. Varieties can be green, yellow, red, early or late, they can also be mixed in one piece.

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Some recipes recommend diluting apple juice with water, but wine made from pure juice is much better and richer in taste. In our opinion, it is so tasty and convenient. Dilution with water is possible when using unripe or too acidic fruits. Excessive acidity is reduced with a small volume of water - 100 ml per 1 liter of juice.

Apple wine at home a simple recipe

Ingredients:

Apples - 20 kg
Sugar - 150-400 g per 1 liter of juice

Cooking technology

Preparing apples

Fruits picked from branches, picked up from the ground, damaged are suitable for wine. Harvested fruits are not recommended to be washed with water, because. special yeast living on the skin of apples is necessary for fermentation. Too dirty apples should be brushed or wiped with a dry cloth.

You can prevent the appearance of bitterness in the finished wine if you first clean the apples from seeds and spoiled parts.

2. Extracting juice

The method of obtaining juice is arbitrary. If you have an electric juicer, things are much easier. A mechanical juicer also works. If there is nothing resembling these mechanisms, then you will have to use a grater for chopping apples or a meat grinder. And then squeeze the juice with gauze or a press. As a result, you need to get at least a semi-liquid puree.

3. Juice settling

Freshly squeezed juice or semi-liquid puree should be poured into a large bowl (pot, barrel, bucket). Do not close the lid, but cover with gauze to protect from flies and midges. Juice with pulp remains to ferment for 2-3 days. During this time, wild yeast will enter the liquid, and it naturally will begin to separate into pure juice and pulp, which will recede to the surface. At first, for a couple of days, you should mix the pulp with the juice with a wooden spatula or stick - this contributes to the penetration of yeast into the juice.

On the third day, remove the dense cap of pulp from the surface with a colander. As a result, pure juice with a thin film will remain in the dishes. In the wort (fermented juice) foam should appear, a slight hiss and a peculiar acetic-alcohol smell - this is evidence that the fermentation process has started.

4. Sugar dosage

The volume of sugar varies from 150 to 400 g per liter of prepared juice. It depends on the sweetness of the apples. To avoid stopping fermentation due to excess sugar, you should add it in small portions.

The first time, sugar is poured in right there, after removing the pulp - 100-150 g per liter. It is mixed with juice, which is then poured into bottles and a water seal is installed (more on this below).

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Add the second portion after 4-5 days - 50-100 g per liter. To do this, remove the water seal, pour juice into a separate bowl with a volume of half the amount of sugar to be added. Then mix the juice with sugar and pour the solution back into the bottle, install a water seal.

Adding sugar can be repeated a couple more times every 4 days, 30-80 g per liter of juice.

Sugar norms: for dry wine - 150-220 g per liter of juice, for sweet and dessert wines- 300-400 g.

5. Fermentation

After the pulp has been removed and sugar has been added to the juice, it should be poured into bottles (glass, nylon, plastic from under the water). A water seal is immediately installed on the bottle. This useful device can be purchased at a hardware store or built by yourself.

A water seal is necessary so that the carbon dioxide released during fermentation is removed from the must tank, otherwise the wine will go rancid. This blocks the access of oxygen, which will turn the wine into vinegar.

A homemade water seal or water seal is made from a flexible tube, a sealed lid and a glass of water. Make a hole in the lid so that the tube fits snugly into it. Close the bottle with a lid with a tube inserted into it so that the end of the tube is significantly higher than the surface of the wort, in order to prevent it from clogging with foam. Lower the free end of the tube into a glass of water. Thus, carbon dioxide will freely exit the bottle, and oxygen will not get there.

You can simply put a medical glove on the neck of the container with the wort, after piercing it in your finger with a needle.

Dishes with fermenting juice should not be filled to the top by 1/5. The best fermentation will occur in a dark place at 20-22°C. Leave the must there for a couple of months. The end of the process can be tracked by the sediment at the bottom of the transparent dish and by the cessation of bubbles in the water seal at long time. If fermentation continues after 50 days, then the wine should be filtered from the sediment into a clean dish and a water seal should be installed.

6. Ripening

After the cessation of fermentation, the wine is quite suitable for drinking. But it has disadvantages - a sharp taste and not a pleasant smell. They can be eliminated by aging the wine.

For these purposes, it is necessary to prepare clean, dry dishes with a sealed lid (bottles, jars). Using a flexible tube, carefully drain the wine, starting from the top layers and gradually deepening the tube without touching the sediment. Pour clean containers almost to the very top and seal. In this form, store the drink in the dark at 6-16°C for 3-4 months. This exposure will significantly improve the taste of wine.

But you should not leave the wine unattended, every two weeks the wine must be separated from the sediment, pouring into a clean container. The wine will be fully ripe when the sediment stops. Now it can be finally corked into bottles and sent for long-term storage.

The result is a drink of a dark amber hue with the aroma of ripe apples and a strength of 10-12%. The excellent quality of the wine is preserved for 3 years if kept in a dark and cool place, hermetically sealed.

Before the final corking, sugar can be added to the wine, or reinforced by adding vodka 2-15% of the volume of wine. Fortified wine will be harsh in taste, but will last longer.

Apple wine recipe for cooking at home, as you can see, is quite simple, if one of you cooks differently, tell us about it in the comments.