Homemade dessert wine from apples. Apple wine recipe at home

Apple wine made at home does not require large financial costs and professionalism. However, if certain taste requirements are met, a homemade alcoholic drink will not be inferior to one bought in a store.

Selection of raw materials and preparation of dishes

Before you start working on apple wine at home, it is useful to familiarize yourself with some recommendations from experts.

Any apple fruit is suitable as a raw material, from overripe or dried to carrion, i.e. unripe fruits that have fallen from the branches. It all depends on what type of alcohol you plan to make. So, for example, for a dry dessert drink you should take unripe fruits. Pourable, juicy apples are suitable for dessert alcohol.

If you make wine from overripe apples, its shelf life is short (about 1 year). Therefore, in cases where you plan to store the drink for a longer time, you should take sweet and sour ripe fruits for it.

Apple juice can be made by mixing different types of apples. The bouquet of the drink will have a special aroma and taste if you take sweet and sour fruits in a 2:1 ratio. Winemakers often use sweet, tart and sour fruits as raw materials, combining them in a 1:1:2 ratio.

It is not recommended to wash apples, because the liquid will remove microorganisms necessary for fermentation from the surface of the fruit. The fruits are wiped with a dry cloth, and then the core is removed and the rotten areas are cut off. Apples affected by worms should not be used for making alcoholic beverages.

Apple wine is not recommended to be made from fruits that are produced on an industrial scale. This is explained by the fact that such fruits are often coated with a special wax or chemical composition in order to preserve them longer. When interacting with yeast, the wine may not ferment or may end up tasteless.

The container for apple juice wine should be taken in such a way that it closes tightly, preventing air from passing inside. But it is necessary to ensure the release of gas, since its accumulation can lead to the drink fermenting. The best option would be a water seal. You can use a simple rubber glove, piercing it with a needle on one of the fingers.

The duration of preparing a homemade alcoholic drink from apples can reach 50 days, after which the alcohol is aged for another 2-3 months until it acquires the desired strength and taste.

Classic apple wine recipe

In order to make apples according to the classic recipe, you need to take 10 kg of fruit, 2.5 liters of water and 1.6 kg of granulated sugar.

The apples should be sorted and minced through a meat grinder. You can use a juicer. The resulting puree is placed in a container and gauze is secured on top. The mass should be infused for 3 days. Every 7-12 hours it must be stirred well. After the specified time has elapsed, the pulp should be removed, i.e. floating pulp, leaving a thin layer of 0.5 cm. Then add water, add sugar (about 0.7 kg) and pour the resulting mass into a container with a water seal.

After 4 days, you should remove 200 ml of wort through a straw and dissolve 300 g of sugar in it. Then the wort is poured back into the container. After 3 days, this process is repeated.

The room temperature for fermentation should not be less than 18ºC or exceed 24ºC. The most suitable temperature is 21-22ºС. You can tell that the process is nearing completion when the noise from the water seal stops. If a glove was put on the bottle, the gas will completely escape from it and it will fall.

The apple wine is poured into a clean bottle, which is tightly closed, and the liquid is allowed to settle. Every 10-14 days the drink is drained, leaving a sediment. When the liquid becomes transparent, pour into small glass containers. The alcohol content in such a product can reach 12º.

Fortified apple wine

A stronger alcoholic drink from apples can be prepared by taking 6 kg of unripe fruits, 200 g of black currants or sultanas, 2 kg of sugar, and 160-180 ml of vodka.

Puree is made from pre-sorted fruits, for which you can use either a meat grinder or a juicer. The currants or sultanas are crushed. Then 1.8 kg of sugar is dissolved in the puree, currants/sultanas are added and poured into a bottle with a narrow neck, at the base of which a shutter is installed.

After 3 weeks, the resulting wort is filtered. Over the next few days, add the remaining sugar in equal portions, while again tightly closing the container. After 9-11 days, vodka is added to the mixture, after which the liquid is thoroughly shaken. After this, bottling is carried out. Wine made from apples in this way can reach a strength of 14º.

Preparing apple wine at home without fixing it can cause the drink to ferment and turn into vinegar. Its consumption even in small quantities can cause great harm to health.

Dry apple wine recipe

Dry apple wine can be prepared by taking the following ingredients: 11 kg of apples, 2.1 liters of water and approximately 460 g of granulated sugar.

The juice is squeezed out of the fruit, and the resulting mass is lightly sprinkled with sugar. Then the ingredients are poured into a closed container, which has a special water seal. It is necessary to monitor the fermentation process. As soon as it is completed, the apple wine should be filtered by passing through a cloth or gauze. This procedure should be done until the color of the wine acquires a light shade. Then the apple juice wine is distributed into bottles and sent to infuse in a dark place with a low temperature.

Dessert apple wine

Using pear fruits, you can make homemade apple wine, which is classified as a dessert drink. You will need 10 kg of apples, 1.4 kg of pears, 200 g of raisins and approximately 1 kg of sugar.

The fruit is made into puree. Chopped raisins are added to it. The mixture is thoroughly mixed and poured into a bottle that is tightly closed for a day. During this time, the mass should be thoroughly mixed 3-4 times using a wooden spatula. After the time has passed, 0.4 g of sugar is added to the liquid and a gas outlet is installed on the container.

Over the next few days, fermentation will occur in the bottle and the liquid will darken. After 4-6 days, another 200 g of sugar is added to it. The remaining sand is poured out after another week.

The finished apple juice wine is filtered until it turns light. Then it is bottled.

The strength of this alcoholic drink can reach 16º. If stored for a long time (more than a year), such wine can acquire flavor nuances characteristic of port wine.

Apple wine is famous for its taste, benefits, and ease of making it yourself. It is almost in no way inferior to grape wine, and in our latitudes it is much more accessible. In addition, there is no need to worry about raw materials: apples of any variety are suitable for this wine. A little work and patience, a good apple wine recipe - and you can always please your loved ones and friends with a wonderful drink. We will tell you how to make apple wine correctly and avoid mistakes during the preparation process.

We select raw materials, necessary tools and materials

Making apple wine is quite simple. The process is almost inexpensive, and everything you need grows in your garden, buys it in the store, and makes it yourself. You need:

apples themselves, of any variety, and even a mixture of varieties;
sugar;
juice press;
water seal (we will make it ourselves);
two volumetric containers in which the liquid will ferment and settle.

Apples, like grapes, are optimal for making wine directly from juice because they contain the right amount of sugar, unlike berries and many other fruits.

Making homemade apple wine

We will present you several recipes for wines of any category: dessert, light, strong, table, liqueur. If you do not yet have the skills to make wine, then start with stronger varieties, since they are easier to make and not capricious during storage. This way you can avoid some common mistakes.

So, the sequence of stages for making apple wine at home is as follows:

We prepare the fruits - wash the apples, clean the rotten and spoiled areas, grind them into pulp.
We squeeze out the juice and check its quality. In some cases it can be strained.
Preparing the wort. Let the resulting liquid ferment. At a certain stage, yeast is added to the wort and a rapid fermentation process begins.
The liquid is filtered for the first time and poured into another container. Fermentation continues at a calmer level. The wort requires care during this period.
A few more transfers of wine into another container. After this, the wine matures and its aging begins.
The wine is cleaned, clarified if necessary, bottled and stored. At this stage, treatment of drink diseases may be required.

Let's look at these stages in more detail and in detail, since each of them has its own characteristics and secrets.

Amount of products needed for wine

There are several types of wine, and each of them requires different types of apples and a different amount of sugar. Use our tips to get a quality product.

We present data based on 100 liters of must, in order to obtain 80 liters of wine.

If you are using forest or unripe apples, the acidity of which is 1.5% and the sugar content is 6.0%, then you will need:

to obtain light table wine - 62 kg of fruits, from which 46.7 liters of juice will be obtained, plus 46.6 liters of water, 11.2 kg of sugar;
to obtain strong table wine - 71 kg of fruits, from which 53.3 liters of juice will be obtained, plus 35.75 liters of water, 18.3 kg of sugar;
to obtain strong wine - 107 kg of fruits, from which 80 liters of juice will be obtained, plus 1.9 liters of water, 30.2 kg of sugar;
to obtain dessert wine - 89 kg of fruits, from which 66.67 liters of juice will be obtained, plus 12 liters of water, 35.5 kg of sugar;
to obtain liqueur wine - 104 kg of fruit, from which 78 liters of juice will be obtained, plus 51.3 kg of sugar.

When preparing wine, stick to the right amount of sugar.

When using sweet and sour apples with an acidity of 0.7% and a sugar content of 15%, in some cases it will be necessary to add tannic and tartaric acids. The ratio of products will be as follows:

to obtain light table wine - 124 kg of fruits, from which 92.8 liters of juice will be obtained, plus 7.15 liters of water, 0.80 kg of sugar;
to obtain strong table wine - 127 kg of fruits, from which 95 liters of juice will be obtained, plus 7.25 kg of sugar, 150 g of tartaric acid, 105 g of tannic acid;
to obtain strong wine - 115 kg of fruits, from which 86 liters of juice will be obtained, plus 22.1 kg of sugar, 484 g of tartaric acid, 114 g of tannic acid;
to obtain dessert wine - 112 kg of fruits, from which 84 liters of juice will be obtained, plus 26.9 kg of sugar, 296 g of tartaric acid, 116 g of tannic acid;
to obtain liqueur wine - 88 kg of fruits, from which 66 liters of juice will be obtained, plus 56.1 kg of sugar, 804 g of tartaric acid, 234 g of tannic acid.

By adhering to these proportions, you will get a good, properly aged wine.

Variety of apple wines

Fruit preparation: selection of varieties, juice extraction

There is no single variety of apple intended specifically for making wine. The best option is to use a mixture of sweet, sour and tart varieties. Experts identify the most common ratios:

sweet, tart and sour apples - 3/3/2 parts, respectively;
sweet, tart, sour – 2/2/1;
sweet, tart, sour – 1/1/2;
sweet, tart – 1/3;
sweet, tart – 2/1;
bitter, sweet – 2/1.

Summer, well-ripened varieties are sent for pressing immediately. Apples of autumn varieties need several days after picking to ripen. Winter, late varieties will require almost a month of ripening in a cool, dark place, for example, in a basement.

For homemade wine, combine apples of different varieties. Sometimes you can add other fruits and berries

Please note: when washing apples, you do not need to be careful: natural yeast cultures should remain on the fruits, which will ensure primary fermentation. But damaged areas must be removed. You also need to remove the seeds and core, otherwise the wine will taste bitter.

Apples are crushed into a pulp called pulp. To do this, you can use any suitable device: a meat grinder, a grater, a household juicer. Main. So that the consistency of the pulp is as fine as possible.

To squeeze juice from the pulp, use gauze (a labor-intensive process) or a special press (easier production). The pulp remaining in the juice is only beneficial in this production.

Prepare the wort and let the wine ferment

Preparation of the wort is necessary in order to obtain pure juice, which will then ferment to produce wine later. The squeezed apple juice is poured into a container with a wide neck - a can or a large saucepan, and covered with a layer of gauze. The initial fermentation takes place the very next day, and the wort is divided into two fractions. The pulp rises up, and the clarified juice remains at the bottom.

The wort must be kept in this state for 3 days, stirring regularly so that the top of the pulp does not turn sour, otherwise the wine will be spoiled.

During fermentation, sugar is added to the juice to feed the yeast. It should be remembered that 2% sugar in the wort will give about 1% alcohol. With every kilogram of sugar, the volume of wort increases by 0.5-0.96 liters.
You can add sugar to the primary wort in a ratio of 1.5 kg per 7.5 liters of juice, and then add the remaining sand. Also. For ease of production, sugar is added before quiet fermentation.
After three days of primary fermentation, the pulp is removed from the surface so that a layer of cap no higher than 5 mm remains. Add sugar and, if necessary, water.
Since we are considering a recipe in which fermentation occurs due to natural yeast remaining on the fruit, the strength of our wine will be no more than 13.5%, so it is better to add sugar right away - it is a necessary feed for the yeast.
The resulting juice is mixed until the sugar is completely dissolved and poured into a dry, clean glass container. When using plastic containers, make sure they are food grade to avoid damaging the wine with a chemical taste.

Container with a water seal made independently from improvised materials

The container is not filled to the top, but approximately 4/5 of the volume, so that there is enough space for the formation of foam on the wort during fermentation. The dishes should not be tightly sealed; it is necessary to ensure the removal of the released carbon dioxide, and at the same time block the access of oxygen. To do this, insert a long plastic tube into the lid of the vessel, the opposite end of which can be lowered into a bottle of water. To seal the container with wort, you can use a tightly ground wooden stopper or a plastic lid. Cover the remaining holes with plasticine or dough. The water seal is ready.

The process of quiet fermentation of apple wine, ripening, bottling

The container with the wort, closed with a water seal, should be placed in a warm, shaded place with a temperature of 20-22 degrees - this is the ideal climate for fermentation. It is advisable to control the temperature at the same level, otherwise the process may either slow down significantly or speed up, which will affect the quality of the product. Therefore, it is necessary to exclude drafts in the room.

The fermentation period for apple wine is about 45 days. If the water bottle that provides the water seal no longer produces bubbles, the fermentation process is complete.

It will take a few more days for the fermented wine to sit in the container. The main thing is not to leave it for more than two weeks, otherwise the dead yeast that has precipitated will begin to rot. After this, the wine is poured into clean bottles.

Be sure to add sugar to the wort during fermentation.

You can already drink the resulting wine, but since it has not yet matured, its taste and aroma will not be full. Therefore, prepare a clean and dry container and pour the liquid into it through a tube so that the sediment remains at the bottom of the first container. The bottle is filled to the brim, sealed tightly and placed in a dark, cold room for 2-4 months. This time is enough for the wine to acquire its true taste.

Please note: do not allow re-fermentation under any circumstances. Keep the temperature within 10-12 degrees, without fluctuations.

Typically, home-made apple wines independently take on the desired transparency, color and hue from light golden to caramel brown. To achieve this effect, it is enough that the production technology is consistent and not disrupted during the process.

When bottling wine after maturation, make sure that the container is filled to the top and tightly sealed to avoid oxidation of the wine. You can immediately start tasting, treating your family, friends and relatives, especially if your goal was to get a light table wine. This product can be drunk 10 days after filtration. But if you are planning long-term storage, it is better to remove the wine from the sediment again before bottling.

Video about making apple wine at home

Many people like homemade apple wine, and some like it more than grape wine. It will become a real decoration of your table and a favorite of the whole company! We hope that our tips will help you in winemaking, and you will become truly passionate about this process. Share with us your secrets if you have been making wine at home for a long time. Easy work for you and comfort for your home!

Two apple trees on a summer cottage are a reason to think about what to do with the harvest.

For preserves, jams and juice, twenty or thirty kilograms of apples are enough to provide a family of four with apple supplies for the autumn-winter season.

What to do with the rest of the apples? The “White filling” variety produces, on average, 70-100 kg of apples per season, “Antonovka” - up to 150 kg.

At the same time, the shelf life of apple jam and juice is short, but the older the older the wine, the better. Apples are not grapes, but among fruit crops their biochemical composition is considered one of the best materials for winemaking. If you have your own wine material, apple wine is a good way to process the harvest. This does not require special equipment - just a few large bottles complete with water seals are enough. As a last resort, you can get by with ordinary medical gloves. Well, and of course, you need to arm yourself with knowledge of the basics of home fruit winemaking.

Wine made from apples without pressing - basic technological principles

A good homemade wine must first be thought through, and it must begin with an assessment of the fruit material. Among the many varieties of apples, some have a sweet taste, others have a sour taste, and others have a slightly tart taste (wild varieties). These nuances are important for composing the bouquet of the future wine; the further procedure of work depends on them. The correct composition of the taste of wine begins at the stage of collecting and sorting the fruit. Wine made from one variety of apples most often loses in taste to wines that use several varieties for preparation.

Making a must from sour apples requires adding water to neutralize the acid. To increase the volume of wort from apples with less juice, adding water is also required. But juice diluted with water will not impart a good, rich taste and aroma to the wine. What can be done in this case? When preparing fruits for making must (or pulp), select apples of several varieties that meet the following criteria:

Juiciness– it is clear that the volume of the future wine depends on the amount of natural juice. Juiciness, to some extent, depends on the degree of ripeness, and this, in turn, affects the sugar and acid content. It turns out to be a vicious circle. True, there are varieties that have denser and less juicy pulp. It is for such fruits that the method of obtaining juice by pre-fermentation is the best option.

Astringency of taste- although this quality is least inherent in apples, the tart taste is still present in winter and wild varieties. The characteristic astringent taste indicates the presence of tannin in the fruit - a substance that is necessary to clarify the wine, increase its shelf life and durability.

All stages of preparing apple wine consist of:

Collection and sorting of fruits,

Obtaining juice or wine material,

Preparation of wort,

Its fermentation

Direct fermentation

Removal from sediment, clarification and tanning,

Aging, pouring and subsequent care during storage.

Many consider the extraction of juice to be the most labor-intensive process. On the one hand, squeezing juice does not present any difficulties if you have a press and a juicer. But if, for objective reasons, there is no electricity at the dacha, then a press and a juicer will not help, and in this case, making wine from apples without pressing, from the pulp, is the only way out. To do this, the collected and sorted fruits are cut, after which they are placed in a large container and sprinkled with sugar. That is, instead of juice, pulp is prepared, as is the case with berry wine materials, from which it is difficult to squeeze the juice. This method of obtaining apple juice is beneficial because the entire fruit material is used in the process of making wine.

Please note that after picking apples, you do not need to wash them.“Wild yeast” lives on the surface of the fruit, which will begin the process of making wine. But it is advisable to pick apples in dry and sunny weather, so that there are no drops of dew or rain on the fruits. If apples are collected from the ground, they should be wiped with a dry cloth.

For faster juice release, chop the apples finely, simultaneously removing the core with seeds, cutting out damaged areas (rot, scab, wormholes) from the fruit. After cutting, pieces of fruit are sprinkled with sugar and left to ferment - at this stage, the yeast located on the surface of the fruit begins to work, accelerating the separation of juice, without which it will still not be possible to start making wine. Otherwise, you will have to add water to the pulp, that is, dilute the natural juice, which, of course, will worsen the quality of the future wine.

When the pulp becomes loose, soft, and easy to knead and compact, it must be transferred to a bottle and the required amount of sugar added. Stir the sugar until completely dissolved. Install a water seal and place the bottle where there is no direct sunlight, drafts, and a constant natural air temperature during the entire fermentation period will be 18-23 ° C. Fill the bottle to ¾ of the volume, leaving free space for foam, which will rise to the surface during the most active fermentation phase - in the first 7-10 days.

The next phase of fermentation is more moderate. At this time, less foam forms on the surface of the bottle, with smaller bubbles, and inside the bottle it becomes noticeable how solid particles of the fruit begin to gradually separate from the fermented juice. After about a month, the grounds will begin to settle at the bottom of the bottle and a quiet fermentation phase will begin, after which the wine yeast, having completed its work, will gradually begin to settle to the bottom, to the surface of the grounds remaining in the bottle with the wort. The yeast, which has processed sugar into alcohol and carbon dioxide, will no longer have enough oxygen and nutrition, and will gradually begin to die off. At this time, the wine must be poured so that the bitterness resulting from the decay of fungi is not transferred to the future wine. It is important not to miss this moment in order to remove the grounds from the bottle, along with dying fungi. Of course, it is much easier to squeeze out the pulp than the juice from fresh apples, but this somewhat slows down the fermentation of the wine.

Pour the wine through a gauze filter. Prepare a clean and dry bucket, place the filter on it and pour the contents of the bottle. The sediment remaining in the gauze can be squeezed out into a bucket, but only if the gauze is rolled up in several layers to prevent solid particles from seeping through it. Next, the bottle must be thoroughly washed, dried and the future wine returned to it. At this point, it is advisable to add sugar if you plan to prepare strong or dessert wine, since for such types of wines sugar must be added in parts. In addition, additional addition of sugar again activates fermentation, which can be caused by removing the pulp. If fermentation of the wort stops, there is always a risk of contaminating it with acetic bacteria.

Now we come to the question of sugar and wine yeast. This topic is very voluminous, and we can talk about the role of sugar in the life of yeast for a very long time. Therefore, we remember only the most important theses.

Yeast- living microorganisms, therefore they behave accordingly, although not consciously, obeying instincts. When they settle in favorable conditions, where there is food, air, they have enough energy and the temperature is comfortable, microorganisms begin to multiply. Like all living things on the planet, yeast needs to create conditions for healthy competition. That is, if there is too much sugar for a certain number of microorganisms, then they will behave very sluggishly - why rush if there is enough for everyone? If you pour out all the sugar at once, the yeast will lazily doze, and alcohol will not begin to form soon.

The strength of the wine depends on the amount of sugar. and the rate of its application depends on the desired strength of the wine. Add 20 g to the sugar contained in the fruit juice to increase the strength by one degree. For example, for a wine with an alcohol content of 18%, you need to add 180 g of sugar for each liter of wort. That is, for 10 liters of wort you need to pour 1.8 kg. Divide this amount into 2-3 parts so that the yeast works better. You need to add sugar as the fermentation process slows down, after about 7-10 days. The intensity of fermentation will depend on the temperature.

The critical temperature at which yeast slows down is 14°C. If the wort accidentally cools to this temperature, then the situation can still be corrected - the wine will just ferment longer. It will not be possible to save the wine if the temperature drops to 8°C. The process slows down in the same way when the temperature rises. Just 2°C above 23°C significantly reduces yeast activity, and at higher values the yeast dies.

About yeast. For wine, it is better to buy special wine yeast, or use a prepared starter: pour 200 g of raisins with warm water (0.5-0.7 l), and leave in a warm place for 3-5 days. The jar with the starter must be tied with a double layer of gauze to provide air access and, at the same time, block access to foreign bacteria. To prepare the starter, you can use raspberries and strawberries, last year’s jam. Baker's yeast should not be used.

Good news: For apple wine, yeast does not need to be added, because to start fermentation, most often it is enough for it to be those that live on the surface of the fruit. Of course, if the pulp stands still, does not bubble, and the wine material does not emit a characteristic odor, then adding yeast is still necessary.

After sediment has fallen to the bottom and there are no visible bubbles of carbon dioxide in the bottle, fermentation can be considered complete. Young wine needs to be poured again to remove solids. At the same time, after removal from the sediment, tanning is carried out. Tannic acid is added to young wine to improve its quality. After tanning, the wine is poured again, sweetened if necessary, and the bottle is put into a cool room for maturation, during which the care and monitoring of the young wine continues.

Good quality apple wine can be obtained 3.5-4 months after fermentation stops.

1. Dry apple wine without pressing

Compound:

Apples, sour (forest or carrion) 6.3 kg

Sugar 1.15 kg

Cooking technology:

The fruits are collected and prepared by cutting into small cubes or thin slices, removing damaged parts, stalks and core. Afterwards they are sprinkled with sugar and left in a non-oxidizing container for fermentation. The bucket is covered with a towel. After the characteristic sour smell appears, the pulp is crushed with a blender or kneaded to a puree.

Place the pulp into a clean bottle (10 l). The bottle is set for fermentation at 18-23oC. A rubber medical glove with a punctured finger is put on the neck. During the fermentation process, it will inflate, and the signal about the end of fermentation will be its deflated shape, or even pulled inside the neck.

After this, the wine is removed from the sediment. Insert the hose into the neck, lowering its end 2 cm above the level of the grounds, and insert the other end into a clean container. Pump the wine by creating a vacuum in the hose.

Wash and dry the bottle (ware for storing wine must be sterile). Pour the wine into a bottle and transfer it to a cool room. After two weeks, repeat the transfusion. Pour the wine into bottles and seal them.

2. Apple wine without juice - cider

Compound:

Apples:

— sour 2 kg

— sweet 8 kg

- tart 2 kg

Sugar 2.3 kg

Preparation:

The preparation of fruits and the entire process of preparing wine until the last removal from the sediment is identical to the technology of recipe No. 1. Before bottling the wine, add 10% of the total sugar and dissolve it. The cider should be poured into champagne bottles, without adding 7-8 cm to the top of the neck. Seal the bottles tightly and secure the corks with wire or twine. Store at a temperature not exceeding 14°C, in a horizontal position.

3. Strong table wine made from apples without pressing

Compound:

Sweet and sour apples (good, garden variety) 12.5 kg

Sugar 2.2 kg

Preparation procedure:

The preparation of raw materials and pulp exactly coincides with the description of recipe No. 1, until the moment of the first removal from the sediment, but at the same time half of the sugar taken is initially added. After straining the wort, 21–30 days from the start of fermentation, the second part of sugar is added, the wine is poured into a bottle, sealed, and fermentation continues until it stops completely and sediment appears. Then the process is repeated again: clarification, aging and pouring, bottling and storage.

4. Strong blended apple wine without juice

Compound:

Sweet apples 13 kg

Sugar 750 g

Tannic acid 1.5 g

Cream of tartar 1.0 g

Pear wine, semi-sweet 0.7 l

Operating procedure:

The preparation of wine materials is carried out in full accordance with previous recipes. Then, the fermented pulp with sugar and cream of tartar is placed in a bottle and closed with a water seal. After fermentation and filtering of the grounds, the wine is clarified by adding diluted tannic acid. The sediment is again removed from the sediment, poured into a clean container, and blended with pear wine. After mixing young apple and pear wine, the bottle is moved to a cool place for storage. If necessary, the sediment is removed again and the wine is poured. After 3 months, the wine is poured into prepared containers.

5. Dessert wine made from apples without pressing

Compound:

Apple pulp 11.5 kg

Sugar 2.3 kg

Tannin 1.2 g

Tartaric acid 5 g

Preparation procedure:

The fermented pulp, to which 800 g of sugar and cream of tartar have already been added, is transferred to a prepared bottle (15 l). The rest of the sugar is added during the fermentation process in equal parts: after removing the grounds (after 3 weeks), and after another 10 days. After fermentation is complete, the wine is removed from the sediment and a tannin solution is added. After waiting for clarification, the wine is again removed from the sediment and poured. After 2 months, the wine is sweetened if necessary, aged for another 1-1.5 months and bottled.

6. Apple liqueur wine without juice

Compound:

Ripe sweet apples 9 kg

Sugar 5.6 kg

Cream of tartar 8 g

Acid, tannic 2.5 g

Preparation:

Half of the required amount of sugar is added to the finished young wine after clarification with tannin. Sugar is dissolved in a small volume of heated wine and added to the total mass in the form of syrup. The liqueur wine is mixed and kept in a bottle until a bouquet is formed, for at least 60 days, after which it is bottled and sealed.

The average sugar content of apples is about 10%, that is, for 1 kg of apple pulp there is approximately 100 g of fruit sugar. Use this indicator to obtain wine from apples without pressing the desired strength.

The greatest amount of tannin is found in winter apples and forest (wild) fruits.

Carrion and unripe apples will make sour wine with a rough taste, but dry and table wines are suitable for use for culinary purposes - for sauces and marinades.

Sour apple varieties contain up to 2%. This acidity is not suitable for making wort, and in order not to add water, use a mixture of sour and sweet apples in a 1:2 ratio.

If there is a lack of tannin in apples, add oak leaves or bark to the pulp (20g per liter of must).

Hello again! Today we will make wine from apples. But before you start the cooking process, weigh all the pros and cons, since the cooking technology is not easy and requires wise decision-making.

Of course, if you have a large fruit harvest this year and you have already made or cooked it, then making a decision will be much easier. After all, it would be a pity if the fruits were lost; it would be better to actually make a delicious homemade drink out of them.

In fact, I recommend that you first first and very carefully study all the information on the technology for preparing a homemade drink. Analyze all the nuances and subtleties, prepare the necessary material and only then start working.

If you are new to winemaking, then you have come to the right post, as in it you will find recipes, tips, and a detailed description of the entire process. After reading the article, I think you will come to the following conclusion: it is not so difficult to prepare an intoxicating drink if you have a juicer and time)!

Well, are you ready? Then go ahead and sing!

To prepare apple wine, choose the following varieties: sour, sweet and sour, sweet and tart.

Before cooking, consider the degree of ripening of the fruit. If you choose summer varieties, then you can use them immediately; if you choose autumn varieties, then it is better to let them lie for several days in a dark place after harvesting so that they ripen. Winter varieties must first be left for 3-4 weeks in a dry cellar and only then processed into raw materials.

The recipe below allows you to store the drink for a long time. It does not turn sour or mold.

Ingredients:

Apple juice - 1 l;
Sugar - 280 gr.;
Water - 100 ml.

Cooking method:

1. Pass the apples through a juicer and pour the resulting juice with the remaining pulp into one container. Leave the mixture for three days in a warm place to allow the fermentation process to begin.

2. Do not forget to periodically stir the wort during this period.

3. Well, after 3 days, strain the juice from the pulp. Measure the exact amount of already pure juice. For every liter of juice you need to add 100 ml of water.

Now be careful, I’ll tell you how to add sugar. It is added per 1 liter of pure juice (that is, do not include water) in 4 doses:

1 day - 100 gr.;
Day 4 - 30 gr.;
Day 7 - 30 gr.;
Day 10 - 20 grams.

Please note that it is best to first dilute the sugar in a small amount of wort and only then pour this syrup back into the bottle. Mixing the contents in bottles is strictly prohibited.

5. On the very first day, cap the bottles, then insert a PVC hose (easy to buy in the store). The hose is needed to allow the carbon dioxide produced during the fermentation process to escape.

If you use jars as containers, then put nylon lids on them and punch a hole in them, then insert a hose and cover it with plasticine around it.

Next, be sure to make a water seal. It is needed to prevent oxidation of the juice, otherwise you will not get wine, but vinegar. Thanks to the water seal, gas will escape, but oxygen will not enter.

6. The drink should be left in this state for 1-1.5 months. After this time, fermentation should end:

the gurgling should stop;
the juice itself will lighten a little;
and the pulp particles should stop moving.

Now carefully drain the juice from the sediment using the same PVC hose. Discard the sediment.

7. The simplest thing remains: pour the wine into bottles and close with corks. Place the preparations in a cool place and leave for a month. After a month, the liquid will become transparent and acquire a beautiful amber color.

8. After a month, drain the juice from the sediment again and bottle it. And to each liter of drink add sugar in the following amount:

dessert wine - 100-160 g;
liqueur - 200 grams.

Be sure to dissolve the sugar in a small amount of slightly warmed wine before adding.

9. That's all. Homemade drink is ready. Of course, it is advisable not to drink it immediately, but to cork it and leave it to age for another 2-4 months.

A simple recipe for making an apple juice drink

A very important point in preparing intoxicated wine is the issue of adding and calculating sugar. Therefore, I found recommended and proven proportions:

Ingredients:

Apples;
Sugar.

Cooking method:

1. Gather and sort the harvest: leave ripe and juicy fruits. Broken apples work too, just cut off the bad part (but it's better to use unbroken fruit).

3. Pour the resulting juice into a deep container and leave for three days. During this time, the pulp will turn into pulp and directly into the juice itself.

Don't forget to stir the contents at least once a day.

4. Now remove the pulp by straining through cheesecloth or a sieve. In this case, immediately pour the juice into a container in which the drink will subsequently ferment. Just don’t fill the container to the top, as you need room for the gas and foam released.

5. The next step is adding sugar. To obtain dry wine you need 200 grams. sugar per 1 liter of juice, for a dessert drink - 400 grams. Add sugar, but do not stir the contents.

take a small tube and place one end directly into the container with the drink, and secure the other in the lid of the reservoir;
You can put a medical glove on the bottle, but first pierce it with a needle over the entire area;
or use special plastic tips.

It is very important that oxygen does not enter the drink, otherwise you will get vinegar.

7. Leave the drink in this state for 30-45 days. And after the specified time, separate the juice from the sediment. The sediment is not needed, throw it away. Pour the juice into bottles, seal them and put them in a dark place for 2 months. If during this time a sediment forms again, you can strain the drink again.

To make the wine more expressive, you can safely add cinnamon or anise when serving. And you can add honey to the heated drink.

How to make wine from white wine

Be sure to keep in mind that it is strictly forbidden to wash fruits. After all, it is on the peel that the necessary yeast lives, and if you wash it off, the end result will be a complete failure. So try to pick the fruits on a clear and not rainy day.

Ingredients:

Apples - 5 kg;
Egg white - 1 piece.

Cooking method:

1. Pick apples. Sort them, removing rotten and wormy fruits.

Apples need to be collected from trees, not fallen ones.

Do not wash the fruits. Cut them into slices and pass through a meat grinder.

2. You should have apple pulp. Transfer it to a steel or glass container and leave it at a temperature of 18-22 degrees, while tightly covering the contents with a lid. The workpiece should stand in this form for a week, but be sure to stir the juice every day and a couple of times a day so that it does not turn sour.

On day 7, strain the liquid and squeeze out the pulp.

3. Transfer the remaining pulp into a gauze bag and hang it over a wide bowl. During the day, the juice from the cake will drain. In fact, you don’t have to perform this procedure, but simply throw away the pulp.

4. Pour all the juice you received into a container with a water seal.

It is better not to use a medical glove as a water seal; it does not allow the wine to fully “breathe.”

5. Leave the preparations for 2 weeks. At first the liquid will be active, then moderate, and then quiet. Sediment forms at the bottom. Therefore, after time has elapsed, filtering needs to be done. Simply strain the liquid using a thin silicone hose into a sterile container and discard the sediment.

After 2-3 weeks, repeat the filtration again.

6. If filtration does not help you and the drink is not completely clear, then use the following method. Ideally separate the white from the yolk and beat it with a little clean water, then dissolve it in a little wine and add it to the drink. Leave for 2 weeks under a water seal.

7. After 2 weeks, the protein will be deposited at the bottom of the dish, carrying with it all the remaining pulp. Filter the wine again and bottle it, seal the containers and leave it upright in a dark and cool place.

8. After a month, you can enjoy homemade wine, but it is better to save it until winter.

Step-by-step recipe for making homemade dry wine

Also pay attention to the following point:

Before sealing the bottle, make sure it is full to capacity. This is necessary so that the wine does not sour from contact with air.

Well, the aging period of the drink varies from 2 to 4 months.

Ingredients:

Apple juice - 6.5 l;
Sugar - 2.5 kg;
Water - 5 liters.

Cooking method:

1. Cut the fruit into pieces and pass through a juicer. Leave 7-8 fruits for fermentation.

2. Sourdough is made as follows. Cut the skin off the apples, making sure to cut so that a waxy coating containing yeast cells is preserved on the surface. Place the cut peel in a three-liter jar and fill with sugar syrup. Leave for 2 days in a warm place.

The syrup is made from the following calculation: 1 glass of sugar per 1 liter of water.

3. Now you need to prepare the wort. To do this, pour the resulting juice into a glass container, add sugar and mix everything well. Pour in water. Then pour the wort into convenient containers, add the starter and leave to ferment. Remember, the fermentation process must take place under a water seal (see previous recipes).

4. After 10 days, filter the drink and bottle it. Seal and store in a cool, dark place. Leave for at least 1 month before use.

DIY apple and pear wine

I would like to suggest making a version with the addition of pears. The manufacturing process is the same, but the taste is different. So if you have already mastered all the nuances of winemaking, then it’s time to try new recipes.

Ingredients:

Pears - 2 kg;
Apples - 2 kg;
Sugar.

Cooking method:

1. Wipe the fruit with a dry cloth and remove the core. Extract the juice using a juicer.

2. Pour the pear and apple juice into one convenient container and cover with a thin towel. Leave the liquid for 3 days for the juice to infuse.

It is important to periodically stir the contents on days 1 and 2, but on day 3 it is better not to touch the juice so that the pulp settles.

3. On day 4, filter the consistency and add sugar. Sugar is added at the rate of 250 g. for 1 liter of wine. Install a water seal and leave for 10 days. After 10 days, filter again and bottle the drink. Seal tightly with corks and store for 1.5-2 months in a cool, dark place.

Video recipe for homemade apple wine

By the way, homemade apple wine is very healthy, as it preserves vitamins A, B and C, minerals and other useful substances. So a glass of drink will save you not only from depression, but also from many other ailments. The main thing is to drink in moderation)!

Simple wine without juicing at home

In conclusion, I would like to suggest a fairly quick way to make liqueur. Usually, the intoxicating drink is still made with the extraction of apple juice, but sometimes you can try to make wine without it. In my opinion, this technology is good when the number of fruits is simply huge.

Ingredients:

Sour apples - 6.5 kg;
Sugar - 1.5 kg.

Cooking method:

1. Collect fruits and wipe with a cloth. Cut into cubes, removing all damaged parts, stems and core.

2. Then sprinkle the fruits with sugar and leave them in a non-oxidizing container for fermentation. Cover the mixture with a towel. When a sour smell appears, grind the resulting pulp using a blender.

3. Transfer the pulp into a clean container. Put a medical glove on the neck and prick your finger on it. Place the container in a room with a temperature of 18-23 degrees. When the fermentation process begins, the glove will inflate, but when it deflates, this will indicate the end of fermentation.

4. After fermentation is complete, filter the drink from sediment using a hose. Pour clean wine into sterile bottles and place in a cool place. And after two weeks, repeat the filtration again. Then pour it into bottles again, seal them, and put them in a storage place.

Well, it's time to sum up. The process of making homemade wine from apples consists of several stages: picking and preparing the fruit, obtaining and settling the juice, adding sugar, fermentation, filtration, ripening. Only by following all the steps and tips described in the article above will you get a delicious intoxicating drink. The main thing is to do everything with love and follow technology. I hope everything works out for you!