Apple wine

A rich harvest of apples, grown on a plot of land, poses
Gardener is a difficult task for its processing. In such cases, usually boil
Jam, jams and compotes, but you can learn the basics of winemaking and enjoy
Fine apple wine. There are no special secrets of making home wine,
So anyone can master the simple technology.

To make wine, you need a powerful grater or juicer, a glass bowl for fermentation, sugar and apples. The first step is to squeeze out the juice. Apples are removed from the tree, you can also use the carrion. Before the juice is squeezed, the fruits are not washed, since yeast microorganisms are found on their skin. Seeds and cores are removed, otherwise apple wine can acquire a bitter taste. Juice squeezed juicer or rubbed on a large grater, and then decant. The output is a liquid mashed potatoes, which is left for 2-3 days in a container. During this time, the mixture begins to wander and divide into juice and mash, which floats to the surface. The first 2 days must be mixed with juice and pulp for better air penetration. Then, for 2-3 days, the mixture is left alone, after which the mash is removed using a sieve or a colander. In the tank remains a musty must with a characteristic alcohol smell.

For each liter of wort, add about a glass of sugar, the amount of which depends largely on the variety of fruits. The wort is poured into clean glass bottles and sealed. If you get into the air tank, you will not get apple wine, but vinegar (also a very valuable product). For sealing it is better to use children's plasticine and other non-toxic plastic materials. The must should not take up to 4/5 of the volume in the bottle. The gas is removed by a thin tube, the end of which is lowered into a container of water. Such a construction is called a water gate. The gases that form during the fermentation through the tube will come out, and the air can not enter the tank, so you get apple wine, not vinegar.

The container with a wort is placed in a dark place with a temperature of 19-25 degrees, it can not be opened and shaken. The fermentation process lasts about a month and a half. The end of fermentation can be determined by the absence of bubbles released from the tube. After the end of the process, the young
Apple wine for a while stand up. Then it is carefully drained from the precipitate
And put on maturation. You can use a young wine, but the drink contains
A lot of yeast and a bit unclear. Within 2-3 months the drink
Brightens and ripens. If the home-grown apple wine is used for distillation,
Then it can not stand it. For maturation, a sealed container is used,
Which must be absolutely clean and dry. Transfuse the liquid with
Tubes, start from the uppermost clarified layers.

It is necessary to leave a minimum amount of air, so the liquid is poured on the edges. Then the container is sealed and placed in a cool place for 3-4 months. During this time the drink acquires a pleasant aroma and taste. After a few months, the wine is again drained from the sludge and sealed in clean bottles without air access. Part of the wine is left to make apple cider vinegar. For this purpose, the liquid is left in an open vessel for a while. Home-made apple cider vinegar does not contain preservatives or colorants, so it is more useful than a product manufactured in an industrial way. Vinegar is used for marinating, harvesting vegetables and fruits, preparing many dishes.

Apple wine at home can be enriched with various additives. By itself, the drink is much inferior to the wine from the grapes, has a specific taste and dark amber color. Saturate the bouquet and give the astringency and color of the wine can be, adding to it at the stage of fermentation puree from chokeberry ashberry. At the same time, the ready-made drink acquires a noble dark ruby shade and a delicate tart taste.

Make a spicy bouquet and give a ruby color wine can be added strawberries or black currants. You can also use any frozen berries. During ripening in some cases, add a small
Number of spices: cardamom, coriander, cloves, vanilla, cinnamon.