How to make homemade wine from apples

Such a glorious pastime as fishing, hunting, bathing with a Russian person is often associated not only with a good company, but also with a good snack for vodka, nastoyechku, liqueur, or homemade wine. Like many years ago, recipes for home-made alcoholic drinks are carefully stored in families and transferred from generation to generation. When the season of berries, fruits and vegetables begins, we traditionally harvest salted cucumbers, compotes and jams for the winter. But how nice it is to invite guests to their house, to offer them wine from apples of their own making or cherry liqueur.

Recipes for cooking even a single strong drink is always a lot. Everyone brings something of their own, because this process is quite creative. Today I want to tell you how to make wine from apples. Apples are a more affordable fruit than grapes, so plus this drink is its economy. But please do not confuse it with cider: it is also made from apples, but differs in technology and strength. Its strength does not exceed 7 degrees, whereas wine can reach 11 degrees, and in case of adding alcohol and more.

However, you prepare the wine from apples or other fruits, you must follow a certain sequence of operations. First get the juice, then prepare and discard the must. When the must is ready, it is separated from the wine, which is further purified and kept. Let's consider each stage separately.

1. We start from the initial number of apples, equal to 10 kg. You should get about 6 liters of juice. Apples are selected ripe, not rotten. They must be washed, cleaned of seeds and finely chopped. Using a juicer, squeeze out the juice.
2. Even if you take apples of sweet varieties, the sugar contained in them is not enough to maintain the desired level of fermentation. Therefore, sugar is added at the rate of: 1 kg per 5 liters of juice. To do this, it is dissolved in a small amount of juice and mixed with the rest. However, not all of the sugar is added immediately, at first only half is administered. Prepare a large bottle in which to wander the wine. Fill it with three quarters of the resulting must, cover a piece of cloth neck and tie around a string or use an elastic band. After a week, you can add the second half of the sugar.
3. To make wine from apples, you need to make a ferment in the wort. You cook it yourself using wine yeast. For this, 200 g raisins are covered in a half-liter bottle and poured with boiled water for three-quarters. Also tighten the fabric neck and put in a warm place. After 4 days, the ready ferment is poured into the must, but not more than 3% of its volume. It is necessary to pour into a bottle from a small height. So the leaven is saturated with oxygen. Replace the vessel and put it in a warm place. After 5 days, at the time of rapid fermentation, the tissue cover should be replaced with a stopper with a hole in which a long rubber tube is inserted. One end of it is dipped in the wort, the other is immersed in a jar of water. Air inside this structure should not fall, so the junction of the plug with the edges of the bottle and the tube should be clogged with plasticine or paraffin.
4. Stormy fermentation lasts 10-12 days. It is followed by a period of quiet fermentation, lasting, as a rule, 2 months. By this time, all the sugar will turn into carbon dioxide and alcohol, yeast and flesh will settle on the bottom. And the wine from apples will get a beautiful dark golden, transparent color. Place the fermentation vessel on a small elevation, and put another clean dish on the floor, into which you will pour the wine. One end of the rubber hose is inserted into the bottle, free - take it in your mouth, lightly pull the liquid into yourself and quickly direct the jet to a clean vessel. Now the wine separated from the wort for 2 days is covered with a cloth lid. And then you plug up the cork and fill it with paraffin.

Prepared in this way, homemade wine from apples should be infused for at least six months. Optimal storage temperature 10-15 degrees. Such a place can be a cellar or a cellar.