How to make wine from apples

Homemade wine can be a real highlight of the feast. It not only raises the mood, but also has a very real benefit, favorably affecting the nervous and endocrine system, gastrointestinal tract.



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Wine made with your own hands will be natural, which can not be said about alcoholic products of mass production. When making it, you will be able to regulate the amount of sugar, sharpness of taste, create unique taste shades and make blends.



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Today. "Site" will tell How to make homemade wine from apples. It turns out a very tasty and healthy drink (if you drink it in moderation) with a strength of 10-12 degrees.

The perfect variety of apples for making wines does not exist - you will definitely need a combination of them. It is best to make a drink at home from the following varieties: "antonovka", "snow calville", "striped anise", "pear", "borovinka", "bogatyr", "aport".

The ingredients

• 10 kg of apples
• 1.6 kg of sugar

Preparation

1. Preparation of apples
   Picked from a tree or collected on the ground, apples are not washed, since yeast lives on the skin, which is necessary for fermentation. If the apples are very dirty, rub them with a dry cloth. So that the finished domestic wine does not feel bitterness, remove the seeds and core from the apples, and cut out the damaged fruits spoiled and rotten parts.
   
   
   
   
   
2. Getting juice
   The easiest way to use a juicer. You will get a clean juice with a minimum amount of pulp, which will simplify further preparation. If there is no juicer, you can use a mechanical grater. The applesauce will then have to be squeezed in another way. Like gauze.
   
   
   
3. Defending the juice
   The resulting apple juice (or liquid puree) is placed for 2-3 days in an open container with a wide neck (a large pan or barrel), tying the upper part with gauze to protect against insects. During this time, wild yeast is activated in the mixture and it will begin to break down into two fractions - mezgu (remnants of the peel, pulp) and ordinary apple juice.
   
   
   
   
   
   Mesga will accumulate on top of the juice. In order for the yeast to get directly inside, for the first 2 days, stir the contents of the container 3-4 times a day with a wooden stick.
   
   On the third day, the mezga will gather in a dense layer on the surface. Remove it with a sodium or an idiot. Only juice and a small (3-5 mm) film should remain in the container.
   
   Defending will end when foam, hissing and a characteristic acetic-alcoholic smell appear in the wort, indicating that fermentation has begun.
   
   
4. Adding sugar
   The amount of sugar depends on the sweetness of the apples and on the taste preferences of the winemaker. In general, sugar is added at the rate of 200-220 grams per liter of juice for the preparation of dry wine or 400 grams per liter for sweet wine. If the sugar content exceeds 20%, the wine will ferment poorly or the fermentation will stop altogether. To prevent this from happening, add sugar in parts - 2/5 immediately after removing mezga and 1/5 with an interval of 5-6 days. You should focus on the bubbles in the water shutter, if the fermentation has stopped - it is time to sprinkle sugar.
   
   Add sugar should be as follows: remove the water shutter, drain into a separate container about a liter of wort, add sugar to it, mix and pour the sugar syrup back into the container with wine, not forgetting to install the water shutter in place.
   
   
   
   
   
5. Fermentation
   First, it is necessary to exclude the possibility of contact of the wort with air. If this is not done, then instead of apple wine you will get vinegar. As sealed containers suitable glass bottles, cans or plastic bottles from under mineral water. Next, you need to install a water shutter. Make a hole in the lid of the vessel and insert a tube into it (cambrick). One end of the tube should be in a container above the liquid level, and the second should be dipped a couple of centimeters in a glass of water.
   
   This will allow gases from the container to escape, but the air will not be able to get into the container with wine. A simpler option is to put a medical glove on the jar with a small hole in the finger (made with a needle).
   
   
   
   
   
   The process of fermentation of apple wine usually lasts from 30 to 60 days. A sign of the end of fermentation is the prolonged absence of bubbles in a glass with water hydraulic gate (or a deflated glove) and the appearance of sediment at the bottom.
   
   During fermentation, the container should be in a dark and warm place (20-25 degrees). The vessel must be filled no more than 4/5 in height to leave room for carbon dioxide and foam.
   
   
6. Maturation
   Any guilt must be allowed to ripen. To do this, you should carefully, without touching the sediment, pour it into a clean container, seal it and leave it in a dark cool place (10-16 degrees) for 2-4 months. After that. apple-juice It can be considered ready for use.
   
   
   

Despite the rather long process of obtaining wine, you will be provided for the winter with an excellent natural alcoholic product without impurities and preservatives.

The recipe for berry pouring "Four for four" is truly brilliant in its simplicity: 4 glasses of sugar, 4 glasses of water, 4 glasses of berries, 4 glasses of vodka. It is difficult to forget it even if you wish!

Limoncello is a world-famous Italian liqueur made from the peel of ripe fragrant lemons. Cook it at home, without preservatives and emulsifiers, to taste Italy at any time of the year.