6 simple and delicious apple wine recipes
Apple wine is a unique drink that is not inferior to its grape-like counterparts. Additionally, this product is much lower in cost. The main thing - it not only preserves an indescribable bouquet, but also a lot of vitamins, minerals, pectins and other trace elements.
Apple wine is easy to prepare yourself. If you do not have your garden, the main ingredient can always be purchased on the market or in the store. All it takes is a little patience and ingenuity.
The benefits and harm of homemade wine from apples
In the process of processing, the wine from apples at home retains many useful substances for humans:
- useful acids;
- vitamins of groups - A, B, C.
- iron, magnesium, potassium and other minerals;
Due to the preservation of these components, apple wine has a positive effect on the human body.
- Wine increases stress resistance.
- Relieves nervous tension and reduces depression.
- A positive effect on blood vessels, stabilizes blood pressure and blood sugar levels in humans.
- Helps to relax and relieve physical fatigue.
- Improves the digestive tract and improves the production of gastric juice.
The main stages of making classic apple wine
Cooking any kind of wine from apples is almost the same as any type of beverage, whether it is black currant wine, grape wine or cowberry wine.
With the right approach, you end up with an amber drink with an indescribable apple flavor. As for the total time, it will take about 5-7 months from the selection of raw materials to full maturity.
The cooking process is divided into 4 stages.
Stage 1. Raw material preparation and juice extraction
Harvested or picked apples do not require wet processing. It is enough to wipe them with a dry cloth or brush them with a brush. The process begins with the processing of raw materials. The first thing you need to do is squeeze the juice out of the fruit.
At home, this can be done using a float or juicer. If you extract the juice with a grater, the mashed potatoes must be squeezed using gauze. This process is more time consuming and lengthy than working with a juicer.
Stage 2. Cooking the wort
The composition of homemade wine wines from apples is alcohol, sugar, juice and some other ingredients as desired. Ingredients and sugar are added to the bottle with juice in portions, 3 times. The first part immediately, the second - on the 4th day and the 3rd after 7 days.
Stage 3. Fermentation of wine
Apple wine at home should ferment in a special container. What is important, as a container it is desirable to use a bottle with a water seal. At home, not everyone has such an opportunity, so you can take an ordinary rubber glove, after having punctured it with a needle.
This approach is necessary to ensure that oxygen does not flow to the wort, and as it forms, the gas goes outside. Otherwise, the risk is high not to get a flavored drink, but ordinary apple cider vinegar.
Stage 4. Pouring and ripening wine
After fermentation is completed, the wort is poured into a prepared tank for settling. Depending on the recipe, you can add sugar or alcohol. Approximately for 6-7 days the hydrolock or a glove is established. During this time, the wine should be transparent.
If this happens, it should be carefully drained. After that, the drink is bottled and sent to storage.
Most Popular Recipes
There are many recipes for wine from apples at home, from classic to fortified. All of them do not require special knowledge in winemaking and special equipment. They are simple and on the other hand original.
- 10 kg of apples;
- 2 liters of water;
- 1.6 kg of sugar.
Apples after processing is passed through a juicer. After that, the juice is placed in a container for 3 days. Every 9-10 hours, the contents are mixed.
Next, you need to drain the billet and add water, add 800 grams of sugar and pour into the fermentation tank. The tank should be equipped with a water seal or rubber glove.
After 4 days, you need to drain the glass of wort using a straw and add 400 grams of sugar to it. Then pour back into the container. After 2-3 days, repeat the procedure.
The temperature during fermentation should be maintained from 18 to 24 degrees. As soon as the fermentation is over, the glove will deflate and the water trap will stop gurgling.
- 8 kg of sweet-sour or sour apples;
- 3.2 kg of sugar;
- 12 liters of water.
Ready-to-process apples are cut into 4 pieces, then the bones are removed. Then they need to be wrapped in a loose fabric and put on the bottom of the barrel, or other capacity.
Further, all this is pressed down by any load placed on the lattice cover.
It is taken in half from cooked sugar and water and the syrup is cooked. As soon as the syrup is cooked, it is cooled and poured into a container on top of the apples.
After 5 weeks, with the help of a straw, the liquid is decanted and the second batch of syrup is poured, which is also infused for 5 weeks. Then the liquid is again drained, mixed with the first batch and sent to storage for 6 months.
After six months, the wine is drained from the sediment, bottled and re-aged for 30 days.
The finished drink will be fragrant, light and very tasty, similar to lemonade.
- 4 kg of apples, cut into slices;
- 4 liters of water;
- 1 kg of sugar;
- 40 grams of cinnamon.
After removing the cores, the apples are crushed into a container, water and spices are added. The mixture is placed on the fire and cooked until the apples are softened.
Further, all this is rubbed through a sieve and left for 3 days under the lid, stirring each time the pulp rises.
After 3 days the pulp is removed, the wort is mixed with sugar and poured into a container with a hydraulic lock, in which the future wine will ferment for about 7 days.
After a week you can remove the trap, close the container with a lid and leave it for another 7 days.
After 7 days, the wine is poured and sent in bottles. Keep it in a cool place, preferably 3-4 months.
- 10.8 kg of sweet apples;
- 1.2 kg of pears;
- 200 grams of raisins;
- 1 kg of sugar.
After receiving the juice from the fruit, the raisins are steamed out, everything is mixed together and sent to ferment in a barrel or other container, having previously tied the mouth with gauze. In parallel, 500 grams of sugar is applied and a water seal is mounted.
After 4 days, a liter of juice is drained and 300 grams of sugar is added to it. Then the syrup is poured back into the tank. After 3 days, the last 200 grams of sugar are added in the same way, and it remains to wait until the wine stops fermenting.
Next, the wine is poured, filtered and bottled, in which it is located until complete clarification. After that, once again it needs to be drained from the sediment, filtered and bottled.
- 9 kg of cake or apples;
- 230 grams of vodka;
- 3.3 kg of sugar;
A good fortified drink from apples can be obtained both from the fruits themselves and from the cake.
Prepared bottle of glass with a narrow neck.Puree is poured into the container, then 3 kg of sugar is poured.
This mixture remains for 3 weeks. Previously on the bottle put on the water seal. Every 2-3 days the mixture is stirred.
After 21 days, the pulp is removed and the remaining sugar is applied. Everything is mixed, drained into a clean container and tightly closed, left for 10 days. After the allotted time, the wine is decanted, poured vodka and bottled.
- 10 kg of apples;
- 2.200 kg of sugar;
- 10 grams of raisins.
First, the apples are cut into slices, removed the core and passed through a meat grinder. Then pour mashed raisins and 2 kg of sugar into mashed potatoes.
Next, the stirred mixture is poured into the bottle and set the water seal. After 3 weeks, the billet is drained, filtered, the rest of the sugar is added, and then the bottle is removed for ripening for 3-4 months.
Broken wine needs to be filtered again. Then it is bottled and sent to a dark and cool place.
Preparing wine, including apples, is recommended following simple, but important tips.
- You only need to pick ripe apples.
- Bones and cores should be removed.
- You do not need to wash the fruit, as there are natural tremors on the peel.
- Using a water seal or glove ensures that the wine does not turn into vinegar due to oxygen.
- If the recipe involves the addition of water, it is advisable to use filtered water.
- Do not be afraid of spices. They will only improve the taste of the drink and create a unique bouquet.
Home winemaking, though simple, but art. You can make cider, fortified drinks and even dessert wines on your own. If you take quality raw materials, connect your imagination and follow the technology - the result will please even the novice winemaker.