Apple Wine

Apple Wine

Apple wine is one of the cheapest at the cost, but a well-chosen composition allows you to get a very nice bouquet. Wine from apples at home, you can make any: from table to dessert and liquor. Light apple sparkling wine called cider is also popular. All alcoholic beverages from the fruit of the apple are well lightened, have a golden color, have a pleasant aroma, pronounced, but at the same time unobtrusive. The better the composition is chosen and the more accurately the preparation technology is observed, the more pleasant the organoleptic qualities of the drink.

Technology Features

Production at home of apple wines has its own subtleties. If they are not taken into account, the finished drink is unlikely to meet the expectations of a novice winemaker.

  • The main thing that will determine the result is raw materials. Apples vary in degree of ripeness, ripening time, as well as sugar content and acidity of fruits. It should be borne in mind that the windfall, that is, immature fruits that fell on the ground, is suitable for the production of dry wines, but not for dessert ones. Wines made from overripe and summer apples are not stored for long. Autumn and winter varieties are best suited for winemaking. Sour, but savory apples (wild) are suitable for table wines, sweet, with low acidity, but high sugar content, ideal for dessert, the most versatile sweet and sour apples, related to the so-called "kitchen" or "economic" varieties. The bouquet will be as good as possible if you take 2-3 parts of sweet and tart apples and 1-2 parts sour respectively. The following combinations are also popular: one part of sweet, tart apples and two parts sour, sweet and tart in ratios 1: 3 or 2: 1. All this must be considered when selecting fruits for wine, then the result will be as predictable as possible.
  • Wine goes unwashed apples. Wipe them with a napkin, brush off the dirt can be, but can not be dipped in water. This is done in order to preserve the living bacteria present on the surface of the apples: without their participation, it will be impossible to process sugar into alcohols in the fermentation process.
  • Apples need to choose good, rot-free, not wormy. All damaged areas during the preparation of the fruit to extract juice from them must be cut with a knife. The core is also required to be removed.
  • To get the maximum amount of juice from a raw material, it is best to use a juicer. In the absence of such a house in the apples will have to skip through a meat grinder or grate manually.
  • Before separating the juice from the pulp, insist for three days. All this time, every 8-12 hours, the pulp is “drowned” in the juice, so that the yeast spreads evenly and no souring occurs.
  • In order for the pulp to be easier to compress, 6 hours before this, apple juice is placed in a cold place, although this is not necessary. Squeeze the juice through cheesecloth with your hands or with a press. If the mash is a lot, you can simply remove its upper layer before pressing with a wooden spoon.
  • Sugar and other ingredients, except alcohol, are introduced before placing the juice in the fermentation tank. Sugar should ideally be administered in parts: half at once, a quarter - on the fourth day, a quarter - in a week. This is especially important in cases when sweet fruits are used as raw materials: an excess of sugar can stop fermentation, since there is not enough natural yeast for it.
  • Apple wine, like other fruit berries, should be fermented in a container with a lid that does not allow air access to the wort, but allows the gas generated during fermentation to escape. Usually this is a homemade or purchased water seal, but many use a rubber glove to puncture her finger with a needle.
  • After fermentation, the wine should be poured to settle in a clean container. At this stage, you can add alcohol and even sugar, if the wine does not seem to you enough sweet. A water seal is placed for a week, after which the container with wine is tightly plugged. When it becomes transparent, it is time to pour it out of the sediment and bottle it for further storage.

Under all conditions, the wine will turn out to beginner winemakers. Especially difficult to spoil, according to experienced craftsmen, dessert and fortified apple wines.

Classic Apple Wine Recipe

Composition:

  • apples of household varieties - 10 kg;
  • water - 2 l;
  • sugar - 1, 6 kg.

Method of preparation:

  • Sort through the apples, remove the rotten places, carefully chop through the meat grinder or rub. If possible, use the juicer.
  • Place the juice or puree in a container in a saucepan or bucket, fastening gauze or thin cloth on top for 3 days. During these days every 8-12 hours, mix the contents.
  • Remove the pulp, leaving a layer of about 0, 3-0, 5 cm.
  • Add water, add 0, 8 kg of sugar, pour it into a fermentation tank with a water seal.
  • After 4 days, open the water trap and drain the 0, 2 l of wort through the straw, dissolve 0, 4 kg of sugar in it and drain it back, replace the water trap.
  • After another 3-4 days, repeat the procedure.
  • The optimum temperature for fermentation of apple wort is 20-22 degrees, it may differ slightly, but it should not be below 18 degrees, above 24 degrees. On the end of fermentation, you will learn from the water seal: it will cease to make gurgling sounds. If you use a glove instead, it will deflate and fall. There are cases when this does not happen for a very long time. If after 50 days you have not waited for the end of fermentation, you will have to drain the wort from the sludge and pour it into another container with a hydraulic lock - the fermentation process will soon be completed.
  • Pour the wine into a clean container, close it tightly and let stand. Every two weeks, drain the wine with sediment. When the wine becomes almost completely transparent, it will remain only for the last time to be drained from the sediment and filled with bottles.

This recipe makes table wine. Its fortress is 10-12 degrees. The shelf life of the wine will depend on the variety of apples. The longest kept wine from sweet and sour autumn varieties.

Apple Cider

Composition:

  • apples of sour and sour-sweet varieties - 8 kg;
  • water - 12 l;
  • sugar - 3, 2 kg.

Method of preparation:

  • Arrange the apples and cut into slices, striking the core. It is enough to cut small fruits into 4 parts, larger ones - into 6-8 parts. For convenience, you can use the apple cutter.
  • Fold the apple slices into a canvas bag or simply wrap it in a cloth that is not too dense. Place the bag on the bottom of a large pot, tank, barrel. Put a lid of a slightly smaller diameter on top or, better still, a lattice wooden disk, on it - any weight (for example, a 10-liter flask filled with water).
  • Cook the syrup from 1, 6 kg of sugar and 6 l of water and, after cooling it to room temperature, pour it into the container with apples on top of them.
  • The container should be in a cool room, at a temperature of 18-20 degrees.
  • After 5 weeks, pour liquid from the container through a straw into clean dishes. Apply the apples with the same syrup as before, in the same amount.
  • After 5 weeks, drain the second portion of cider, mix with the first and leave for six months in the same cool room.
  • Pour off the sediment, bottle it, seal it well and let it stand in the cold for another month. After that, the cider is considered ready.

Apple cider - the drink is very light (5-7 degrees) and pleasant to the taste, a bit like lemonade.

Fortified Apple Wine

Composition:

  • sweet and sour apples - 6 kg;
  • raisins - 200 g;
  • vodka - 150 ml;
  • granulated sugar - 2, 2 kg.

Method of preparation:

  • Iterate, chop the apples to a state of mashed potatoes.
  • Stir and cut the raisins.
  • Mix applesauce with 2 kg of sugar and raisins, pour the mixture through a funnel into a bottle with a narrow neck, attach a rubber glove with a pierced finger or a water seal on it.
  • After three weeks, thoroughly strain the wort. Add 0, 2 kg of granulated sugar, place in another bottle, this time closing it tightly.
  • After 10 days, pour in the vodka, shake and bottle.

It turns out the wine is slightly stronger than table wine - 13-14 degrees.

Spiced Apple Wine

Composition:

  • apples of “kitchen” varieties - 2 kg;
  • water - 2 l;
  • sugar - 0.5 kg;
  • ground cinnamon - 20 g.

Method of preparation:

  • Sort through and cut the apples into small slices, place them in an enamel basin. Add the cinnamon and water, simmer until the fruit is completely soft.
  • Wipe the apple mass through a sieve and place in a fermentation tank.
  • After fermentation, strain the liquid again and mix with the sugar.
  • Mix in a fermentation bottle. In the first week, it is better to close it with a hydraulic lock, after - replace it with a tight lid. So the wine should last two 2 weeks. From time to time, the bottle should be tilted and rotated to mix the contents.
  • After the specified period, the wine is drained from the sediment, filtered and bottled.

It turns out a delicate wine with a sweet-sour taste and a pleasant warm aroma with cinnamon notes.

Dessert Apple Wine

Composition:

  • apples of sweet varieties - 10, 8 kg;
  • pears - 1, 2 kg;
  • raisins - 0, 2 kg;
  • sugar - 1 kg.

Method of preparation:

  • Get juice from apples and pears.
  • Stir the raisins, cut each raisin in half, mix with fruit juice.
  • Leave to start fermentation in a tank with a wide neck (it must be tied up with gauze). On the day 3-4 times mix.
  • Strain, add 0, 5 kg of sugar, place in a fermenting bottle, install a water seal.
  • After 4 days, add another 0, 3 kg of sugar, mixing it with the wort cast through a tube.
  • After another 3 days, enter the remaining sugar and wait for the fermentation to end.
  • Drain the sediment, strain it, put it in a clean bottle, seal it well.
  • When the wine is clarified, drain it again from the sediment, filter and bottle.

This dessert wine with a fortress of about 15-16 degrees will certainly appeal to ladies. If you store it for more than a year, it will get a taste that is somewhat reminiscent of port wine.

You can make table and dessert wine as well as cider from apples at home. The strength, taste and aroma of the drink depends on the selected recipe and raw materials. If you do not violate the technology of preparation, good wine will turn out and novice winemaker.

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