Fresh apple wine recipe. Making apple wine at home. Apple wine recipe

19.10.2019

Home winemaking has long taken a well-deserved place in the preparation of stocks, along with canning, making jams and pickles. Recipes for all kinds of drinks from a variety of, sometimes unexpected, fruits abound in cookbooks and notebooks with notes from zealous owners. For many, making wine from a hobby develops into an activity for the soul and for life. Apples are not an exotic raw material for making a drink, however, homemade wine Made from apples requires a lot of attention, patience, and a careful approach to following all the cooking rules. But the result is excellent apple wine, will delight the most fastidious connoisseurs of wine drinks.

Paradise fruit

You can grow an apple tree almost anywhere except the Far North. There are a great many varieties of this fruit. For each region, you can choose the optimal variety of apple trees. Apples help effectively reduce blood cholesterol levels, are low in calories, and are rich in pectin. High content pectin has made them one of the favorites for dietary and therapeutic nutrition. It is pectins that tend to bind and remove from the body salts of heavy metals (strontium, cobalt, cesium), various toxins, poisons, apple juice with pulp - an integral ingredient in the diet of people engaged in hazardous production. Due to the presence of malic and citric acid in their composition, they help improve metabolic processes in people suffering from diabetes mellitus. Including apples in the menu helps combat gastrointestinal problems (constipation, irregular bowel movements). The high potassium content has a beneficial effect on the conductivity of electrical impulses of the heart muscle and prevents the occurrence of arrhythmia. The ability to have a beneficial effect on digestion is also manifested in the normalization of the removal of excess fluid from the body. This property is especially valuable for people suffering from cardiovascular and kidney diseases, and pregnant women. Rich Content fibers, fruit acids have a beneficial effect on the condition of the gums, teeth, and the microflora of the oral cavity by stimulating natural processes cleansing. Even apple seeds are valuable in terms of iodine content, vitamin K, which is necessary for participation in the process of normal blood clotting.

Features of making wine from apples

Not all varieties are suitable for making apple wine.

You should only use pressed live yeast; dry yeast is absolutely not suitable for this purpose. Apple wine may turn out acidic.

Finishing touches

It is important to properly prepare the raw materials for making apple wine. To do this, you need to take only high-quality fruits, not broken, without flaws, since the presence of defects in apples can give apple wine an unpleasant taste and smell. Peel the apples as carefully as possible from the core. It is also important to thoroughly grind the taken raw materials. This can be done using a meat grinder or food processor. If the wine is prepared using juice, it can be obtained using a juicer. A small amount of pulp will even have a beneficial effect on the process of making wine. Fermentation reactions will occur faster and better. Apple wine will taste softer.

Recipe 4d6

Ingredients:

We take apples different varieties: sour 4 parts, sweet 6 parts.
Granulated sugar – ratio to apples 1:4, i.e. for 10 kg of fruit 2.5 kg of sugar.
Prepared water – amount equal to apple juice.

Preparing wine:

The recipe for such apple wine is simple in composition, but requires scrupulousness and accuracy. The result will be a fairly strong alcoholic drink, slightly opalescent, yellow to light brown in color. The taste and aroma are of ripe, sweet apples.

Recipe with honey

Components:

Sweet apples, prepared 15 kg.
Granulated sugar 4 kg.
Prepared water – 7 liters.
Honey – 2 kg.

How to make honey-apple wine:

This recipe makes apple wine opaque, with a rich honey taste and aroma. The combination of the taste of apples and honey leaves a unique sensation.

Recipe with yeast

This time we bring to your attention a recipe for apple wine with the addition of yeast.

What to take:

Apples 15 kg.
Water 8 liters.
Granulated sugar 6 kg.
Yeast - 150 grams.

Step by step instructions:

Wine made with yeast will ferment faster, so its taste will be more reminiscent of fresh apples. The aroma is more intense and more pronounced if the wine is prepared according to this recipe.

Recipe with yeast and citrus

Apple-citrus wine. Here it is necessary to make a reservation that adding citrus fruits to wine drinks is rather an acquired taste. But well-made wines with a variety of fruity flavors are undoubtedly some of the most beloved on our table.

What you need:

Apples 10 kg.
Water 5 liters.
Granulated sugar 5 kg.
Lemons or oranges, you can mix - 1 kg.
Yeast - 100 grams.

Step by step instructions:

It must be said that the combination of apples and sour or sweet and sour citrus fruits is always advantageous.

A wine with such a bouquet of taste, of course, cannot but surprise fans of alcoholic drinks made from apples. Once you try to make apple wine using this recipe, you will keep it in your culinary repertoire forever.

Conclusion

Apples are an inexhaustible storehouse of all kinds of delicious recipes not only for culinary masters, but also for lovers of home winemaking. You can diversify your homemade apple wine recipes a huge amount ingredients. It’s rare that apple flavor and aroma don’t go well with anything. When making wine from apples, you can add not only honey and lemons, but also cinnamon, vanilla, raspberries, and pears. The list can be endless. For all their apparent simplicity, apples are a bonanza for those who like to experiment and surprise family and friends with amazing recipes.

Homemade apple wine is an invigorating, aromatic drink that any gardener can make. Even if you don’t have your own apples, everyone can afford to buy juicy fruits and process them to winter evenings enjoy its taste. Wine saves everything beneficial properties fruit. It contains many components that are valuable for health.

How to make apple wine

Find out how to make apple wine at home. You need to have all the ingredients necessary for this: high-quality raw materials, equipment - a watering can, a rubber tube, a juicer, convenient containers. Making wine from apples begins with squeezing the juice, followed by the stage of making wort, fermentation and separation. When the wine becomes clear and light, carefully drain the mixture from the sediment into a clean container using a hose. Young apple wine must be stored at 10-15 degrees. The final aging will end in six months.

Apple varieties for wine

Which apples are best to make wine from? For a light dinner, it is better to stock up on autumn sweet and sour apples. Antonovka is good for strong and liqueur, and if you want to achieve a stronger tart taste, wild apple fruits, even carrion, are suitable. For lovers of sweet dessert drinks, we can recommend autumn and winter views, sweet and sour. The combination of different varieties with rich flavors gives excellent results. To very sweet fruits, you can add the sour juice of berries and fruits with tannins, for example, sloe (prickly plum) or rowan.

Homemade apple wine recipe

Ingredients:

ripe apples - 6 buckets;
granulated sugar – 5 kg;
water (optional) – 2 l.

Cooking method:

Pour the entire volume of juice into a wide-mouth container. Stir the pulp constantly and remove it after three days.
Add sugar - 200-300 g per liter of juice.
For fermentation, pour into a bottle or jars, install a water seal.
Provide the optimal temperature for fermentation for 30-40 days - 22 degrees.
When air stops escaping from the water seal, you can taste the new wine. If there is a strong taste, it means the composition needs ripening.
Having separated from the sediment, the mixture must be poured into another container, sealed, and placed in the basement for 3-4 months.

Simple

The simplest recipe plain wine from apples assumes that the manufacturer knows what taste he wants to achieve. How to make a sweet drink? It is necessary to take ripened fruits of late varieties. They always contain more sweetness. The best solution is to mix sour and more palatable fruits. Fruits (any quantity) should be chopped in any way, left open for a day, stirring constantly and removing the thick crust from above. After this you can run process.

Ingredients:

juice from ripe fruits – 1 l;
granulated sugar – 250 g;
water – 150 ml.

Cooking method:

Squeeze the juice, dissolve granulated sugar in it - 250 g per liter of juice, add water - 150 g per liter.
Pour into a glass or plastic container with a sealed stopper and a hole to allow carbon dioxide to escape.
Place the fermentation bottle in a dark place at room temperature for one and a half months.
Drain the new wine from the sediment and carefully pour it into the new dishes.
Let it ripen for 2-3 months; this requires a cool, dark place. Skim off the sediment again.

With chokeberry

Wine made from apples and rowan, especially chokeberry, is tart, slightly astringent, but very tasty. Plus a drink made from apples and chokeberries, or chokeberry, has medicinal properties– it is able to regulate blood pressure, has a general strengthening and antioxidant effect. Making a drink at home is not difficult, especially if you already have the skill to do this. A refrigerator or basement is suitable for storage.

Ingredients:

chokeberry berries – 2 kg;
granulated sugar – 3 kg;
apples – 1 kg.

Cooking method:

Grind the berries.
Peel the apples, cut out the core, chop.
Combine everything, dissolve 1 kg of sugar.
Transfer the mixture into a bottle, add boiled, preferably warm, water (not to the top), tie it with gauze, and place it somewhere warm.
After a week, add 1 kg of sand and leave for 7 days, stirring daily.
On the 3rd week, the last portion of granulated sugar is added. Shake again.
Stir the contents of the bottle for two weeks, then leave it alone for a month.
A sediment has appeared - the wine has fermented. You need to strain the composition and bottle it.

No juice extraction

If you have problems with squeezing, you can do without this technological step, that is, make wine from apples without juice. The fruits can be ground in a meat grinder with a fine grid without removing the seeds and peel. There is no need to wash the fruit, so as not to remove the natural yeast necessary for fermentation, but simply wipe it with a dry cloth. You will have to add sugar to the composition. Wash the glass bottle well in advance and wipe dry.

Ingredients:

applesauce – 1 kg;
sugar – 150 g.

Cooking method:

Fill the bottle 2/3 full with applesauce and mix with sugar.
Tie the neck with gauze.
Keep at room temperature for 3-4 days, stirring constantly.
Filter the fermented juice through 3 layers of gauze.
Pour into a bottle scalded with boiling water and put on a glove or water seal on top. The composition should ferment in a dark place, 1-2 months at 18-27 degrees.
Strain and distribute into jars or bottles with tight lids. Leave to ripen for three months.

Fortified

Fortified wine is made by adding alcohol. It can have a strength from 12 to 20 degrees. The recipe is not difficult to master: it is simple, and the result will definitely please you. The piquancy of the drink is given by the combination of sweet, but not overripe, and sour juicy apples. You need to squeeze the juice out of them, and then follow the recipe. Homemade fortified wine has a pleasant golden color, sweet and sour, light taste and the smell of fresh fruit.

Ingredients:

freshly squeezed apple juice – 8 l;
water – 1 l;
granulated sugar – 2-2.3 kg.

Cooking method:

Mix sugar thoroughly in water and mix with apple juice.
Pour the wort into bottles for the fermentation process, which lasts 9-12 days.
Add good vodka or pure alcohol (10 liters - 1.2 liters of vodka), mix with wine, leave for 5-6 days. This will help bring the strength to 18-20 degrees.
Homemade fortified apple wine should be stored in glass bottles, sealed with plugs.

With raisins

The process of making apple wine is an opportunity to experiment. Various aromatic and tasty additives are combined with the main raw materials. How to make a special wine? Add lemon, cinnamon, orange zest, and other fruits and berries to the apples. They not only vary the taste and color, but also allow you to achieve a certain strength of the drink. Raisins are added to apple wine to improve the fermentation process; sometimes a starter is prepared from the product.

Ingredients

juicy apples – 10 kg;
sugar – 2 kg 200 g;
raisins (unwashed) – 100 g.

Cooking method:

Sort the apples, cut them, removing the seeds, grind in a meat grinder, add 2 kg of sugar, raisins.
Transfer the apple mixture into a glass bottle, tighten the neck with a rubber glove, and first puncture it.
After 3 weeks, strain the wine through a cloth, pour it, add 200 g of sugar, stir until it dissolves completely, seal it, put it where there is no bright light.
After 3-4 months, the wine must be filtered. To fix, pour in 150 ml of vodka. Distribute among bottles and close tightly. Store in the basement or refrigerator.

There are many tips that help make apple wine produce excellent results. It is worth listening to the recommendations of experienced winemakers, who recommend first trying your hand at dessert, spirits and liqueur drinks. They do not require complex equipment, the manufacturing technology is simple. Summer apples You can immediately squeeze it out, autumn varieties require ripening, winter varieties should rest for 3-4 weeks in the basement.

When using plastic containers, you need to know for sure that food can be stored in it: the wine can be spoiled by a chemical taste. If the removal of carbon dioxide is not established using a water seal or a glove, it can rupture the container if it is tightly clogged. The diversion will stop the access of oxygen, the wine will not become vinegar. For these purposes, a good water seal is required. The best temperature conditions for fermentation are +20-22 degrees, and for ripening - +10-12 degrees, without temperature fluctuations.

Video

Surplus apple harvests are often used for cooking. This is especially practical in areas where not enough grapes grow. Not all varieties of apples are subject to long-term storage. Then the recipe for a very healthy drink with a strength of up to 12 degrees will come in handy. Making homemade wine from apples is quite simple - any varieties of fruits that have reached maturity are suitable.

Making homemade wine from apples is not only practical, but also healthy. Popular fruit processed into drink:

helps with fatigue;
relieves tension;
relaxes muscles;
improves digestion;
stabilizes the amount of sugar in the blood;
normalizes blood pressure;
used for cosmetic procedures, improving the condition of hair and skin;
favorable for the hormonal background of women;
burns fat, improves metabolism;
has an anti-carcinogenic effect on the body.

This is interesting! During the wine making process, fruits retain their beneficial properties, vitamins A, B, C, minerals and trace elements.

Moderate consumption of the drink is very beneficial for health.

Types of apple wine

According to your preferences, you can make wine from apples in the following varieties:

low alcohol cider;
dining room;
dry (low sugar content);
semi-sweet;
sweet;
fortified (with the addition of alcohol or strong alcohol).

Original recipes are obtained with the addition of spices, berries, and fruits.

How to make apple wine?

When preparing apple wine at home, you can mix varieties. The end result is an amber-colored drink with a significant shelf life (up to 3 years) under the following conditions:

cool temperatures;
lack of light;
tightness.

Apple wine at home is prepared from the following ingredients. Compound:

20 kg apples;
from 150 to 400 g of sugar per liter.

How to make apple wine? The fruit is turned into juice, which best quality then it is not diluted.

Stages

Homemade apple wine is prepared according to the following steps:

1. Using fruits from the garden, they do not wash to preserve natural yeast on the peel. Remove damaged areas and remove the core.

2. Get juice juicer or grate the fruits and then squeeze them.

3. Juice or liquid with pulp keep for 3 days c, covering the top with gauze. The contents will be divided into pulp (remnants of pulp) located on the surface and juice. In the first two days you need all this mix for the penetration of yeast into the future drink. On the third day, the pulp is removed from the surface, leaving only the juice.

4. Add sugar to the fermented contents, the less, the sweeter the fruits used. At first it is a small portion (up to 150 grams/l). When the sugar content is more than 20%, it worsens until it stops. Therefore, granulated sugar is added in parts. The quantity depends on the type of final product:

dry wine requires from 150 to 200 grams per liter;
sweet and dessert - from 300 to 400 grams/l.

The second portion of sugar (up to 100 grams) is added after 5 days, for which the installed water seal is removed from the container. Part of the liquid is poured (2 times less than a portion of sugar), mixed with sand, poured back, and set again. After 5 days, you can add up to 80 grams/l.

5. Further preparation of apple wine - fermentation in a hermetically sealed container. Contact of wort with air produces vinegar, but not wine. A water seal with a carbon dioxide removal tube placed in the glass will help prevent this.

Or a rubber glove with a puncture is put on the throat. The container should be 4/5 full of wort to leave room for gas and foam, and kept in the dark at a temperature of about 22 degrees C (18 to 25). The process lasts from 1 to 2 months and ends with the absence of bubbles in the glass. In this case, sediment appears at the bottom.

Important! When fermenting for more than 55 days, you need to pour the wine, separate it from the sediment and leave it again under a water seal, otherwise the taste will become bitter.

6. Maturation or aging will improve the quality of the drink. The wine must be poured through the water seal tube into a clean glass container without sediment. You can once again add sugar or alcohol 40%, vodka in a ratio of 2 to 15% of the total volume. Fortified wine stores better, although it changes the taste. The container should be filled to the very top and sealed tightly. If sugar is added, it is preferable to keep the wine for another 7 days under a water seal for re-fermentation.

7. Wine storage produced from 2 months to 120 days in a dark place at 6 - 16 degrees C. At first, every 15 days you need to pour the drink into another container, getting rid of sediment. Then filtration is required less and less. When sediment stops appearing, the wine is considered ready; it is bottled, sealed tightly.

These are the basic steps of the instructions: how to make wine from apple juice - a simple recipe.

Original recipes at home

Based on the described method, you can make other apple wines, including additives. These are spices, citrus, raisins, alcohol, everything that makes the product unique. A recipe for apple wine can differ in strength, aroma and flavor bouquet. Additives and varying amounts of sugar make the recipe original.

Juice wine with raisins

Homemade apple juice wine is made from fresh garden fruits, just squeezed in a juicer. For better fermentation without yeast, add raisin. Components needed:

5 liters of juice;
1 kg sugar;
100 grams of raisins;
water for fermenting raisins.

First we make the starter by chopping the raisins and pouring warm water over them. After 3 days of fermentation, squeeze the juice out of the apples, mix it with sugar, add raisin starter. We keep the wort for 5 days, then the mixture ferments under the seal for another 2 weeks. Next, drain the drink from the sediment and distribute it into bottles, letting the wine ripen in a cool place.

With spices

Homemade apple wine turns out delicious if you add aromatic spices to it. Ingredients to try:

2 kg apples;
0.5 kg sugar;
2 liters of water;
a pinch of ground cinnamon;
a little vanilla (or a pinch of vanillin).

Prepare according to the following steps:

Cut the fruit into pieces, add water in a saucepan and add vanilla and cinnamon.
After softening the fruits, rub them through a sieve.
Place the puree in a fermentation bottle.
At the end of the process, we free the liquid from sediment.
When fermentation is completely over, add sugar, removing the sediment again.
Store in a cool, dark place. Orange juice or lemon zest can be successfully added to this wine.

Cinnamon Recipe

Making spiced apple wine uses cinnamon, a popular additive loved by many. Required:

4 kg apple slices;
4 liters of water;
40 grams of ground cinnamon;
1 kg sugar.

The raw materials need to be boiled with cinnamon and water in a basin over medium heat. After softening the slices, rub them through a sieve and keep them in an enamel pan for 3 days at a temperature of about 22 degrees, covered with a cloth. Next steps the following:

After the pulp has risen, stir it once every 12 hours.
After 3 days, the pulp is removed, except for a thin layer. Sugar is added to the wort and everything is poured into a glass fermentation container, covered with a seal.
The wine ferments for 7 days. The container is rotated to mix, and then the seal is replaced with a lid and left for another week.
The liquid is drained from the sediment and placed in bottles.

Now you can store the drink, it is ready to drink.

Cider

Making low-alcohol wine from apples, called cider, is simple.

Light drink requires ingredients:

6 kg apples;
water - 2 times more (12 liters);
3.5 kg of sugar.

The cooking recipe is as follows:

Chop and place fruit in a pan, place a press on top (lid with a stone).
Prepare syrup from 1/2 sugar and 1/2 water and pour over apples. Keep the container cool for 40 days.
Pour the liquid into another bowl, cook and add the remaining syrup, keep the same amount.
We store the cider for 6 months in the dark, then remove the sediment and put it in the refrigerator for 1 month.

The strength will not exceed 7 degrees.

Fortified

Making fortified homemade wine from apples requires:

3 kg of sweet and 3 kg of sour apples;
2 kg sugar;
up to 7 liters of water;
1 liter.

Squeeze the juice from the apples and place it in a large container.
Cook the syrup from water and sugar for 1 hour, cool to 35 degrees, add it to the juice.
Close the container tightly and keep it cool for 8 days.
Add vodka and keep it cool for 3 months.
Remove sediment and bottle for storage.

From dried apples

Wine made from dried apples at home uses aromatic raw materials that enrich the taste of the drink. Compound:

2 kg of dried raw materials;
5 kg sugar;
15 liters of water;
30 grams of yeast.

The preparation steps are as follows:

Rinse the dried fruit, put it in a saucepan and add warm water, leaving for 3 hours.
After draining the water, grind the raw materials in a meat grinder or blender.
Add sugar, hot water.
Let cool to 22 degrees C and add pre-diluted yeast.
Place a water seal on the container and leave it in a warm place to ferment for 2 weeks.
Drain off the sediment and pour, sealing.

After 3 days you can try. The wine is ready.

Making wine from apples following the recipe is not that difficult. At the same time, its safe preservation includes a cool temperature regime, a horizontal arrangement of sealed bottles, which are not exposed to sunlight. Vibrations also need to be eliminated.

Important! Under such conditions, the taste of the drink may even improve.

Anyone who has tried cider once will not be able to remain indifferent to this light, pleasant, slightly sour drink. And if you are lucky enough to try homemade cider, then no one will buy it again. After all, this drink, made with your own hands from homemade apples, will forever remain an alcoholic favorite.

The good thing about homemade wine is that you can adjust its strength and sweetness to your own taste. Preparing it is quite simple, the main thing is to choose the appropriate recipe and strictly follow it.

Manufacturing nuances

Like any other alcoholic drink, apple cider has its own manufacturing nuances. Of course, preparing apple wine is quite simple, but you should prepare for this process in advance and know its main stages and features.

To make homemade wine from apples, you will need (in addition to raw materials):

juicer or meat grinder (for the simplest option, a grater);
two containers where the wine will mature and ferment;
air outlet tube.

The process of making wine itself consists of several main stages:

Preparation of raw materials;
Processing raw materials using a juicer or meat grinder;
Infusing the resulting juice for several days in a separate container without a lid;
Removing husks from juice;
Adding sugar;
Fermentation of wine in closed containers and removal of excess oxygen (up to 45 days);
Wine maturation (2-4 months).

There is not much mechanical work in this process; more time is spent on maturing and fermenting the wine. But the result will please you with its soft taste with pleasant sourness. This natural wine does not contain harmful preservatives or impurities.

Selection and preparation of raw materials

The taste of wine always (!) depends on the raw materials, so you should pay attention special attention selection of apples and their preparation. Fruits are divided according to the degree of maturity, ripening period, sugar content and acidity. Each variety of apple is suitable for making a specific type of wine, so it is worth remembering that:

table wines are made from sour varieties;
dessert wines – from sweet, non-acidic varieties with increased sugar content;
dry wines - from carrion (unripe fallen varieties).

The ideal option for wine would be apples that ripen in the fall and in the first month of winter, since they are stored for a long time, unlike summer ones. The bouquet can be composed of apples of different varieties to achieve a special taste, for example, take 3 parts of sweet apples and 2 parts of sour apples or vice versa, depending on personal preferences. All these nuances should be taken into account in the first stages of selecting raw materials, which must go through the following stages of preparation:

Select apples: not wormy, without foulbrood or damage;
Don't wash them! It is enough to wipe with a napkin or remove dirt with a brush;
Remove damaged areas and core with a knife;
Grind the apples using a meat grinder or juicer, depending on availability and recipe. If these devices are not available, then you can simply grate the apples;
Place the resulting porridge in bottles and begin preparing the wine.

The process of preparing raw materials is not complicated. It is only important to select the correct apples by variety and acidity in order to ultimately obtain the ideal apple wine.

Classic recipe

The most popular and standard homemade apple wine contains nothing but raw materials and sugar. The result obtained refers to table wines (their strength is 10–12 degrees). This wine can be stored for up to 12 months (provided it is prepared from apples of the sweet and sour autumn variety).

Prepare raw materials: select and sort apples, remove damaged areas and core. Grind them through a meat grinder or juicer;
Pour the resulting puree into a container and cover it with gauze or a thin cloth that allows air to pass through;
Leave for 3 days, stirring the contents every 8–12 hours;
After three days, it is necessary to remove the husk (skin);
Pour in water and add half the sugar;
Pour all the liquid into a separate fermentation container;
The container should have a water seal or its neck should be covered with a glove;
After 4 days, it is necessary to open the water seal and drain 200 ml of wort using a tube;
Dissolve another 400 grams of sugar in the wort and add the wort back to the wine;
Close the shutter and leave for another 4 days;
Repeat the procedure with the wort;
Leave the wine to ferment at a temperature of 20–22 degrees (not lower than 18 and not higher than 24 degrees);
As soon as the wine stops fermenting (after 40 days), the shutter will stop gurgling (the glove will deflate);
Pour the wine into a new container, close tightly and leave;
Every couple of weeks you should separate the wine from the sediment;
As soon as the drink becomes clear, pour it into bottles and store it in a cool place.

Homemade apple cider: a simple recipe

Cider differs from wine in lower strength, but its sweetness can always be controlled by adding more or less sugar. This drink is perfect for dinners cold winter or friendly get-togethers.

Products:

apples – at least 7 kg;
granulated sugar - at the rate of 200 grams per 1 kg of raw materials.

Time spent: 7 days + 70 days of fermentation.

Calories: 105.

Making homemade wine from apple jam

To prevent the abyss apple jam, which no one has eaten over the winter, you can start making wine from it. This recipe does not involve the use of sugar, so the wine is sour.

purified water - 5 l;
raisins - 100 gr;
apple jam - 3 l.

Time required: 2 hours +1.5 months of fermentation.

Calories: 230 calories.

Remove the jam from the jars and place in a large saucepan;
Add water and boil for 10 minutes. To prevent the jam from burning, you need to stir it constantly;
Remove the jam from the heat and condemn;
Wash wine bottles;
Place the jam in the bottle so that 1/5 of the container remains free;
Distribute the raisins evenly among the bottles;
Cover the neck of the container with gloves or gauze;
Leave the jars to ferment for 1.5 months in a warm place;
At the end of fermentation, the gloves will fall off and the drink will become transparent;
Pour the wine into bottles.

How to make fortified homemade wine from apples

By preparing wine according to this recipe, you can get a strong drink at 14-15 degrees.

apples (sweet and sour) – 6 kg;
vodka – ¾ tbsp.;
raisins – 200 gr;
sugar – 2 kg 200 gr.

Time spent: 2 hours + 3 weeks of fermentation.

Calorie content: 220 kcal.

Grind the prepared apples into puree;
Pour boiling water over raisins, cut into small pieces;
Mix sugar (2 kg), puree and raisins;
Place the puree into a bottle with a narrow neck and close the bottle with a rubber glove;
Pierce a hole in one finger of the glove. You can also use a water seal instead of a glove;
Leave the wine to ferment for 3 weeks;
After 3 weeks, strain the wort;
Pour the remaining sugar into the wort and leave to infuse in a separate closed bottle;
After 10 days, add vodka to the wort, shake well and bottle;
Leave the wine to mature for a couple of months.

Homemade dessert wine recipe

Soft dessert wine (15 degrees) is very loved by women, and when it is prepared by the caring hands of her husband, it seems doubly tastier. After a year of storage, the wine will taste similar to port.

sweet apples – 11 kg;
pears – 1 kg 200 g;
raisins – 200 gr;
sugar – 1 kg.

Time required: 8 days + fermentation time.

Calories: 240.

Pass apples and pears through a juicer;
Pour boiling water over the raisins and let them steam;
Cut the raisins in half and add to the juice;
Place the puree in wide-necked containers and tie them with gauze;
Stir the puree 4 times a day;
After 4 days, strain the mixture and pour it into a bottle along with 500 grams of sugar;
place a water seal or glove on the neck of the bottle;
Leave for 4 days;
Add another 300 grams of sugar, after mixing it with the poured wort (this can be done using a straw);
Leave for another 3 days;
Throw in the remaining sugar and wait until the end of fermentation;
Carefully pour off the wine so that the sediment remains in the bottle;
Strain the drink;
Pour it into a clean bottle and seal it tightly;
Wait until the wine turns light, and then pour it again (leaving sediment) into long-life bottles.

Recipe for making dry apple wine

This wine contains a small amount of sugar, so it has a sour but spicy taste.

Ingredients:

apples – 5 kg;
sugar – 100-150 g per 1 liter;
water – 2.5 l.

Preparation time: 2 hours + month of fermentation.

Calories: 150.

Prepare the apples and chop them to a puree using any suitable tool;
Fill the fermentation containers ⅔ full with the resulting mass;
Distribute the sugar evenly among the containers;
Wrap the neck of the container with gauze;
The mass must ferment for at least four days;
Then strain the mixture;
Pour the juice into new clean containers;
Leave to ferment, covering the necks with gloves;
Strain and bottle;
Store in bottles in a cool place.

To make your homemade wine aromatic and tasty, you should know that:

You should not wash apples before making wine, as wild yeast accumulates on their skins. But thanks to these yeasts, the fermentation process occurs;
For homemade All varieties of apples are suitable for wine (the color or ripening time does not matter). It is only important to use ripe, juicy fruits;
By mixing different varieties, you can get interesting blends. The combination of sour and sweet apples tastes especially good;
You can add water only if you are using unripe and sour apples. Then apple wine is diluted in a proportion of 100 ml per 1 liter.

Having decided what kind of wine you want to get in the end, you should choose a variety of apples and start preparing the drink, following the recipe and taking into account useful tips.