Video-recipe for making an apple to make a piece of apple-in-one piece of a piece of a piece of artwork of a piece of a piece of artwork on a piece of old-fashioned apple.- the most common and easily accessible fruit( and for owners of their own garden is also free).It has a neutral, but quite pronounced sweet-sour taste. If it is not possible to keep the fruit in its natural form, then a good solution would be prepared wine from apple juice, which you can enjoy at any time of the year. How to cook apple wine at home and not regret the translated products: proven recipes universal drink. Equipment for making wine from apples
To optimize production, it is necessary to prepare the necessary equipment in advance, including:
- Powerful juicer. The best option is auger, since it allows you to “take” the maximum amount of juice from the fetus. In the absence of a screw or even traditional juicer with centrifuge technology, you can use a grater.
- Capacity in which further the wine will ferment( large pan, can, bottle).
- The final container needed for ripening wine and serving it( glass is considered the best material for such purposes).
How to make homemade wine from apple juice: a step-by-step recipe
We offer a simple recipe for homemade wine from apple juice, which includes a minimum of tools, ingredients and labor.
The first thing to begin is to prepare the apples. It is advisable to sort out the crop, leaving juicy, ripe fruit. You can even take a little broken apples, cut off the damaged part. Ideally, they should be washed, but most often enough to wipe with a clean cloth or a brush with stiff bristles, removing small debris and dirt. Be sure to cut the core and remove the seeds. But if you want your homemade apple juice wine to have an original, subtle bitterness, you can leave the seeds.
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The second stage of the process is the processing of apples. As mentioned above, this can be done using a juicer or grater. The first option is preferable, because after the grater will remain wet cake, which will need to be pressed.
The third stage is to pour the resulting juice into a pre-cooked container and let it stand for several days( optimally at least three).During this time, the natural yeasts, which are present in the peel of apples, transform the pulp into pulp and juice directly.
The pulp formed on the third day of fermentation must be removed from the surface of the juice. The easiest way to do this is with a sieve or gauze. In order to prevent acidification and strengthen the work of yeast, pulp must be mixed at least once a day.
The ideal temperature for fermentation is within 22 degrees. In this case, the wine should be stored in a darkened room, which does not involve direct sunlight.
The fourth stage is to enhance the taste by adding sugar. Its concentration depends on the optimum level of sweetness that you prefer. There are two types of wines from apple juice: table and semi-sweet. The proportion is as follows: 200 grams of sugar are needed per liter of dry wine. For dessert wine you will need twice as much( 400 grams for the same 1 liter).
Read also: How to make apple cider vinegar on your own
The next step in making wine is to seal it. The resulting amount of juice must be poured into a container suitable for fermentation. This may be a glass bottle or a wooden barrel. It can be filled to a maximum of 80% of the total volume - the remaining 20% will be gas and foam.
Do not allow the concentration of gases, as this may simply lead to an explosion. You can divert them in several ways:
- take a small tube, put one end directly into the vessel, and fasten the other into the hole in the tank lid;
- if a bottle is used as a vessel, then an ordinary medical glove can be pulled on its neck, which must first be pierced with a needle over the entire area;
- can also be purchased special plastic tips.
It is very important not to allow the intake of oxygen inside, otherwise we get vinegar instead of wine from apple juice. It is desirable to leave the container with the future wine "play" for 30-45 days. After this time, the finished wine must be drained, separated from the sediment. To do this, it is poured from another vessel, which is sterilized in advance. Professionals use for this purpose special tubes that resemble a siphon. With their help, you can completely remove the pulp. After the procedures, the wine again put in a dark place for at least 2 months. During this time, the drink will fully form its taste and “reach”.If necessary, it can be filtered again.
If you do not know how to make apple juice wine more expressive, feel free to use spices when serving it. Cinnamon and anise combine perfectly with the neutral taste of apples. They can be added to warmed wine, enhancing the taste of honey.
Despite the length of the process and certain manipulations, the prepared wine from apple juice at home allows you to enjoy a wonderful drink, which does not contain artificial colors and flavors.
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Homemade Apple Juice Wine: Useful Tips
You can use the following professional recommendations for newcomers;
