Winemakers-Amateurs who do not have access to a lot of good grapes, I recommend to brew wine from apples according to the recipe posted below. Turns out very tasty and in moderation is a useful drink with a strength of 10-12 degrees. I will prove that to make Apple wine at home is easier than thought.
Wine suitable for any grades of green, yellow and red apples (summer and winter), the main thing that the fruit was ripened and as juicy. Are allowed to mix different varieties, with interesting blends such as sour apples are more sweet.
Many recipes suggest to dilute the juice with water to get more wine. I think the main thing is not quantity but quality, so I recommend to make Apple wine from pure juice.
1. Preparation of apples. Picked from the tree or collected at the ground the apples are not washed, because the skins live yeast needed for fermentation. If the apples are very dirty they can be wiped with a dry cloth or gently brush clean brush for shoes.
So that in the finished house wine was not the feeling of bitterness, I suggest to remove the Apple seeds and core, and damaged fruit to cut out the rotten parts, damaged and mouldy parts.
2. Getting juice. Method of processing apples depends on the available equipment. In the presence of juicers I recommend to use this kitchen tool. To get pure juice with a minimum amount of pulp, which will facilitate further trade.
If no juicer, you can use a manual grater. Applesauce will then have to overcome another way. For example, gauze (a very time consuming process), or press. In any case, the minimum task is to output at least a liquid puree.
3. Juice settling. The Apple juice (or liquid puree) for 2-3 days, placed in an open container with a wide neck (a big pan or barrel), bandaging gauze top for protection from insects. During this time the mixture will get spores of wild yeast, and it will be decomposed into two factions – the pulp (the remains of the peel, pulp) and plain Apple juice. Pulp will accumulate on top of the juice. In order for the yeast deposited directly in you need the first 2 days 3-4 times a day stir the contents of the tank a clean hand or a wooden stick.
On the third day a dense layer of pulp will collect on the surface, it should be remove the saucepan or colander. The tank must be only juice and a small (3-5 mm) film. The stage is considered complete when the wort appears foam, hissing and typical acetic smell of alcohol, indicating that fermentation has begun.
4. The addition of sugar. The number depends on the initial sweetness of the fruit, the sweeter the juice, the less sugar is added to Apple wine, especially at the initial stage. If the sugar content exceeds 20%, the wine will not ferment or fermentation will stop altogether. To avoid this, sugar is better to add parts, not to pour all at once.
Total amount: for dry Apple wine, I recommend adding 150-220 grams of sugar per 1 liter of fermented juice, the concentration for sweet and dessert varieties – 300-400 grams per liter. Best not to exceed these standards, otherwise the wine will turn out sweet.
The first batch (100-150 grams per liter) make immediately after removal from the pulp. Just pour the sugar in the fermenting juice and mix.
After 4-5 days you can add a second portion (50-100 grams per liter). To do this, remove the water trap, empty into a separate container two times less wort than planned to add the sugar (for example, for 500 grams to 250 ml), add to drained juice sugar, mix well. The obtained sugar syrup to pour back into the container with the wine. To re-establish the water seal.
The procedure of adding sugar you can repeat another 1-2 times every 4-5 days as previously described, making for 30-80 grams per liter of juice.
5. Fermentation. First you want to exclude the possibility of contact of wort with air. If this is not done, then instead cider work vinegar. As the pressurized containers are advised to use glass bottles, cans or plastic flask from under mineral water.
Next you need to take care of the removal of carbon dioxide, which will stand out in the fermentation process. For this purpose establish a water seal. It is made in the following way: in the lid of the vessel to make a small hole where you insert a tube of small diameter (sleeve). The end of the tube in the vessel, positioning as high as possible to avoid foam. The other end cambrica dipped in a glass of water 2-3 cm gases inside the vessel will be free to go outside, but the air will not be able to get a container of wine.
Alternative options – to put on a jar of a medical glove with a small hole in the finger (done with a needle), or buy a special cover-water seal.
The classical scheme of the water trap Fermentation under the glove Factory seal
A vessel to fill with fermenting juice for no more than 4/5 in height, and volume for carbon dioxide and foam.
During fermentation, the capacity should be in a dark and warm place (18-25°C), optimum temperature is 20-22 degrees. The process of fermentation of Apple wine lasts from 30 to 60 days. Its ending is determined by the prolonged absence of gas bubbles in a glass of water (deflated glove) and the appearance of sediment on the bottom.
Attention! If fermentation lasts longer than 55 days to not have a bitter aftertaste, the wine should be poured into another container without any sediment on the bottom and then reinstall the water trap.
6. Maturation. Obtained in the previous stage of the young Apple wine can be drunk already, but he has a sharp smell and taste. These shortcomings eliminate exposure.
We need one completely clean and dry airtight container. It is important to exclude the possibility of third-party yeast, so I recommend to wash up well prepared vessel with boiled water, and then dried with a Hairdryer.
Using the tube of the water lock Apple wine to pour from one container to another. First merge the top, the bleached layers, then go to the bottom, careful not to touch the sediment at the bottom. If desired, the filtered beverage can be sweetened (add sugar to taste) or fix (to pour alcohol 40% or vodka in the amount of 2-15% by volume of wine). Consolidation facilitates the storage, but the taste is getting tougher and tougher.
A vessel to fill wine up to the brim and seal. If added sugars, better than the first 7-10 days to keep under the water-gate in case of re-fermentation. It’s kept in a cool dark place (6-16°C) for 60-120 days. This is enough time for full maturation and improve the taste.
First time in 10-15 days is necessary to remove the wine from the sediment by pouring into another container. Over time, sediment will occur less often, then the frequency filtrations also can be reduced. Homemade wine made from apples is ready when the sediment no longer falls or the amount is minimal. After that, the wine can be poured into bottles and seal.
The wine is ready!
It turns out the drink was dark amber in color with a smell of ripe fruit. Fortress – 10-12% (without fixation). Shelf life – up to 3 years when stored in a cool dark place in tightly closed receptacles.