apple wine homemade recipe

If the apple harvest was large, in parallel with pride in one’s work, new tasks arise, how to process this harvest. We propose to make wine from apples. There are many variations of homemade apple wine, it will not be possible to find a recipe suitable for yourself. Making homemade wine from apples on your own is not as difficult as it seems to many, so the time has come for winemaking experiments.

Suitable apple varieties for different types of wines

Not all winemakers know how to make apple wine at home. For a drink from apples, autumn varieties with a characteristic sourness are ideal. Fans of fortified drinks should know that it is better to use Antonovka, a tart taste can be obtained if a drink is made from wild varieties. Varieties for winter, autumn are good for making sweet, semi-sweet wines.

In any wine, a sour taste makes the drink more attractive. Therefore, if you make wine from apples of exclusively sweet varieties, you must definitely add fruits, berries with a sour taste (lemon, orange peel, mountain ash, ter or raisins) to them. Sour and sweet varieties are most popular among winemakers.

Stages of home winemaking

You can make wine from apples at home according to a simple step-by-step recipe for those who have a lot of such fruits in their area. It is important to consider that after heat treatment, apples retain their beneficial properties, so a drink made from them can be called medicinal. The strength of the wine does not exceed 12 degrees. For a delicious homemade wine, you need 20 kg of fruits, 4 kg of granulated sugar. If desired, the resulting juice can be diluted with water, this will help reduce the rich taste of the product.

You can make wine from apples by adhering to the following algorithm:

  1. all fruits must be ripe;
  2. so that the wine does not have a bitter aftertaste, be sure to remove the seeds;
  3. crush the washed apples in a wooden bowl to a puree state;
  4. leave everything for better fermentation in this dish for a couple of days;
  5. after two days, strain in any convenient way. Please note that the resulting apple juice will contain particles and impurities, so it will not be perfectly clean;
  6. you can gradually add sugar to the juice. Its amount directly depends on the sweetness of the fruit. Usually 400 g of sugar is used for 1 liter of drink;
  7. pour the wort into bottles / jars, put on a glove and pierce a small hole in it;

Attention! It is convenient to use ready-made containers as a container

  1. on the fifth day, introduce another portion of sugar. Divide the remaining sugar into 2 parts, add every 5 days;
  2. fermentation is quite rapid, you should put on a rubber glove on the bottle;
  3. the drink is infused at a temperature of 23 degrees. Fermentation lasts from 30 to 90 days;
  4. if during the preparation of wine from apple juice a precipitate began to form at the bottom of the container, then the fermentation process is going well;
  5. when the glove is blown away, the fermentation is over, and you need to remove the drink from the sediment, pour it into a clean container and put it away for infusion in a dark, cool place for 4 months;
  6. in the future, the wine must be constantly removed from the sediment. If no sediment forms at the bottom of the container for two weeks, then the wine is ready.

The finished wine has a bright apple flavor, amber color. Its shelf life does not exceed three years. If you know how to make wine from compote, then preparing the product according to the classic recipe will be much easier

Applesauce – the basis of delicious wine

The recipe for apple wine at home from juice is not the only one in winemaking. Wine recipes without yeast, where the base is fragrant fruit puree, has many fans. You should take 3 liters of water, 2.5 kg of sugar and 15 kg of apples. Apples need to be crushed to a puree state, and the bones are completely removed.

Cover the resulting puree with a napkin and remove to infuse for 3 days. After 12 hours, stir the composition. After 3 days, we remove the formed pulp and pour the liquid into the prepared vessel, where it will ferment.

Dilute half of the sugar with water and pour the solution into the wine, placing a water seal on the container. After 4 days, add the remaining sugar. Usually fermentation takes about 50 days. If the active process has not stopped, you need to remove the drink from the sediment and pour it into a sterile container, re-closing it with a water seal. The absence of sediment indicates the readiness of the wine. You can find out what sediment in finished wine is considered the norm here.

Fortified drink from fruit slices

The recipe for apple fortified wine does not differ from the classic one, except for the use of vodka. It is necessary to prepare:

The strength of the product can reach 16 degrees. Apples need to be cut into slices, seeds removed. Send the slices to a container, cover with sugar, raisins and leave to ferment for 21 days in a place without access to sunlight. Then strain the liquid. Combine the resulting juice with sugar, pour into the prepared glass bottle, closing it with a rubber glove with a hole made. After 14 days, remove the sediment, add vodka to the composition. Infuse the product for 21 days at a low temperature, then strain. The result is a fortified wine. You can read more about fortified wine in our article.

Cider made from apples

Cider is a good alternative to wine. To prepare it, you need 8 kg of apple slices (pitted), the zest of two lemons, 2 kg of sugar and 10 liters of water. The drink will taste better if the apples are juicy and sour. First you need to grind the zest with sugar until smooth, then add apples to the composition, place it in a deep container and pour water. Be sure to cover the container with a cloth to protect it from insects. After a week, the composition must be poured, filtered. The result should be a light-colored drink that needs to be poured into containers and put away in a cold place. You can store apple cider for a short time – no more than a month.

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Apple wine will be an ideal option for people who love new tastes and are not afraid of experimentation. The drink turns out to be very tasty and fragrant, and most importantly, it retains all the beneficial properties of the fruit. Making wine is quite simple, and even an inexperienced winemaker will be able to figure out the recipe without any difficulties.

For amateur winemakers who do not have access to a large number of good grapes, I recommend making wine from apples according to the recipe published below. It turns out very tasty and in moderation healthy drink with a strength of 10-12 degrees. I will prove that making apple wine at home is easier than you think.

Any varieties of green, yellow and red apples (summer and winter) are suitable for winemaking, the main thing is that the fruits themselves are ripe and as juicy as possible. It is allowed to mix different varieties, getting interesting blends, for example, sour apples with sweeter ones.

Ingredients:

  • apples – 20 kg;
  • sugar – 150-400 grams per liter of juice.

The authors of many recipes advise diluting the juice with water to make more wine. I believe that the main thing is not quantity, but quality, so I recommend making apple wine from pure juice.

Adding water is advisable only when unripe, very sour apples are used (the juice tastes strongly on the tongue). But even in this case, the acidity is reduced with a small amount of water – up to 100 ml per liter of juice, and not diluted in a ratio of one to two or one to three.

apple wine recipe

1. Preparing apples. Do not wash apples plucked from a tree or collected on the ground, because yeast lives on the peel, which is needed for fermentation. If the apples are very dirty, they can be rubbed with a dry cloth or brushed lightly with a clean shoe brush.

So that bitterness is not felt in the finished home-made wine, I advise you to remove the seeds and the core from the apples, and cut out the rotten, spoiled and moldy parts from the damaged fruits.

2. Getting juice. The method of processing apples depends on the equipment available. If you have a juicer, I recommend using this particular kitchen tool. You will get pure juice with a minimum amount of pulp, which will simplify further preparation.

If you don’t have a juicer, you can use a mechanical grater. Applesauce will then have to be squeezed out in a different way. For example, gauze (a very laborious process) or a press. In any case, the minimum task is to get at least a liquid puree.

3. Settling of juice. Place the resulting apple juice (or liquid puree) for 2-3 days in an open container with a wide neck (large saucepan or barrel), bandaging the upper part with gauze to protect against insects. During this time, wild yeast spores will get into the mixture, and it will begin to decompose into two fractions – the pulp (the remains of the peel, pulp) and ordinary apple juice. The pulp will accumulate on top of the juice. In order for the yeast to get directly inside, you need to mix the contents of the container 3-4 times a day for the first 2 days with a clean hand or a wooden stick.

On the third day, the pulp will gather in a dense layer on the surface, it should be removed with a saucepan or colander. Only juice and a small (3-5 mm) film should remain in the container. The stage is considered complete when foam, hissing and a characteristic acetic-alcohol smell appear in the wort, indicating that fermentation has begun.

4. Adding sugar. The amount 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 ferment poorly or stop fermentation altogether. To prevent this from happening, it is better to add sugar in parts, and not pour all at once.

Total quantity: to obtain dry apple wine, I recommend adding 150-220 grams of sugar per 1 liter of fermented juice, the concentration for sweet and dessert varieties is 300-400 grams per liter. It is better not to exceed these norms, otherwise the wine will turn out cloying.

The first batch (100-150 grams per liter) is added immediately after removal from the pulp. Sugar is simply poured into the fermenting juice and mixed.

After 4-5 days, you can add a second portion (50-100 grams per liter). To do this, you need to remove the water seal, pour into a separate container half the wort than you plan to add sugar (for example, for 500 grams you need 250 ml), add sugar to the drained juice, mix. Pour the resulting sugar syrup back into the wine container. Install the water seal again.

The procedure for adding sugar can be repeated 1-2 more times every 4-5 days according to the technology described above, adding 30-80 grams per liter of juice.

5. Fermentation. First, it is required to exclude the possibility of contact of the wort with air. If this is not done, then vinegar will turn out instead of apple wine. As hermetic containers, I advise you to use glass bottles, jars or plastic eggplants from mineral water.

Next, you need to take care of the removal of carbon dioxide, which will be released during the fermentation process. To do this, install a water seal. It is made as follows: make a small hole in the lid of the vessel, where to insert a tube of small diameter (cambric). Place the end of the tube in the vessel as high as possible so that it does not clog with foam. Lower the other end of the cambric into a glass of water by 2-3 cm. Now the gases inside the container will freely escape, but air will not be able to enter the container with wine.

Alternative options are to put a medical glove on the jar with a small hole in the finger (made with a needle) or buy a special water seal.

Classic water seal scheme Factory water seal

Fill the vessel with fermenting juice no more than 4/5 in height, since you need to leave a volume for carbon dioxide and foam.

During fermentation, the container should be in a dark and warm place (18-25 ° C), the optimum temperature is 20-22 degrees. The fermentation process of apple wine lasts from 30 to 60 days. Its end is determined by the long-term absence of gas bubbles in a glass of water (deflated glove) and the appearance of sediment at the bottom.

Attention! If the fermentation lasts longer than 55 days, in order to avoid a bitter aftertaste, the wine should be poured into another container without sediment at the bottom and the water lock should be installed again.

6. Ripening. The young apple wine obtained at the previous stage can already be drunk, but it has a harsh smell and taste. These shortcomings are eliminated by endurance.

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You will need another absolutely clean and dry airtight container. It is important here to exclude the possibility of third-party yeast getting in, so I recommend washing the prepared vessel well with hot boiled water, and then dry it with a hair dryer.

Pour apple wine from one container to another using a water lock tube. First, drain the upper, most clarified layers, then go to the lower ones, trying not to touch the sediment at the bottom. If desired, the filtered drink can be sweetened (add sugar to taste) or fixed (pour 40% alcohol or vodka in an amount of 2-15% of the volume of wine). Fixing promotes storage, but the taste becomes tougher.

Fill the vessel with wine to the top and seal tightly. If sugar was added, it is better to keep the first 7-10 days under a water lock in case of repeated fermentation. Store wine in a cool dark place (6-16°C) for 60-120 days. This time is enough for its full maturation and improvement of taste.

First, every 10-15 days you need to remove the wine from the sediment by pouring it into another container. Over time, sediment will appear less frequently, then the frequency of filtration can also be reduced. Homemade apple wine is considered ready when the sediment no longer falls or its amount is minimal. After that, the wine can be bottled and hermetically sealed.

It turns out a drink of dark amber color with the smell of ripe fruits. Fortress – 10-12% (without fixing). Shelf life – up to 3 years when stored in a dark cool place in hermetically sealed vessels.

Greetings, my dears!

Today I will teach you how to make amazing apple wine at home and tell you how to do it easily and simply. Moreover, the day after tomorrow (August 19, 2018) the Apple Savior will come. Do you know what it was notable for in ancient times?

The fact is that earlier on this day, caring housewives began to prepare for the winter. Moreover, in the Orthodox tradition, Apple Savior became the first day of eating this fruit in the new season. So we still have today and tomorrow to harvest apples and make delicious wine from them on Sunday.

By the way, it contains a large amount of useful acids and tannins, vitamins (A, B and C), minerals and phytoncides with pectins. This wine normalizes blood sugar levels, strengthens the nervous system and improves immunity. The main thing is to know how to cook it correctly.

Experienced winemakers advise fermenting apple juice and pulp in complete darkness at a temperature of 22-28 degrees. If the room is cold, it is recommended to wear a warm winter jacket or blanket on the bottle with a water seal to maintain the required fermentation temperature. And if this is not enough, then a heating pad with hot water placed under a jacket or blanket can act as an additional source of heat.

But the most important rule in apple winemaking is never to wash the harvested fruit. After all, their peel contains special microorganisms that contribute to the normal process of natural fermentation. Real winemakers do not add yeast to the drink. So let’s get started.

How to make wine from apples at home without juicing and without adding yeast?

Apple wine prepared according to this recipe is very light and at the same time beautiful – amber in color. Instead of yeast, we will use crushed grapes or raisins.

Ingredients:

  • 2 kg apples
  • 4.5 liters of boiling water
  • sugar
  • 1 kg of grapes

Step by step cooking method:

Finely chop the apples without cutting the core out of them. It is necessary to cut off only rotten and wormy parts of the fruit.

Place the prepared raw materials in an enameled bucket with a lid, fill it with boiling water (but not to the brim!) And add sugar. When the infusion has cooled down a bit, put well-crushed grapes into it and cover everything with a lid. Leave for fermentation for 4-5 days in a warm place.

Strain the contents of the bucket, pour into a bottle and add 200 g of sugar for each liter of the resulting wine. Then put a water seal or put a rubber glove on the neck of the container, after piercing 3-4 holes in it with a needle, and put it away for five months in a cool place.

How to quickly make homemade wine from fresh apples using a juicer?

Reader Irina shared this recipe with me. She said that every year her husband prepares very tasty apple wine using this technology. So get armed!

We will need:

  • 4 buckets of apples (makes approximately 14 liters of juice)
  • 2.8 kg sugar

Step by step cooking method:

Apples are prepared as follows: do not wash them, but cut off rotten and wormy places.

Using a juicer, we prepare apple juice, pour it into the prepared container and remove the foam to the maximum, add 1 kg of sugar. Next, you need to wait for the fermentation process, which will begin within three days. All this time, you need to stir the juice regularly.

When the “cap” appears, carefully remove it.

Pour the fermented juice into a bottle, add another kilogram of sugar and put a water seal. After 5-7 days, add another 800 g of sugar to the container with the drink and put it in a cool place for about a month.

Apple wine at home – a simple recipe without added sugar

Such a divine drink is prepared by real winemakers who do not accept adding sugar, water and yeast to it. However, the wine turns out to be dry and sour in taste – in general, for an amateur.

To get started, prepare:

  • Apples in any quantity
  • Containers for pulp
  • Wine fermentation bottle
  • Good mood

Step by step cooking method:

Apples are not washed, cleaned of rot and cut into slices

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Grind the fruits in a blender or food processor.

We lay out the ground slices of fruit in containers, filling them no more than 2/3, cover with gauze or a towel on top.

For 5-7 days, put the containers in a warm place and stir daily to prevent mold. The pulp should rise, but not touch the covering sheet.

Now we need to squeeze the fermented juice from the finished raw materials through cheesecloth.

Tip: pass the finished juice through a colander in a bucket so that there is as little pulp as possible in the future wine!

We oxygenate the wine for better fermentation. To do this, take a mug and within 2-3 minutes scoop up a drink from a bucket and pass it through a colander again.

We get fermented apple juice of such a beautiful shade, which will soon become the most natural dry wine.

Pour into a bottle and put a water seal on the neck, remove the container in a warm place. In about a month, our alcoholic drink will be ready, bon appetit!

How to make wine from apples and chokeberries at home?

Chokeberry for this recipe must be collected in an overripe form. Then the wine will turn out sweet and having a deep taste.

Ingredients:

  • 2.5 kg apples
  • 5 kg chokeberry
  • 1 liter of water
  • 1.5 kg sugar

Step by step cooking method:

We do not wash berries and apples, we clean them from rot, we cut the fruits into slices. We scroll the wine raw materials in a juicer.

Attention: a twin screw juicer is best suited for this purpose, as it squeezes out 90% of all juice!

The resulting juice is poured into a clean container, filling it with no more than two-thirds of the total volume. And the cake is thrown away or recycled. Further, the technology is as follows: add 750 g of sugar to the juice, cover the container and put it in a dark, warm place for three days so that the raw material ferments, while not forgetting to mix it regularly (a couple of times a day is enough).

Then we remove the “cap” formed on top, pour the juice into a bottle, add water and another 750 g of sugar and put a water seal on the neck. We leave the future wine in this way for a month so that it “ripens”.

Cooking delicious apple wine according to a recipe using water and a glove

I publish this recipe specifically for those who are used to cooking the old fashioned way and using a rubber glove instead of a water seal. Despite this, the wine is aromatic and pleasant to the taste.

Take:

  • 5 kg apples
  • 5 liters of water
  • 1 kg sugar

Step by step cooking method:

Cut apples into slices, you can use a special device

Put the pieces of fruit in a clean container.

Grind fruit with a blender, food processor or drill. Fill with water, cover with gauze, put in a warm place and stir daily for three days.

Strain the fermented juice through cheesecloth into a bottle, add sugar.

Put on a rubber glove on the neck of the container, in which a hole must first be pierced with a needle. When the glove is deflated, it is necessary to pour the wine into containers and put it in the cellar.

How to make homemade wine from apple juice?

If you have a desire, you can experiment with purchased apple juice. However, keep in mind that only a straight-pressed drink will do. And even then the result is not guaranteed. Therefore, it is better to use freshly prepared juice from your own country stocks for such wine.

We will need:

  • Apple juice – 6 l
  • Sugar – 1.5 kg
  • Honey – 300 g

Step by step cooking method:

Pass apple juice through a colander to free it from suspensions as much as possible. Add 750 g of sugar, cover the container with raw materials and put it in a warm place for three days, remembering to stir it regularly throughout this time.

Remove the top layer (“cap”) from the fermented juice, pour it into a bottle, add another 750 g of sugar and put a water seal on the neck. After a week, add honey and leave the wine to ferment for another three weeks.

Remove the alcoholic drink from the sediment with a dropper tube.

Our wine is ready! This is such a beautiful amber color, it should turn out.

How to make wine from summer varieties of green apples at home?

According to this recipe, making a drink is not difficult even for novice winemakers. The main thing is to observe the necessary proportions and technology.

Take:

  • Bucket of green apples
  • 2.5 kg sugar
  • 3.5 liters of water

Step by step cooking method:

Peel the apples from rot, cut each fruit into four parts and put them in a clean container.

Add a pound of sugar.

Pour 3.5 liters of cool boiled water into a container with raw materials.

Leave for five days to ferment.

Pass the fermented raw materials under the press and pour the juice into a 10-liter bottle.

Add 2 kg of sugar to the container and put a water seal on it. Within a month, the wine will “reach” to readiness.

Video tutorial on how to make apple wine at home with a very simple recipe

As you may have noticed, in winemaking there are basic principles and personal secrets of every master or amateur. So, those who live in the cold corners of Russia are advised to lay a sheet of plywood on a cool indoor floor, and put a bottle of wine on it so that it ferments better.

At the second stage (after removing the “cap” from the surface of the container), experienced winemakers advise adding a glass of natural honey instead of 200 g of sugar. This improves the taste of the finished drink, as fermentation becomes more intense and of high quality.

The following video shows a very simple apple wine recipe. It differs from those already in this article, but this does not mean that homemade alcoholic drink is less tasty. Happy viewing!

And what are you planning to cook for Apple Spas from a fresh crop? Share in the comments, and also write which apple wine recipe you liked the most. I would be very happy to hear from you. See you on the blog!

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