For amateur winemakers who do not have access to a large amount of good grapes, I recommend making wine from apples according to the recipe published below. The result is a very tasty and healthy drink in moderate quantities 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.

Adding water is advisable only when using unripe, very sour apples (the taste of the juice stings the tongue strongly). 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 picked from the tree or collected on the ground, since the yeast that is needed for fermentation lives on the peel. If the apples are very dirty, they can be wiped with a dry cloth or lightly brushed with a clean shoe brush.

To avoid bitterness in the finished homemade wine, I advise you to remove the seeds and core from the apples, and cut out the rotten parts, spoiled and moldy parts of damaged fruits.

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

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

3. Juice settling. Place the resulting apple juice (or liquid puree) in an open container with a wide neck (large pan or barrel) for 2-3 days, tying the top 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 - pulp (remains of peel, pulp) and regular apple juice. The pulp will accumulate on top of the juice. In order for the yeast to get directly inside, you need to stir 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 form 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 vinegar-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 fermentation will stop altogether. To prevent this from happening, it is better to add sugar in parts rather than pour it 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 standards, 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 stirred.

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 as much wort as you plan to add sugar (for example, for 500 grams you need 250 ml), add sugar to the drained juice, and mix. Pour the resulting sugar syrup back into the container with the wine. Reinstall the water seal.

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

5. Fermentation. First, it is necessary to exclude the possibility of contact of the wort with air. If you don't do this, you'll end up with vinegar instead of apple wine. I recommend using glass bottles, jars or plastic mineral water bottles as hermetically sealed containers.

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 into which to insert a small diameter tube (cambric). Place the end of the tube located in the vessel as high as possible so that it does not become clogged 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 flow out, 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 your finger (made with a needle) or buy a special water seal lid.

Classic water seal scheme Fermentation under the glove Factory water seal

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

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

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

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

You will need another absolutely clean and dry sealed container. Here it is important to exclude the possibility of foreign yeast entering, so I recommend washing the prepared vessel well with hot boiled water and then drying it with a hairdryer.

Using a water seal tube, pour the apple wine from one container to another. First, drain the upper, lightest layers, then move on 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 fortified (pour in 40% alcohol or vodka in an amount of 2-15% of the wine volume). Fixing promotes storage, but the taste becomes harsher.

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

First, once 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 sediment no longer falls or its amount is minimal. After this, the wine can be bottled and hermetically sealed.

The wine is ready!

The resulting drink is dark amber in color with the smell of ripe fruits. Strength – 10-12% (without fixing). Shelf life – up to 3 years when stored in a cool, dark place in hermetically sealed containers.

Apple wine is famous for its taste, benefits, and ease of making it yourself. It is almost in no way inferior to grape wine, and in our latitudes it is much more accessible. In addition, there is no need to worry about raw materials: apples of any variety are suitable for this wine. A little work and patience, a good apple wine recipe - and you can always please your loved ones and friends with a wonderful drink. We will tell you how to make apple wine correctly and avoid mistakes during the preparation process.

We select raw materials, necessary tools and materials

Making apple wine is quite simple. The process is almost inexpensive, and everything you need is grown in your garden, purchased at the store, and made by yourself. You need:

• apples themselves, of any variety, and even a mixture of varieties;
• sugar;
• juice press;
• water seal (we will make it ourselves);
• two volumetric containers in which the liquid will ferment and settle.

Apples, like grapes, are optimal for making wine directly from juice because they contain the right amount of sugar, unlike berries and many other fruits.

Making homemade apple wine

We will present you several recipes for wines of any category: dessert, light, strong, table, liqueur. If you do not yet have the skills to make wine, then start with stronger varieties, since they are easier to make and not capricious during storage. This way you can avoid some common mistakes.

So, the sequence of stages for making apple wine at home is as follows:

1. We prepare the fruits - wash the apples, clean the rotten and spoiled areas, grind them into pulp.
2. We squeeze out the juice and check its quality. In some cases it can be strained.
3. Preparing the wort. Let the resulting liquid ferment. At a certain stage, yeast is added to the wort and a rapid fermentation process begins.
4. The liquid is filtered for the first time and poured into another container. Fermentation continues at a calmer level. The wort requires care during this period.
5. A few more transfers of wine into another container. After this, the wine matures and its aging begins.
6. The wine is cleaned, clarified if necessary, bottled and stored. At this stage, treatment of drink diseases may be required.

Let's look at these stages in more detail and in detail, since each of them has its own characteristics and secrets.

Amount of products needed for wine

There are several types of wine, and each of them requires different types of apples and a different amount of sugar. Use our tips to get a quality product.

We present data based on 100 liters of must, in order to obtain 80 liters of wine.

If you are using forest or unripe apples, the acidity of which is 1.5% and the sugar content is 6.0%, then you will need:

• to obtain light table wine - 62 kg of fruits, from which 46.7 liters of juice will be obtained, plus 46.6 liters of water, 11.2 kg of sugar;
• to obtain strong table wine - 71 kg of fruits, from which 53.3 liters of juice will be obtained, plus 35.75 liters of water, 18.3 kg of sugar;
• to obtain strong wine - 107 kg of fruits, from which 80 liters of juice will be obtained, plus 1.9 liters of water, 30.2 kg of sugar;
• to obtain dessert wine - 89 kg of fruits, from which 66.67 liters of juice will be obtained, plus 12 liters of water, 35.5 kg of sugar;
• to obtain liqueur wine - 104 kg of fruit, from which 78 liters of juice will be obtained, plus 51.3 kg of sugar.

When preparing wine, stick to the right amount of sugar.

When using sweet and sour apples with an acidity of 0.7% and a sugar content of 15%, in some cases it will be necessary to add tannic and tartaric acids. The ratio of products will be as follows:

• to obtain light table wine - 124 kg of fruits, from which 92.8 liters of juice will be obtained, plus 7.15 liters of water, 0.80 kg of sugar;
• to obtain strong table wine - 127 kg of fruits, from which 95 liters of juice will be obtained, plus 7.25 kg of sugar, 150 g of tartaric acid, 105 g of tannic acid;
• to obtain strong wine - 115 kg of fruits, from which 86 liters of juice will be obtained, plus 22.1 kg of sugar, 484 g of tartaric acid, 114 g of tannic acid;
• to obtain dessert wine - 112 kg of fruits, from which 84 liters of juice will be obtained, plus 26.9 kg of sugar, 296 g of tartaric acid, 116 g of tannic acid;
• to obtain liqueur wine - 88 kg of fruits, from which 66 liters of juice will be obtained, plus 56.1 kg of sugar, 804 g of tartaric acid, 234 g of tannic acid.

By adhering to these proportions, you will get a good, properly aged wine.

Variety of apple wines

Fruit preparation: selection of varieties, juice extraction

There is no single variety of apple intended specifically for making wine. The best option is to use a mixture of sweet, sour and tart varieties. Experts identify the most common ratios:

• sweet, tart and sour apples - 3/3/2 parts, respectively;
• sweet, tart, sour – 2/2/1;
• sweet, tart, sour – 1/1/2;
• sweet, tart – 1/3;
• sweet, tart – 2/1;
• bitter, sweet – 2/1.

Summer, well-ripened varieties are sent for pressing immediately. Apples of autumn varieties need several days after picking to ripen. Winter, late varieties will require almost a month of ripening in a cool, dark place, for example, in a basement.

For homemade wine, combine apples of different varieties. Sometimes you can add other fruits and berries

Please note: when washing apples, you do not need to be careful: natural yeast cultures should remain on the fruits, which will ensure primary fermentation. But damaged areas must be removed. You also need to remove the seeds and core, otherwise the wine will be bitter.

Apples are crushed into a pulp called pulp. To do this, you can use any suitable device: a meat grinder, a grater, a household juicer. Main. So that the consistency of the pulp is as fine as possible.

To squeeze juice from the pulp, use gauze (a labor-intensive process) or a special press (easier production). The pulp remaining in the juice is only beneficial in this production.

Prepare the wort and let the wine ferment

Preparation of the wort is necessary in order to obtain pure juice, which will then ferment to produce wine later. The squeezed apple juice is poured into a container with a wide neck - a can or a large saucepan, and covered with a layer of gauze. The initial fermentation takes place the very next day, and the wort is divided into two fractions. The pulp rises up, and the clarified juice remains at the bottom.

The wort must be kept in this state for 3 days, stirring regularly so that the top of the pulp does not turn sour, otherwise the wine will be spoiled.

1. During fermentation, sugar is added to the juice to feed the yeast. It should be remembered that 2% sugar in the wort will give about 1% alcohol. With every kilogram of sugar, the volume of wort increases by 0.5-0.96 liters.
2. You can add sugar to the primary wort in a ratio of 1.5 kg per 7.5 liters of juice, and then add the remaining sand. Also. For ease of production, sugar is added before quiet fermentation.
3. After three days of primary fermentation, the pulp is removed from the surface so that a layer of cap no higher than 5 mm remains. Add sugar and, if necessary, water.
4. Since we are considering a recipe in which fermentation occurs due to natural yeast remaining on the fruit, the strength of our wine will be no more than 13.5%, so it is better to add sugar right away - it is a necessary feed for the yeast.
5. The resulting juice is mixed until the sugar is completely dissolved and poured into a dry, clean glass container. When using plastic containers, make sure they are food-grade to avoid damaging the wine with a chemical taste.

Container with a water seal made independently from improvised materials

The container is not filled to the top, but approximately 4/5 of the volume, so that there is enough space for the formation of foam on the wort during fermentation. The dishes should not be tightly sealed; it is necessary to ensure the removal of the released carbon dioxide, and at the same time block the access of oxygen. To do this, insert a long plastic tube into the lid of the vessel, the opposite end of which can be lowered into a bottle of water. To seal the container with wort, you can use a tightly ground wooden stopper or a plastic lid. Cover the remaining holes with plasticine or dough. The water seal is ready.

The process of quiet fermentation of apple wine, ripening, bottling

The container with the wort, closed with a water seal, should be placed in a warm, shaded place with a temperature of 20-22 degrees - this is the ideal climate for fermentation. It is advisable to control the temperature at the same level, otherwise the process may either slow down significantly or speed up, which will affect the quality of the product. Therefore, it is necessary to exclude drafts in the room.

The fermentation period for apple wine is about 45 days. If the water bottle that provides the water seal no longer produces bubbles, the fermentation process is complete.

It will take a few more days for the fermented wine to sit in the container. The main thing is not to leave it for more than two weeks, otherwise the dead yeast that has precipitated will begin to rot. After this, the wine is poured into clean bottles.

Be sure to add sugar to the wort during fermentation.

You can already drink the resulting wine, but since it has not yet matured, its taste and aroma will not be full. Therefore, prepare a clean and dry container and pour the liquid into it through a tube so that the sediment remains at the bottom of the first container. The bottle is filled to the brim, sealed tightly and placed in a dark, cold room for 2-4 months. This time is enough for the wine to acquire its true taste.

Please note: do not allow re-fermentation under any circumstances. Keep the temperature within 10-12 degrees, without fluctuations.

Typically, home-made apple wines independently take on the desired transparency, color and hue from light golden to caramel brown. To achieve this effect, it is enough that the production technology is consistent and not disrupted during the process.

When bottling wine after maturation, make sure that the container is filled to the top and tightly sealed to avoid oxidation of the wine. You can immediately start tasting, treating your family, friends and relatives, especially if your goal was to get a light table wine. This product can be drunk 10 days after filtration. But if you are planning long-term storage, it is better to remove the wine from the sediment again before bottling.

Video about making apple wine at home

Many people like homemade apple wine, and some like it more than grape wine. It will become a real decoration of your table and a favorite of the whole company! We hope that our tips will help you in winemaking, and you will become truly passionate about this process. Share with us your secrets if you have been making wine at home for a long time. Easy work for you and comfort for your home!

The topic of homemade alcoholic drinks would be incomplete without apple wine recipes. Today we will learn how to make various drinks from apples for a home feast. A simple recipe for apple wine at home should definitely appear in every housewife’s notebook. How to make wine from apples worthy of a royal table?

Apple wine at home: a simple recipe without squeezing the juice

As always, I will start introducing you to home winemaking recipes, starting with the simplest ones.

What we need:

• Apples of sour and sweet and sour varieties, well ripened;
• Sugar - at the rate of 150 g per 1 kg of apple mass.

Preparation:

Let's prepare a clean, dry glass bottle, an enamel bucket, gauze, and a medical rubber glove.

We won’t wash the apples, we’ll just try to take clean, healthy, well-ripened fruits; the most ideal option is to remove the apples from the tree. Since this recipe is yeast-free, fermentation of the wort will occur due to its own fungi that live on the surface of all fruits. Today we will study a simple recipe without squeezing the juice; we will use apple mass.

1. Remove the core from the apples, grind through a meat grinder, put the apple mass into a clean enamel bucket, add sugar at the rate of 150 g per 1 kg of applesauce, mix well.
2. Transfer the apple mixture with sugar into the prepared bottle, filling it 2/3 full.
3. We tie the neck of the bottle with a clean gauze napkin. Place the bottle in a dark place and leave to ferment for several days.
4. After 15-20 hours, the fermentation process should begin, i.e. active proliferation of yeast cells. Every day we will stir the contents of the bottle so that the apple particles sink to the bottom and the foam settles.
5. After 4 days, pour the fermented juice into another clean glass bottle, straining it through several layers of gauze. Squeeze out the rest of the apple mass; it will no longer be useful.
6. How to ferment wine correctly? Let's find a dark, warm place for active fermentation. We will put a rubber medical glove on the neck of the bottle and puncture a small hole in it to allow excess gas to escape.
7. The whole process will take about one and a half to two months. Fermenting wine will make characteristic gurgling sounds, and the escaping gas will inflate the glove.
8. As soon as the glove falls off, the liquid will become light, all small particles will sink to the bottom, and the gurgling will stop - this stage can be considered complete.
9. Young wine is carefully filtered from sediment, poured into clean glass bottles or jars, hermetically sealed, cutting off air access. In this form they are kept for at least 3 months in a cool room.

The finished homemade wine has an amber color, a pleasant balanced taste, and a strength of 12-15°. How to make homemade wine fortified? You need to add alcohol or vodka during the fermentation stage of the wort to increase the strength to 18-20° and kill yeast.

Add to the collection of useful tips: Making wine with a sweet and sour balanced taste involves using apples and sour and sweet varieties in a 2:1 ratio.

A drink made from wild apples or winter apples will be more tart due to natural tannins.

The warmer the room, the faster the fermentation process will take place. Temperature range for fermentation: 18-23°C, changes in the direction of lowering or increasing temperature will slow down the vital activity of the yeast, which will certainly affect the quality of the drink.

Apple juice wine

A large harvest of apples will never be a problem for a smart housewife. Homemade apple wine is a wonderful option for the proper use of resources.

How to make delicious wine from apple juice? First, we must obtain apple juice using a juicer or in a more labor-intensive way - grate the apples or pass them through a meat grinder, then squeeze the juice through cheesecloth. We remember about our little helpers - yeast, and do not wash the apples; we wipe dirty fruits with a napkin.

What we need:

• Apple juice;
• Sugar at the rate of 200 g per 1 liter of juice.

Let's prepare a clean glass container with a wide neck, gauze, and a rubber glove.

1. Pour the apple juice into the prepared container, filling it to 2/3 of the volume, tie the neck with gauze and leave to ferment for 3 days. We will stir the juice periodically to remove the foam.
2. After 3 days, strain the juice through cheesecloth and place it in a clean glass bottle, add sugar and mix. We put a rubber glove on the neck of the bottle and put it in a warm place for 1-2 months. We will monitor the fermentation process so as not to miss its completion.
3. Carefully salt the young wine, strain it, pour it into jars or bottles, seal it hermetically and put it in a cool place. Let it sit for 3-6 months, during which time it will lighten and a dense sediment will settle to the bottom. Before use, add salt from the sediment, strain, and pour into beautiful bottles.

Here's a collection of useful tips: It is not advisable to use juice from a juicer to make wine; it turns out almost sterile, fermentation will be very weak, and the drink will be tasteless.

The strength of the drink will depend on the amount of sugar taken for each liter of juice. 100-150 g of sugar will yield dry wine, 400 g of sugar will yield a dessert drink.

A simple recipe for dry apple wine

How to make dry wine from apples? The drink differs from all other wines in its low sugar content.

What we need to make dry wine from apples:

• Ripe apples;
• Sugar at the rate of 100g per 1 liter of juice.

Let's prepare a clean glass bottle, a wide-mouth container, gauze, and a rubber glove.

1. Let's take apples that are ripe, sweet, healthy, without wormholes. As you already understood, we won’t wash them; if the fruits are dirty, we’ll just wipe them with a napkin.
2. Remove the core of the apples, grind them in a meat grinder or grate them, put the resulting applesauce into a clean glass or enamel container with a wide neck, tie the neck with gauze and place it in a dark place for primary fermentation.
3. We will stir the apple mass several times a day so that the fermentation process occurs evenly throughout the entire volume; in addition, stirring saturates the liquid with oxygen, which the yeast needs.
4. On the third day, separate the juice from the sediment by straining it through cheesecloth.
5. We no longer need the pulp, and we will pour the wort into a clean glass bottle. For each liter of juice we will add 100, maximum 150 g of sugar, mix, and put a rubber glove with a hole on the neck.
6. We will place the bottle in a warm, but not hot place, and observe the maturation of the wine for 1-2 months. During this time, it will ferment, gas formation will stop, and a sediment of small particles will settle to the bottom.
7. Carefully drain the wine from the sediment, strain and pour into clean glass jars, seal tightly, and send to a cool place to ripen.

During the ripening process, our homemade homemade apple wine will lighten, become transparent, and acquire a bright, classic taste.

Apple wine without yeast

How to make homemade wine without using industrial wine yeast? Elementary!

What we need:

• Apples are sweet and sour;
• 250 g of sugar for each liter of juice;
• 150 ml of water for every liter of juice.

Let's prepare a clean glass bottle, a clean enamel bucket, and gauze.

1. We will take late apples, select large juicy fruits, we will not wash them, if they are dirty, we will simply wipe them with a napkin. Remove the core from the apples and chop them in any way available to us to get applesauce with juice.
2. Place the applesauce in a bucket, cover with gauze and let it ferment for 3-4 days, stirring the contents several times a day. During this time, the apple mass will separate into pulp and liquid.
3. Let's strain the contents of the bucket into the prepared bottle, squeeze out the pulp, it is no longer needed. Let's measure the volume of the resulting juice, calculate the amount of water and sugar for the syrup. Dissolve sugar in hot water, boil for 2-3 minutes, cool and mix with apple juice, mix well.
4. We will install a water seal on the neck of the bottle. If there is no water seal, remember a simple recipe with a glove that removes excess gas no worse than a water seal. We will put the bottle in a warm place for 1-2 months.
5. When fermentation comes to an end and gas formation stops, we carefully pour the young wine into glass containers in which it will ripen - jars or bottles. The main thing is to seal the container hermetically so that there is no access to air.
6. The drink will ripen in a cool place for at least 2-3 months. The longer the aging, the richer the bouquet and the less astringency.
7. To clarify the drink, it is advisable to pour it several times into a clean container during ripening, getting rid of fine sediment. As soon as the sediment disappears completely, the wine is ready.

Here's a collection of useful tips: You can improve the taste of wine and diversify its bouquet by using a technique such as blending. You can mix the starting materials at the stage of fermentation of the berry mass, you can mix musts or ready-made wines after they have been clarified.

If you end up with apple wine that is poor in taste: how to make the right blend? When blending ready-made wines, it is advisable to do preliminary mixing: take small portions of each drink, for example, 100 ml, mix them in different combinations, achieving a certain taste and strength. A truly new bouquet of blended wine will be formed only after 1-2 years of aging.

Wine from apples and pears

How to make wine from homemade apples and pears? This drink will take all the sweetness of pears and tartness of apples, their combination will give a light pleasant taste.

What we need:

• Apples have a sour taste;
• Pears;
• 250 g sugar and 150 ml water for every liter of apple juice.

Prepare a clean glass bottle, enamel bucket, water seal or rubber glove.

1. Do not wash the apples and pears, just remove the core. Grind the fruits individually to a puree and squeeze the juice from the apple mass.
2. If you have a juicer, it is better to run the apples through it. Pears do not produce much juice, so we will use their pulp. The ratio of apple juice and pear pulp will be 1:2.
3. Place apple juice and pear pulp in an enamel bucket and stir.
4. Let's calculate the amount of sugar and water for the syrup, cook the syrup from water and sugar, cool and pour in the fruit mixture, mix again.
5. Cover the bucket with gauze and leave to ferment for 2-4 days, stirring the contents periodically.
6. When the pulp rises like a cap, remove it, strain the wort into a clean bottle, and install a water seal. The drink will ferment for 2-3 months.

The pear will make the liquid cloudy, so the clarification process will take 3-4 months. But the result will be worth all our efforts - the wine made from apples and pears is very aromatic and soft.

As they say, it is better to see once than to hear a hundred times. We will definitely look at the video on how to make wine from apples at home; a simple recipe from a master of his craft will relieve you of doubts about whether it is worth engaging in home winemaking.

Wine from apple pomace after juicer

What we need:

• Apple pulp;
• 200 g of sugar and 1 liter of water for every kilogram of cake.

Prepare a clean glass bottle, wide-necked jar, gauze, air seal or rubber glove.

1. Weigh the apple pulp to calculate the amount of sugar and water. We will fill the jar to 2/3 of its volume.
2. After squeezing the juice, there is very little moisture left in the cake, so we will fill it with syrup. Place the cake in a wide-necked jar, prepare a syrup from water and half the sugar, cool, pour in the cake, mix well.
3. Cover the neck with gauze and put the jar in a dark place for fermentation. Active fermentation will continue for 3-4 days, all the pulp will float to the top, we will periodically stir the contents of the jar.
4. After 4 days, carefully pour the liquid into a clean bottle, straining it through cheesecloth, add the remaining sugar, mix well and leave to ferment for 1-2 months.
5. We will put a glove on the neck of the bottle or install a water seal. After fermentation, the wine will become clearer, and a residue of small particles will settle to the bottom of the bottle.
6. Carefully salt it, bottle it, seal it tightly and put it in a cool place to ripen for another 2-4 months.

I gave you a recipe without yeast, based on the active work of natural fermentation. But if fermentation proceeds very sluggishly or stops completely, I advise you to use a simple recipe with wine yeast, which is added to the wort.

It should be taken into account that baker's yeast is not suitable for winemaking; it develops too rapidly in the initial stages of fermentation and dies when the alcohol concentration exceeds 15%.

It is better to take industrial wine yeast; one package weighing 5 g is enough for 10-20 liters of wort to resume fermentation.

The wine made from apple pomace after the juicer is called secondary, it is less saturated, its color is lighter, but, nevertheless, the drink turns out to be pleasant, light and less tart.

To get a drink with a brighter color and taste, you can add chopped chokeberries to the apple pulp at the first stage of preparing wine; the rest of the process will remain unchanged.

Wine made from chokeberries and apples based on pomace is no worse in its characteristics than the drink of the classical method of preparation. Homemade apple wine is very popular at all holiday feasts.

Green apple wine

How to make wine from apples at home if the fruits have not yet ripened? Technologically, the process of preparing alcohol from green apples is no different from making it in the classical way, the only difference is in the source material.

What we need:

• Green unripe apples of different varieties;
• 150 g and 250 ml of sugar water for every kilogram of pulp.

Let's prepare a clean glass bottle, an enamel bucket, gauze, and a glove.

1. We will not wash the apples; we will remove the core and seeds, grind them in a meat grinder and put them in a bucket. Prepare a syrup from water and sugar, pour in the apple mixture and mix well.
2. Cover the bucket with gauze and place it in a dark place. We will periodically stir the apple mixture, precipitating the pulp.
3. After 4 days, pour the liquid into a clean bottle, filtering it through cheesecloth, squeeze out the cake, it is no longer needed.
4. We put a rubber glove with a hole on the neck of the bottle, put the bottle in a warm place, and let the wine ferment for 2-3 months.
5. We salt the young wine from the sediment, package it in jars or bottles, seal it tightly and leave for another 2-3 months for final maturation. As a result, we will get an amazing dry wine.
6. According to the recipe of a famous winemaker, you can soften the harsh taste - at the last stage of ripening, add spices to taste: a pinch of cinnamon, a pinch of vanilla, a star anise.

And now - the promised video from enthusiastic winemakers.

I hope that every reader will choose the most interesting and simple recipe for apple wine, try it at home and share their impressions!

Unfortunately, not every home winemaker has the required amount of grapes to make wine, so you can make tasty and healthy apple wine at home. At the end of summer and beginning of autumn, a huge number of fruits ripen in the gardens from which various preparations are made, leaving a lot of apples that can be used for homemade wine.

Apples are an excellent raw material for making unique aromatic and natural wine without the addition of yeast or alcohol. The wine retains the beneficial properties of apples and the aroma; the strength of apple wine is usually within 10-12°. Homemade apple wine is very similar in composition and taste to cider, the difference being that the wine is stronger by adding the right amount of sugar.

To make wine, you can use apples of various varieties, red, green, yellow, any assorted apple will do. An important criterion when choosing raw materials is ripeness and juiciness, as well as maximum sugar content of the fruit. If the apples have high acidity, then you can use water in the recipe by diluting the apple juice with water in the proportion of 100 ml of water per 1 liter of juice, but in this case the aroma of the wine will partially suffer. How to make apple wine with your own hands is described below, each step is described in detail. Even without experience, if you follow all the recommendations and proportions of the recipe, you will get delicious apple wine.

Simple apple wine recipe

This is the most common and classic recipe for apple wine, which is easy to make at home with your own hands. In six months you will be able to try a delicious drink.

Ingredients:

• Ripe apples - 6 buckets;
• Granulated sugar - 5 kg.
• Water (optional) – 2l.

Stages of wine preparation:

1. Preparing apples. You can pick well-ripened fruits from an apple tree; you can also pick fruits from the ground, the main thing is that they are not rotten or heavily soiled with dirt. If the apples are very dirty, you can wipe them with a dry cloth, but under no circumstances wash them as the apples contain wild yeast necessary for the fermentation process. Sort out the collected apples from debris, cut out rotten areas, if possible remove the cores with kernels and petioles, they canadd bitterness to the future wine.
   
2. Getting juice. Using a simple household juicer, juice the apples and then filter it through cheesecloth, separating it from the pulp as much as possible. One bucket of apples yields 3-4 liters of juice , depending on the variety and equipment! The best result for obtaining juice at home is, of course, the use of special equipment. A special apple crusher and press will save a lot of your time and effort. First, the apples are crushed, and then pure juice is squeezed out of the pulp. If there are no such devices, then you can use a regular grater and squeeze the finished puree through a sieve with gauze.
   
3. Adding water. Some recipes recommend diluting apple juice with water; this is done if the apples are not yet ripe and if they have high acidity. In this case, to reduce acidity, add 100 ml of water per liter of juice to the juice.
4. Juice fermentation. 6 buckets of buckets will yield approximately 20 liters of juice. Pour the squeezed apple juice and pulp into a clean enamel bowl. Add granulated sugar at the rate of 100-150 grams per liter. The amount of sugar in the wort should be approximately 15%. Cover the pan with gauze, protecting the contents from insects and other debris. Place the pan in a warm room for 2-3 days. Literally after a few hours, a cap of pulp and cake forms on the surface, at the same time the work of wild yeast begins, foam appears on the surface and carbon dioxide is released. While the fermentation process is underway, every day you need to drown and stir the foam cap that accumulates on top of the juice several times. On the third day, use a sieve or colander to remove the pulp from the pan and squeeze out the juice from the pulp and add it to the pan.
   
5. Fermentation container. Glass bottles and simple jars, food-grade plastic containers are used as fermentation containers for fermenting wine from apple juice; they must be sealed and sterile. During fermentation, contact of the contents with air should be avoided. Otherwise, there is a risk of the wine turning sour and turning into apple cider vinegar. To prevent this from happening, you need to prepare a water seal in advance that prevents the entry of oxygen and removes carbon dioxide formed during fermentation. A medical rubber glove can be used as a water seal; a hole can be pierced with a needle in one of the fingers. You can use a silicone tube, one end of which is inserted into a hole with a lid, and the other is lowered into a small vessel with water (bottle, jar).
6. Fermentation. Making good homemade wine from apples is a long process and one of the most critical stages of production is fermentation. Pour the fermented juice into the fermentation container up to 2/3 of the height; the remaining volume is left for foam and carbon dioxide during vigorous fermentation. Fermentation should take place at a temperature of 19-26°C in a dark room. The main fermentation lasts 1-2 months, depending on the yeast and sugar in the wort. At higher temperatures the process accelerates,with less it slows down; the most suitable temperature is 19-22°C. The end of fermentation is determined by the absence of carbon dioxide evolution in the water seal. A layer of sediment appears at the bottom of the container.
   
7. Adding granulated sugar. Sugar should be added to the wort in stages so that wild yeast can ferment it. Every 2% sugar in the wort ferments approximately 1% alcohol. The amount of sugar depends on the type of wine you want to get: dry, strong or dessert. First addition of sugar should be done on the fourth day after the start of fermentation. To do this, remove the water seal, pour 0.5 liters of juice into a clean vessel, add 1 kg of granulated sugar (50-100 grams of sugar per liter of wort), stir the sugar in the wort until completely dissolved and pour the syrup back into the fermentation container. Second addition done on the seventh day of fermentation using the same technology and in the same proportions. Third addition of sugar happens on the tenth day, everything is exactly like the first two.
8. Maturation. After fermentation of 30-60 days, young apple wine is obtained, which can already be drunk. But the taste of the young wine is unbalanced and sharp, and in order to eliminate these shortcomings the wine must be aged for some time. For maturation, you will need another bottle of the required volume, into which the wine will be drained from the sediment. Wash and dry the bottle well first. The wine from apple juice is carefully drained using a siphon or a thin hose; the sediment should completely remain in the fermentation tank. At this stage, you can taste the wine and sweeten it if necessary.
9. Fastening and storage. If you want to get fortified apple wine, then add 0.5-1 liter of vodka. Fortified wine made from apples stores better, but the taste suffers, it becomes harder and the aroma of apples is reduced. The vessel should be filled to the top with wine; a water seal should be placed on the neck for 1-2 weeks, if another fermentation suddenly begins. Then the container is carefully sealed and placed to mature in a cool, dark room (5-15°C) for a period of 2-4 months. During ripening, sediment forms; as it appears, you need to pour the wine into a clean container. As soon as sediment stops appearing, the wine becomes transparent, which means it is ready, the taste of the wine becomes rounded and becomes pronounced and balanced. The strength of the wine is 10-12°. Pour the finished homemade apple wine into bottles, seal it and can be stored in a cool place untilthree years.
   

Homemade apple wine made from jam

Any novice winemaker can prepare a recipe for a light, aromatic apple jam wine at home. Any jam made according to any recipe is suitable for this.

Ingredients:

• Apple jam – 2 l;
• Rice - 2 tbsp;
• Dry yeast - 11 gr.

Preparation:

1. Wash a three-liter jar thoroughly, put jam in it, add rice (do not wash the rice!) Add warm water up to the shoulders, stir everything and add yeast.
2. Install a water seal of any design on the jar or wear a rubber medical glove. Place in a warm place to ferment. After 10-15 days, fermentation will end, drain the wine from the sediment without touching it and pour into a clean container. If necessary, add sugar or fructose for taste.
3. Keep the wine for a month in a cool place and decant again. Pour the finished drink into bottles and then taste the young apple wine.

Dry apple wine recipe

If you dry apples correctly, they not only retain the aroma of the original raw material, but also make the taste more intense, which is why such apples are in demand among home winemakers. Wine made from dried apples has an interesting taste and is similar to regular apple wine.

Ingredients:

• Dried apples - 2 kg;
• Sugar - 5 kg;
• Water - 15 l;
• Dry yeast - 30 gr.

Preparation:

1. Rinse the dried fruits with cool water, place them in a saucepan and cover with warm water for 3 hours.
2. Drain off the remaining water, pass the dried fruits through a meat grinder or grind in a blender.
3. Pour sugar into the crushed mass and pour in hot water.
4. When the mixture has cooled to 22-27°, add diluted yeast.
5. Install a water seal and place the container to ferment in a warm place.
6. After two weeks, fermentation will stop, drain the wine from the sediment, pour it into bottles and seal tightly. After 2-3 days, the wine is ready to drink.

Hello again! Today we will make wine from apples. But before you start the cooking process, weigh all the pros and cons, since the cooking technology is not easy and requires wise decision-making.

Of course, if you have a large fruit harvest this year and you have already made or cooked it, then making a decision will be much easier. After all, it would be a pity if the fruits were lost; it would be better to actually make a delicious homemade drink out of them.

In fact, I recommend that you first first and very carefully study all the information on the technology for preparing a homemade drink. Analyze all the nuances and subtleties, prepare the necessary material and only then start working.

If you are new to winemaking, then you have come to the right post, as in it you will find recipes, tips, and a detailed description of the entire process. After reading the article, I think you will come to the following conclusion: it is not so difficult to prepare an intoxicating drink if you have a juicer and time)!

Well, are you ready? Then go ahead and sing!

To prepare apple wine, choose the following varieties: sour, sweet and sour, sweet and tart.

Before cooking, consider the degree of ripening of the fruit. If you choose summer varieties, then you can use them immediately; if you choose autumn varieties, then it is better to let them lie for several days in a dark place after harvesting so that they ripen. Winter varieties must first be left for 3-4 weeks in a dry cellar and only then processed into raw materials.

The recipe below allows you to store the drink for a long time. It does not turn sour or mold.

Ingredients:

• Apple juice - 1 l;
• Sugar - 280 gr.;
• Water - 100 ml.

Cooking method:

1. Pass the apples through a juicer and pour the resulting juice with the remaining pulp into one container. Leave the mixture for three days in a warm place to allow the fermentation process to begin.

2. Do not forget to periodically stir the wort during this period.

3. Well, after 3 days, strain the juice from the pulp. Measure the exact amount of already pure juice. For every liter of juice you need to add 100 ml of water.

Now be careful, I’ll tell you how to add sugar. It is added per 1 liter of pure juice (that is, do not include water) in 4 doses:

• 1 day - 100 gr.;
• Day 4 - 30 gr.;
• Day 7 - 30 gr.;
• Day 10 - 20 grams.

Please note that it is best to first dilute the sugar in a small amount of wort and only then pour this syrup back into the bottle. Mixing the contents in bottles is strictly prohibited.

5. On the very first day, cap the bottles, then insert a PVC hose (easy to buy in the store). The hose is needed to allow the carbon dioxide produced during the fermentation process to escape.

If you use jars as containers, then put nylon lids on them and punch a hole in them, then insert a hose and cover it with plasticine around it.

Next, be sure to make a water seal. It is needed to prevent oxidation of the juice, otherwise you will not get wine, but vinegar. Thanks to the water seal, gas will escape, but oxygen will not enter.

6. The drink should be left in this state for 1-1.5 months. After this time, fermentation should end:

• the gurgling should stop;
• the juice itself will lighten a little;
• and the pulp particles should stop moving.

Now carefully drain the juice from the sediment using the same PVC hose. Discard the sediment.

7. The simplest thing remains: pour the wine into bottles and close with corks. Place the preparations in a cool place and leave for a month. After a month, the liquid will become transparent and acquire a beautiful amber color.

8. After a month, drain the juice from the sediment again and bottle it. And to each liter of drink add sugar in the following amount:

• dessert wine - 100-160 g;
• liqueur - 200 grams.

Be sure to dissolve the sugar in a small amount of slightly warmed wine before adding.

9. That's all. Homemade drink is ready. Of course, it is advisable not to drink it immediately, but to cork it and leave it to age for another 2-4 months.

A simple recipe for making an apple juice drink

A very important point in preparing intoxicated wine is the issue of adding and calculating sugar. Therefore, I found recommended and proven proportions:

Ingredients:

• Apples;
• Sugar.

Cooking method:

1. Gather and sort the harvest: leave ripe and juicy fruits. Broken apples work too, just cut off the bad part (but it's better to use unbroken fruit).

3. Pour the resulting juice into a deep container and leave for three days. During this time, the pulp will turn into pulp and directly into the juice itself.

Don't forget to stir the contents at least once a day.

4. Now remove the pulp by straining through cheesecloth or a sieve. In this case, immediately pour the juice into a container in which the drink will subsequently ferment. Just don’t fill the container to the top, as you need room for the gas and foam released.

5. The next step is adding sugar. To obtain dry wine you need 200 grams. sugar per 1 liter of juice, for a dessert drink - 400 grams. Add sugar, but do not stir the contents.

• take a small tube and place one end directly into the container with the drink, and secure the other in the lid of the reservoir;
• You can put a medical glove on the bottle, but first pierce it with a needle over the entire area;
• or use special plastic tips.

It is very important that oxygen does not enter the drink, otherwise you will get vinegar.

7. Leave the drink in this state for 30-45 days. And after the specified time, separate the juice from the sediment. The sediment is not needed, throw it away. Pour the juice into bottles, seal them and put them in a dark place for 2 months. If during this time a sediment forms again, you can strain the drink again.

To make the wine more expressive, you can safely add cinnamon or anise when serving. And you can add honey to the heated drink.

How to make wine from white wine

Be sure to keep in mind that it is strictly forbidden to wash fruits. After all, it is on the peel that the necessary yeast lives, and if you wash it off, the end result will be a complete failure. So try to pick the fruits on a clear and not rainy day.

Ingredients:

• Apples - 5 kg;
• Egg white - 1 piece.

Cooking method:

1. Pick apples. Sort them, removing rotten and wormy fruits.

Apples need to be collected from trees, not fallen ones.

Do not wash the fruits. Cut them into slices and pass through a meat grinder.

2. You should have apple pulp. Transfer it to a steel or glass container and leave it at a temperature of 18-22 degrees, while tightly covering the contents with a lid. The workpiece should stand in this form for a week, but be sure to stir the juice every day and a couple of times a day so that it does not turn sour.

On day 7, strain the liquid and squeeze out the pulp.

3. Transfer the remaining pulp into a gauze bag and hang it over a wide bowl. During the day, the juice from the cake will drain. In fact, you don’t have to perform this procedure, but simply throw away the pulp.

4. Pour all the juice you received into a container with a water seal.

It is better not to use a medical glove as a water seal; it does not allow the wine to fully “breathe.”

5. Leave the preparations for 2 weeks. At first the liquid will be active, then moderate, and then quiet. Sediment forms at the bottom. Therefore, after time has elapsed, filtering needs to be done. Simply strain the liquid using a thin silicone hose into a sterile container and discard the sediment.

After 2-3 weeks, repeat the filtration again.

6. If filtration does not help you and the drink is not completely clear, then use the following method. Ideally separate the white from the yolk and beat it with a little clean water, then dissolve it in a little wine and add it to the drink. Leave for 2 weeks under a water seal.

7. After 2 weeks, the protein will be deposited at the bottom of the dish, carrying with it all the remaining pulp. Filter the wine again and bottle it, seal the containers and leave it upright in a dark and cool place.

8. After a month, you can enjoy homemade wine, but it is better to save it until winter.

Step-by-step recipe for making homemade dry wine

Also pay attention to the following point:

Before sealing the bottle, make sure it is full to capacity. This is necessary so that the wine does not sour from contact with air.

Well, the aging period of the drink varies from 2 to 4 months.

Ingredients:

• Apple juice - 6.5 l;
• Sugar - 2.5 kg;
• Water - 5 liters.

Cooking method:

1. Cut the fruit into pieces and pass through a juicer. Leave 7-8 fruits for fermentation.

2. Sourdough is made as follows. Cut the skin off the apples, making sure to cut so that a waxy coating containing yeast cells is preserved on the surface. Place the cut peel in a three-liter jar and fill with sugar syrup. Leave for 2 days in a warm place.

The syrup is made from the following calculation: 1 glass of sugar per 1 liter of water.

3. Now you need to prepare the wort. To do this, pour the resulting juice into a glass container, add sugar and mix everything well. Pour in water. Then pour the wort into convenient containers, add the starter and leave to ferment. Remember, the fermentation process must take place under a water seal (see previous recipes).

4. After 10 days, filter the drink and bottle it. Seal and store in a cool, dark place. Leave for at least 1 month before use.

DIY apple and pear wine

I would like to suggest making a version with the addition of pears. The manufacturing process is the same, but the taste is different. So if you have already mastered all the nuances of winemaking, then it’s time to try new recipes.

Ingredients:

• Pears - 2 kg;
• Apples - 2 kg;
• Sugar.

Cooking method:

1. Wipe the fruit with a dry cloth and remove the core. Extract the juice using a juicer.

2. Pour the pear and apple juice into one convenient container and cover with a thin towel. Leave the liquid for 3 days for the juice to infuse.

It is important to periodically stir the contents on days 1 and 2, but on day 3 it is better not to touch the juice so that the pulp settles.

3. On day 4, filter the consistency and add sugar. Sugar is added at the rate of 250 g. for 1 liter of wine. Install a water seal and leave for 10 days. After 10 days, filter again and bottle the drink. Seal tightly with corks and store for 1.5-2 months in a cool, dark place.

Video recipe for homemade apple wine

By the way, homemade apple wine is very healthy, as it preserves vitamins A, B and C, minerals and other useful substances. So a glass of drink will save you not only from depression, but also from many other ailments. The main thing is to drink in moderation)!

Simple wine without juicing at home

In conclusion, I would like to suggest a fairly quick way to make liqueur. Usually, the intoxicating drink is still made with the extraction of apple juice, but sometimes you can try to make wine without it. In my opinion, this technology is good when the number of fruits is simply huge.

Ingredients:

• Sour apples - 6.5 kg;
• Sugar - 1.5 kg.

Cooking method:

1. Collect fruits and wipe with a cloth. Cut into cubes, removing all damaged parts, stems and core.

2. Then sprinkle the fruits with sugar and leave them in a non-oxidizing container for fermentation. Cover the mixture with a towel. When a sour smell appears, grind the resulting pulp using a blender.

3. Transfer the pulp into a clean container. Put a medical glove on the neck and prick your finger on it. Place the container in a room with a temperature of 18-23 degrees. When the fermentation process begins, the glove will inflate, but when it deflates, this will indicate the end of fermentation.

4. After fermentation is complete, filter the drink from sediment using a hose. Pour clean wine into sterile bottles and place in a cool place. And after two weeks, repeat the filtration again. Then pour it into bottles again, seal them, and put them in a storage place.

Well, it's time to sum up. The process of making homemade wine from apples consists of several stages: picking and preparing the fruit, obtaining and settling the juice, adding sugar, fermentation, filtration, ripening. Only by following all the steps and tips described in the article above will you get a delicious intoxicating drink. The main thing is to do everything with love and follow technology. I hope everything works out for you!