Do not know where to attach a rich harvest of apples ? Prepare from them a delicious homemade wine. Having read the recipe below, you will be pleasantly surprised by the absolute simplicity of the technological process, and by implementing it in practice, as a result you will get a real pleasure from tasting a ready-made drink.
How to make wine from apple juice at home - a simple recipe
Ingredients:
- fresh apples - 20 kg;
- granulated sugar - 160-420 g per liter of apple juice;
- filtered water - 140-700 ml.
Preparation
For the preparation of wine will suit both torn from the tree apples, and collected under it. It is not recommended to wash them before processing, as the bacteria and yeast fungi necessary for fermentation are present on the surface. Strong dirt should be simply wiped with a cloth.
We cut apple fruits in half, extract the core with seeds, cut wormholes and rotten places. Now squeeze the juice from the apples in any accessible and convenient way. We pour the juice into a glass or enameled vessel and leave it at room temperature for two or three days, stirring occasionally. After a while, the fermentation process should start, and if there are hard impurities in the juice, they must collect on the surface. We collect them in the presence of a strainer, pour the pure fermented juice into bottles and add sugar. Its amount can vary depending on the original sweetness of apples. At the initial stage of fermentation, we introduce the minimum amount of fermentation: 100 grams per liter of juice. We install a hydraulic shutter and leave the workpiece for fermentation.
In five days we add the next portion of sugar. For sweet apple juice will be enough and fifty grams per liter. Sour juice is necessary to sweeten one hundred grams of granulated sugar. To do this, merge a small portion of the wort, dissolve in it sweet crystals and pour the mixture back into the bottle. Again, put the hydraulic seal and leave the wort to wander. In the future, one or two more times with an interval of five days, add sugar from thirty to eighty grams per liter of wort, focusing on the initial sweetness of the juice.
For those who will make wine for the first time, we should note that when installing a septum it is necessary to completely eliminate the contact of wort with air, so the place of connection of the tube with the lid and the junction of the lid and bottle is best secured with clay. An alternative to a hydraulic seal is a conventional medical glove, which must be put on the neck of the bottle, and one of the fingers must be pierced with a needle. The bottle should not be filled in full, it is necessary to leave a place for foam during fermentation. Ideally, it will be filled in three quarters.
Depending on the temperature in the room, the entire fermentation process can last from one to two months. A sign of its completion will be the absence of bubbles in the container with the water of the water seal or the blown off glove.
With prolonged fermentation (more than 55 days), you should drain the wine from the sediment and put it again to complete the process. Finished young home-made apple wine is drained with a hose, trying not to touch the sediment at the bottom of the bottle, pour over dry and clean containers, seal it and place it in a cool darkened place for further aging and maturation. You can, of course, remove the sample from it immediately, only the taste and aroma of the drink at this stage is harsh and not very attractive. But after two months the taste bouquet of wine becomes more pleasant, and after another three it acquires refinement and harmony.
If during the aging process a lot of sediment falls on the bottom of the bottles with wine, it is desirable to get rid of it by pouring the drink into other clean containers, as well as in the first case using a hose.