Homemade apple wine without sugar. Homemade apple wine

Step-by-step recipes for making delicious apple wine at home

2018-08-09 Natalia Danchishak

Grade
recipe

515

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

19 gr.

76 kcal.

Option 1. Classic recipe for homemade apple wine

Homemade apple wine, or cider as it is also called, is a light, pleasant low-alcohol drink. You can adjust the sweetness and strength to your taste. Wine is prepared from sweet and sour apples, or sweet and sour varieties are taken in a 1:2 ratio.

Ingredients

15 kg apple slices;
2 kg 400 g - granulated beet sugar;
three liters of spring water.

Step-by-step recipe for homemade apple wine

Wipe the apples with a towel. Cut each fruit into slices and remove the seeds. Grind the fruit pulp using a meat grinder or fine grater. Place the applesauce into an enamel pan. Cover it with gauze and leave it in the room. Stir twice a day.

After three days, remove the collected pulp from above, leaving about five millimeters. Strain the contents into a five-liter glass bottle, leaving about a fifth of the volume free for foam.

Pour water into the apple liquid and add half the granulated sugar. Stir thoroughly. Close the container with a water seal and leave to ferment for four days. After the allotted time, express a glass of liquid through a thin tube and dissolve three glasses of sugar in it. Add the resulting syrup into the liquid using a straw.

Repeat the procedure after eleven days. Leave to ferment for a month and a half. Then pour the wort into a wide-necked container and settle. Drain apple wine into sterile containers every 12 days. When the drink becomes light and there is no sediment left at the bottom, pour it into bottles and seal with wooden stoppers.

If fermentation continues after a month and a half, drain the wort into a sterile container and close the water seal again. Do not wash apples for wine, as there are microorganisms on the peel that cause fermentation to begin.

Option 2. Quick recipe for homemade apple wine with lemon

This is the most quick way make homemade apple wine. Immediately after the cycle is completed, it can be served. Lemon will add a slight sourness to the drink, which will make the wine even tastier.

Ingredients

ten liters of spring water;
two kilograms of fine sugar;
two lemons;
eight kilograms of apples.

How to quickly make homemade apple wine

Wine is best made from sour, juicy apples. We wipe the fruits with a napkin, cut each into slices and remove the core. We cut off damaged areas. Pour boiling water over two lemons, dry and remove the zest using the finest grater. Combine it with sugar and grind well.

Place the zest with sugar and apple slices in an enamel pan. Fill with spring water and cover with clean cotton fabric. Let it ferment for a week, stirring occasionally.

Carefully drain the liquid and strain through several layers of gauze until the wine turns light. Pour the finished drink into clean bottles and seal with corks.

The variety of apples does not matter when making homemade wine. The main thing is that the fruit is juicy. You can get a new taste of wine by mixing different varieties of apples. If the fruits are sour and unripe, the drink is diluted with water in the following proportion: per liter of wine 100 ml of water.

Option 3. Homemade dessert wine made from apples and pears

Dessert wines are soft and tasty. This drink is especially popular among the fair sex. Today it is difficult to find natural, tasty wine, so it is best to prepare it yourself from natural ingredients.

Ingredients

kilogram of beet sugar;
200 g light raisins;
ripe pears - 1 kg 200 g;
11 kg of sweet apples.

How to cook

Wipe the pears and apples with a kitchen towel. Cut the fruit into pieces and twist through a juicer. Place the raisins in a deep plate and cover with boiling water. Leave it to steam.

Drain the raisins. Dry the dried fruits and cut each berry in half. Add to apple and pear juice and stir. Place the puree in a wide-necked bowl and seal with gauze. Stir the mixture four times a day.

After four days, strain the puree and pour the liquid into a clean, sterile bottle. Add half a kilogram of sugar. Stir. Cover the container with a water seal or a medical glove, pricking one finger. Leave for four days.

Decant about a glass of wort using a thin straw. Pour 300 g of sugar into it, stir and return to the general container using the same straw. Leave for three days. Add the remaining sugar and wait until fermentation is complete. Carefully drain the wine so that the sediment remains in the container. Strain the drink. Pour into clean bottles and seal tightly. Wait until the wine turns light and drain it again, leaving the sediment. Pack into bottles, seal and store for long-term storage.

Be sure to cut off seeds, partitions and damaged areas. The container for preparing wine must be thoroughly washed, scalded with boiling water and dried. Only in this case will you get a drink with a bright taste and aroma of ripe apples.

Option 4. Fortified homemade apple wine

Wine prepared using this method has a strength of 13-15 degrees. The process is so simple that even novice winemakers will not be able to spoil the drink. Sweet and sour apple varieties make the most delicious wine.

Ingredients

230 ml vodka;
300 g raisins;
3 kg 300 g beet sugar;
nine kilograms of apple slices.

Step by step recipe

Wipe the apples with a kitchen towel. Cut into slices and remove seeds and membranes. Grind the apples to a puree using a meat grinder or food processor.

Wash the glass bottle thoroughly, pour boiling water over it and dry. Pour applesauce into it. Steam the raisins for five minutes in boiling water. Dry the dried fruits. Cut each raisin in half. Add to applesauce. Add three kilograms of sugar. Stir.

Close the bottle with a water seal and leave the mixture to ferment for 21 days. Periodically turn the container to mix the contents. Separate the wort from the pulp and add the remaining sugar. Stir and place in a clean glass container. We keep for ten days in a cool room, tightly closing the lid. Carefully drain, leaving sediment, add vodka, shake and pour into bottles. We seal tightly with wooden stoppers and store horizontally in the cellar.

To prevent the drink from turning out to be vinegar, close the container with the wort with a water seal or a medical glove, after first pricking one finger. During the fermentation process, it will be inflated, as soon as it ends, the air will come out of it.

Option 5. Spiced homemade apple wine

There are many recipes for making apple wine. One option is a spicy drink with cinnamon. This seasoning goes well with apples. The result is a delicate, organic wine that women will enjoy.

Ingredients

kilogram of fine sugar;
40 g ground cinnamon;
four liters of spring water;
four kilograms of apple slices.

How to cook

Dry each apple with a kitchen towel. Remove the core. Place the fruit in a large bowl, add water and season with cinnamon. Place over low heat and cook until the apple slices are soft.

Cool the fruit and rub through a sieve. Transfer the applesauce into an enamel pan and leave for three days, covered with a clean cloth. Stir twice a day.

After three days, remove the pulp, leaving a thin layer. Mix the wort with sugar, stir and pour into a glass container for fermentation. Close the top with a water seal. Leave in a dark place for a week. Turn the container over daily to mix the contents. On the eighth day, replace the water seal with a plastic lid and leave for another week, continuing to turn over. Drain carefully, leaving any sediment. Pack into clean bottles, seal and store in the cellar.

Store wine in bottles laid out horizontally. In the room where the drink is stored, the temperature should not exceed 6 C and be no lower than 16 C. The wine should not be exposed to direct sunlight.

The annual abundance of the most different apples— “manna from heaven” for winemakers. Collect and do! Despite the lengthy process, which seems very labor-intensive, preparing the “drink of the Gods” at home usually does not take extra effort and does not cause any difficulties. Especially if all of the following conditions are met:

Included apple juice for wine there must certainly be 20-25% sugar. If the fruit varieties are sweet, you may not need to add artificial sweetener. If they are sour, it is worth introducing 10-15% sugar into the base;

The winemaking process begins with the first fermentation: create it necessary conditions. Ideal temperature regime for apple juice - 22-25C;

When the appearance of the fermented liquid begins to please the eye, follow the steps and carry out simple but very important manipulations in a timely manner;

In some cases simple technology Preparation of apple wine involves the use of wine yeast, honey, raisins or chokeberry. Therefore, it is worth studying in advance and very carefully step by step recipes with photos and videos;

The sequence of stages is as follows: first fermentation in jars with regular separation of pulp, adding sugar to the wort, fermentation under a water seal (30-45 days), completion or “quiet” fermentation, filtration and bottling;

It is better to store finished homemade apple wine in an upright position in a cool, dark and well-ventilated cellar;

The main principle of success in making apple wine is high-quality fruit and careful attitude to the business at hand. In such a process, all errors can be corrected. Except for the fatal ones, of course.

Apple wine at home: technology and recipe with photos

To prepare apple wine at home according to our recipe with photo, it is better to collect the fruits from the tree. Everything that lies underneath is only worthy of jam or marmalade. Of course, there is always a temptation to use carrion in winemaking, but this step is fraught with potential risks for cider. For example: unripe fruits that fall prematurely will ruin the entire cooking technology, and foreign microorganisms on the carrion will most likely cause excessive souring or foreign tastes and odors.

Necessary ingredients for making apple wine at home according to a recipe with photos

any apples - 5 kg
egg white - 1 pc.

Step-by-step preparation of apple wine at home using a recipe with photos

The process of preparing homemade apple wine begins in different ways. You can simply squeeze the juice out of the fruit and wait for fermentation. Of course, it will ferment, but you will have to wait a long time. You can also chop the apples to speed up the process. But first, sort out all the rotten and wormy fruits.

You should not wash apples before crushing; it is also not recommended to remove stems, cores, and seeds. Just chop the fruit into medium pieces and pass through a meat grinder.

Transfer the resulting apple pulp into a steel or glass container of a suitable size and leave at 18-22C under a tightly (but not tightly) covered lid. Over the course of a week, stir the floating cap of pulp into the juice every hour to avoid souring. And on the last day, strain the liquid and squeeze out the soft mass.

Proceed with the squeezed pulp according to the “curd” traditions - hang it in a gauze bag over a wide bowl. This way it will be possible to remove literally all the remaining juice from the cake. It will drain by itself within one day.

Pour all the resulting juice into a large bottle with a water seal. Do not be afraid of the remaining pulp, in ready-made version there won't be any.

Note! Never use a rubber glove as a water seal; it does not allow the future apple wine to fully “breathe.”

The first week after pouring into the bottle, the juice will be active: it foams, throws pieces of pulp onto the surface and gurgles with gases from the water seal. To further stimulate the process, pour the liquid from the jar into a clean container and back every two to three days. This kind of ventilation will benefit the drink.

At the next stage, observe the “life” of the cider under the water seal. The activity stage will gradually turn into moderate, and then into quiet. A cloudy sediment will begin to form at the bottom of the jar. Until this moment, approximately 2 weeks will pass from the very beginning of preparing apple wine at home using technology and a recipe with a photo.

It's time to do the first filtration. To do this, drain the liquid with a thin silicone hose into new container without touching the sediment layer. The latter is generally worth throwing out. Carry out such filtration once every 2-3 weeks. Throughout this period, the young wine will continue to bubble and separate sediment. But you can already taste it. And even necessary!

If the wine still does not become completely clear after several filters, use the good old method with egg whites. Beat one white, perfectly separated from the yolk, with a small amount clean water and dissolve in a ladle of wine. Add the mixture to a bottle of wine and leave it under a seal for 2 weeks.

After the agreed 14-16 days, a supernatural miracle will not happen. But the protein is deposited at the bottom of the vessel, carrying impurities with it. Filter the drink into last time, pour into glass bottles, cap tightly and leave upright in a dark and cool place. Before winter, apple wine will finally “clean up.” If it doesn't end sooner.

Homemade honey wine from apples - a simple step-by-step recipe

To make delicious honey wine from apples at home using our step-by-step recipe, any variety of fruit or combination of them will do. But the sweeter the selected fruits are, the faster and better the fermentation process will take place. You should not use apples from the store, since the specific processing of fruit in supermarkets will not add nobleness to the finished drink. The same goes for packaged juices - you can’t make wine from this mash.

Necessary ingredients for homemade honey apple wine

homemade apples – 10 kg
wine yeast - 1 tbsp.
raisins – 200 g
sugar - 500 g
honey - 400 g

Step-by-step preparation of apple wine with honey according to a simple recipe

Pick all the ripe apples, collect whole fruits that have fallen from the tree. Make sure there are no rotten, lethargic or wormy specimens in your harvest.

Note! Apples for wine can be collected from different trees in the garden, mixing varieties. This will make the taste of the drink even more interesting.

Wash all fruits thoroughly in several waters, cut off the tails. Chop the pulp into pieces of any size. The finer the apples are cut, the easier and faster you can squeeze the juice.

In response to the traditional trampling of ripe berries underfoot during the preparation of grape wine, we offer you an unusual version of chopping apple mass. Place the pieces of fruit in a barrel or bucket and mash them thoroughly with a thick wooden block or any other device available on the farm.

The mass will not be homogeneous, but the juice will be released in sufficient quantities. Line a separate bucket with holes in the bottom or sides with a soft cotton bag. Place the apple pulp inside and secure the weight on top. Make sure there is a juice tray under the barrel.

Under the force of oppression, the cake will be pressed and push the juice through the holes in the barrel. This old way obtaining fruit juice is especially convenient in the private sector.

In tighter conditions, it is easier to use a regular kitchen chopper, a modern food processor, a meat grinder and a juicer. Or this specific chopping device from the arsenal of avid winemakers.

Squeeze all the juice out of the existing pulp. Throw away the cake, it is unlikely to be useful again. Collect all batches of juice in one large bottle, this will make it easier to monitor fermentation and carry out subsequent stages of making homemade wine.

Dissolve wine yeast in warm water and mix with prepared apple juice. Add honey there and leave the liquid in a glass container for fermentation under a water seal. Pour water over the raisins and leave at room conditions for 3 days.

After 3 days, add raisin water to the “playing” juice, after 7 days - sugar. Store the wine at 18-20C for at least 1.5 months. Pour the liquid from container to container from hour to hour so that the drink is supplied with oxygen.

After 50-55 days, remove the wine from the lees and leave to ripen at home. In just a few months, the drink will be available for guests to sample. Or pour it over glass bottles and hide it in the cellar. Honey wine made from apples at home using a simple step-by-step recipe can be stored in the dark and cool for several years.

Wine from homemade apples with wine yeast: preparation technology

The correct technology for preparing apple wine with wine yeast requires mandatory grinding of the fruit. To do this, choose one of the existing methods:

chopping apples with wide pestles in a large bowl;
twisting in a meat grinder;
grating;
use of a mechanical hand press;
using a juicer.

The last option is not the best for making homemade wine, but it still has its place. This will be discussed in our next recipe.

Necessary ingredients for making homemade apple wonn with wine yeast

apple juice without preservatives – 23 l
sachet of wine yeast - 10 g
filtered drinking water 23C - 100 ml

Step-by-step preparation of apple wine with wine yeast using simple technology for home use

Prepare 23 liters of homemade apple juice without additives. A factory-made drink can only be used if it is 100% natural, without any preservatives, dyes, flavors, etc.

Also make sure you have a high-quality, clean water seal and the required amount of wine yeast.

One packet of dry wine yeast is designed for the volume of apple juice specified in the homemade wine recipe.

In a small bowl, mix the powder with 100 ml of warm water (23C - 25C). Beat the liquid until completely dissolved.

Pour the apple juice into one huge bottle or several slightly smaller bottles. Add yeast to juice.

Note! The difference in temperature between the juice and the yeast mixture should not exceed 10C. Otherwise, the fermentation process may go too slowly or vice versa.

Gently shake the container, cover the potential wine with a water seal and leave it in the cellar or basement for several weeks. Shake the bottles every hour and keep an eye on the water in the water seal.

Once the quiet stage of fermentation has begun, remove the wine from the cellar and carefully remove from the sediment. Use a thin silicone tube for this, but do not touch the cloudy sediment at the bottom of the bottle.

Repeat the filtration process several times at intervals of 2-3 weeks. There will, of course, be less liquid, but its quality will improve significantly. Now the drink is ready to drink.

In order for wine made from homemade apples with wine yeast to become sparkling like real cider using a simple preparation technology, it is necessary to carry out the carbonization process. But novice winemakers should not rush into such experiments.

How to make light and quick wine from three varieties of apples at home - the simplest recipe

An ideal vessel for making light wine at home from three varieties of apples in the simplest and most simple way. quick recipe- oak barrel. Not a single virtuoso winemaker can argue with this fact. But ordinary “wine” experimenters do not always manage to get such a vessel. Therefore, the choice in most cases falls on barrels made of other types of wood, glass jars and bottles, enamelware (which is the worst), etc. In any case, the main thing is that the container is strong, fresh and clean.

Ingredients needed for a quick and easy homemade apple wine recipe

sweet apples – 2 kg
sour apples - 1.5 kg
bitter or sweet and sour apples - 1.5 kg
sugar - 1 tbsp.

Step-by-step preparation of wine from three varieties of apples using a simple, quick recipe

First, rinse the apples. Do not wash the fruit too thoroughly, otherwise it will not ferment.

Cut each fruit into 2-4 parts, depending on size. The pieces should easily fit into the neck of the juicer.

Note! Despite the fact that during the winemaking process it is better to extract juice from fruits mechanically, in an apartment kitchen you can use modern electrical appliances. Not the best, but still an alternative!

Pass the apple slices through a juicer. Make sure that the stems do not get into the device.

Leave the resulting liquid for 4-6 hours on the kitchen counter, without pouring it out of the juicer container.

Using several layers of gauze, separate the juice from the pulp. Squeeze the pouch tightly to extract as much liquid as possible.

Pour the resulting juice into a clean glass jar of suitable capacity, add sugar. There may be more or less liquid depending on the juiciness of the apples and the quality of the pulp.

Seal the jar with a primitive water seal.

If you are using a homemade device made from a plastic cap and an IV tube, be sure to lower the other end of the tube into clean water. This way, bacteria will not penetrate the liquid and will not allow the drink to sour faster and earlier than expected.

Place the potential drink in a cool, dark place for several weeks. The fermentation process will proceed by itself, and small bubbles will emerge from hour to hour through the thin tube. When there are no bubbles left in the jar, and the water seal stops showing “signs of life,” then the yeast has finished its work.

Remove the cider from the sediment, pour into glass jars and seal tightly until winter. Knowing how to make light and quick wine from three varieties of apples at home on your own simple recipe, you can treat all guests to a stunning sparkling drink during the New Year holidays.

Sweet apple wine with chokeberries: recipe with video

The process of making sweet apple wine at home is fun and exciting. But it’s even more interesting and exciting to mix different fruits and berries to get a new type of wine. After all, each individual combination brings its own bouquet of flavors and aromas to the “divine” sparkling drink. Thus, apples are often combined with pears, raisins, grapes, and cranberries. Even with chokeberry, sweet apple wine plays with completely new colors. See for yourself!

Learn how to make sweet wine from apples with chokeberries in the recipe with video:

The best way to get tasty and high-quality wine from apples in the quantity you need is to make it yourself with wine yeast or chokeberry at home. The technology for its preparation is quite simple, and the best step-by-step recipes with photos and videos can always be found in our selection.

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Surplus apple harvests are often used for cooking. This is especially practical in areas where not enough grapes grow. Not all varieties of apples can be stored for a long time. Then the recipe will come in handy healthy drink strength up to 12 degrees. Homemade wine It’s quite easy to make from apples - any varieties of fruits that have reached maturity are suitable.

Making homemade wine from apples is not only practical, but also healthy. Popular fruit processed into drink:

helps with fatigue;
relieves tension;
relaxes muscles;
improves digestion;
stabilizes the amount of sugar in the blood;
normalizes blood pressure;
used for cosmetic procedures, improving the condition of hair and skin;
favorable for hormonal levels women;
burns fat, improves metabolism;
has an anti-carcinogenic effect on the body.

This is interesting! During the wine making process, fruits are preserved beneficial properties, vitamins A, B, C, minerals and trace elements.

Moderate consumption of the drink is very beneficial for health.

Types of apple wine

According to your preferences, you can make wine from apples in the following varieties:

low alcohol cider;
dining room;
dry (low sugar content);
semi-sweet;
sweet;
fortified (with the addition of alcohol or strong alcohol).

Original recipes are obtained with the addition of spices, berries, and fruits.

How to make apple wine?

When preparing apple wine at home, you can mix varieties. The end result is an amber-colored drink with a significant shelf life (up to 3 years) under the following conditions:

cool temperatures;
lack of light;
tightness.

Apple wine at home is prepared from the following ingredients. Compound:

20 kg apples;
from 150 to 400 g of sugar per liter.

How to make apple wine? The fruit is turned into juice, which best quality then it is not diluted.

Stages

Homemade apple wine is prepared according to the following steps:

1. Using fruits from the garden, they do not wash to preserve natural yeast on the peel. Remove damaged areas and remove the core.

2. Get juice juicer or grate the fruits and then squeeze them out.

3. Juice or liquid with pulp keep for 3 days c, covering the top with gauze. The contents will be divided into pulp (remnants of pulp) located on the surface and juice. In the first two days you need all this mix for the penetration of yeast into the future drink. On the third day, the pulp is removed from the surface, leaving only the juice.

4. Add sugar to the fermented contents, the less, the sweeter the fruits used. At first it is a small portion (up to 150 grams/l). When the sugar content is more than 20%, it worsens until it stops. That's why granulated sugar added in parts. The quantity depends on the type of final product:

dry wine requires from 150 to 200 grams per liter;
sweet and dessert - from 300 to 400 grams/l.

The second portion of sugar (up to 100 grams) is added after 5 days, for which the installed water seal is removed from the container. Part of the liquid is poured (2 times less than a portion of sugar), mixed with sand, poured back, and set again. After 5 days, you can add up to 80 grams/l.

5. Further preparation of apple wine - fermentation in a hermetically sealed container. Contact of wort with air produces vinegar, but not wine. A water seal with a carbon dioxide removal tube placed in the glass will help prevent this.

Or a rubber glove with a puncture is put on the throat. The container should be 4/5 full of wort to leave room for gas and foam, and kept in the dark at a temperature of about 22 degrees C (18 to 25). The process lasts from 1 to 2 months and ends with the absence of bubbles in the glass. In this case, sediment appears at the bottom.

Important! When fermenting for more than 55 days, you need to pour the wine, separate it from the sediment and leave it again under a water seal, otherwise the taste will become bitter.

6. Maturation or aging will improve the quality of the drink. The wine must be poured through the water seal tube into a clean glass container without sediment. You can once again add sugar or alcohol 40%, vodka in a ratio of 2 to 15% of the total volume. Fortified wine stores better, although it changes the taste. The container should be filled to the very top and sealed tightly. If sugar is added, it is preferable to keep the wine for another 7 days under a water seal for re-fermentation.

7. Wine storage produced from 2 months to 120 days in a dark place at 6 - 16 degrees C. At first, every 15 days you need to pour the drink into another container, getting rid of sediment. Then filtration is required less and less. When sediment stops appearing, the wine is considered ready; it is bottled, sealed tightly.

These are the basic steps of the instructions: how to make wine from apple juice - a simple recipe.

Original recipes at home

Based on the described method, you can make other apple wines, including additives. These are spices, citrus, raisins, alcohol, everything that makes the product unique. A recipe for apple wine can differ in strength, aroma and flavor bouquet. Supplements and different quantity sugar makes the recipe original.

Juice wine with raisins

Homemade apple juice wine is made from fresh garden fruits, just squeezed in a juicer. For better fermentation without yeast, add raisin. Components needed:

5 liters of juice;
1 kg sugar;
100 grams of raisins;
water for fermenting raisins.

First, we make the starter by chopping the raisins and pouring warm water over them. After 3 days of fermentation, squeeze the juice out of the apples, mix it with sugar, add raisin starter. We keep the wort for 5 days, then the mixture ferments under the seal for another 2 weeks. Next, drain the drink from the sediment and distribute it into bottles, letting the wine ripen in a cool place.

With spices

Homemade apple wine turns out delicious if you add aromatic spices to it. Ingredients to try:

2 kg apples;
0.5 kg sugar;
2 liters of water;
a pinch of ground cinnamon;
a little vanilla (or a pinch of vanillin).

Prepare according to the following steps:

Cut the fruit into pieces, add water in a saucepan and add vanilla and cinnamon.
After softening the fruits, rub them through a sieve.
Place the puree in a fermentation bottle.
At the end of the process, we free the liquid from sediment.
When fermentation is completely finished, add sugar, removing the sediment again.
Store in a cool, dark place. It is successfully added to such wine Orange juice or lemon zest.

Cinnamon Recipe

Making spiced apple wine uses cinnamon, a popular additive loved by many. Required:

4 kg apple slices;
4 liters of water;
40 grams of ground cinnamon;
1 kg sugar.

The raw materials need to be boiled with cinnamon and water in a basin over medium heat. After softening the slices, rub them through a sieve and keep them in an enamel pan for 3 days at a temperature of about 22 degrees, covered with a cloth. Further actions are as follows:

After the pulp has risen, stir it once every 12 hours.
After 3 days, the pulp is removed, except for a thin layer. Sugar is added to the wort and everything is poured into a glass fermentation container, covered with a seal.
The wine ferments for 7 days. The container is rotated to mix, and then the seal is replaced with a lid and left for another week.
The liquid is drained from the sediment and placed in bottles.

Now you can store the drink, it is ready to drink.

Cider

Making low-alcohol wine from apples, called cider, is simple.

Light drink requires ingredients:

6 kg apples;
water - 2 times more (12 liters);
3.5 kg of sugar.

The cooking recipe is as follows:

Chop and place fruit in a pan, place a press on top (lid with stone).
Prepare syrup from 1/2 sugar and 1/2 water and pour over apples. Keep the container cool for 40 days.
Pour the liquid into another bowl, cook and add the remaining syrup, keep the same amount.
We store the cider for 6 months in the dark, then remove the sediment and put it in the refrigerator for 1 month.

The strength will not exceed 7 degrees.

Fortified

Making fortified homemade wine from apples requires:

3 kg of sweet and 3 kg of sour apples;
2 kg sugar;
up to 7 liters of water;
1 liter.

Squeeze the juice from the apples and place it in a large container.
Cook the syrup from water and sugar for 1 hour, cool to 35 degrees, add it to the juice.
Close the container tightly and keep it cool for 8 days.
Add vodka and keep it cool for 3 months.
Remove sediment and bottle for storage.

From dried apples

Wine from dried apples at home uses aromatic raw materials that saturate the taste of the drink. Compound:

2 kg of dried raw materials;
5 kg sugar;
15 liters of water;
30 grams of yeast.

The preparation steps are as follows:

Rinse the dried fruit, put it in a saucepan and add warm water, leaving for 3 hours.
After draining the water, grind the raw materials in a meat grinder or blender.
Add sugar, hot water.
Let cool to 22 degrees C and add pre-diluted yeast.
Place a water seal on the container and leave it in a warm place to ferment for 2 weeks.
Drain off the sediment and pour, sealing.

After 3 days you can try. The wine is ready.

Making wine from apples following the recipe is not that difficult. At the same time, its safe preservation includes a cool temperature regime, a horizontal arrangement of sealed bottles that are not exposed to sun rays. Vibrations also need to be eliminated.

Important! Under such conditions, the taste of the drink may even improve.

As soon as I'm ready new harvest- housewives take on winter canning, and economic men take on making strong and not so strong alcoholic drinks. Wine made from apples is especially popular, but this tasty product is not as simple as it seems at first glance, since, like all winemaking technologies, it has a lot of culinary steps. In order not to spoil the result of your hard and long work, you need to prepare the drink correctly, following the sequence described step by step in the recipe.

Before you start making homemade wine from a fresh apple harvest, it’s worth finding out which fruits are best suited for this. We are talking not only about the quality of the fruits, but also about their combination. Homemade apple wine has a lot of features in the selection of apples and their processing, but it is their 100th adherence that will ensure you receive a delicious natural drink of the highest quality.

Which apples to choose for homemade wine

The most successful option for apple wine is a combination of apples of different varieties. What to combine with what will help determine the type of wine you are going to make: strong, light table, dessert or liqueur.

For example, if your plans are to make liqueur, strong or dessert wine at home, then you need to use a combination of sweet and sour apples with regular sour, autumn or winter varieties. In this case, the Antonovka variety is ideal. If you want to make cider or light table wine, then you will need sweet and sour apples of autumn commercial varieties. But as mentioned above: it is best to combine the fruits.

The most common apple combinations look like this:

2 parts (hours) sweet and 1 part (hours) tart;
1 hour each sweet and tart + 2 hours sour;
2 hours sour + 3 hours each tart and sweet;
1 hour sweet and 2 hours bitter;
1 hour sour and 2 hours tart and sweet;
3 hours tart and 1 hour sweet.

If you use apples of summer varieties, they can be sent for juice extraction immediately after harvesting. Picked autumn fruits should be left to ripen for 3-4 days, winter ones - for 3-4 weeks in a cool place (basement, cellar, pantry).

A simple recipe for homemade apple wine

To make wine from whole apples, you need to properly prepare them for processing. It is very important not to wash the fruits before cooking. There are natural yeasts on the skin that promote the natural fermentation process. To clean apples from dust and dirt, just wipe their surface with a brush or rag, but washing the fruits in water is not recommended.

If the apples have rotten, damaged areas or wormholes, feel free to remove them. You also need to cut out the core with the seeds from the apples so that the finished drink does not taste bitter. If you like a certain tartness, you don’t have to cut out the apple “heart.”

How to make apple wine at home

We pass the peeled apples through a juicer.
Pour the resulting juice into a glass container, occupying no more than ¾ of the total volume. After all, when the wort ferments, it will definitely begin to pour out of the container.

Do not forget that apple juice cannot be left in the air for a long time - it can oxidize.

Add apple pomace to the squeezed juice to increase the concentration of natural yeast before fermentation.
Next, add sugar (proportions – 150-200 g per 1 liter of juice). You can introduce the required portion gradually - in 3 approaches: 1 time every 2 days. This will help avoid violent fermentation. However, remember that adding sugar to the wort again may result in a “champagne effect.” Therefore, you need to add sugar little by little. If you don’t add it at all, the wine strength will be less than 15° vol.
We close the container with the wort with a rubber glove (be sure to make a puncture in one of the fingers) or with a water seal. If this is not done, then under the influence of air the apple juice will oxidize and begin to form acetic acid.
While the wort is fermenting, you need to stir it once a day so that the yeast disperses evenly throughout the fermenting drink. Stirring will speed up the fermentation process of homemade wine.
We put the container with the drink in a dark place with a temperature not exceeding 22-28°C. We constantly monitor the condition of the yeast.
As soon as the rubber glove falls off, or the release of carbon dioxide stops (if you used a water seal for fermentation), you can assume that fermentation is over and the wine is released. fresh apples it's already ready.

Separate the wine from the sediment, pour into clean bottles and store in a cool place.

Secrets of delicious apple wine

The remaining sediment can be used again - as a starter for making apple wine at home.
If the wine does not reach the required strength - 15° vol. and there is sugar left in it, then the fermentation process will slowly continue. The end result is apple cider. For those who know, this is the same as apple wine, only cider is always a low-alcohol drink, unlike wine, the strength of which varies.
If you don’t need cider, then we sterilize the bottles with the finished wine, bringing the temperature of the contents to above 50°C. Under such conditions, the yeast will “die” and fermentation will stop completely.
If you want to make good wine from ripe apples for the winter, but only sweet fruits are on hand, then you need to add freshly squeezed juice from fruits and berries, which have tannins and natural acids, to the apple juice. Plums are ideal for this, chokeberry, thorn, pear. To prepare wine, we use the following proportions: 5-10 parts apples to 1 part sour juice.

How to make wine from apples with raisins: recipe without yeast

Ingredients

Apples – 10 kg + -
Unwashed raisins - 100 g + -
— 2.2 kg + -

Step-by-step recipe for apple wine at home

Apple wine is made with raisin ferment using a simple, but slightly different technology from the recipe described above. If in the previous recipe the technology for making wine from fresh apples included processing the fruits using a juicer, then this method preparation requires the presence of an ordinary meat grinder. We will make wine with a glove, the fermentation process itself will take no more than 20 days, so in a month you can try the homemade drink.

We sort the apples, clean them with a brush to remove any dirt, and remove the core from the fruit.
Grind ripe (not green) apples in a meat grinder.
Add granulated sugar and unwashed raisins to the resulting puree, stir everything.
We transfer the mass into a glass bottle and put a pierced rubber glove on its throat. The puncture should be small: such that the resulting carbon dioxide and no excess air came in.
After 20 days, we filter the fermented wort (separate it from the sediment), add granulated sugar (200 g), and then seal the finished wine into clean containers. We remove the product for a while in a cool, dark place for further ripening.
When the apple wine is ripe, you can, if desired, add vodka (150 g) to the drink, stir everything, and then bottle it.
Store finished apple wine in a room with low temperatures (cellar or refrigerator).

How to make delicious wine from apples with your own hands - you can see in step by step video recipe. It will complement the theoretical recipe and help find answers to those questions that unexpectedly arise during the preparation process for every winemaker.

As mentioned above, there are several types of apple wine, and for each of them it is necessary to select its own quantitative ratio of the main ingredients. Below is a table that describes in detail which products and in what proportions need to be combined to get one or another type of homemade wine.

Each number corresponds to a different type of wine:

1 – table lung,
2 – table strong,
3 – strong,
4 – dessert,
5 – liqueur.

By adhering to the correct proportions and following the sequence of steps in preparation, creating wine from apples will not be difficult. Those who have made it more than once know for sure whether it is possible to make delicious wine from apples. At home, apple wine (or as it is also beautifully called cider) turns out to be very tasty, healthy, and most importantly – natural.

If you are going to make wine from apples for the first time, then it is better to give preference to making dessert, liqueur or strong wine. These species tolerate various diseases and inept handling more easily, and they do not require complex equipment. With experience, you can begin to prepare more complex varieties of apple drink.

Happy cooking!