How to make wine from winter apples. Homemade apple wine: a simple recipe

Homemade apple fortified wine can delight the winemaker and surprise his guests at the festive table. In addition, it has a positive effect on the human body: it calms the nervous system, improves the functioning of the digestive tract, and strengthens the immune system.

A self-made drink is 100% natural, which cannot be said about mass-produced products. When preparing a drink, the distiller himself can adjust the strength, sweetness, smell and taste, create a pleasant and unusual blended drink that can only be tasted with him.

There are a lot of recipes for making apple wine, so we decided to highlight only the most popular and demanded among experienced winemakers.

Fortified wine according to the best recipes

The process of making homemade apple wine is very painstaking and lengthy, but if desired, even a novice distiller can handle it. For a successful result, be patient, and the correct recipe will be the key to success.

Classic fortified wine recipe

Traditionally, apple wine is made from juice, which is very easy to get at home. To do this, use a juicer or fine grater.

So, turn 10 kg of unwashed apples into mashed potatoes, which are carefully squeezed through a dense cloth or several layers of gauze. It is important that the raw materials are as clean and light as possible. As a result of these manipulations, 6 liters of juice should be obtained.

On a note! In this recipe there are no special recommendations regarding the variety of apples, you can take any, even "wild".

The juice is placed in a glass bottle about ¾ of its volume, so that the foam formed during fermentation does not squeeze out the lid. Add sugar per 1 liter of liquid 150-200 gr.

Important! It is worth knowing that the more sugar is added to the raw materials, the stronger the wine will turn out. But at the same time, an overabundance of a sweet product can ruin the fermentation process at the root.

The product is left in a warm place, covering the neck of the container with a clean cloth - on the fifth day, active fermentation will begin, signs of which will be active foaming and the release of carbon dioxide. Now it's time to close the bottle with a water seal or pull on a rubber glove over the neck.

Let the wine ripen well, it will take about a week, then add sugar according to the calculation that was given above. After that, for 14 days, fermentation will be very active, then it will decline and will proceed very slowly over the next month and a half.

The sediment at the bottom of the bottle appears after 2 months from the moment the wine was mixed - the fermentation process is over.

It is necessary to remove the wine from the sediment very carefully, for this it is better to use a rubber hose, which is lowered into the dishes without touching the sediment and the alcohol-containing liquid is poured into a clean container. You can add 600 ml of pure double-distilled moonshine to this drink, preferably made from home brew on apples.

Close the container well and leave it in a cool dark place for another 45 days. During this time, the wine will fully mature and be ready for use.

On a note! If you notice that a sediment has appeared in a glass container with young wine, it must be filtered through several layers of gauze and poured into a clean bottle.

Cinnamon is often added to this classic recipe, which not only improves the taste of the drink, but also gives the wine a noble flavor.

Fortified wine made from apples and raisins

Raisins are grapes that have been dried. This product is able to enrich apple wine with a unique taste and aroma.

At the same time, there is no difficulty in cooking, it is enough to prepare the following ingredients;

· Apples - 10 kg;

Raisins - 100 gr;

Sugar - 2 kg;

· Good quality moonshine - 200 ml.

This composition of products will allow you to get wine with a strength of up to 14%, but if you add more moonshine, then the alcohol concentration will increase.

In this recipe, wine is made from applesauce, for this, the apples are ground, sugar and raisins are added. This substance is placed in a fermentation tank, closed with a water seal and left in a warm place for fermentation.

After active fermentation stops (it will take about 3 weeks), the wort is removed from the sediment, the cake is well squeezed through several layers of gauze. The strained young wine is poured into a clean container, 200 g of sugar is added and placed under a water seal for further fermentation. Fermentation will continue for another week.

Remove the resulting alcoholic drink from the sediment and add moonshine. Mix well and pour into portion bottles. Place in a cool cellar for storage.

Apple-mountain ash wine with berry sourdough

You can make apple wine with a high alcohol content using homemade sourdough. Some novice distillers are very afraid to spoil this product, so they add wine yeast to the wort. But there is nothing difficult in the preparation of berry sourdough, for this you need:

Collect the mountain ash after the first frost and pour the unwashed into a clean glass jar - 2 tbsp;

· Pour water in the amount of 0.5 liters;

· Add sugar - 2 tbsp. l;

· Cover the neck with a clean cloth and put in the cabinet for 3 days;

Shake the mixture daily;

· On the 4th day, abundant foam appears - this means that the leaven is ready.

To impress your guests with the taste of homemade wine, you need to prepare:

10 kg of apples;

1 kg of mountain ash;

2.5 kg of sugar 1.5 liters of water;

· 1 liter of moonshine to make the wine strong.

Preparation:

• get juice from rowan and apples;

· Mix these liquids in a fermentation vessel, add water and sugar;

· After thorough mixing until sugar dissolves, pour in the leaven;

· Close with a water seal and put on fermentation, which will last about 12-14 days;

Moonshine is added to young wine and left for 5 days under a lid to stabilize the taste;

· Strain the fortified wine and ripen in a dark cool place for 1.5-2 months.

Fortified wine - an original way of making

Everyone knows that you can make wine stronger with moonshine or alcohol, but there is another method that is considered the most original - freezing:

Pour ready-made young wine into plastic bottles and put in the freezer;

· As soon as the alcohol-free liquid crystallizes, the concentrated apple wine is poured into a glass container;

· Repeat the procedure several times, so that from 2 liters of ordinary wine, you get 700 grams of a drink with a high alcohol content.

On a note! By freezing, you can get wine with a strength of up to 25 degrees.

Fortified apple wine is a drink that tastes better during storage. The longer the bottles of wine are in the cellar, the more aromatic and rich the taste of their contents becomes.

Apple wine is a unique drink that is in no way inferior to analogues of grape content. Additionally, this product is much lower in cost. The main thing is that it not only preserves an indescribable bouquet, but also many vitamins, minerals, pectins and other trace elements.

Making apple wine yourself is easy. If you don't have your own garden, the main ingredient can always be purchased at the market or in the store. All it takes is a little patience and ingenuity.

In the process of processing, apple wine at home retains many substances useful to humans:

• useful acids;
• vitamins of groups - A, B, C.
• tannins;
• phytoncides;
• iron, magnesium, potassium and other minerals;
• pectins.

Due to the preservation of these components, apple wine has a positive effect on the human body.

1. Wine increases stress resistance.
2. Relieves nervous tension and reduces depression.
3. It has a positive effect on blood vessels, stabilizes blood pressure and blood sugar levels.
4. Helps to relax and relieve physical fatigue.
5. Improves the digestive tract and improves the production of gastric juice.

Despite the large number of useful properties, apple wine can be harmful. In particular, it is not indicated for breastfeeding, during pregnancy, for liver diseases and for children under 18 years of age.

The main stages of making classic apple wine

Making any kind of apple wine is almost the same as any type of beverage, be it black currant, grape or lingonberry wine.

The best apple wine drink will be the one in which you use the fruits of winter or autumn varieties. The usual summer varieties will not give the wine a bright, pronounced bouquet. The wine will be cloudy and not suitable for long storage.

With the right approach, the result will be an amber drink with an indescribable apple aroma. As for the total time, it will take about 5-7 months from the selection of raw materials to full maturation.

The cooking process is divided into 4 stages.

Stage 1. Preparation of raw materials and extraction of juice

Harvested or plucked apples do not require wet processing. It is enough to wipe them with a dry cloth or brush them. The process begins with the processing of raw materials. The first step is to squeeze the juice out of the fruit.

At home, this can be done with a grater or. If you extract the juice with a grater, the resulting puree must be squeezed out with gauze. This process is more time consuming and time consuming than working with.

The juicer is a priority when making wine. In this case, the juice will have the same consistency, practically without pulp, which will naturally speed up the process and the quality of the final product.

Stage 2. Wort preparation

The composition of the must of homemade apple wine is alcohol, sugar, juice and some other ingredients if desired. Ingredients and sugar are added to the juice bottle in parts, 3 times. The first part immediately, the second - on the 4th day and the 3rd after 7 days.

This method is extremely important when apples with a high sugar content are used as raw materials. If there is too much sugar, natural tremors may not be able to cope and fermentation will stop.

Stage 3. Fermentation of wine

Apple wine at home should ferment in a special container. What is important, it is advisable to use a bottle with a water seal as a container. At home, not everyone has such an opportunity, so you can take an ordinary rubber glove, pre-piercing it with a needle.

This approach is necessary to ensure that oxygen does not flow to the wort, and as it is formed, the gas is released outside. Otherwise, there is a great risk of getting not a fragrant drink, but ordinary apple cider vinegar.

Stage 4. Transfusion and maturation of wine

After fermentation is complete, the wort is poured into a prepared container for settling. Depending on the recipe, you can add sugar or alcohol. A water seal or a glove is installed for about 6-7 days. During this time, the wine should become transparent.

If this happens, it must be carefully drained. After that, the drink is bottled and sent to storage.

There are many homemade apple wine recipes, from classic to fortified. All of them do not require special knowledge in winemaking and special equipment. They are simple and, on the other hand, original.

Classic recipe

Ingredients:

• 10 kg of apples;
• 2 liters of water;
• 1.6 kg of sugar.

After processing, the apples are passed through a juicer. After that, the juice is placed in a container for 3 days. Every 9-10 hours, the contents are mixed.

After 4 days, drain the glass of wort with a straw and add 400 grams of sugar to it. Then pour back into the container. After 2-3 days, repeat the procedure.

The fermentation temperature should be kept between 18 and 24 degrees. Once fermentation is over, the glove will deflate and the odor trap will stop bubbling.

After the end of the fermentation process, the wine is poured, closed and settled. Every 14 days, it should be re-drained from the sediment until it becomes transparent. After that, it is bottled and sent to storage.

Apple cider

Ingredients:

• 8 kg of sweet and sour or sour apples;
• 3.2 kg of sugar;
• 12 liters of water.

The apples, ready for processing, are cut into 4 parts, then the pits are removed from them. Then they need to be wrapped in a loose fabric and placed on the bottom of a barrel or other container.

Take half of the cooked sugar and water and cook the syrup. As soon as the syrup is cooked, it cools down and is poured into a container on top of the apples.

After 5 weeks, with the help of a tube, the liquid is decanted and the second batch of syrup is poured, which is also infused for 5 weeks. Then the liquid is again drained, mixed with the first batch and sent to storage for 6 months.

Six months later, the wine is drained from the lees, bottled and aged again for 30 days.

The finished drink will turn out to be aromatic, light and very tasty, similar to lemonade.

Ingredients:

• 4 kg of apples, cut into wedges;
• 4 liters of water;
• 1 kg of sugar;
• 40 grams of cinnamon.

After removing the cores, the apples are crushed into a container, water and spices are added. The mixture is placed on a fire and cooked until the apples are soft.

After 3 days, the pulp is removed, the wort is mixed with sugar and poured into a container with a water seal, in which the future wine will ferment for about 7 days.

The bottle should be rotated every 7 days to mix the contents.

After a week, the odor trap can be removed, the container can be closed with a lid and left for another 7 days.

After 7 days, the wine is drained and sent in bottles. You need to store it in a cool place, preferably 3-4 months.

Ingredients:

• 10.8 kg of sweet apples;
• 1.2 kg of pears;
• 200 grams of raisins;
• 1 kg of sugar.

After receiving the juice from the fruit, the raisins are steamed, everything is mixed together and sent to ferment in a barrel or other container, having previously tied the neck with gauze. In parallel, 500 grams of sugar is introduced and a water seal is installed.

After 4 days, a liter of juice is drained and 300 grams of sugar are added to it. Then the syrup is poured back into the container. After 3 days, the last 200 grams of sugar are added in the same way, and it remains to wait until the wine stops fermenting.

Fortified

Ingredients:

• 9 kg of cake or apples;
• 230 grams of vodka;
• 3.3 kg of sugar;

A good fortified apple drink can be obtained both from the fruits themselves and from the cake.

A narrow-necked glass bottle is being prepared. Mashed potatoes are poured into a container, then 3 kg of sugar are poured.

This mixture is left to ferment for 3 weeks. A water seal is preliminarily put on the bottle. The mixture is stirred every 2-3 days.

After 21 days, the pulp is removed and the remaining sugar is added. Everything is mixed, drained into a clean container and tightly closed, left for 10 days. After the allotted time, the wine is decanted, vodka is poured and bottled.

With raisins

• 10 kg of apples;
• 2.200 kg of sugar;
• 10 grams of raisins.

First, the apples are cut into slices, cored and passed through a meat grinder. Then raisins and 2 kg of sugar are poured into the puree.

Fermented wine needs to be filtered again. Then it is bottled and sent to a dark and cool place.

It is recommended to prepare wine, including from apples, following simple but important tips.

1. Only ripe apples should be selected.
2. It is advisable to remove seeds and cores.
3. There is no need to wash the fruits, as there are natural tremors on the peel.
4. Using a water seal or a glove will ensure that the wine does not turn into vinegar due to oxygen.
5. If the recipe calls for adding water, it is advisable to use filtered water.
6. There is no need to be afraid of spices. They will only improve the taste of the drink and create a unique bouquet.

Conclusion

Homemade winemaking, though simple, is an art. You can make your own cider, fortified drinks and even dessert wines. If you take high-quality raw materials, connect your imagination and follow the technology - the result will delight even a novice winemaker.

Mother of two children. I have been running a household for over 7 years - this is my main job. I love to experiment, constantly trying various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

For Orthodox Christians, the Dormition Fast has come - a short and strict one. It begins a month after Peter's Lent, not my date, August 14, and ends two weeks later on August 28.

Apple wine prepared according to a simple, step-by-step recipe with a photo at home will delight gourmets with an exquisite honey-fruity aroma. Alcoholic types contain only 8% alcohol, do not give a hangover and delight the eye with pleasant shades.

Selection of raw materials

Rotten and overripe fruits should not be used for the base of the wort. The former will make homemade apple wine bitter, the latter will make it less juicy, with a large amount of pectin, it will ferment for a long time.

The best cider varieties for a simple, step-by-step photo are:

• Antonovka;
• Melba;
• Foxville;
• "Styr";
• "Altai amber" and other types of fruits, the autumn-winter period of ripening.

Classic cider

The pre-harvested apples should be sprinkled on a flat surface in a dark, cool room. After 3 days, the required amount of fruit sugar will accumulate in the fruits, the places that need to be cut will become visible.

You cannot wash the fruits before use - there is natural yeast on the surface of the apples, which enhances fermentation.

Ingredients:

• 1 kg of any varieties of apples;
• 150 g of white granulated sugar.

How we cook:

• We sort out the ripe raw materials, cut out the darkened areas and remove the tails. Wipe the fruits with a dry cloth from dust, cut into medium-sized pieces suitable for a meat grinder or blender. You do not need to cut the skin and remove the seed boxes.

• Wash bottles or jars for wort thoroughly with soda and pour over with boiling water. Wine dishes should not be greasy or have foreign odors.
• Grind the whole mass into a homogeneous puree, put it in a fermentation container. The amount of crushed apples should not exceed 2/3 the volume of the bottle, so that there is room for carbon dioxide and foam.

• Pour the prescribed amount of sugar here, shake the workpiece thoroughly.
• We tie the neck of a jar or bottle with a clean linen cloth, put it away for 4-5 days in a warm place. Shake the future wort once a day so that the fermentation process is even.

• As soon as the room is filled with the characteristic aroma of mash, we drain the contents of the containers through a dense cloth into separate jars or bottles.
• We install water seals or put on medical gloves with holes in one finger on the banks. If you don't, carbon dioxide builds up in the juice and turns the young wine into apple cider vinegar.
• We send the cans in this form to a warm place, making sure that the sun's rays do not fall on the liquid.

• After 45-50 days, the juice in the jars will brighten and a sediment will form at the bottom of the containers. We pour the liquid part into separate bottles with lids, while filling them to the very top.
• We send young apple wine, made at home according to a simple, step-by-step recipe with a photo, to a dark, cool place for aging.

After 3 months, the cider will be ready, you can start tasting.

Juice cider

You can make apple wine at home from the finished product. A simple recipe with step-by-step photos will tell you how to properly get a low-alcohol aperitif of the color of strong tea and rich, fruity taste.

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Ingredients:

• 10 kg of apples of medium ripeness;
• 1.5 kg of white granulated sugar.

How we cook:

1. We squeeze the juice from the prepared raw materials. You should get about 7 liters of fragrant liquid.
2. Mix with sugar at the rate of 200 g per 1 liter of the resulting juice. We pour it into fermentation containers, leaving 1/3 of the volume of cans or bottles empty.
3. We put water locks or medical gloves with holes on the necks of the containers. We take out the bottles with the blank in a warm, dark place.
4. After 30-45 days, the liquid will brighten, a sediment will appear at the bottom of the cans. This indicates the completion of the fermentation process.
5. We filter the contents of the bottles through several layers of gauze into clean containers, reinstall the water locks or put gloves on the necks.
6. We send the young drink again to a warm place for another week. As soon as bubbles stop appearing in the bottles, pour the drink into bottles with corks, filling the containers with aromatic liquid to the very top.
7. We seal tightly and take out the young to the cellar for ripening. The optimum temperature of the room in which the cider should stand for at least 1.5-2 months should not exceed 12 degrees.
8. Be sure to make sure that direct sunlight does not fall on the stocks of a fragrant drink, so that it does not lose its rich taste and color of strong tea.

Low-alcohol drink "Tenderness"

The process of making apple wine at home using this simple recipe with step-by-step photos is somewhat different from all the previous ones.

Ingredients:

• 8 kg of apples of suitable varieties;
• 12 liters of purified water;
• 3.2 kg of white granulated sugar.

How we cook:

• We sort out the crop, discard spoiled fruits, cut out rotten areas. Cut out the seed boxes, divide the fruits into 4-6 parts.
• We put the resulting blanks in a linen bag, tie it and place it in a large saucepan or stainless steel tank.
• On top we place a lid of a smaller diameter or a lattice wooden stand of a suitable size. We fill a 10-liter flask with tap water, arrange a container as a press on the lid.
• We cook the syrup from half the sugar and water, let the solution cool to room temperature, pour it into a saucepan with apples and press over the structure.

• We take our composition to a place with a constant temperature not lower than 18 and not higher than 20 degrees Celsius for 5 weeks.
• Using a tube, drain the fermented liquid through a tube into a clean container (as when taking gasoline from a car).

• Pour the remaining mass again with the same syrup as before.
• We wait again for 5 weeks and again drain the liquid, this time for the first portion.
• For six months, we forget about 12 liters of future wine in the cellar.

• We pour out the settled apple wine, made at home according to the step-by-step recipe from the photo, through a triple layer of gauze into bottles with corks. We seal it tightly, keep it in the cellar for another 30 days.

You can start tasting, the finished drink should resemble lemonade with a rich fruity taste and aroma.

Fortified drink "Harvest year"

According to this step-by-step recipe with a photo, apple wine made at home will have no more than 12-14 degrees of alcohol. This is slightly higher than table wine.

Ingredients:

• 6 kg of sweet and sour apples;
• 200 g seedless raisins;
• 150 ml of quality vodka;
• 2.2 kg of white granulated sugar.

How we cook:

1. We clean the prepared raw material from seed boxes and grains.
2. Grind in any convenient way in mashed potatoes without preliminary heat treatment (so as not to kill natural tremors).
3. Fill the raisins with a little boiling water. Once the mixture has cooled, cut it into small pieces.
4. We mix grape berries with apple mass and 2 kg of sugar, pour everything through a funnel into a large container with a narrow neck.
5. We put on a glove with a hole in the finger or put a water seal on the bottle.
6. As soon as 21 days have passed, carefully filter the contents through several layers of gauze.
7. Add the remaining sugar to the strained liquid, tightly seal the container with the contents.
8. After 1.5 weeks, mix the resulting wine with vodka, shake well and pour into bottles with corks.
9. You can store such homemade apple wine according to a recipe with a step-by-step photo for about 2 years.

How to drink apple wine properly

Normandy is considered the birthplace of the drink, where cider is as popular as whiskey in Scotland or vodka in Russia. To appreciate the taste of a homemade drink, you should follow some simple rules:

• wine should be served chilled to 12 degrees Celsius;
• Ideal if you can pour wine from a great height, beer mugs for cider are ideal utensils.
• drops of the drink break against the walls of the dishes and give an appetizing foam;
• fortified type of drink goes well with any fish and seafood;
• dessert apple wine is sweeter, goes well with various types of noble cheeses;
• during the cooking process, you can add a small amount of pear or berry juice to the apple wort at the second stage of fermentation. This creates a completely new drink, unlike the usual types of cider.

In any case, you need to remember that apple wine contains a certain amount of alcohol, so you cannot give it to children.