Everyone knows that homemade wine tastes much better than store-bought wine.

You can, of course, buy quality wine, but, firstly, it is expensive.

Secondly, there is no guarantee that it will not be a fake. Let's learn how to make tasty and aromatic wine from apples at home, especially since it is not as difficult as it might seem at first glance.

Apple wine at home - basic principles of preparation

The apples are sorted, rot, debris and tails are removed. The fruits are not washed! Then they are grated or twisted in a meat grinder.

Wine is also made from apple juice, in which case the fruits are passed through a juicer.

The prepared apple puree is placed in a wide-necked container, covered with gauze and left to ferment. This process lasts on average three days. All this time, the puree is stirred several times a day.

Three days later, the pulp (the cap above the wort) is collected using a colander. Then sugar is added. For table wines, add all the sugar at once, but for other types of wine, add half, and only on the fifth day - the rest. The wort is poured into the fermentation vessel so that it is not completely filled. They put a medical glove with a hole on the throat, cut off the oxygen supply and leave it to ferment for a month and a half.

As soon as the wine stops fermenting, it is decanted (removed from the sediment). The result is young wine that can already be consumed. In order for the wine to acquire a noble taste, it is sent to the cellar and left to ripen for six months at a temperature not exceeding +15, avoiding temperature fluctuations.

At the end of ripening, the wine is carefully bottled and stored in a cellar or pantry.

There are three types of apple wine: semi-sweet, dry and table. They differ in sweetness and strength.

Recipe 1. Apple wine at home

Ingredients

apples - five kg;

six glasses of granulated sugar.

Cooking method

1. Cut the apples into quarters, remove the seeds and grind them using a meat grinder, or three on a grater. We get pulp.

2. Place it in a glass container with a wide neck, add half of the granulated sugar and mix. We close the throat with a stopper and leave the pulp in a warm place for several days to ferment.

3. Drain the fermented juice, squeeze out the pulp, and throw it away. Pour the rest of the granulated sugar into the juice and mix. Pour the resulting juice into a bottle, close it with a stopper with a water seal and leave it to ferment in a warm place for a month.

4. When fermentation is over, drain the wine, filter it and pour it into prepared bottles. We plug them with corks and send them to a cool, dark place for three months.

Recipe 2. Homemade apple wine with raisins

Ingredients

ten kilograms of selected juicy apples;

sugar – 2 kg 200 g;

100 g unwashed raisins.

Cooking method

1. Cut the washed apples, remove the seeds and grind them in a meat grinder. Add two kg of sugar, raisins to the apple puree and mix.

2. Transfer the apple mixture into a glass bottle, put a rubber glove with a small puncture on your throat.

3. After twenty days, pour the wine, filter, add 200 g of sugar, seal the container and leave in a cool place where there is no access to light for three to four months.

4. Filter the ripened wine again, you can add 150 g of high-quality vodka. Pour into bottles, cap and store in a cellar or refrigerator.

Recipe 3. Homemade Ranet apple wine with cinnamon

Ingredients

two kilograms of Ranetki apples;

cinnamon – 12 g;

granulated sugar - half a kilogram;

two liters of water.

Cooking method

1. Wash and quarter the apples, remove the seeds and cut into small pieces. Place the chopped fruits in a saucepan, pour in water, add cinnamon and cook over low heat until the fruits soften.

2. Cool the apple mixture, grind through a sieve and leave to ferment in a warm place. At the beginning of the fermentation process, add sugar, stir, close the bottle with a lid with a water seal and leave for the mass to ferment.

3. Drain the wine, strain, pour into bottles and cap them. Store wine in the cellar.

Recipe 4. Homemade apple wine with pear juice

Ingredients

six liters of apple juice;

700 ml pear juice;

550 g sugar;

raisins – 110 g.

Cooking method

1. Pour juice from apples and pears into a large bottle, add sugar and add unwashed raisins. Shake the liquid well and leave for half an hour until the sugar is completely dissolved. Cover the neck of the container with gauze and leave to ferment for two weeks in a warm place.

2. Prepare another container. When fermentation is complete, pour the strained liquid into it. Close with a cork and send the wine to mature in a cool place.

3. Wash the bottles thoroughly. Pour the finished wine into prepared glass containers, seal tightly with corks and keep for a year in a dark, cool place.

Recipe 5. Homemade apple wine with honey

Ingredients

ten kg of juicy apples;

half a kilogram of honey;

700 g sugar;

200 g raisins.

Cooking method

1. Peel unwashed apples, cut into quarters and remove the core. Pass the prepared fruits through a juicer. You should get about five and a half liters of juice.

2. Pour out some juice and dilute it with honey. Pour the resulting mixture into the rest of the juice, strain it through gauze folded several times, and pour into a bottle, not filling it completely.

3. Pour the raisins into a half-liter bottle, pour in slightly warm boiled water without filling it completely, and plug the neck with a cotton swab. Keep it warm for three days, then pour the starter into the juice.

4. Put a rubber glove with a small puncture on the neck of the bottle. After a week and a half, add sugar.

5. After a month and a half, drain the wine using a rubber tube. Strain the finished product and bottle it. Dip the corks in liquid paraffin and plug them into wine bottles. Keep them in a cool place, away from light, for six months.

Recipe 6. Homemade fortified apple wine

Ingredients

dried and fresh apples;

granulated sugar - at the rate of a glass per kg of apples;

alcohol – 300 ml per liter of wort;

yeast starter – 300 g;

800 ml of water per kg of fruit.

Cooking method

1. Prepare the starter. Leave the yeast diluted in warm water in a warm place for a couple of hours. As soon as signs of fermentation appear on top, the starter is ready.

2. Take sour and sweet apples in a 1:1 ratio and dried apples at the rate of 100 g per kilogram of fresh fruit. Cut the apples into quarters, remove the seeds, chop finely and cover with water. Heat the mixture to 60 degrees and place it in a warm place for a couple of days.

3. After two days, strain the wort through cheesecloth and squeeze out the pulp. Pour the strained infusion into a bottle. Add the starter here, stir, close with a lid with a water seal and place in a warm place for fermentation.

4. As soon as fermentation stops, pour the strained wine into a clean container, pour in the alcohol and seal tightly. Keep the wine in a cool room for two weeks. Pour the young wine into bottles, seal tightly with corks and store in the cellar.

Recipe 7. Wine from dried apples at home

Ingredients

dried apples - kilogram;

3 kg sugar;

eight liters of water;

yeast – 20 g.

Cooking method

1. Pour the dried apples into an enamel container and fill with warm water. Leave overnight, drain the water, dry slightly and grind in a blender or food processor.

2. Pour half of the granulated sugar into the puree, pour boiling water over it and leave to cool. We filter the concentrated liquid and pour it into the bottle. We put a rubber glove on the throat, in which it is necessary to make a puncture with a needle.

3. From the fermented wort, drain the young wine and filter. Pour it into bottles, seal it tightly with corks and put it in the refrigerator to rest for several hours. We store bottles of wine in the basement.

Recipe 8. Homemade apple wine with currants

Ingredients

seven liters of apple juice;

red currant juice - one and a half liters;

granulated sugar – 2 kg 300 g;

water – 800 ml.

Cooking method

1. Mix apple and currant juice, add water and dissolve half the sugar. Pour the mixture 2/3 full into the bottle and leave to ferment for a month at room temperature.

2. When fermentation is complete, drain the wine using a fine strainer and strain. Pour it into another container and leave for another month at room temperature.

3. Drain the wine, strain and bottle. Store the finished product in the cellar.

Recipe 9. Apple wine at home with chokeberry

Ingredients

one and a half kilograms of apples and chokeberries;

three kilograms of sugar.

Cooking method

1. Separate the rowan from the branches, sort, remove the rotten berries, and rinse the rest well. Rinse the apples, peel them, remove the seeds and cut into small pieces. Grind the rowan using a food processor or pass through a meat grinder. Mix chopped apples with ground rowan berries in a large bowl, add a kilogram of sugar and mix well.

2. Transfer the fruit and berry mixture into a bottle, pour in water almost to the top. Wrap your throat with several layers of gauze. Place the bottle in a warm place for a week. Shake contents daily.

3. After a week, add another kilogram of sugar, shake and leave for a week. Then add the remaining sugar and stir. Leave the wine for three weeks, shaking it daily. After this time, leave the wine for another month in complete peace.

4. Pour the strained wine into bottles, seal tightly with corks and store in a cool, dark place.

Recipe 10. Apple compote wine at home

Ingredients

ten kg of apples;

three liters of apple compote;

2.5 kg of sugar.

Cooking method

1. Wipe fresh apples with a dry cloth, cut into quarters and remove the core. We pass the prepared apples through a juicer. Pour the juice into a large saucepan and mix with compote.

2. Pour half of the granulated sugar into the apple mixture and place in a warm place to ferment. As soon as the wort has fermented, after about three days, pour it into a bottle and close it tightly with a cotton swab. We leave the bottle with the wort for another three days in a warm place, then remove the stopper and put on the lid with a water seal.

3. Let the apple wine ferment for a week, after which we add the rest of the sugar. We transfer the bottle with the wort to a cool place and leave it to ferment for a month and a half. We filter the finished wine and pour it into clean, dry bottles. We put them in the cellar for storage.

Recipe 11. Homemade apple wine with yeast

Ingredients

two kilograms of apples and sugar;

a tablespoon of fresh yeast;

two lemons.

Cooking method

1. Wash the apples, peel the skins and remove the seed box. Cut the fruits into small pieces and grind in a meat grinder. Place the applesauce in a saucepan, pour boiling water over it, place a weight on top and leave for four days in a warm place.

2. After the specified time, strain the liquid and squeeze out the apple pulp well. You should get approximately four liters of apple juice. Pour sugar into it, add yeast and mix well. Pour boiling water over the lemons, cut in half, squeeze out the juice, strain it, pour into the apple juice and stir.

2. Pour the resulting mixture into a large bottle, put a rubber glove on your throat, and pierce it with a needle. Leave the container in a warm place. As soon as the fermentation process is over, shake the bottle well and leave for another three days.

3. Drain the finished wine using a rubber tube, strain and bottle. Store the wine in the basement.

Recipe 12. Homemade apple wine with raspberries

Ingredients

four liters of apple juice;

a glass of fresh raspberries;

kilogram of sugar.

Cooking method

1. Sort the raspberries, rinse and pour into a jar, add sugar to them and pour in a glass of water. Mix everything well. Fold the gauze in several layers and tie it around the neck of the jar. Leave the container in a warm place for three days. Shake the contents of the jar daily.

2. Pour apple juice into a saucepan, add two glasses of water, add sugar and stir. Add raspberry starter to apple mixture. Pour the resulting liquid into a bottle and leave it in a warm place for a week. After seven days, strain the wine, bottle it and cap it tightly. Store wine in the basement or on the bottom shelf of the refrigerator.

• To prevent the wine from becoming bitter, it is necessary to remove the seeds and core.
• Select apples carefully according to ripeness. Green fruits will turn the wine into sour vinegar, and rotten ones will spoil its aroma. Only clean and ripe apples are suitable for wine.
• Winemakers recommend not washing apples from which wine will be made. You will wash away the natural yeast that powers fermentation. It is best to wipe the fruits with a dry, clean cloth.
• It is important that during the fermentation process no air enters the container with the wort, otherwise you will end up with vinegar rather than wine.
• One of the secrets of delicious apple wine is clean water. A spring or well is best suited for this. It is advisable to filter boiled water so that sediment does not form in the drink.
• For cooking, take glassware, preferably dark.
• To make the taste of wine more intense, prepare it by mixing different varieties.
• You can add spices to your taste, such as cloves, cinnamon, nutmeg or allspice, as well as citrus slices and zest.
• Store wine bottles horizontally. If bottles are stored standing up, the corks dry out over time and the seal's tightness suffers.
• Enjoy apple wine chilled. Pour it into glasses “from a height” to free the drink from carbon dioxide.

Anyone who has tried cider once will not be able to remain indifferent to this light, pleasant, slightly sour drink. And if you are lucky enough to try homemade cider, then no one will buy it again. After all, this drink, made with your own hands from homemade apples, will forever remain an alcoholic favorite.

The good thing about homemade wine is that you can adjust its strength and sweetness to your own taste. Preparing it is quite simple, the main thing is to choose the appropriate recipe and strictly follow it.

Manufacturing nuances

Like any other alcoholic drink, apple cider has its own manufacturing nuances. Of course, preparing apple wine is quite simple, but you should prepare for this process in advance and know its main stages and features.

To make homemade wine from apples, you will need (in addition to raw materials):

• juicer or meat grinder (for the simplest option, a grater);
• two containers where the wine will mature and ferment;
• air outlet tube.

The process of making wine itself consists of several main stages:

1. Preparation of raw materials;
2. Processing raw materials using a juicer or meat grinder;
3. Infuse the resulting juice for several days in a separate container without a lid;
4. Removing husks from juice;
5. Adding sugar;
6. Fermentation of wine in closed containers and removal of excess oxygen (up to 45 days);
7. Wine maturation (2-4 months).

There is not much mechanical work in this process; more time is spent on ripening and fermenting the wine. But the result will please you with its soft taste with pleasant sourness. This natural wine does not contain harmful preservatives or impurities.

Selection and preparation of raw materials

The taste of wine always (!) depends on the raw materials, so special attention should be paid to the selection of apples and their preparation. Fruits are divided according to the degree of maturity, ripening period, sugar content and acidity. Each variety of apple is suitable for making a specific type of wine, so it is worth remembering that:

• table wines are made from sour varieties;
• dessert wines – from sweet, non-acidic varieties with increased sugar content;
• dry wines - from carrion (unripe fallen varieties).

The ideal option for wine would be apples that ripen in the fall and in the first month of winter, since they are stored for a long time, unlike summer ones. The bouquet can be composed of apples of different varieties to achieve a special taste, for example, take 3 parts of sweet apples and 2 parts of sour apples or vice versa, depending on personal preferences. All these nuances should be taken into account in the first stages of selecting raw materials, which must go through the following stages of preparation:

1. Select apples: not wormy, without foulbrood or damage;
2. Don't wash them! It is enough to wipe with a napkin or remove dirt with a brush;
3. Remove damaged areas and core with a knife;
4. Grind the apples using a meat grinder or juicer, depending on availability and recipe. If these devices are not available, then you can simply grate the apples;
5. Place the resulting porridge in bottles and begin preparing the wine.

The process of preparing raw materials is not complicated. It is only important to select the correct apples by variety and acidity in order to ultimately obtain the ideal apple wine.

Classic recipe

The most popular and standard homemade apple wine contains nothing but raw materials and sugar. The result obtained applies to table wines (their strength is 10–12 degrees). This wine can be stored for up to 12 months (provided it is prepared from apples of the sweet and sour autumn variety).

1. Prepare raw materials: select and sort apples, remove damaged areas and core. Grind them through a meat grinder or juicer;
2. Pour the resulting puree into a container and cover it with gauze or a thin cloth that allows air to pass through;
3. Leave for 3 days, stirring the contents every 8–12 hours;
4. After three days, it is necessary to remove the husk (skin);
5. Pour in water and add half the sugar;
6. Pour all the liquid into a separate fermentation container;
7. The container should have a water seal or its neck should be covered with a glove;
8. After 4 days, it is necessary to open the water seal and drain 200 ml of wort using a tube;
9. Dissolve another 400 grams of sugar in the wort and add the wort back to the wine;
10. Close the shutter and leave for another 4 days;
11. Repeat the procedure with the wort;
12. Leave the wine to ferment at a temperature of 20–22 degrees (not lower than 18 and not higher than 24 degrees);
13. As soon as the wine stops fermenting (after 40 days), the shutter will stop gurgling (the glove will deflate);
14. Pour the wine into a new container, close tightly and leave;
15. Every couple of weeks you should separate the wine from the sediment;
16. As soon as the drink becomes clear, pour it into bottles and put it in a cool place for storage.

Homemade apple cider: a simple recipe

Cider differs from wine in lower strength, but its sweetness can always be controlled by adding more or less sugar. This drink is suitable for cold winter dinners or friendly gatherings.

Products:

• apples – at least 7 kg;
• granulated sugar - at the rate of 200 g per 1 kg of raw materials.

Time spent: 7 days + 70 days of fermentation.

Calories: 105.

Making homemade wine from apple jam

In order not to let the apple jam, which no one has eaten over the winter, go to waste, you can start making wine from it. This recipe does not involve the use of sugar, so the wine is sour.

• purified water - 5 l;
• raisins - 100 gr;
• apple jam - 3 l.

Time required: 2 hours +1.5 months of fermentation.

Calories: 230 calories.

1. Remove the jam from the jars and place in a large saucepan;
2. Add water and boil for 10 minutes. To prevent the jam from burning, you need to stir it constantly;
3. Remove the jam from the heat and condemn;
4. Wash wine bottles;
5. Place the jam in the bottle so that 1/5 of the container remains free;
6. Distribute the raisins evenly among the bottles;
7. Cover the neck of the container with gloves or gauze;
8. Leave the jars to ferment for 1.5 months in a warm place;
9. At the end of fermentation, the gloves will fall off and the drink will become transparent;
10. Pour the wine into bottles.

How to make fortified homemade wine from apples

By preparing wine according to this recipe, you can get a strong drink at 14-15 degrees.

• apples (sweet and sour) – 6 kg;
• vodka – ¾ tbsp.;
• raisins – 200 gr;
• sugar – 2 kg 200 gr.

Time spent: 2 hours + 3 weeks of fermentation.

Calorie content: 220 kcal.

1. Grind the prepared apples into puree;
2. Pour boiling water over raisins, cut into small pieces;
3. Mix sugar (2 kg), puree and raisins;
4. Place the puree into a bottle with a narrow neck and close the bottle with a rubber glove;
5. Pierce a hole in one finger of the glove. You can also use a water seal instead of a glove;
6. Leave the wine to ferment for 3 weeks;
7. After 3 weeks, strain the wort;
8. Pour the remaining sugar into the wort and leave to infuse in a separate closed bottle;
9. After 10 days, add vodka to the wort, shake well and bottle;
10. Leave the wine to mature for a couple of months.

Homemade dessert wine recipe

Soft dessert wine (15 degrees) is very loved by women, and when it is prepared by the caring hands of her husband, it seems doubly tastier. After a year of storage, the wine will taste similar to port.

• sweet apples – 11 kg;
• pears – 1 kg 200 g;
• raisins – 200 gr;
• sugar – 1 kg.

Time required: 8 days + fermentation time.

Calories: 240.

1. Pass apples and pears through a juicer;
2. Pour boiling water over the raisins and let them steam;
3. Cut the raisins in half and add to the juice;
4. Place the puree in wide-necked containers and tie them with gauze;
5. Stir the puree 4 times a day;
6. After 4 days, strain the mixture and pour it into a bottle along with 500 grams of sugar;
7. place a water seal or glove on the neck of the bottle;
8. Leave for 4 days;
9. Add another 300 grams of sugar, after mixing it with the poured wort (this can be done using a straw);
10. Leave for another 3 days;
11. Throw in the remaining sugar and wait until the end of fermentation;
12. Carefully pour off the wine so that the sediment remains in the bottle;
13. Strain the drink;
14. Pour it into a clean bottle and seal it tightly;
15. Wait until the wine turns light, and then pour it again (leaving sediment) into long-life bottles.

Recipe for making dry apple wine

This wine contains a small amount of sugar, so it has a sour but spicy taste.

Ingredients:

• apples – 5 kg;
• sugar – 100-150 g per 1 liter;
• water – 2.5 l.

Preparation time: 2 hours + month of fermentation.

Calories: 150.

1. Prepare the apples and chop them to a puree using any suitable tool;
2. Fill the fermentation containers ⅔ full with the resulting mass;
3. Distribute the sugar evenly among the containers;
4. Wrap the neck of the containers with gauze;
5. The mass must ferment for at least four days;
6. Then strain the mixture;
7. Pour the juice into new clean containers;
8. Leave to ferment, covering the necks with gloves;
9. Strain and bottle;
10. Store in bottles in a cool place.

To make homemade wine aromatic and tasty, you should know that:

1. You should not wash apples before making wine, as wild yeast accumulates on their skins. But thanks to these yeasts, the fermentation process occurs;
2. All varieties of apples are suitable for making wine at home (the color or ripening time does not matter). It is only important to use ripe, juicy fruits;
3. By mixing different varieties, you can get interesting blends. The combination of sour and sweet apples tastes especially good;
4. You can add water only if you are using unripe and sour apples. Then apple wine is diluted in a proportion of 100 ml per 1 liter.

Having decided what kind of wine you want to get in the end, you should choose a variety of apples and start preparing the drink, following the recipe and taking into account useful tips.

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!

Apple wine- an excellent alternative to the classic varieties of this drink. It has a light color and light taste, which also depends on the type of fruit. The preparation process is simple; both fresh apples and fruit jams or compotes are suitable for it. Homemade apple wine can be made dry, table or dessert - there are several basic winemaking technologies. There is also a way to make light fruit cider with minimal time and ingredients.

Apple wine is traditionally made from sweet varieties. The best varieties are those with the highest sugar content, especially those in autumn or winter. Thus, wine from Antonovka or Anise apples can be made dry, table or semi-sweet. Early varieties of fruit (Moscow pear) are an excellent basis for semi-dry wine. Sour apples are also suitable for making homemade alcohol, but it is better to mix them with sweeter varieties in equal proportions. It is better not to use spoiled fruits - they are suitable for preparing mash for moonshine, but can spoil the taste of wine.

A step-by-step recipe for homemade apple wine includes several stages: preparation of raw materials, obtaining and settling the juice, and then fermentation and infusion of alcohol.

1. First, the apples are cut into slices, the core and spoiled areas are removed. You should not wash fruits - on the surface of the peel there are beneficial microorganisms that will participate in fermentation processes. Next, you need to extract the juice using any available method. It will be used for winemaking.
2. The next step in the apple wine recipe is settling the juice. To do this, place it in a wide-necked container and cover it with insect gauze. Within a few days, fermentation processes begin with the participation of natural yeast. On the surface of the liquid, pulp accumulates - the remains of the hard part of the apples. It must be carefully removed without mixing with the juice. The process is considered complete when the liquid acquires a characteristic sour odor.
3. In order for fermentation to proceed with the formation of alcohol, it is necessary to add sugar. Its amount depends on the type of wine: for dry wine, 150-200 g per 1 liter of juice is enough, for dessert - up to 300-400 g. Immediately after removing the pulp, you can add the first portion of sugar (100-150 g). After 4-5 days, you need to remove the water seal, drain a small amount of juice, mix it with a second portion of sugar (50-100 g) and pour it back. the procedure can be repeated several more times at equal intervals, adding 30-80 g of sugar.
4. The next stage is fermentation of the juice. The process must take place under a water seal, which simultaneously prevents oxygen from entering the liquid and removes carbon dioxide. It can be replaced with a regular rubber glove with several holes in the fingers. Fermentation proceeds for 1-2 months until abundant foam with bubbles stops forming.
5. In order for the wine to acquire a soft, rich taste, it must mature. From the fermentation tank it is poured into hermetically sealed bottles and stored in a cool room for 2-4 months. First, it is necessary to remove it from the sediment; this procedure can be repeated every 2 weeks until the liquid is completely cleared.

Homemade apple wine has a light fruity taste and aroma. Its strength is 10-12%. This figure can be increased by adding a small amount of alcohol or vodka before storage. You can also additionally sweeten the drink with sugar or its natural substitutes.

Applesauce wine

The easiest way to make apple wine is to use fresh fruit. For 15 kg of already peeled fruits you will need 3 liters of water and 2.5 kg of sugar. The slices are ground to a homogeneous paste. The resulting applesauce is placed in a wide-necked container and covered with several layers of gauze. The process then proceeds according to the standard scheme:

• settling for 3 days, stirring occasionally, followed by removing the pulp;
• fermentation with sugar under a water seal for 1.5-2 months;
• removal from sediment every 12-15 days until the liquid is completely clarified;
• settling and storage in hermetically sealed bottles.

To ensure that the drink does not spoil, the wine storage must be specially equipped. The room temperature should not exceed 16 degrees, and it is recommended to protect the wine from direct sunlight. The bottles are placed horizontally, being careful not to move them unnecessarily.

Wine made from a mixture of fresh and dried apples

Apple wine can be prepared from a mixture of fresh fruits and drying, this is especially true in the cold season. The advantage of this drink is the quick preparation process. The proportions of additional ingredients are calculated based on the number of fresh apples:

• drying - 100 g per 1 kg;
• sugar - 200-250 g per 1 kg;
• water - 0.8 l per 1 kg;
• alcohol - 100 ml per 1 liter of wort;
• purchased yeast starter.

For an apple wine recipe, it is important to properly prepare the fruit so that it enters into fermentation processes. They are placed in water, heated to 60 degrees and left to infuse for several days. Then you need to make a starter - mix 100 g of purchased wine yeast with 0.2 liters of warm water. These components are mixed in a large container, adding sugar, and left for a month under a water seal. When intensive fermentation stops, the drink should be drained from the sediment, alcohol added and kept for 2 weeks.

Spiced Apple Wine with Cinnamon

Apple and cinnamon wine is a classic flavor combination. It turns out to be light and spicy at the same time, and has a warm fruity undertone. To prepare it, you need to take 4 liters of peeled apples and water, as well as 1 kg of sugar and a small amount of cinnamon powder. The fruits are boiled in water with the addition of cinnamon, ground into a puree and left to ferment for several days. Then, after removing the pulp, you need to add sugar and leave the drink under a water seal for a week. Then the shutter is replaced with a regular lid and left for another week. Next, it remains to drain the wine from the sediment and pour it into glass bottles for long-term storage. The recipe for apple wine with cinnamon is simple, and the taste of the drink is unusual.

Fortified apple wine

Apple wine prepared according to the following recipe has a strength of 13-15 degrees. Both sweet and sour varieties of fruit are suitable for it, but it is better to combine them in a 2:1 ratio. For 10 kg of peeled and chopped apples you will need 3.5 kg of sugar, 350 g of raisins and 250 g of vodka or alcohol. To make apple wine at home, the fruit is pureed and placed in a large container. Raisins and the first portion of sugar (3 kg) are placed on them. After 3 weeks, you need to remove the pulp and add the remaining amount of sugar and alcohol. The wine remains in this form for another 10 days, after which it is carefully drained from the sediment and placed in hermetically sealed bottles. Despite the simple recipe, the wine has a rich taste and aroma and can be stored for a long time.

Apple dessert wine

There is a simple recipe for apple wine at home, which turns out to be especially rich. For it you will only need sweet varieties of apples, as well as a small amount of ripe pears. The list of ingredients includes several items:

• peeled and sliced ​​fruits (10 kg of apples and 2 kg of pears for flavor);
• 200-250 g of raisins - it accelerates the fermentation process;
• 1.5 kg of sugar.

The algorithm for making wine from apples is no different from the classic method. Fruits must be cut into slices, cored and rotten areas removed. Then they are thoroughly ground into puree, mixed with raisins and left for a day. During this time, the mixture should be stirred with a wooden spoon at least 3 times. Then sugar is added and a water seal is installed for long-term fermentation (at least 5 days, until gas formation completely stops). All that remains is to drain the liquid from the sediment, strain it and pour it into glass bottles for aging and storage.

Apple wine has a light fruity taste and aroma, suitable for main dishes and desserts. In addition, it is easy to prepare at home using classic or simplified recipes. You can adjust the strength and taste of the wine so that it turns out to be table, semi-sweet, sweet or dessert. You can learn more about how to make delicious and high-quality wine with your own hands in the following video:

Apple wine is useful for amateur winemakers who do not have access to a large amount of good grapes, I recommend making apple wine 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 for making apple wine:

• 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 amount: 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 half as much wort into a separate container 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.

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 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.