Apple wine is the cheapest in terms of its preparation. At home, in a barrel, you can make alcoholic drinks from wild, unripe, dried, green apples, fermented jam, juice or compote with any suitable flavor.

The main thing how to make homemade apple wine is the correct selection of taste and smell. All components should get along well with each other. Whichever of the additional ingredients you choose, the result will be very similar: apple wine has a pleasant golden color, a very subtle scent of heavenly fruits, which is at the same time not too strong, but exquisite.

In this case, the main recommendation is to implement a clear technology. If you follow the apple wine recipe, you can get any drink you need: table, dessert or liqueur homemade apple wine.

Cooking features

Now we will tell you the main features:

1. The right amount of raw materials, proportions and equipment - the use of unripe chopped fruits is necessary if you want to get dry wine from volunteers. Sweet apples are perfect for dessert wines. But keep in mind that homemade wine made from apples that have long been overripe will not last for a long time. Therefore, if you want to enjoy homemade chopped apple wine even after a year, you must choose the right sweet and sour apples with the addition of cinnamon or sea buckthorn.
2. Do you want to know the proven method that our grandmothers used to make apple wine and wait until it is ready, not very long - do not wash the fruits just before the sourdough stage. Apples only need to be gently wiped with a clean cloth. The water will remove all bacteria from the surface that are necessary for the fermentation process.
3. Wormy apples, especially rotten volunteers, are not suitable for wine, in addition, before cooking, it is necessary to remove the core of the fruit.
4. In order to get as much apple juice as possible, you will need to use a meat grinder or juicer.
5. The pulp of unripe fallen fruits must be separated from the juice, before that the mixture is infused for 3 days, while retaining the beneficial properties.
6. Squeeze, mix, then clarify the puree using a press or through cheesecloth with a wooden spoon. The procedure should be repeated several times. The collected waste is discarded (foam, pulp).
7. The fermentation process of the tincture should take place in a sealed container with a lid. It should be borne in mind that the air cannot enter the barrel through any cracks, otherwise the wine will be lost and that's it. But the gas must have some kind of gap so that it can freely exit the barrel during fermentation. Otherwise, the wine will ferment or even rip. This process is facilitated by a built-in water seal on the surface or the use of a glove (a rubber glove should be pierced on one of the fingers).
8. When fermentation has already ended, the wine is corked and taken to the cellar without adding additional components at this stage of winemaking.

The classic apple wine recipe

Ingredients:

• 11 kilograms of apples;
• 2.7 liters of water;
• 1.8 kilograms of sugar.

Preparation:

The fruit should be wiped through a meat grinder, and the juice should be placed in a bucket, securing a clean cloth on top. For three days, stir the mixture while it is cooking, every 10 hours. After that, the pulp that will stand out must be removed. It is necessary to leave a thin layer of about 0.5 centimeters. Now you need to add water to the mixture, then add 800 grams of sugar. The container must have a water seal.

After 4 days, the water seal opens, 200 ml of wort is poured out, in which 400 grams of sugar is dissolved. This large mixture is poured back and fits. The same thing is repeated after 4 days. You will know that the fermentation process has already ended by the sound of the water seal. As soon as the wine stops bubbling, the winemaking process is complete.

Are you wondering how long this process takes? Experts have found that making apple wine at home takes about a month and 20 days. Two months later, you will have to pour the alcoholic drink into a clean vessel with a rag, letting it brew. Now it is necessary to remove the sediment every 2 weeks until the mixture becomes transparent.

When you manage to prepare wine with such a result, pour the semi-sweet wine into bottles, save the year. The strength of this recipe has been measured by experts. It was 12 revolutions. Your health will not be affected by its use. Let's find out how to make apple wine, the benefits of which have been proven by many doctors.

It should be noted that the temperature of making sparkling sparkling wine throughout the entire fermentation process should be 20-22 degrees, depending on the storage location. The maximum and minimum temperature value is 18 (24) degrees.

Fortified fruit wine

Ingredients:

• 6.2 kg of unripe apple fruits;
• 215 grams of raisins or black currants;
• 2.3 kg of granulated sugar;
• vodka for making fortified wine from apples.

Preparation

Sort the apples and puree using a good, powerful juicer. Prepare the raisins, cut them into small pieces. After that, you need to combine the resulting puree with granulated sugar - take not all, leave 300 grams on the last tab - and raisins, pouring the composition into a container with a small neck. A water seal must be placed on its base.

After 20 days, strain the strong wort. After that, the rest of the sugar is periodically added to the mixture, and the bottle is tightly closed. After 10 days, you need to open the pan, pour in the vodka, shaking the mixture well. Now bottle the fortified beverage. The strength of such a wine will be 13-14 degrees (depending on the variety). If the wine is not set, it can ferment into vinegar. Then you will need a range of indigestion pills, and you may need to call for medical attention.

Apple wine with spicy notes

Ingredients:

• 2 kg of apples;
• 2 liters of water;
• a bag of cinnamon;
• 0.5 kg of sugar.

Preparation:

Prepared apples, which need to be cut into slices, put in a basin, fill them with water, cover with cinnamon. The mixture must be boiled until the fruit is as in the jam. Now the mixture must be grated through a sieve and poured into a bottle for the maturation process.

Place the gas evacuation tubes in the jar before fermentation begins. After that, the liquid is once again filtered through these tubes, sugar is added. You should monitor the process for two weeks, occasionally stirring the contents of the bottle. After a period of about 15-16 days, the sediment is drained, and the finished exquisite alcohol is poured into ordinary small bottles.

Dessert apple wine

Ingredients:

• 10.3 kg of apples;
• 1.7 kg of pears;
• 210 grams of raisins;
• granulated sugar 1.2 kg.

Preparation:

Squeeze out the puree thoroughly using a food processor or other handy tools. Then cut the raisins and add them to the mixture. The mixed components in a tight bottle should stand for 24 hours. During this time, use a wooden spatula to stir the ingredients 3 times. After that, add 0.5 kilograms of sugar and be sure to put on an air duct, after which the mixture will begin to bubble and turn dark.

You will need to wait about 5 days and then add 300 grams of sugar, after the same period of time - the rest of the granulated sugar. Now it is necessary to filter the sediment several times to brighten the young wine.

Dry apple wine

Ingredients:

• 11.3 kg of apples;
• 2.4 liters of water;
• 485 grams of sugar.

Preparation:

Take the fruit, squeeze out the juice and shake the ingredients with sugar. All this is poured into a sealed container. On top, the starter should be closed with a water seal. Wait for the product to mature and filter the sweet wine. You need to filter it until the color of dry apple wine lightens. Dry homemade wine can be considered absolutely ready, although it must still be infused in a dark cold cellar.

Apple jam as an ingredient in wine

Ingredients:

• apple sweet jam (when there is mold, it is necessary to remove it) - 1 liter;
• litere of water;
• 100 grams of raisins;
• 50 grams of sugar.

Preparation:

Pour all ingredients into a large container and mix. Cover the food gently with a thin cloth and move to a dark place. The mixture is left for 5 days, but do not forget to stir the components once a day. Ripening should begin after 8 hours. The first stage has been completed.

After finishing it is necessary to remove the pulp and carefully drain the sediments. If you want to increase the strength, then you can add alcohol or moonshine. The second step is over.

The passage of time will only make the wine better. Such a simple, but unusually tasty drink made from scrap materials can be stored at home in a cold room for longer. It is necessary to withstand a light drink for six months.

Semi-sweet wine with apples

Ingredients:

• 13.1 kg of apples;
• 3.7 liters of water;
• 2.45 kg of sugar.

Preparation:

Follow the classic recipe throughout the wine making procedure for such a semi-sweet wine. Now, taking into account the fact that for each liter of wine, it is advisable to add 50 g of pure alcohol. Home-made wine with a tartness of 13 degrees will really appeal to women.

Apple compote wine

Ingredients:

• 3 parts of apple compote;
• 1 part sugar;
• 80 grams of raisins.

Preparation:

Strain the juice so that it does not contain excess impurities and pulp. Now make the grape sourdough. To do this, it is imperative to slightly heat one glass of compote at a temperature of 30 degrees and place raisins grated with sugar there. This mixture with a closed lid must be removed from the stove, place a couple of cans of liquid in a warm place and cover the hole with a clean cloth.

When the fermentation process is complete, it is enough to pour the sourdough into a jar with strained compote. Sour apples that you have strained must be grated with sugar and allowed to ferment. When the fermentation processes are completed in both jars, it is necessary to combine their contents and strain. The drink is bottled and placed in the cellar for infusion for 3 months.

Green apples are the best ingredient for wine

Ingredients:

• 5 kg of apples;
• 3 kg of granulated sugar;
• a bag of cinnamon;
• 2 liters of water.

Preparation:

In order to prepare such a wine, it is necessary to cut 5 kg of fruit, cover them with sugar and cinnamon and boil, pouring 3 liters of liquid beforehand. Leave the mixture to ferment for a week while preparation takes place, then strain and shake every 8 days for a month. Now strain the liquid again and bottle.

Wild apple alcohol recipe

Ingredients:

• 10 kg of apples;
• yeast;
• 3 kg of sugar;
• 3 liters of water.

Preparation:

Wild apple wine will be sour. The fermentation process is absolutely similar to the classic version, but after straining it is necessary to add not only sugar, but also yeast to the wort. In addition, the fermentation process will take 45 days.

Apple juice for making wine

Ingredients:

• 7 kg of apples;
• 3.5 kg of sugar;
• 3 liters of water.

Preparation:

You will get a drink that is no different from the store. Cook apples the classic way. The fermentation process will take 80 days. After that, it is necessary to infuse wine from apple juice for 6 months, then it is worth draining the sediment and sending it to the refrigerator for 30 days. The wine is ready. Its strength is 7 degrees.

Instant apple wine recipe

Ingredients:

• 2 kg of sugar;
• 2 liters of water;
• 3 kg of apples.

Preparation:

Apple juice is mixed with granulated sugar in a 1 to 2 ratio and poured into bottles. The fermentation process takes 10 days, the mixture is stirred and after adding the rest of the sugar it is left for another month. The wine is ready.

Dry apples for wine

Ingredients:

• 1 kilogram of dried apples;
• 3 kg of sugar;
• 8 liters of water;
• yeast.

Preparation:

The recipe is similar to the classic version, but initially, to obtain liquid, you should grind the apples with a blender, grind with sugar and pour boiled water. Yeast is added after 10 days of infusion along with the rest of the sugar.

Yeast-free wine recipe with apples

Ingredients:

• 3 liters of apple juice;
• 50 grams of sugar;
• 30 grams of raisins.

Preparation:

Cut the raisins into small pieces and prepare the wine similarly to the compote wine recipe. The only difference is the lack of pulp. Therefore, in order to achieve greater strength, it is necessary to fix it with alcohol at the rate of 50 g of alcohol per liter. Now you know how to make apple juice wine.

Apple wine with rowan

Ingredients:

• 5 kg of frozen (fresh are also suitable) rowan berries;
• 5 kg of apples;
• 4 liters of water;
• 2 kg of sugar.

Preparation:

The name speaks for itself. The rowan, along with the apples, must be poured and slowly boiled using a juicer, and then put for 5 hours in a dark, cool place to cool completely. The components are placed together with half the sugar and raisins, which we need a lot, in a dense container. This container is transferred to a dark place for 14 days. After that, the wine is filtered twice until clarification is achieved and placed in the cellar for 3-4 months. This must be done! Otherwise, it will bring irreparable harm to the body if you want to try drinking it.

Currant-apple wine

Ingredients:

• 5 kg of frozen or fresh currant berries (instead, you can take raspberries or black chokeberries);
• 5 kg of apples;
• 15 liters of water;
• 5 kg of sugar;
• 3 tbsp. spoons of honey.

Preparation:

To make wine with honey with your own hands according to this recipe, after pressing, the currants must be boiled together with apples and half of the sugar until completely soft. Now mix the mixture with water and place in a bucket. The container must be secured with gauze and removed for 4 days, stirring every 8 hours. Now add the rest of the sugar there and leave for 50 days. Strain the wine and fix it with alcohol in proportions of 15% of the volume of the drink, otherwise it starts to turn into acetone. Leave the mixture to infuse for 6 months. True, it was not difficult, but quite simple? But what a result!

Delicious wine with cinnamon and ranetka

Ingredients:

• 13.1 kg of apples;
• 3.7 liters of water;
• 2.45 kg of sugar.

Preparation:

During the winemaking procedure, such wines will have to be looked at in order to comply with the same technology and content as in the classic version. Now, along with the rule that for every liter of wine, it is advisable to add a 50-gram glass shot of pure alcohol for fermentation.

Home-made wine with a tartness of 13 degrees will really appeal to women who have exquisite wine preferences and from time to time indulge themselves with good alcohol.

Attention, only TODAY!

Those who have tasted cider once cannot remain indifferent to this light, pleasant, slightly sour drink. And if you are lucky enough to try homemade cider, then no one else will buy it. 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 its strength and sweetness can be adjusted to your own taste. It is quite simple to prepare it, the main thing is to choose a suitable recipe and strictly follow it.

Manufacturing nuances

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

To make homemade wine from apples, you will need (except for raw materials):

• juicer or meat grinder (for the simplest version of the grater);
• two containers where the wine will ripen and ferment;
• air outlet tube.

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

1. Preparation of raw materials;
2. Processing of raw materials using a juicer or meat grinder;
3. Infusion of the resulting juice for several days in a separate vessel 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. Maturation of wine (2-4 months).

There is not much mechanical work in this process, more time is spent on maturation and fermentation of the wine. But the result will delight you with its mild taste with a pleasant sourness. This natural wine does not contain harmful preservatives and impurities.

Selection and preparation of raw materials

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

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

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

1. Select apples: not wormy, without foulbrood and 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 apples with 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 a bottle and start making wine.

The raw material preparation process is not complicated. It is only important to select the right apples by variety and acidity in order to ultimately get the perfect apple wine.

Classic recipe

The most popular and standard homemade apple wine contains nothing but raw materials and sugar. The obtained result is referred to table wines (their strength is 10-12 degrees). Such wine can be stored for up to 12 months (provided it is made from sweet and sour autumn apples).

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. Insist 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 be with a water seal or its neck should be covered with a glove;
8. After 4 days, 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 insist 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 bolt will stop gurgling (the glove will deflate);
14. Pour the wine into a new container, close tightly and insist;
15. Separate the wine from the sediment every couple of weeks;
16. As soon as the drink becomes transparent, bottle and send to a cool place for storage.

Homemade apple cider: a simple recipe

Cider differs from wine in less strength, but its sweetness can always be controlled by adding more or less sugar. This drink is perfect for cold winter dinners or social 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 apple jam wine

In order not to let the apple jam, which no one has eaten over the winter, 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.

Required time: 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, it is necessary to stir it constantly;
3. Remove the jam from the fire and condemn;
4. Wash wine bottles;
5. Place the jam in a bottle so that 1/5 of the containers remain free;
6. Distribute the raisins evenly over the bottles;
7. Close the neck of the containers 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 apple wine

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

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

Time spent: 2 hours + 3 weeks of fermentation.

Caloric content: 220 kcal.

1. Grind prepared apples in mashed potatoes;
2. Pour raisins over with boiling water, cut into small pieces;
3. Mix sugar (2 kg), puree and raisins;
4. Put mashed potatoes in a bottle with a narrow neck and close the bottle with a rubber glove;
5. Puncture a hole in one finger of the glove. Instead of a glove, you can also use a water seal;
6. Leave the wine to ferment for 3 weeks;
7. Strain the wort after 3 weeks;
8. Pour the remaining sugar into the wort and leave to infuse in a separate sealed 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

Women are very fond of soft dessert wine (15 degrees), 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 like port.

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

Required time: 8 days + fermentation time.

Calories: 240.

1. Pass apples and pears through a juicer;
2. Pour boiling water over the raisins and let it steam;
3. Cut the raisins in half and add to the juice;
4. Place the mashed potatoes in a wide-necked container and tie them with gauze;
5. Stir mashed potatoes 4 times a day;
6. After 4 days, strain the mass and pour it into a bottle along with 500 g of sugar;
7. place a water seal or a glove on the neck of the bottle;
8. Leave on for 4 days;
9. Pour in another 300 g of sugar, after mixing it with the cast wort (this can be done with a straw);
10. Leave on for another 3 days;
11. Throw in the remaining sugar and wait until the end of fermentation;
12. Drain the wine carefully 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 becomes light, and then drain it again (leaving a sediment) into long-term storage bottles.

The 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 gr per 1 liter;
• water - 2.5 liters.

Cooking time: 2 hours + a month of fermentation.

Calories: 150.

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

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

1. Apples should not be washed before making wine, as wild yeast builds up on their skins. But thanks to this yeast, the fermentation process takes place;
2. All varieties of apples are suitable for home-made wine (it does not matter color or ripening time). 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 only add water if you are using unripe and sour apples. Then the apple wine is diluted in a ratio 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 a drink, following the recipe and taking into account useful tips.

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

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

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

Homemade apple wine - the basic principles of preparation

Apples sort out, remove rot, debris and tails. The fruits are not washed! Then they are grated or twisted in a meat grinder.

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

The prepared apple puree is placed in a container with a wide neck, covered with gauze and left to ferment. This process takes an average of three days. All this time, the mashed potatoes are mixed several times a day.

After three days, the pulp (cap over the wort) is collected using a colander. Then sugar is added. For table wines, the sugar is poured all at once, and for other varieties of wine, half is poured, and only on the fifth day - the rest. The wort is poured into the fermentation vessel, so that it is not completely filled. A medical glove with a hole is put on the throat, oxygen is stopped and left to ferment for a month and a half.

As soon as the wine stops fermenting, it is poured (removed from the sediment). It turns out a 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 higher than +15, avoiding temperature fluctuations.

At the end of ripening, the wine is carefully poured into bottles and sent to storage in a cellar or pantry.

There are three types of apple wine: semi-sweet, dry and table wine. 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 seed box and grind with a meat grinder, or three on a grater. We get the pulp.

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

3. Drain the fermented juice, squeeze the pulp, and discard. Pour the rest of the granulated sugar into the juice and mix. Pour the resulting juice into a bottle, close it with a water seal and leave 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 it with corks and send it for three months to a dark, cool place.

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 seed box and twist them in a meat grinder. Add two kg of sugar, raisins to the apple puree and mix.

2. Transfer the apple mass to a glass bottle, put a rubber glove with a small puncture on the 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 light for three to four months.

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

Recipe 3. Ranet apple wine at home with cinnamon

Ingredients

two kilograms of "ranetki" apples;

cinnamon - 12 g;

granulated sugar - half a kilogram;

two liters of water.

Cooking method

1. Wash, quarter the apples, remove the seed box and cut into small pieces. Transfer the chopped fruits to a saucepan, pour in water, add cinnamon and cook over low heat until the fruits are soft.

2. Cool the apple mass, grind it through a sieve and let it 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 to ferment the mass.

3. Drain the wine, strain, bottle and cork. Store your wine in the cellar.

Recipe 4. Wine from apples at home with pear juice

Ingredients

six liters of apple juice;

700 ml of pear juice;

550 g sugar;

raisins - 110 g.

Cooking method

1. Pour the 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 to completely dissolve the sugar. Cover the neck of the container with cheesecloth and leave to ferment for two weeks in a warm place.

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

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

Recipe 5. Wine from apples at home on honey

Ingredients

ten kg of juicy apples;

half a kilo of honey;

700 g sugar;

200 g of raisins.

Cooking method

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

2. Take some juice and mix it with honey. Pour the resulting mixture to the rest of the juice, strain it through cheesecloth 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 to the end, and plug the neck with a cotton swab. Keep it warm for three days, then pour the leaven into the juice.

4. Put a rubber glove with a small puncture on the neck of the bottle. Add sugar after a week and a half.

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 without light for six months.

Recipe 6. Fortified apple wine at home

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 leaven - 300 g;

800 ml of water per kg of fruit.

Cooking method

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

2. Take apples of sour and sweet varieties 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 seed box, chop finely and cover with water. Heat the mixture to 60 degrees and put it in a warm place for a couple of days.

3. After two days, strain the wort through cheesecloth, and squeeze the pulp. Pour the strained infusion into a bottle. Add the sourdough to this, mix, close with a lid with a water seal and put in heat for fermentation.

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

Recipe 7. Wine from dried apples at home

Ingredients

dried apples - a kilogram;

3 kg of 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 it overnight, drain the water, dry it slightly and grind it in a blender or food processor.

2. Pour half of granulated sugar into mashed potatoes, pour boiling water over and leave to cool. Filter the concentrated liquid and pour it into a bottle. We put on 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, cork it tightly and put it to rest in the refrigerator for several hours. We store bottles with wine in the basement.

Recipe 8. Wine from apples at home 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 the juice from apples and currants, add water and dissolve half of the sugar. Pour the mixture into a 2/3 bottle and leave to ferment for a month at room temperature.

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

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

Recipe 9. Wine from apples at home with chokeberry

Ingredients

one and a half kilograms of apples and chokeberry;

three kilograms of sugar.

Cooking method

1. Separate the rowan from the twigs, sort out, remove the rotten berries, and rinse the rest well. Rinse the apples, peel, remove the seed capsule and cut into small pieces. Grind the mountain ash with a food processor or mince it. Mix crushed apples with ground rowan in a large bowl, add a kilogram of sugar and mix well.

2. Transfer the fruit and berry mixture to a bottle, pour water almost to the top. Wrap your throat with several layers of gauze. Put the bottle in a warm place for a week. Shake the 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, while shaking it daily. After this time, insist the wine for another month in complete rest.

4. Pour the strained wine into bottles, cork tightly and put in a cool dark place.

Recipe 10. Wine from apple compote 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 the compote.

2. Pour half of the granulated sugar into the apple mixture and put in a warm place to ferment. As soon as the wort ferments, 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 cork and put on the lid with a water seal.

3. Leave the apple wine to ferment for a week, after which we pour out 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 storage in the cellar.

Recipe 11. Wine from apples at home with yeast

Ingredients

two kilograms of apples and sugar;

a tablespoon of fresh yeast;

two lemons.

Cooking method

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

2. After the specified time, strain the liquid, squeeze the apple pulp well. You should make about four liters of apple juice. Pour sugar into it, add yeast and mix well. Pour the lemons over with boiling water, cut in half, squeeze 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 the throat, in which make a puncture 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 cellar.

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 out 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 the neck of the jar with it. Leave the container warm for three days. Shake the contents of the jar daily.

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

• In order for the wine not to taste bitter, it is imperative to remove the pits and core.
• Select apples carefully for maturity. Green fruits will turn the wine into sour vinegar, and rotten ones will spoil its flavor. Only clean and ripe apples are suitable for wine.
• Winemakers recommend not washing the apples from which the wine will be made. You will rinse out the natural yeast that ferments takes place. It is best to wipe the fruit with a dry, clean cloth.
• It is important that no air enters the container with the wort during the fermentation process, otherwise you will end up with vinegar, not wine.
• One of the secrets of delicious apple wine is its clear water. A spring or well is best suited for this. Preferably filter boiled water so that no sediment forms in the drink.
• For cooking, take glassware, preferably dark.
• To make the wine taste more intense, prepare it by mixing different varieties.
• You can add spices to your liking, such as cloves, cinnamon, nutmeg or allspice, and citrus slices and zest.
• Store wine bottles horizontally. If bottles are stored standing up, over time, the corks dry out and the tightness of the closure suffers.
• Drink apple wine chilled. Pour it into glasses "from above" to free the drink from carbon dioxide.

Many have thought at least once in their lives about making wine with their own hands. In fact, anyone can make this delicious, healthy and invigorating drink at home.

Wine is made not only from grapes, but also from other berries and fruits. Consider in this article: how to make homemade apple wine, general recommendations for cooking, and a few popular recipes.

To make apple wine at home correctly, you need to follow these recommendations:

• Learn how to follow the entire sequence of a particular recipe and only then move on to action.
• If you have a goal of learning how to make wine according to several recipes, start with the simpler methods. Winemakers advise to start with making dessert and fortified apple wine. These types of drinks do not require any special equipment. In addition, summer fruit varieties do not need to be prepared in the same way as autumn and winter ones.
• Choose carefully the raw materials and equipment for preparing the drink. For example, if using a plastic container, make sure it is suitable for storing food. Otherwise, there is a chance that the wine will come out with a chemical aftertaste.
• If you are using a water seal or its analogs for the first time: a tube, a glove, find out in more detail how to make a drain. The container may burst if this tool is incorrectly installed. For example, when using a medical glove on cans, do not forget to make holes with a needle in the outer phalanges of the fingers on it. The larger the volume of the container, the more punctures. Usually, 1-3 punctures are made on each finger of the glove.
• Maintain a medium optimum temperature for preparing the drink. For fermentation - 22-25 degrees, for ripening - 10-14, for storage - 10-15 without strong temperature changes.

What varieties of apples should be used to make certain types of wine?

To make table wine or cider, it is advisable to pick up autumn varieties of sweet apples with a sour taste. Antonovka is good for making fortified wine. To make the drink tart, you need to use wild apples. For sweet, semi-sweet wines, autumn and winter varieties are suitable.

A sour taste is always good in wine, so if you intend to use very sweet apples, it is better to add other sour fruits, berries, dried fruits to them.

Well suited as an additive: blackthorn, lemon, orange peel, mountain ash, raisins and others.

The benefits of homemade apple wine

Various types of wine are made from apples: dry, fortified, sweet, cider and others. Each of them retains the beneficial properties of vitamins and microelements of this fruit. Homemade apple wine, when consumed in moderation, has the following beneficial effects:

• relaxes from nervous and physical fatigue;
• cheers up;
• improves stomach function;
• normalizes blood pressure;
• in the content of cosmetics gives a rejuvenating effect;
• strengthens the hair structure when added to shampoo;
• helps women with hormonal breakdowns;
• accelerates the metabolism and processing of fats, therefore it serves as a good tool for those who want to lose weight;
• protects against the development of cancer.

Apple wine at home - a simple recipe

This method is one of the easiest to make apple wine. With proper preparation, the drink turns out to be no more than 12 degrees in terms of the content of revolutions.

Ingredients:

• 20 kg of apples;
• 2-3 kg of sugar.

Sequencing:

1. Wipe the apples with a clean, dry towel. They cannot be washed in water, as the yeast necessary for fermentation will be lost.
2. Remove seeds from fruits. They are harmful and spoil the taste.
3. Squeeze the fruit in a juicer or grate it. The main thing is to get mashed potatoes with juice.
4. Pour the resulting composition into a jar. Cover it with gauze to keep out insects. Let the mixture settle for 3 days. The pulp will rise upward, separating from the juice.
5. Stir the composition with a wooden spoon 4 times a day. When it is infused, on the third day, remove the pulp with a spoon or a colander.
6. Depending on the sweetness of the variety, add 100-150 g of sugar per 1 liter of drink. Accordingly, the sweeter the apples, the less sugar you need. Stir the future drink well.
7. Wait 5 days, then add the same amount of sand and stir.
8. Install a water seal.
9. Add the same amount of sugar every 5 days.
10. For good fermentation, pour the composition into an airtight container, and make a drain. Bottles work well. Having poured the composition into them, make holes for the tube and insert them there.
11. Place a glass next to each bottle and insert the tubes into them. This facilitates the release of carbon dioxide from the mixture and closure from oxygen, which prevents fermentation.
12. During the fermentation stage, the drink should be kept in a room with a temperature of 23-26 degrees. This process will take one to three months.
13. When this stage is completed, sediment will appear at the bottom. This is an indicator that the wine has fermented well.
14. Transfer the drink to another container without sediment. Let it ripen in a cooler room with a temperature of no more than 15 degrees. The second stage of infusion will take 3-4 months.
15. Watch out for sediment. When it appears, pour the drink into another container. If no sediment appears within two weeks, the wine is ready.

It has an amber color and a pleasant apple flavor. Shelf life is 3 years.

Apple fortified wine

This homemade apple wine recipe requires the addition of an alcoholic beverage. Here we will look at the vodka-containing method. The wine will turn out with a strength of 12-16 degrees.

Ingredients:

• 10 kg of apples;
• 2 kg of sugar;
• 100 g raisins;
• 200 g of vodka.

Prepared in the following sequence:

1. Wipe the fruit with a dry cloth.
2. Remove seeds.
3. Grind the fruits in a meat grinder or grater, mix them with sugar and raisins.
4. Place the composition in an airtight container, install a water seal.
5. Put the future drink to ferment in a warm room with a temperature of 24-26 degrees for 3 weeks.
6. After this time, a sediment will appear at the bottom of the container. Transfer the mixture to another container, add 1 cup of sand and stir it.
7. Let the drink infuse for another 2 weeks.
8. Then, pour again into another container, getting rid of the sediment, and add vodka.
9. Stir the mixture and move the container to a cooler room for 3 weeks.

This wine has a golden color, sweet and sour taste and smell of fresh fruit.

Semi-sweet homemade

This type of drink is prepared using the same technology as mentioned above. Only it is required to add more sugar to it - 250-300 g per 1 liter of the mixture.

Cooking technique:

1. Clean the fruit from dirt and rot with a rag.
2. Grind them in a way that is available to you.
3. Pour the resulting mixture into a container, covering it with gauze.
4. When the pulp appears on the surface, stir it in the composition.
5. After 5 days, remove the pulp from the future drink. Leave a thin layer of pulp - about half a centimeter.
6. Divide the sugar into 10 equal portions. Add to the mix and stir one. Then add and stir in this amount of sugar every 5 days.
7. Install a water seal.
8. Insist the drink for a month and a half at a temperature of 20-25 degrees.
9. After that, the semi-sweet wine will be ready. In order to improve its taste, let it stand in a cool place for another 4-5 months. In this case, it is necessary to regularly release the composition from the sediment.

How to make apple raisin wine

To prepare a wine with a special taste, you should add other fruits, dried fruits, berries to it. Raisins are a good fermentation catalyst. Therefore, if your goal is to make the wine tastier and faster, this method will suit you.

Ingredients:

• sweet apples - 10 kg;
• sugar - 2 kg;
• unwashed raisins - 100 g.

How to cook:

1. Go through the apples, clean them of dirt, rot and seeds.
2. Grind on a grater or in a meat grinder.
3. Add 2 kg of sugar and 100 g of raisins to the resulting mass. It is not necessary to wash the dried fruit so that it does not lose its main property in making wine - the acceleration of fermentation.
4. Transfer the composition to a bottle and seal it with a punctured rubber glove.
5. After 21 days, strain the composition through cheesecloth and add 200 g of sugar to it. Stir until completely dissolved. Close the mixture tightly and place in a dark room.
6. After 2-3 months, the drink needs to be filtered. You can add 100 ml of vodka.
7. Pour the resulting wine into clean containers and store in a cool place.

Apple wine recipe with chokeberry

Apple wine with the addition of chokeberry has a tart, astringent, pleasant taste. In addition, it is very beneficial for health: it stabilizes blood pressure, has a beneficial effect on the cardiovascular system, improves tone and mood.

Ingredients:

• apples - 3 kg;
• chokeberry - 2 kg;
• sugar - 1 kg.

How to cook:

1. Peel the apples of dirt, rot and seeds and chop.
2. Chop the mountain ash.
3. Combine chokeberry fruit and 330 g granulated sugar.
4. Place the composition in an airtight container, add warm boiled water, cover with a cloth and place in a warm room.
5. Install a water seal.
6. After a week, add another 330 g of sand and stir until dissolved. Stir the mixture every day.
7. After a week, add the last portion of sugar and shake the mass.
8. Stir the drink for 14 days. Then put it in a cool room for a month.
9. If a sediment appears, the composition should be filtered and poured into other containers.

Preparing a drink from compote

You can make wine from spoiled homemade apple compote.

Ingredients:

• compote - 3 liters;
• sugar - 200-250 g;
• raisins - 50-100 g.

Cooking technique:

1. Pour the compote into another jar, add sugar and raisins and mix the ingredients.
2. Put on a medical glove on the neck of the jar and let the composition ferment in a dark room for 2 weeks.
3. After this time, remove the pulp from the mixture and strain it through cheesecloth.
4. Leave to infuse in a dark place for 2 months, periodically pouring wine to get rid of sediment.

The drink should be transparent, solid and tasty.

After reviewing these recipes, it becomes clear that making wine is not so easy, but also not that difficult. With the intention, anyone can make a quality drink. The main thing is to follow the recommendations of experienced winemakers, to follow a clear sequence of actions according to the recipes set out. The wine combines healthy and flavoring properties. As the creator of penicillin, Alexander Fleming, said: "Antibiotics treat people, but only wine can make them happy."

Apple wine is one of the cheapest at cost, but a well-chosen composition allows you to get a very good bouquet. You can make any wine from apples at home: from table wine to dessert and liqueur. A light apple sparkling wine called cider is also popular. All alcoholic drinks made from apple fruits are well clarified, have a golden color, have a pleasant aroma, pronounced, but at the same time unobtrusive. The more successful the composition is selected and the more precisely the preparation technology is followed, the more pleasant the organoleptic qualities of the drink.

Technology features

Making apple wines at home has its own subtleties. If they are not taken into account, the finished drink is unlikely to meet the expectations of a novice winemaker.

• The main thing on which the result will depend is the raw material. Apples differ in the degree of ripeness, ripening time, as well as the sugar content and acidity of the fruit. It should be borne in mind that the carrion, that is, unripe fruits that have fallen to the ground, are suitable for the production of dry wines, but not for dessert ones. Wines made from overripe and summer apples do not last long. Autumn and winter varieties are best suited for winemaking. Sour, but unsweetened apples (wild) are suitable for table wines, sweet, with low acidity, but high sugar content, ideal for dessert, the most versatile sweet and sour apples, related to the so-called "kitchen" or "household" varieties. The bouquet will be as good as possible if you take 2-3 parts of sweet and tart apples and 1-2 parts of sour apples, respectively. Combinations are also popular: one part of sweet, tart apples and two parts of sour, sweet and tart in a ratio of 1: 3 or 2: 1. All this must be taken into account when selecting fruits for wine, then the result will be as predictable as possible.
• Unwashed apples are used for wine. You can wipe them off with a napkin, you can brush off the dirt with a brush, but you cannot immerse them in water. This is done in order to preserve the living bacteria present on the surface of apples: without their participation, it will be impossible to process sugar into alcohols during the fermentation process.
• Apples should be chosen good, no rot, not wormy. All damaged areas during the preparation of the fruit for extracting juice from them must be cut off with a knife. The core also needs to be removed.
• To obtain the maximum amount of juice from the raw materials, it is best to use a juicer. If there is no such in the house, the apples will have to be minced or grated by hand.
• Before separating the juice from the pulp, it is insisted for three days. All this time, every 8–12 hours, the pulp is “drowned” in juice so that the yeast spreads evenly, without souring.
• To make the pulp easier to press, place the apple juice in a cold place 6 hours before, although this is not necessary. Squeeze the juice through cheesecloth with your hands or using a press. If there is a lot of pulp, you can simply remove its top layer before pressing with a wooden spoon.
• Sugar and ingredients other than alcohol are added before the juice is placed in the fermentation tank. Sugar, ideally, should be introduced in parts: half at once, a quarter - on the fourth day, a quarter - in a week. This is especially important in cases where sweet fruits are used as raw materials: excess sugar can stop fermentation, since there is not enough natural yeast for it.
• Apple wine, like other fruit and berry wine, should ferment in a container with a lid that does not allow air access to the wort, but allows the gas formed during fermentation to escape. This is usually a homemade or store-bought airlock, but many people use a rubber glove to pierce their finger with a needle.
• After fermentation is complete, the wine should be poured into a clean container for settling. At this stage, you can add alcohol and even sugar if the wine does not seem sweet enough to you. A water seal is placed for a week, after which the container with wine is tightly corked. When it becomes transparent, it is time to drain it from the sediment and bottle it for further storage.

If all the conditions are met, novice winemakers will also make wine. Experienced craftsmen believe that it is especially difficult to spoil dessert and fortified apple wines.

The classic apple wine recipe

• commercial apples - 10 kg;
• water - 2 l;
• sugar - 1.6 kg.

Cooking method:

• Go through the apples, remove the rotten places, chop thoroughly through a meat grinder or rub. If possible, use a juicer.
• Place the juice or puree in a container in a saucepan or bucket, secured on top with cheesecloth or a thin cloth, for 3 days. Stir the contents every 8-12 hours during these days.
• Remove the pulp, leaving a layer of about 0.3–0.5 cm.
• Top up with water, add 0.8 kg of sugar, pour into a fermentation vessel with a water seal.
• After 4 days, open the water seal and drain 0.2 l of wort through a tube, dilute 0.4 kg of sugar in it and drain back, replace the water seal.
• After another 3-4 days, repeat the procedure.
• The optimum temperature for apple wort fermentation is 20-22 degrees, it may differ slightly, but should not be lower than 18 degrees, above 24 degrees. You will recognize the end of fermentation by the water seal: it will stop making gurgling sounds. If you use a glove instead, it will deflate and fall. There are times when this does not happen for a very long time. If after 50 days you have not yet waited for the end of fermentation, you will have to drain the wort from the sediment and pour it into another container with a water seal - the fermentation process will soon end.
• Pour the wine into a clean container, close it tightly and let stand. Drain the wine from the lees every two weeks. When the wine becomes almost completely transparent, it remains only for the last time to drain from the sediment and fill the bottles with it.

This recipe makes table wine. Its strength is 10-12 degrees. The shelf life of the wine will depend on the apple variety. Wine from sweet and sour autumn varieties is stored for the longest time.

Apple cider

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

Cooking method:

• Sort the apples and cut into slices, hitting the core. It is enough to cut small fruits into 4 parts, larger ones into 6-8 parts. For convenience, you can use an apple cutter.
• Fold the apple slices in a linen bag or simply wrap them in a cloth that is not too dense. Place the bag on the bottom of a large saucepan, tank, barrel. Put a lid of a slightly smaller diameter on top or, even better, a lattice wooden disc, on it - any load (for example, a 10-liter flask filled with water).
• Boil a syrup from 1.6 kg of sugar and 6 liters of water and, after cooling to room temperature, pour into a container with apples on top of them.
• The container should be kept in a cool room, at a temperature of 18–20 degrees.
• After 5 weeks, pour the liquid from the container through a straw into a clean dish. Pour the apples with exactly the same syrup as last time, in the same amount.
• After 5 weeks, drain the second serving of cider, mix with the first and leave for six months in the same cool room.
• Drain off the sediment, bottle it, seal it well and keep it cold for another month. The cider is then considered ready.

Apple cider is a very light drink (5–7 degrees) and has a pleasant taste, a bit like lemonade.

Fortified apple wine

• sweet and sour apples - 6 kg;
• raisins - 200 g;
• vodka - 150 ml;
• granulated sugar - 2.2 kg.

Cooking method:

• Sort, chop the apples until puree.
• Steam and cut the raisins.
• Mix the applesauce with 2 kg of sugar and raisins, use a funnel to pour the mixture into a narrow-necked bottle, attach a rubber puncture glove or a water seal to it.
• After three weeks strain the wort thoroughly. Add 0.2 kg of granulated sugar, place in another bottle, this time closing it tightly.
• After 10 days, pour in the vodka, shake and bottle.

The resulting wine is slightly stronger than table wine - 13-14 degrees.

Spiced apple wine

• apples of "kitchen" varieties - 2 kg;
• water - 2 l;
• sugar - 0.5 kg;
• ground cinnamon - 20 g.

Cooking method:

• Go through and cut the apples into small slices, put them in an enamel bowl. Add cinnamon and water and simmer until the fruit is very soft.
• Rub the apple mixture through a sieve and place in a fermentation vessel.
• After fermentation is complete, strain the liquid again and mix with sugar.
• Place in a fermentation bottle. In the first week, it is better to close it with a water seal, then replace it with a tight lid. So the wine should stand for two 2 weeks. From time to time, the bottle needs to be tilted and rotated to mix the contents.
• After the specified period, drain the wine from the sediment, strain and bottle.

The result is a delicate wine with a sweet-sour taste and a pleasant warm aroma with cinnamon notes.

Dessert apple wine

• sweet apples - 10.8 kg;
• pears - 1.2 kg;
• raisins - 0.2 kg;
• sugar - 1 kg.

Cooking method:

• Get juice from apples and pears.
• Steam the raisins, cut each raisin in half, mix with fruit juice.
• Leave to start fermentation in a container with a wide neck (you need to tie it with gauze). Stir 3-4 times a day.
• Strain, add 0.5 kg of sugar, place in a fermentation bottle, install a water seal.
• After 4 days, add another 0.3 kg of sugar, mixing it with the wort poured through a tube.
• After another 3 days, add the remaining sugar and wait for the end of fermentation.
• Drain from the sediment, strain, place in a clean bottle, capping it well.
• When the wine is clear, drain it from the sediment again, filter and bottle.

This dessert wine with a strength of about 15-16 degrees will certainly appeal to the ladies. If you store it for more than a year, then it will acquire a taste somewhat reminiscent of port.

At home, apples can be used to make table and dessert wine, as well as cider. The strength, taste and aroma of the drink depend on the selected recipe and raw materials. If you do not violate the technology of preparation, a beginner winemaker will also make good wine.