Although many are accustomed to purchased grape wines, there are also connoisseurs of homemade fruit alcoholic drinks. A rich palette of flavors, ease of preparation and availability of raw materials - these are the undoubted advantages of such wines. Apples are one of those ingredients that everyone has access to throughout the year.
It is necessary
- - apples;
- - fermentation tank;
- - sugar;
- - wine yeast;
- - water;
- - tea;
- - hydrometer;
- - gauze or sieve;
- - funnel;
- - a large bottle.
Instructions
Step 1
Preheat oven to 220C. Place apples in one layer on a baking sheet lined with baking paper. You do not need to wash and clean them. Bake the apples until the skin is brown and tender. Let the apples cool.
Step 2
Remove the stalk, seed pod, and seeds from the apples. You can cut and peel the apples as you like, since later you will need to turn them together with the peel into a puree.
Step 3
Place the apple slices in a blend or food processor. Purée. You do not need to achieve a smooth, uniform consistency, a rather coarse puree. Transfer the resulting mixture to a container and fill with water so that it barely covers the apples.
Step 4
Add 2 teaspoons of tea for each liter of total. The tannins in the tea will keep the apples from rotting before they ferment. Pour in 1 kilogram of sugar for every three liters of water mixed with the apple mass. Add sugar not all at once, but gradually, stirring each time.
Step 5
Pour some apple juice and water into a small container and mix with wine yeast. Pour the mixture into a fermentation container and close it with a lid. Leave for 4-7 days at about 22 ° C. If you have a hydrometer, check the raw material with it several times. If the reading is around 990 g, add sugar, as your wine is too dry. If more than 1020 g, add about 1 dessert spoon of yeast, as the wine turns out to be too sweet.
Step 6
After about a week, strain the raw materials through a sieve or cheesecloth. Pour the resulting liquid into a transparent bottle, seal tightly and leave for several months until fermentation is complete. The indicator of wine readiness is the absence of cloudiness and precipitation.
