So, you have decided to do homemade winemaking, want to surprise your guests, or just please yourself in the cold winter with a pleasant drink of your own making. One of the simplest, inexpensive and original homemade wine options is apple wine. All utensils used to make a drink must be clean, glass or enamel; when washing, use baking soda - this is necessary so that microorganisms do not get into the raw materials. The same high requirements for the cleanliness of instruments and hands. Use sweet and aromatic late varieties to make the wine more delicious.
It is necessary
Ripe apples, Sakha, water
Instructions
Step 1
Take a dozen of the most ripe fruits, clean, without damage, rot and defects. They are used to prepare a sourdough for future wine. Grind in a juicer or meat grinder, pre-cleaning from seeds. Mix the resulting applesauce with half a glass of sugar in a glass container, such as a jar or bottle with a fairly narrow neck. Pour in a glass of water, stir and close with a cotton or gauze plug. Leave the finished mixture in a dark place at a temperature of 22-24 degrees for fermentation. After three to four days, strain the juice through cheesecloth - this is the finished wine leaven. It can be stored in a cool place for up to 10 days.
Step 2
The base for apple wine is made from a mixture of juice, sugar and water. Clean apples from dirt, stalks and defects. Then cut, cut out the core with the seeds and pass through a juicer or meat grinder. 10 liters of wine will require 8 liters of apple juice, 2 or 3 kilograms of sugar and 1 liter of water.
Step 3
Stir juice, sugar and water in a clean enamel bowl. It is most convenient to dissolve sugar in warm water in advance. Pour the resulting syrup into the juice, mix, add the leaven. It turned out to be a wine wort.
Step 4
Pour the wort into bottles, where it will ferment for about 10 days. A dark room without foreign odors is suitable for fermentation. The temperature regime is 18-22 degrees, while significant temperature fluctuations are not allowed.
Step 5
After 10 days, carefully, so as not to disturb the sediment, pour the young wine into bottles. Close the container very tightly and leave to ripen in a cool (ideally 10-12 degrees) dark place for several months. The result is a wine with an alcohol content of 5-10 percent by volume.
Step 6
You can increase the strength of the drink by alcoholizing. To do this, add alcohol or vodka to the fermented wort, at the rate of 5 percent alcohol or 10 percent vodka for the volume of the dishes. That is, add 150 grams of alcohol or 300 grams of vodka to a three-liter jar of wort. Leave for another 5-6 days, then bottle the young wine to ripen.
