Homemade apple wine, the recipe of which you will read further, is considered a classic, on the basis of which you can experiment endlessly. But first, a little about the fruits themselves. For wine, any of its varieties are suitable. However, if you want a sweet drink, choose the appropriate apples.
Many lovers of home winemaking believe: it is best to make homemade wine from apples, to take autumn or winter varieties of this fruit. Anis and Antonovka are leaders in artisanal winemaking.
Apples must be carefully selected by maturity. Unripe fruits can turn wine into vinegar sour meat, rotted ones will spoil the aroma of the drink. Homemade wine from apples (the recipe for any preparation this implies) should be prepared from clean and ripened fruits. The more selective the apples, the tastier the wine. At the same time, note that in no case should you wash the fruits from which the drink will be prepared! Thus, natural yeast is washed off from them, on the basis of which the fermentation process takes place. You can clean the fruit from the ground and dirt with a dry rag.
Any homemade wine made from apples (the recipe obliges) must be prepared in a special bowl. No, you won’t have to reinvent the wheel. Just choose a bottle or any other container made of glass, but in no case made of iron, aluminum or copper. Enameled dishes are also good . Here it just needs to be washed thoroughly. First, just hot water, then using soda, which must be washed in good faith from the walls of the dishes.
Another mandatory fixture is a special cork. It is called a water seal. This is usually a wooden cork with a tube having two holes: one inside the bottle, the second at the other end of the tube, which is lowered into a container of water.
All. If you have cookware with a water lock, you can already create your own homemade wine from apples. For this, the recipe requires only the fruits and sugar themselves. From the apples you need to squeeze all the juice. It is best to use a juicer for this. Freshly squeezed juice is poured into our special bottle (the capacity can be very different), close with a water seal and leave to ferment. The second end of the cork tube is inserted into a jar of water. The fermentation process will be clearly visible by the "stirring" of this liquid, which will constantly receive carbon dioxide.
In three to four weeks, when the gases practically cease to be released, wine can already be consumed. However, it has not yet been cleaned, and not particularly strong - seven or eight degrees, not more. To taste, this wine resembles a sour compote "with degrees." To make this drink really tasty and strong, you need to strain it well and add sugar to the liquid. The more it is, the stronger the wine. It is believed that every 20 grams of sugar per liter of drink makes homemade wine a degree stronger. Typically, home winemakers add 100 grams of sugar per liter to apple wine. With such proportions, it has a decent strength (about twenty degrees), and a pleasant fruity taste.
But that is not all. Apple wine with sugar should again "play" in the same container. And the longer, the tastier and more noble it will be. Some owners manage to wait a whole year until the wine “plays enough”. And it's worth it. But, at a minimum, this process should continue for at least a month.
Now that you know the basic secrets of how to make wine from apples, you can safely experiment, playing with taste and color. In this drink you can add raspberries, all kinds of spices, honey, any other ingredients that can enhance or emphasize its taste. Store it in a cool place, and can be in the refrigerator.