Here it is, the gardening paradox: you try, you shake every apple tree like your own child, and when your apple garden, full of gratitude in the form of a plentiful harvest, dumps it in your bins ... It's a pity! And the sea of apples, and nowhere to put them. Why should they rot ?! No way!
Cooking, drying, making juice - this is all familiar and useful, no doubt. But against this background, homemade
apple wine was somehow lost
. Simply put, cider. Yes, yes, the very one, our great-grandmothers is very appreciated and prepared. And do not stew that, they say, the best cider is brewed in France, Germany and Spain. And we are not bast!
By the way, according to either the annals or the legend, the cider was invented by the famous King of the Francs, Charlemagne. Like, he once sat on a bag in which overripe apples were stored. The August fifth point worked like a press - and we got cider. However, those who read the works of Pliny the Elder know that homemade wine from apples was persecuted in Ancient Rome before our era ...
An important condition for making cider: the apples selected for it should not be washed. The microorganisms that inhabit their peel will be useful in the future. Clean dirty apples with a rag or soft brush, remove the core with seeds and rotten parts.
It is very good if you have a juicer at your disposal - it will give out apple juice minimally burdened with pulp, and in the future the process will be simplified. If you couldn’t get anything except a grater ... Well, you have to tinker with it: make
applesauce, squeeze it through cheesecloth or press. All the same, it’s not juice, but liquid puree. But for cider, it will do.
The result of the effort must be placed in a large pot or barrel. Here, thanks to the already mentioned microorganisms, the mixture will begin to ferment, turning into a must. The pulp will accumulate on the surface. It is not necessary to touch it yet, only mix the contents of the container periodically for two days. And on the third day, arm yourself with a colander or stewpan and remove the dense layer of pulp, leaving only a small film on the surface. It is worth sniffing. You take into account the characteristic vinegar smell - everything is in order: the process has begun.
This method of making wine from apples is unthinkable without sugar. But its quantity should be determined in advance. If you need dry or semi-sweet cider, 200-220 grams of sugar should be added per liter of juice, if sweet or dessert - 300-400 grams. You should not increase sugar concentration further: get a nasty, sugary liquid and spoil the product.
If you want to make home-made wine from apples, not
apple cider vinegar, it's time to deprive the wort of contact with the air. Therefore, we place it in an airtight container, but only at 4/5 of its height (we leave room for foam). Of course, equipped with a water shutter, well known to many lovers of fruit and berry products. Otherwise, the gases released during fermentation will have nowhere to go. The tightness of the compound is provided by plasticine coating.
How to make wine from apples further, or rather, to comply with certain conditions? Keep in a dark and warm (+20 ... + 22) place. Don `t open. Do not shake. Wait a month and a half. As the
water shutter stops
emitting bubbles - wait a few more days.
The most impatient can begin to use. Those who do not like the pungent smell and taste, it is recommended to let the cider fully mature. The wine is gently poured into another sealed container, previously thoroughly washed and dried. This must be done carefully, through the tube, and be sure to fill to the top. Then firmly plug and send for storage in a dark, cool place. And have patience for two, three, or better - for four months.
Only after that is homemade apple wine - natural, dark amber in color, pleasant to smell and taste (some gourmets claim that cider is much nicer than
grape wine) - is it ready to decorate both a family celebration and a friendly gathering. To your health!