Apple wine – a great way of utilization of a rich harvest. Yes today very few people you will surprise Varenyami with compotes, and here the self-made apple wine exposed on a holiday table will create a furor among your guests. Especially as in its production there is nothing difficult.
It is required to you
- 8 kg of apples;
- 2 kg of sugar;
- 2 liters of water;
- 6 ml of lactic acid;
- 200 ml of wine ferment;
- vessel for fermentation.
Instruction
1. Before starting production of wine, well wash up apples, peel them, remove from them a core, cut out sites of the damaged pulp. For production of wine you need apple juice. Miss the prepared apples via the juice extractor or a special apple press.
2. Filter ready juice at first 2-3 times through a sieve, and then through the gauze put in several layers not to allow hit in wine even of the smallest pieces of pulp. Measure a half from the turned-out amount of juice, pour it in a big bowl, add 1 kilogram of sugar and 1 liter of water there, carefully mix.
3. Pour the turned-out mix in in advance prepared vessel for fermentation. Mix the remained juice with water and sugar in the same proportions, add lactic acid and wine ferment there. Too add the turned-out mix in a vessel for fermentation then that it is necessary to close the special cover which is providing outflow of the emitted gas, but not allowing oxygen to get from the outside in a vessel.
4. When choosing the place for fermentation preference should be given to the warm, but dry room without drafts. On average for maturing the apple wine needs 5-6 weeks. You remember, than fermentation process will longer be dragged out, especially sour will be your wine.
5. The apple wine is considered ready if it became transparent, and barmy impurity accumulated on a bottom. Filter ready wine from a deposit and pour on clean bottles.