So, you decided to be engaged in house winemaking, you want to surprise guests or just to please yourself in the cold winter with pleasant drink of own production. One of the simplest, inexpensive and original options of domestic wine is apples wine. All ware used for production of drink has to be clean, glass or enameled, when washing use baking soda — it is necessary in order that microorganisms didn't get to raw materials. Same high requirements to purity of tools and hands. Use sweet and fragrant late grades — it will allow to make wine more tasty.
It is required to you
- Ripe apples, Sakha, water.
Instruction
1. Take dozen the ripest fruits, clean, without damages, decay and defects. From them ferment for future wine is cooked. Crush in the juice extractor or the meat grinder, previously having scraped seeds. Mix the turned-out apple puree and a half a glass of sugar in glasswares, for example, bank or a large bottle with rather narrow neck. Fill in with a glass of water, mix and close a cotton or gauze wool stopper. Leave ready mix in the dark place at a temperature of 22-24 degrees for fermentation. In three-four days filter juice through a gauze - it is and there is a ready wine ferment. It can be stored in the cool place up to 10 days.
2. The basis for an apple wine is done of mix of juice, sugar and water. Peel apples from dirt, fruit stems and defects. Then cut, cut out a core with seeds and miss via the juice extractor or the meat grinder. On 10 liters of wine 8 liters of apple juice, 2 or 3 kilograms of sugar and 1 liter of water are required.
3. Mix juice, sugar and water in the clean enameled ware. It is the most convenient to dissolve sugar in warm water in advance. Fill in the received syrup in juice, mix, add ferment. The wine mash turned out.
4. Pour a mash on large bottles where it will wander about 10 days. The dark room without foreign smells is suitable for fermentation. Temperature condition of 18-22 degrees, at the same time isn't allowed significant fluctuation of temperature.
5. In 10 days accurately so that not to disturb a deposit, pour a young wine on bottles. Very densely close container and leave for maturing of drink in cool (ideally with a temperature of 10-12 degrees) the dark place for several months. Wine with the content of alcohol of 5-10 percent of volume will turn out.
6. It is possible to increase drink fortress alcoholizing. For this purpose it is necessary to add alcohol or vodka to the rewandering mash, at the rate of 5 percent of alcohol or 10 percent of vodka on ware volume. That is, on a 3-liter jar with a mash add 150 grams of alcohol or 300 grams of vodka. Leave for 5-6 days, then pour a young wine in bottles for ripening.