Most of summer residents at the end of summer has a question of processing of apples. Especially, if year was rich in a harvest. When banks with juice are rolled up, it is possible to try also as the wine maker. It doesn't demand big expenses of means and time, but it is possible to have moral satisfaction from the creation.
It is required to you
- - apples;
- - sugar;
- - juice extractor;
- - vessel for a sbrazhivaniye;
- - ready wine yeast or 200gr raisin;
Instruction
1. Carefully wash up apples, cut out a core with stones, otherwise wine will taste bitter and have unpleasant smack. Cut them on small pieces and wring out in the juice extractor.
2. Cast a little juice and dissolve in it sugar in a proportion 5:1. On 5 kg of apples it is necessary for 1 kg of sugar. Pour out a half of the divorced sugar in juice. If you add all sugar to juice at once, it can weaken fermentation process.
3. Wine yeast will be necessary for you for ferment. Them buy in shop is possible or to make in advance. For this purpose take about 200 grams of raisin, place in a one-liter jar and fill in with a half of liter of boiled water. Cover to bank with the gauze put in several layers and put to the warm place for 4-5 days.
4. Filter juice and pour in a big vessel for further fermentation. Fill a vessel no more than on ¾. In a week add the remained sugar and ferment. Ferment needs to be added no more than 3%. Put a vessel for 4-5 days to the warm place, having also covered with a gauze for air access.
5. Further it is necessary to put on a stopper with an opening for a rubber tube. The opening between a stopper and a tube needs to be stuck with paraffin or platiliny. Place the external end of a stopper in the container with water that there was an air. Or put on a rubber surgical glove a vessel neck.
6. Completely fermentation will end approximately in one and a half-two months. After that it is necessary to separate a mash from wine, and lower the second in the bottle installed on level below a vessel with wine previously having extended a mouth a little wine.
7. It is necessary to take the poured wine about 2 days opened, having only covered a little from above with a gauze or having corked cotton. Then densely to cork and hold about 6 months at a temperature no more than 15 degrees. This time necessary for aging of wine.