Though purchased grape wines are habitual to much, there are also judges of home-made fruit alcoholic beverages. A rich palette of tastes, simplicity in preparation and availability of raw materials – here undoubted advantages of such wines. Apples - here one of those ingredients which are available to everyone and for all year.
It is required to you
- - apples;
- - capacity for fermentation;
- - sugar;
- - wine yeast;
- - water;
- - tea;
- - areometer;
- - gauze or sieve;
- - funnel;
- - big large bottle.
Instruction
1. Warm an oven to 220 wasps. On the baking tray laid by baking paper lay out apples in one layer. It isn't necessary to wash and clean them. Bake apples until their peel doesn't pokorichnevet, and they won't become soft. Let's apples cool down.
2. Destem from apples, a seed box and sunflower seeds. You can cut and clean apples as it is convenient to you as further you will need to turn them together with a peel into puree.
3. Put pieces of apples in a blend or the food processor. Pyuriruyte. It isn't necessary to try to obtain smooth, uniform consistence, rather rough puree. Shift the turned-out weight in a container and fill in with water so that it hardly covered apples.
4. Pour 2 teaspoons of tea on each liter of total amount. Tannins in tea won't allow apples to decay earlier, than they will begin to ferment. Pour on 1 kilogram of sugar on each three liters of the water mixed with an apple weight. Sugar fill up not all at once, and gradually, mixing every time.
5. Cast a little apple juice with water in small capacity and mix with wine yeast. Pour out mix in a container for fermentation and close it a cover. Leave for 4-7 days at a temperature about 22 wasps. If you have an areometer, check it several times raw materials. If indications are around 990 g, add some sugar as at you too dry wine turns out. If it is more than 1020, put about 1 dessertspoon of yeast as wine turns out too sweet.
6. Approximately in a week filter raw materials through a sieve or a gauze. Pour the turned-out liquid in a transparent large bottle, densely seal and leave for several months, fermentation won't come to the end yet. A readiness indicator fault – lack of overcast and a deposit.