Apple wine at home: recipe and technology

Recipe for home-made apple wine (cider) containsa lot of nuances that will become clear only after it is tested in practice. Making alcoholic beverages for the first time, you need to thoroughly study the technology of the process and some significant details.

Homemade apple wine. The recipe for cider. Leaven

The basis for all such drinks is one. This is apple juice. Wine and cider are different products, although similar to each other. Cider is a sparkling drink that is stored for a very short time. In contrast, apple wine (at home, the recipe requires adaptation to a specific variety of fruits and production conditions) - more mature and well-established. It can be stored much longer, and over time it will only improve its taste. In any case, whatever you want to cook - wine or cider - you need to start with the leaven. Take a glass of strawberries or raspberries. Do not wash them! Razumnite, pour a hundred grams of warm water, add two teaspoons of sugar, cover with a napkin (from three to four layers of gauze) and leave in a warm place. Three days later a dense foam appears on the surface and a smell of fermentation is clearly felt - this means that the leaven is ready.

Apple wine at home: a recipe, selection of apples and tare

We need quite a lot of capacity - volumebottles should be at least six to eight liters, in order to make the drink quality. In addition to the size, the shape also matters - the utensils must necessarily have a narrow neck. Preparing the containers, you need to take care, in the first place, about their purity - without this it is difficult to cook apple wine at home. The recipe tells us what to start with washing the bottles with a strong soda solution. Then rinse them with clean running water and cover with a clean ironed cloth. Do not forget to wash your hands during the entire production process. Also take care of water quality: ideally take a fresh key or cleaned with a good water filter. Collected apples should be allowed to lie for three or four days, if your goal is cider.

And a couple of weeks - if you want to make wine. If you broke apples from a tree, they do not need to be washed, since natural microorganisms are present on the peel, which will help fermentation. Raised fruits from the ground must be thoroughly washed, dried, removed rotten places and wormhole. Squeeze the juice from the apples, drain the foam, fill each container with two-thirds of the juice, pouring it in a thin trickle. Then prepare the sugar syrup from the calculation of one liter of water and two hundred grams of sugar for every four liters of juice. Pour the solution into the bottle, add the prepared berry starter there, mix, cover with a linen napkin. After the appearance of foam on the surface of the future wine, close the container with a lid, in which you need to make a hole and enter there a long tube. Place the other end of the tube in a jar of water. With the help of plasticine, tighten all the holes. Doing apple wine at home, the recipe of which implies two peaks of fermentation, remember that after the first one you will need to add 150 grams of sugar per liter of wine. After the end of the second fermentation, the cider can be considered ready. In order to get the wine, you need to add an additional two hundred grams of sugar per liter and leave for another twenty days.