Apple wine

All popular recipe of homemade apple wine

Apple wine recipe

APPLE SEMI-SWEET WINE

To 10 liters of juice add 1 kg of sugar in the mash and 0.8 kg – in 3-4 days. Fermentation of mash is normal. Semisweet wine is characterized by a low level of alcohol, sugar and acid and this unstable in storage and has a tendency to fermentation. It’s should be pasteurized before bottling and sweeten before use in rate of 50-60 g per 1 liter of wine. In apple wine and in wine from gooseberry, old wine makers recommended instead of sugar add lime or floral honey in rate of 50-100 g per 1 liter of wine.

APPLE DESSERT WINE

In our Apple wine recipe producing of mash for 10 l of juice add 0.2 l of yeast and ferment and 1.32 kg of sugar. After 3-4 days add again 1 kg of sugar. Mash fermented and producing wine material. To give wine light acerbity and full flavor, it’s sweetening by adding sugar. For 1 liter of liqueur wine add 200 g sugar, dessert — 100-160 g. Sugar is dissolved in a little bit heated wine. Ready wine is bottled in cylinders or bottles up to half bottle and label be corked plugs and paste. After 2-3 weeks this wine is ready for consumption.

LOW ALCOHOL APPLE WINE

Light and cheap wine can be obtained from the autumn and early winter varieties of apples, without adding sugar and water. Yeast cultural add to freshly pressed juice from ripe apples. Immediately after fermentation wine is drained from the sediment and poured under the cork in just sterilized bottles and corked. This wine has a strong on 5-6%, and it’s a reason why this type of wine is unstable in storage and it should be consummated quite quickly. This wine should be stored in the refrigerator.

Apple wine recipe - APPLE-PEAR WINE

Make puree from mix of sour and sweet apple, leave it for two days, press juice from it. To 10 liters of this apple juice add 1.5-2 glasses of pear juice and 2 kg of sugar. A mash leave for fermentation and further process via standard technologies described above.

APPLE-ROWAN WINE

In this Apple wine recipe to 7 liters of apple juice add 0.7 l rowan or thorns juice and 2.7 kg of sugar, 1.5 l water, add yeast starters to move to fermentation. In wine without sediment add alcohol (add on 10 liters of water one liter of vodka or 0.5 l of alcohol), mix, endure week, bottled and and capped.

Apple wine recipe - LIGHT APPLE WINE (CIDER)

7.5 — 10 kg ripe aromatic apples pass through a meat grinder, shift to the glass dishes, top pour 2.5 l of boiled hot water, mix and leave to fermentation. In 5 days move away pulp and then add in liquid 1 kg of sugar. 2-3 times per day stir stick. You can make desired color by adding burnt sugar. After 2-3 weeks, you can use you wine. It has a fortress of 4-5 °.