Simple apple wine with yeast
Step-by-step preparation
Cooking time: 20 daySTEP 1
How to make simple wine from apples with yeast at home? Prepare all the necessary ingredients. I used a ready-made set, the composition is described at the end of the recipe. My apples were mostly sweet varieties, there were a few sour ones, but there were no tart ones at all. I also had another 5 kg of pears. I also used them to make wine. First, wash the apples if they are dirty.
STEP 2
Apples need to be pitted and chopped.
STEP 3
If you have a special knife for apples, then feel free to use it, it makes it much more convenient to prepare apples.
STEP 4
First I chopped the apples in a food processor. But this method turned out to have many disadvantages: it was too slow, it was inconvenient to transfer the chopped apples into a jar, and the pieces turned out to be too large. In general, after filling one jar with apples grated in a food processor, I decided to use a meat grinder. It turned out to be much more convenient.
STEP 5
Place the filled containers in a dark place, the temperature should be room temperature. Two or three times a day you need to mix the contents from bottom to top. At first I tried to do this with a wooden paddle, then with a plastic slotted spoon, but in the end I came to the conclusion that there is nothing better than a thoroughly washed hand.
STEP 6
After 6-7 days, most of the juice will go down. It's time to separate the pulp from the juice. In the absence of other options, I squeezed the pulp with my hands through gauze. You can use other methods.
STEP 7
It’s worth mentioning separately about the containers. In winemaking, as well as in brewing, the issue of purity is very acute. In this regard, glass, as a material for a fermentation tank, is perfectly suitable. I used a special jar with a water seal.
STEP 8
Add 3 kg of sugar to the juice. I used dextrose. You can also add the same amount of fructose. The density is almost 19 units.
STEP 9
The photo shows the process of measuring the initial density. If you want to later find out the strength of the wine, then the value of the initial density should be written down. It can be measured using an ASP-3 (0-25) hydrometer and a cylinder. If you are using a ready-made wine kit, add enzymes at this stage.
STEP 10
Mix everything thoroughly and leave it alone for half an hour. After the specified time, add yeast, install a water seal or put on a rubber glove (you need to make a small hole in it with a needle) and leave it in a dark place to ferment for two weeks.
STEP 11
After two weeks, a very noticeable sediment forms at the bottom of the jar, from which the wine must be removed.
STEP 12
An automatic overflow siphon is a great help in this matter. Of course, you can do without it by using an ordinary hose. But the siphon is much more convenient, more aesthetically pleasing and safer in terms of all kinds of bacteria.
STEP 13
Pour the wine into another container and leave for another couple of weeks. After the allotted time, remove the wine from the sediment again and measure the density, by this time it should drop below 5 units, this means that the wine has fermented. Add fermentation stopper.
STEP 14
Mix thoroughly and shake the container vigorously periodically over the next two days. This is necessary in order to rid the wine of gas accumulated in it. Now it’s time to add clarifiers. First add kiselsul, and after a couple of hours add kitozan.
STEP 15
Remember to stir the wine thoroughly after adding each ingredient. Leave the wine for 3-5 days. Now all that remains is to pour the wine into bottles and seal them.
STEP 16
Soak the corks in boiling water and use an air seal to seal the bottles. I only got 15 liters of wine.
STEP 17
Store homemade apple wine in a cool, dark place. Enjoy your tasting!
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