![]() ![]() Just pour sugar into the fermenting juice and stir.Īfter 4-5 days add the second part (50-100 grams per liter). I suggest you stay within these limits otherwise, the wine will turn out sickly sweet.Īdd the first part (100-150 grams per liter) right after removing the pulp. Sweet or dessert wine-300-400 grams per liter of fermented juice. In order to prevent this from happening you should add sugar in parts instead of pouring it all at once.ĭry apple wine-150-220 grams per 1 liter of fermented juice. If sugar content will exceed 20% the wine will not ferment well or it won’t ferment at all. The sweeter the juice the less sugar should be added to the apple wine, especially in the early stage. Adding sugar. The amount of sugar required depends on the sweetness of the fruits. This stage is considered to be completed once the must starts foaming, hissing and emitting a vinegary smell, which implies that fermentation has started.Ĥ. The container should contain only juice and a 3-5 mm skim. You should remove it with a stewpot or colander. On the third day, the pulp will gather in a thick layer on the surface. Or simply add wine yeast purchased in the shop. In order to let wild yeast to get inside you’ll have to stir the mixture with something clean 3-4 times a day for the first 2 days. During this time wild yeast will start separating the mixture into two fractions-the pulp (seeds and skins) and simple apple juice. Tie cheesecloth on top of the neck to protect it from insects. Juice settling.Pour the obtained apple juice (or liquid puree) into a fermentation container with a wide neck (a big cooking pot or barrel) for 2-3 days. In any case, your aim is to get at least a liquid puree.ģ. You’ll have to squeeze the apple puree (for example, through cheesecloth, which is quite hard, or using a press). If you don’t have a juicer you can use a mandolin. This way you’ll be able to obtain clean juice with minimum pulp, which will greatly simplify further winemaking. I suggest using a juicer if you have one. ![]() Juicing.The method you’ll choose depends on the type of equipment that you have. ![]() Any damaged fruits should be cleaned from tainted parts.Ģ. I suggest removing the seeds and core to prevent the wine from becoming bitter. (Wild yeast may be slow to ferment, hence you can use artificial wine yeast purchased in store) If the apples you picked are very dirty you can gently wipe them dry and brush them. Getting apples ready.Don’t wash the apples you picked from trees or ground, as they are covered with wild yeast which is essential for fermentation. You shouldn’t dilute it in 1:2 or 1:3 ratio.ġ. But even then you can lower the acidity with a very low amount of water-less than 100 ml per liter of juice. You should worry about the quality over quantity.Īdding water makes sense only when using unripe or very bitter apples (when the taste of juice bites the tongue). I don’t recommend diluting juice with water to increase the wine yield. Sugar - 150-400 grams per liter of juice.Mixing different types is okay as it will let you create interesting blends-for example, mixing sour and sweet apples. You can use any types of green, yellow or red apples (summer or winter). Simply follow this apple wine recipe and you’ll end up with a very tasty a beverage with ABV of 10-12%. Winemakers that don’t have access to plenty of high-quality grapes can make great tasting wine from apples.
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