Apple wine at home: recipe and technology

Recipe for homemade Apple wine (cider) contains a lot of nuances that will become clear only after it will be tested in practice. Making alcoholic drinks for the first time, you need to thoroughly study the technology of the process and some important details.

Homemade Apple wine. Recipe of cider. Leaven

The Basis of all these drinks alone. It's Apple juice. Wine and cider-they are different products, though similar to each other. Cider-sparkling drink, which is kept very short time. In contrast, Apple wine (at home, the recipe requires adaptation to the specific variety of the fruit and the conditions of production) is more Mature and vystavkina. It can be stored much longer and with time it will only improve their taste. In any case, whatever you wanted to make wine or cider - you need to start with the starter. Take a Cup of strawberries or raspberries. In any case, no need to wash them! Mash, pour one hundred grams of warm water, add two teaspoons of sugar, cover with a cloth (three-four layers of gauze) and leave in a warm place. Three days later, on the surface appears dense foam and is clearly felt the smell of the fermentation – that is, the leaven is ready.

Apple wine at home: recipe, selection of apples and containers

You will Need a very large capacity-the volume of bottles should be at least six to eight liters to drink was high quality. In addition to the magnitude has a value and form – the dishes must necessarily be a narrow neck. Preparing capacity, care must be taken in the first place, their purity – without this it is difficult to make an Apple wine at home. The recipe tells us that we need to start with washing the bottles with a strong solution of soda. Then you should rinse them with clean running water and cover with a clean ironed cloth. Don't forget to wash your hands throughout the production process. Also, be sure about the quality of water: ideally, take the fresh key or purified good water filter. Collected apples should be allowed to Mature for three or four days, if your goal – cider. A couple of weeks – if you want to cook the wine. If you plucked the apples from the tree, wash them is not necessary, because the skins are natural microorganisms which will help fermentation. Raised from the ground the fruit must be thoroughly wash, dry, remove rotten place and the wormhole. Squeeze apples to make juice, pour foam, each container is to fill the juice by two-thirds, pouring it in a thin stream. Then prepare the sugar syrup at the rate of one liter of water and two hundred grams of sugar for every four quarts of juice. Pour the solution into the bottle, add prepared berry starter, stir, cover with a linen napkin. After the appearance of foam on the surface of the future wine, close the container lid, in which you need to make a hole and insert a long tube. The other end of the tube placed in a jar of water. With the help of clay get the tightness of all holes. Making Apple wine at home, the recipe of which implies two peaks of fermentation, remember that after the first you will need to add 150 grams of sugar per liter of wine. After the second fermentation, the cider is ready. To get wine, you need to add an additional two hundred grams of sugar per litre and leave for another twenty days.