Wine made from apple juice

A large apple harvest will never be a problem for the clever housewife. Apple homemade wine is a great use of resources in the right way.

How do we make delicious wine from apple juice? First, we have to get the apple juice using a juicer or the more time-consuming method of chopping apples on a grater or putting them through a meat grinder, then squeezing the juice through gauze. Remember our little helpers, the yeast, and do not wash the apples, wiping the dirty fruit with a napkin.

What we will need:

Apple juice;

Sugar at the rate of 200g per 1 litre of juice.

Prepare a clean glass container with a wide neck, gauze and a rubber glove.

Pour the apple juice into a prepared container, filling it to 2/3 of the volume, tie the neck with gauze and leave to ferment for 3 days. Stir the juice from time to time so that the foam does not fall off.

After 3 days, strain the juice through the gauze and place it in a clean glass bottle, add sugar and stir. Put a rubber glove on the neck of the bottle and keep it in a warm place for 1-2 months. We will monitor the fermentation process to make sure we don't miss the end of the fermentation.

Carefully drain and strain the new wine, then pour it into jars or bottles, seal it and store it in a cool place. Let it stand for 3-6 months, during this time it will lighten, and a thick sediment will settle to the bottom. Before drinking, strain it and pour it into nice bottles.

A handy tip: It is not advisable to use juice from the juicer to make wine, as it is almost sterile and the fermentation will be very weak and the drink will be unpalatable.

The amount of sugar taken per litre of juice determines the strength of the drink. 100-150 grams of sugar will produce a dry wine, 400 grams a dessert drink.