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Fermenting is a natural process; making wine is an attempt to control that process. Using a few simple techniques, anyone can make a delicious country wine at home using very few ingredients and supplies.
Winemaking is often intimidating for beginners, so let’s keep it simple. It’s fermented juice, made using four basic ingredients: fruit, water, sugar, and yeast.
Over time, I’ve discovered that despite owning all the fancy equipment, I prefer making small batches and most often will use 1-gallon milk jugs as carboys, a chopstick (for agitating), cheesecloth, a siphon, a hydrometer, and an airlock. That’s it.
Yeast consumes sugar and, as a byproduct, creates alcohol and CO2. An airlock allows CO2 to escape while keeping air out. Hydrometers measure sugar content, thereby indicating potential alcohol content.
Sanitize your equipment using StarSan or a similar product before each use.
This recipe yields 14 to 14.5 percent ABV (alcohol by volume). The flavor is clean and smooth, with a mild residual sweetness.
1 cup raspberries, frozen
3 cups chopped apples, mixed varieties, frozen
1/2 stick cinnamon
1/2 teaspoon fennel seed
1 dried chile pepper
20 whole peppercorns
1/2 teaspoon sea salt
1/2 lemon, zested and juiced
1/2 gallon water
2 1/2 cups brown sugar
7 1/2 cups granulated sugar
1 packet winemaking yeast, Lalvin EC-1118 Champagne Yeast
Add the raspberries, apples, cinnamon, fennel seed, chile, peppercorns, sea salt, lemon zest and juice, and water to a large pot, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes to break down fruits, extract flavors, and destroy wild yeasts. Fruit can be crushed using a potato masher to break it down further.
Remove from heat and add the brown and white sugar. Stir to dissolve. Add 1 1/2 gallons cool water. Take a hydrometer reading. It should read approximately 1.10~ SG (specific gravity).
Cover with a cloth held with elastic or string (or loose lid), and leave at room temperature (72 F) overnight.
Line a funnel with several layers of cheesecloth, and strain the mixture to remove fruit.
Sprinkle the package of champagne yeast over top of the liquid, stir, and cover with a cloth.
Agitate daily, and take hydrometer readings until it reads 1.03 SG.
Use a siphon to transfer (rack) to carboy(s), filling to the “neck” to reduce air exposure.
This stage requires an airlock to create an anaerobic environment (no air). Add vodka or water to airlock before use.
When the hydrometer reading is 1.0 or lower for a week, fermentation has finished.
Rack your wine, top with airlock, and age 2 or more months.
After fermentation has finished, you can enjoy your wine young, or let it age. To age and clear your wine, rack every two months, or when sediment is 1/2-inch thick.
Recipe from: Adriana Meagher, who lives on a 130-acre farm in the mountains of Columbia Valley, BC. Her passion for a traditional lifestyle led her to create Yogurt Hydro, where she shares her latest adventures whether outdoors or in the kitchen.
Video about How To Make Homemade Apple Wine With Fresh Apples
Make wine from fallen apples! (Easy Apple Wine recipe)
Hi, I’m Jesper and in this video I’m going to take you through how simple it is to make your own and almost free, strong apple wine.
Here are links to the stuff you’ll need:
Fermentation bucket: https://amzn.to/3stDxho
Cider yeast: https://amzn.to/3sjF9dr
Fruit crusher: https://amzn.to/3nziBSt
Fruit press: https://amzn.to/3sgUI5z
First, you’ll need some apples. I use both fallen apples like the ones I’m picking up in the video, and I also use freshly picked apples. These are summer apples, but all sorts of apples will do just fine.
Then you’ll need to crush them. I use a manual frugt crusher, but you can chop them with a knife, or buy a big electric crusher if you have a lot of apples to crush.
Then I press the crushed apples. That will separate the apple juice from the pulp. It’s a good idea to have a fruit press to get the most juice out of the apple. What is running out of the press is just pure, fresh and unfiltered apple juice. You could actually just stop here and drink the juice.
We are going to make 20 litres of apple juice in this video today, so we need a lot of apples.
When you have a bucket full of apple juice, you’ll just need to add 2 ingredients: Sugar and yeast.
We add 1 kilo of sugar to 5 litres of juice. We’ll use both white sugar and brown sugar – the brown adds a bit of flavour to the mix. We dissolve the sugar in medium hot water before adding it to the juice.
Then we add 10 grams of yeast. All types of yeast can be used, but for the best results I recommend a cider yeast like this one. We dissolve the yeast into some water and add it to the mix.
Now we add a fermentation lock and leave it at room temperature.
After 1 or 2 days the fermentation will start, and you’ll hear the bubbling sound of this for 2-4 weeks.
I left it in the bucket for about 2 months, and then I used a siphon to transfer the juice to another bucket to separate the juice from the sediment. The juice will now contain 8-12% alcohol. Then I started a 2nd fermentation by adding sugar and yeast again, and left it for another month. Another fermentation will bring it to 15-18% alcohol. I now taste like a sweet and strong apple cider. It tastes wonderful.
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The music in this video came from Epidemic Sound:
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