How do you make wine from apples? Can apples make wine How to do it

My surname is Zhang, because I can drink two catties of liquor a day without getting drunk, so my friend gave me the nickname "Zhang Erjin".

Brother Erjin I am an alcoholic, I have drunk many varieties of wine, I have drunk a lot of wine, a few years ago I wanted to make my own wine, not only for the sake of the mouth, but also a hobby of my own. Nowadays, there are many wines made from grapes on the market, which is the mainstream, but there are very few wines made from other fruits, and many fruits can be made from wine, but different fruits should be made in different ways according to their characteristics, so that the wine made is delicious. Different fruits will produce different styles of wine.

Today, Brother Erjin, I will first introduce to you the brewing method of green apples. Step 1: Raw material <>

Wash the green apples and let them dry as much as possible. Step 2 : Juice separation The apple is cut and juiced, but the apple contains a large amount of Fe2+ iron, which will soon oxidize to Fe3+ iron after contact with the air, that is, the white flesh of the apple that we usually see turns yellow quickly after being cut.

The same goes for juice, which quickly turns brown and changes in taste when it comes into contact with air. So in order to prevent this, we need to put a vitamin C tablet in the juice that has a certain degree of reducing property and can prevent the juice from oxidizing too quickly.

After 10 days, the fermentation is basically over, a small amount of pomace begins to sink to the bottom, open the lid and ask about the strong wine aroma, try a small sip, the wine is very strong, but there is almost no apple flavor, so is this wine ready now? If it's wine, it's already ready, and you just need to age it to drink, but it's making green apple botryt, so there's another process, and then we have to distill the fermented cider. step 4:

Distillation <>

Put the fermented cider into the distillation pot for 2 distillations, the apple brandy distilled for the first time is a crude distillation, the alcohol content is between 26 and 30 degrees, and there are a lot of impurities and fusels in it, in order to further refine, we need to distill and purify the crude distillation liquor again for the first time, because the boiling point of alcohol is lower than that of water, temperature control is very critical, the second distillation should be slowly steamed over low heat, and the temperature at the top of the distillation trachea should be controlled within 93 degrees, so that the distilled liquor will be soft and free of miscellaneous taste. And it is necessary to remove the first 10% of the distilled head, because the first 10% miscellaneous fusel is the largest, leaving only the purest and softest part in the middle. step 5:

Add oak chips for aging.

Step 3: Fermentation.

Mix the squeezed juice and the separated pomace into a glass jar, add a little sugar to increase the sugar content of the juice, and put the activated yeast for fermentation, the yeast used in this step is best the yeast with high alcohol tolerance, such as imported RST yeast or domestic 18 degree yeast, <>

Fermentation will produce a lot of carbon dioxide, the lid should not be too tight and not too loose, too tight gas can not be discharged, it is easy to burst the bottle, too loose while fermenting to produce alcohol and volatilize alcohol, and finally the alcohol content is not enough. When the yeast is first added, the fermentation has not yet started, and the pomace is sunk to the bottom, and only a small part is floating on it.

The winemaking technology teacher teaches you how to make cider.

Apples can be used to make wine.

How to make cider:

1. Wash the apples, wipe the surface moisture dry, remove the core and cut into small pieces. At the same time, dissolve the weighed white sugar with purified water.

2. Put the chopped apples and the dissolved sugar water into the bottle.

3. Dissolve pectinase with a teaspoon of water and pour into a bottle.

4. Dissolve yeast nutrients in a teaspoon of water and pour into a bottle.

5. Activate the yeast (put the yeast into a small container, pour in warm water at 38-40 degrees, do not exceed this temperature, stir evenly and let stand for 15 minutes, and then stir a few times).

6. Pour the yeast solution into the bottle. (Note that the difficulty of the yeast solution cannot be cooled and heated, so the temperature difference between the temperature of the yeast solution and the apple syrup in the bottle should not exceed 10 degrees).

7. Then stir it fully with clean and dry chopsticks, stir the pulp and liquid evenly, and place the bottle in a cool and dark place, and it will start to ferment within 24 hours.

Cider is a low-alcohol liquor, rich in nutrients, and moderate drinking can relax muscles and improve health. Cider is a low-alcohol fruit juice drink, which combines the advantages of beer and fruit juice, with a mellow taste and rich nutrition, using high-quality apples as raw materials, fermented at low temperature, and brewed by natural aging process. Cider contains 25 kinds of amino acids, 8 of which cannot be synthesized by the human body; It also contains vitamins (vitamin B12, vitamin C, inositol, etc.) that promote human development and prevent diseases.

The organic acids contained in cider, mainly malic acid, help to remove excess salts from the human body that cause arteriosclerosis and urolithiasis; Cider also has the effect of softening blood vessels, lowering blood lipids and appetizing; In particular, the fat burner ——— pyruvate contained in cider, which can play a role in consuming fat, and the appropriate concentration of pyruvate can make the human body achieve a balance between supply and demand and a suitable state of fat and thin. Apples also contain calcium, magnesium and many other minerals and trace element chlorine, which can help the human body digest and absorb, maintain human acid-base balance, and control homeostasis.

Of course apples can, you can light up the wine in the restaurant called cider, as long as you see rotten apples, if you laugh out of laughter, rotten apples, there is a smell of wine, why do you want to use apples to make wine so much, you have to first crush the apples, after crushing, add the kind of nine songs that are cool in the sky, you can do it at home, and then seal it.

1. Raw materials: Harvested when the fruit is fully ripe and the sugar content is the highest. Apple distilled spirits can also be made from residual fruits.

2. Cleaning: rinse with water to remove impurities.

3. Mashing: Mash with machinery or hand to facilitate juicing.

4. Juicing: Use a press to squeeze the juice, or you can use a wooden press or cloth bag instead. The juice yield is generally 56 to 60%.

5. Into the tank: Wash the inner wall of the tank with clean water, then pour in the apple juice, leave about 20% of the gap on it, and fill it evenly. 8 10 grams of potassium metabisulfite (called dixanoxygen) are added to each 100 kg of fruit juice to inhibit the activity of other miscellaneous bacteria that are harmful to yeast.

6. Fermentation: "natural fermentation" is generally adopted, that is, the yeast attached to the surface of the apple peel is used for fermentation. The fermentation time varies depending on the sugar content, temperature and yeast of the juice, and generally takes 4 to 10 days.

When the room temperature is high, the liquid temperature reaches 28 30, the fermentation time is fast, and after about a few hours, a rustling sound like cannibalizing mulberry leaves is heard, and the surface of the juice foams, at which point the yeast has turned the sugar into alcohol and released carbon dioxide at the same time.

7. If such a phenomenon does not occur for a long time, it may be due to too little yeast in the juice or insufficient air, or the temperature is low, the juice with vigorous fermentation should be added in time, or the cylinder should be rotated, or properly heated.

8. Measurement: After the peak of fermentation, the liquid temperature gradually decreases, the sound is silent, the bubbles are less, the sweetness becomes lighter, the wine taste increases, and the sugar content is measured by the sugar content meter when it is close to zero, it proves that the main fermentation stage is basically over.

9. Preparation: The sugar content of apple fruit generally does not exceed 15 degrees, so it can only make fruit wine below 9 degrees, and ordinary fruit wine is easy to preserve only when the alcohol degree reaches 14 or 16 degrees. Therefore, most of them now add edible alcohol immediately at the end of the main fermentation and adjust the alcohol content to more than 14 16 degrees.

10. Storage: Transfer the fruit wine to a small wine jar and store it in a closed manner.

11. Bottling: After filtering the stored liquor, it is put into a sterilized glass bottle and sterilized in 70 hot water for 10 15 minutes.

Wash and crush the apples, put them in a container, add fruit koji, add sugar, stir well, seal and ferment for 15-20 days.

Apples can be used to make cider, and the specific operation can be checked on the Internet.

Having had a lot of wine, now come and try the Apple Bar.

Ingredients: Ingredients

Apple 5000g

Excipients

500g of sugar, appropriate amount of brewing aid, appropriate amount of pectinase, appropriate amount of yeast, appropriate amount of bentonite.

Step 1

1.Preparation of required excipients: special pectinase, yeast, sulfur tablets (intermediate cubes), bentonite, fermentation aids.

2.Wash the apples and put them on a plate.

3.Cut the apples into small pieces or use a juicer to extract the juice.

4.will be chopped after'Put the apples (juice) in the bottle, and then add sulfur tablets to sterilize and prevent oxidation.

5.Add pectinase to break down apples and increase the juice yield. Wait 2-4 hours to add fermentation enzymes, fermentation enzymes should be activated with 5% sugar water, then added to the bottle, and then close the lid and wait for fermentation, note that it cannot be sealed.

6.On the second day after fermentation, fermentation aids are added to promote fermentation, about 5 days of fermentation, and when I see that there are no bubbles or the apple has been dissolved, I can enter the next part of filtration, which is the second day of my fermentation.

7.During the main fermentation period, you can stir with chopsticks 2-3 times a day, and this is the third day You can smell a very fragrant fruity aroma hehe.

After the effect of filtering, you can put it in the refrigerator to let it clear naturally, or add bentonite to clarify, and the filtration can be filtered with gauze.

9.Bottling and aging preservation, finished.

How to make home-brewed cider:Ingredients: 400 grams of apples, 150 ml of liquor.

Excipients: 80 grams of rock sugar.

Steps: 1. Wash the apples, remove the core, and cut them into slices.

2. Prepare a container that can be sealed, wash and dry, soak in hot water and disinfect for 10 minutes.

3. Dry upside down for later use.

4. Put the cut apple slices into a container, add rock sugar and white wine to seal (you can attach a label to indicate the sealing time).

5. On the 8th 10th day (at this time, the apple flesh has shrunk and floated on the top of the container, and the fermented bubbles have been reduced to nothing).

6. Strain the apple pulp.

7. At this time, the cider already has a faint wine taste.

8. Put the filtered cider into a bottle and let it continue to ferment for 1 2 months before drinking.