Dried Apple Wine

You can use drying from any apples, including those with high acidity and even if bugs appear, but rinse well beforehand, because everyone drinks industrial wine, knowing how "sterile" it is made exclusively from "apples specially grown and hand-selected apples."
Drying at the rate of a 10-liter jar. Maximum 850 gr. drying otherwise, after 6-8 hours you will have to pick up from the jar. Rinse the drying and soak in boiled water for 30 minutes . Drain the water, run it through a meat grinder with a fine mesh.
Place the resulting mass in an enameled bucket and pour boiled water cooled to +90 ° C. At this stage, no more than 6 liters of water. Allow to cool to +30 ° C and place the pulp in a jar. Add 1 kg of sugar, yeast *, stir, put in a dark place at +23-25 ° C. After 6-8 hours, the drying will completely rise and then add another 500 grams of sugar and water ** so much to fill the jar by no more than 75% (see photo), stir and wait for the fermentation to begin (first lay sugar, then top up water, since 1 kg of sugar is somewhere 600 gr. volume of the jar). Wait for the start of fermentation, stirring every 4-5 hours.
On industrial wine yeast, the really active fermentation process will begin in a maximum of 12 hours. On homemade raisin yeast, the waiting period is up to 4 days.
After the start of fermentation, put a lid-a water seal, a shutter with a tube or a glove. At the same time, remember that often the lids are deformed or the neck of the jar, so it is advisable to wrap the joint with adhesive tape. It is better to put a water seal later than before.
Fermentation range, i.e. fermentation until ready from +20 to 25 ° C (min.+18, max. +28). After 7 days, add 0.5-1 kg of sugar and stir (a total of 2-2.5 kg of sugar comes out). You can break this sugar into two portions, i.e. add half, and after a week the rest. Considering that it is practically impossible to determine the sugar content by drying itself, and many varieties of apples contain an excess of acid, the minimum total amount of sugar is 2 kg., but at the first bookmark at least 1 kg. If it is known that drying from sour apples of the "Semerenko" type ("Simirenko"), then without increasing the amount of sugar to 3 kg. there is no way to do it, but this is not a dogma. With drying, it is difficult to accurately determine the future type of wine. However, an approximate 2.5 kg of sugar is in the dessert or semi-sweet area.
Depending on the type of product and sugar, it "plays" 30-50 days. When the fermentation process is over, while the water seal from the glove can even be drawn in, then the whole mass is drained into a stocking and squeezed over the basin. Unlike grapes and raisins, the wine from the dryers is not quite ready yet and all because of the chemical processes associated with malic acid. Pour the wine into sterilized jars. In order not to be disappointed in the wine, then defend at least 1 month in a cool place before consumption * **. If it is warm, then there is a risk of drinking vinegar. Apple wine is practically not affected by fungus, as, for example, wine from thorn, but the jars should be sterilized at least with boiling water.
* It's easy to find starter recipes on the Internet. When buying raisins, remember that they are usually frozen and fairly chemically treated, especially expensive white varieties. Up to 80% of the raisins bought in different places just turn sour. It is better to buy wine shivers in a specialized store at a price from 1 to 3 cu. A bag is enough for 20-35 liters of wine.
** if possible, pour / pour water preferably in a trickle (oxygen enrichment of water for bacteria).
*** after 2 weeks, make a wine overflow to remove the main sediment, from which there is sometimes a bitterness in the already ripe wine.
P.S. It is more difficult to "work" with drying compared to fresh products or raisins, in terms of the ratio of the amount of drying, sugar and water, and also the acidity "shakes its rights". However, after several bookmarks, the optimal recipe will be developed.