Apple juice wine at home

1. Squeeze the juice out of the apples. An average of 7 liters of juice is obtained from 10 kg (depending on the variety and juiciness of apples).
2. Add sugar to the juice at the rate of 200 grams per 1 liter. Mix the juice thoroughly until the sugar dissolves, then let it stand for a day. If you don't have time to wait, you can proceed to the next stage right away.
3. Pour the juice and sugar into large bottles, filling them for 3 quarters.
4. Install hydraulic seals on the bottles.
5. The fermentation process will last 1-1.5 months. Put the bottles in a dark place at room temperature.
6. The wine has become almost transparent, but not yet light, there are no visible bubbles, so the fermentation process has almost come to an end. Drain the liquid, leaving a sediment on the bottom, strain through several layers of gauze. The sediment itself can also be filtered through a dense layer of gauze.
7. Re-install the hydraulic locks for another 2 weeks. After this time, remove the hydraulic seals and close the bottles tightly with lids.
8. It is possible to understand that the fermentation process has completely stopped by the fact that the wine has become absolutely transparent, the color of strong tea, and the bubbles no longer stand out. Strain the wine again through layers of gauze, leaving a residue at the bottom.
9. In total, you should get about 6 liters of young wine, which you can already drink, but it is better to put it on ripening for another 1-1.5 months, closing with an airtight lid. Or pour immediately into bottles, the main thing is that the lids are sealed.

Store apple wine in a cool place, necessarily dark, so that it does not lose its beautiful color. This wine is stored for a long time, but not more than 2 years.