You will need
  • - apples;
  • - sugar;
  • - juicer;
  • - fermentation vessel;
  • - prepared wine yeast or 200g raisins;
Wash apples thoroughly, core with with seeds , otherwise the wine will be bitter and have an unpleasant aftertaste. Cut them into small pieces and squeeze in a juicer.
Pour some juice and dissolve the sugar in it in aspect ratio 5: 1. At 5 kg of apples you need 1 kg of sugar. Pour half of the diluted sugar into the juice. If you immediately add all the sugar to the juice, this can weaken the fermentation process.
For yeast you will need wine yeast. You can buy them in the store or do it yourself in advance. To do this, take about 200 grams of raisins, place in a liter jar and pour half a liter of boiled water. Cover the jar with gauze folded in several layers and put in a warm place for 4-5 days.
Strain the juice and transfer it to a large vessel for further fermentation. Fill the vessel no more than ¾. After a week, add the remaining sugar and sourdough. Ferment should be added no more than 3%. Place the vessel for 4-5 days in a warm place, also covering it with gauze for air access.
Next, put on the cork with the hole for the rubber tube. The hole between the cork and the tube must be sealed with paraffin or platinum. Place the outer end of the cork in a container of water to allow air to escape. Or put on a rubber surgical glove over the neck of the vessel.
Completely fermentation will end in about one and a half to two months. After this, it is necessary to separate the wort from the wine, and lower the second into a bottle installed at a level lower than the vessel with the wine, after having stretched out a little wine with your mouth.
The transfused wine must be kept open for about 2 days, only covered slightly with gauze or covered with a cotton plug. Then tightly clog and hold for about 6 months at a temperature of no more than 15 degrees. This is the time necessary for aging the wine.