You will need
  • - apples;
  • - fermentation tank;
  • - sugar;
  • - wine yeast;
  • - water;
  • - tea ;
  • - hydrometer;
  • - gauze or sieve;
  • - funnel;
  • - large bottle.
Preheat the oven to 220 ° C. Put apples in one layer on a baking sheet covered with baking paper. You do not need to wash and clean them. Bake apples until their peel turns brown and they become soft. Let the apples cool.
Remove from apples the stalk, seed box and seeds themselves. You can cut and peel apples in a way that is convenient for you, since in the future you will need to turn them together with peeled in mashed potatoes.
Pieces apples put in a hood or food processor. Puree. It is not necessary to achieve a smooth, uniform consistency, a sufficiently coarse mashed potatoes. Transfer the resulting mass into a container and fill it with water so that it barely covers the apples.
Pour 2 teaspoons of tea for each liter of total. Tannins in tea will prevent apples from decaying before they ferment. Pour 1 kilogram of sugar for every three liter of water mixed with apple mass. Pour sugar not all at once, but little by little, each time mixing.
Pour some apple juice with water in a small container and mix with wine yeast. Pour the mixture into the fermentation container and close it with a lid. Leave on for 4-7 days at a temperature of about 22 ° C. If you have a hydrometer, check it several times with raw materials. If the readings are in the region of 990 g, add sugar, as you get too dry wine. If more than 1020 g, put about 1 dessert spoon of yeast, as the wine turns out to be too sweet.
After about a week, strain the raw materials through a sieve or gauze. Pour the resulting liquid into a transparent bottle, seal tightly and leave for several months until fermentation is complete. Wine readiness indicator is the lack of cloudiness and precipitation.