Apple pomace wine after juicer: 3 homemade recipes

Drink made from pulp does not have such a bright aroma as from fermented fresh fruits, it is low in sugar, but contains fiber that improves the functioning of the digestive organs. If you do not throw away the apple pomace after the juicer, the wine fermented from the waste will not be bitter, it will acquire a beautiful shade, but the strength of the drink will hardly reach 12%.

Cooking Features

Since there is less sugar in cakes than in fruits, its proportion is increased, syrup is added. If the pulp is used to make wine, the waste should not be squeezed hard, left for a long time. We do not recommend squeezing juice with seeds that give the drink bitterness.

Piece is transferred to glassware, seasoned with water. A glove can be used as a water seal by putting it on the neck of the container or a lid with a hose. Simple devices help to remove gas. In the absence of fermentation, wine yeast is added. When bubbles stop forming on the surface, the drink is poured through a tube without sediment into glass bottles, corked and left to infuse in a cool place.

Selection of raw materials

Apples grown in the country or in your own garden are suitable for squeezing juice and making wine. Store-bought fruits are treated with chemicals to extend the shelf life; when using such fruits for making a drink, they are not washed, but the surface is thoroughly wiped with a towel.

In addition to sugar, you can take fructose or honey. Such products improve taste, are useful for people who have high blood glucose levels.

How to make apple pomace wine at home

Sweet drink from the waste obtained by squeezing the juice, made in the Mediterranean countries from grapes. It is easy to prepare such a product from apple pulp.

Easy recipe

In order for the wine to acquire a bright aroma, fruits are chosen not from one variety, but from several. Apples Semerenko, Antonovka, Ranet have firm pulp, pleasant smell, sour notes. To make a drink you will need:

10 glasses of water;
4 kg pulp;
600 g of sugar.

Immediately after squeezing the juice, the cake is transferred to a large basin or bucket, filtered, but not boiled water is poured, 1/2 of the sugar is poured. The dishes, covered with gauze, are left in the kitchen, making sure that the pulp rises to the surface.

After three days, the liquid is filtered, the bottle is filled, the remaining sugar is added and the drink is kept in a dark place for 4 weeks. To prevent air from accumulating in the container, the lid should be removed frequently from time to time.

When the liquid becomes transparent, they are bottled, corked, insisted for a whole year.

A few cherries or raspberries are added to the wine, and it turns reddish.

Quick way

In the cake that you don't want to throw away after the juicer, there is no need to put the yeast. Apple waste ferments well, the amount of added ingredients depends on the moisture content of the pulp, on the expected concentration of wine. For a rich drink:

Piece is combined with sugar, poured with water for 3-4 days, stirring to dissolve the crystals.
On the fifth day, the mass is filtered from the pulp, the liquid is sent to a container, putting a glove on the neck or installing a water seal.
Fermented wine is bottled.

Use the drink after 5-6 months. In order for the product to acquire a bright taste, use 500 or 600 g of sugar, 5 kg of waste, 2.5 cups of water.

With apple juice

In the harvest year, when there are no longer enough jars for compotes and fruit jam, and the harvested fruits of Antonovka do not last until winter, they harvest juice and make homemade wine from it. To ensure fermentation, raisins are added or dry yeast is added at the rate of 2 tsp. for 4 liters of drink:

Pour apple juice into a glass jar, dissolve 2 or 3 cups of sugar in it.
Yeast is bred in a separate bowl, combined with a drink.
A glove with holes is put on the neck of the container.
The container is placed in a warm place for fermentation.

When the wine brightens, it is filtered into bottles, lowered into a cellar or cellar for 4-6 months.

Raspberries are added to improve the color of the drink, apple peel makes it taste more saturated.

Wine storage

Homemade alcoholic product made from juice, fresh fruit or pomace is recommended to be poured into dark glass bottles. Keep the wine at 12-15 ° C, and the humidity in the room should not exceed 80%.

In the absence of a cellar, you can make shelves on the balcony or loggia, the doors of which will close tightly. Bottles with dry homemade wine are advised to be laid horizontally, over time the taste of the drink becomes even better.