Apples grow in almost every yard of a private house or summer cottage. Among the most popular varieties, breeders distinguish ranetki. Thanks to the abundant early harvest, housewives can stock up on jam, wine, preserves, and juice for the winter. Wine made from ranetki has a bright sour-tart taste, fruity aroma, and rich amber color.
Cooking technology
Apple wine is a great substitute for classic grape drinks.A much larger harvest is obtained from one tree; apples do not require special care, unlike grapes.
Ranetki are rich in pectin, potassium, glucose, carotene, sucrose, and vitamins. Apple wine is good for:
- increased appetite;
- normalization of the functioning of the gastrointestinal tract;
- stabilization of the cardiovascular system;
- maintaining normal sugar levels;
- slowing down age-related changes.
You can prepare high-quality wine using the following rules:
- To make wine, freshly picked fruits that have a complete yeast film are used. It is necessary to activate fermentation processes.
- Fallen fruits must be washed, and fermentation processes are stimulated with the help of raisins and yeast. An important condition is the use of pressed live yeast; using dry yeast accelerates the oxidation process of the wine.
- Cooking utensils should be glass, aluminum, or plastic. Metal containers are not used - they provoke oxidation of the drink.
- Granulated sugar is partially poured out and divided into 3-4 portions. This is necessary to control the taste and amount of sugar in the wine. With increased sugar content, fermentation processes will stop.
- Diluting the drink with water risks deteriorating the natural aroma and taste of the wine.
- The use of baker's yeast is prohibited; it will make apple mash. Winemakers recommend making wine from special wine yeasts. Instead, you can make sourdough with raisins.
- Water for preparation must be settled and filtered. The ideal option is spring or well water.
- To avoid contamination of the drink with pathogenic microorganisms, it is necessary to disinfect hands, utensils, and tools.To sterilize containers, use boiling water, wash your hands with soapy water or protect them with rubber gloves.
To diversify the recipe and give the drink an unusual taste and aroma, it is recommended to mix apples with rowan, viburnum, and cinnamon. Lemon balm, mint, lemon, and orange help give the drink a bright note.
How to make wine from ranetki at home
Apple wine is capricious due to the absence/cessation of fermentation, transformation into acetic acid. To obtain a high-quality drink, winemakers adhere to precise preparation technology.
Simple recipe
Apple wine was invented several centuries ago, and the process and technology of its preparation have constantly changed. You can get a tasty, aromatic drink using a proven step-by-step recipe.
Required products:
- 5 kg ranetki;
- 3.5 kg sugar;
- 4 liters of water.
How to cook:
- The fruits are washed, peeled, and crushed to a pulp.
- The mixture is left to ferment for 3 days in a warm place, after which the top of the pulp is removed.
- When an alcohol smell appears, add half the granulated sugar.
- The pulp is filled with water and closed with a water seal.
- The mass must ferment for 30 days. After this, the liquid is poured into a container and mixed with the rest of the sugar.
Bottles of wine are placed in a warm place where they mature for 3-4 months.
Variant with mint
Cooling mint-apple wine will appeal to many gourmets. Making a drink is impossible without:
- ranetok 7 kg;
- sugar 4 kg;
- yeast 1 pack;
- water 4 l;
- mint 1 bunch.
Manufacturing technology:
- The peeled fruits are crushed with a blender.
- Yeast is combined with water (1 glass), mixed with fruit pulp.
- The mixture is combined with granulated sugar, stirred, and covered with a water seal.
- After 30 days, the liquid is poured into bottles, mint leaves are added, and left to ferment in a warm place for 6 months.
Apple drink with mint leaves is an ideal option for creating a cocktail.
With chokeberry
Chokeberry gives the wine a beautiful ruby color and a rich fruity aroma.
To create a drink you need to stock up on:
- ranet 15 kg;
- chokeberry 2 kg;
- water 1 l;
- wine yeast 10 g;
- sugar - 200 g per 1 liter of pulp.
Step-by-step preparation:
- The sorted fruits are cleaned and crushed using a blender/meat grinder.
- Wine yeast and sugar are added to the mixture (100 g per 1 liter of pulp).
- The workpiece is covered with a cloth and placed in a warm place for 3 days, stirring occasionally.
- The juice is filtered through a piece of gauze into a glass bottle, sugar is added (100 g per 1 l).
- After 2 months, the liquid is poured into a clean container and put away for storage.
The finished wine is consumed no earlier than after 5 months.
From juice
Wine with apple juice is made similarly to the previous recipe. The cooking technology differs only in the preparation of the product. The fruits are cleaned and crushed using a juicer. The liquid is infused for 48 hours, filtered through a piece of gauze. Further actions are carried out according to the traditional recipe.
Without sourdough
Whole or cut into slices fruits with seeds give the wine a rich, tart, bitter taste. This recipe allows you to do without yeast or sourdough. The drink ferments thanks to live wild yeast cultures on freshly picked fruits.
Manufacturing is not complete without:
- Ranetov 7 kg;
- granulated sugar 2 kg;
- water 9 l.
Cooking method:
- Fruits cut into slices are poured with water and mixed with sugar.
- After 72 hours, close the container with a water seal and leave for 1 month.
- The drink must be filtered and poured into a clean container.
The wine is stored in a dark, cool place until the end of fermentation processes for six months.
With raisins
Raisins are used for washed fruits, they replace yeast and sourdough. Winemakers prefer a high-quality product without processing or washing.
Required components:
- 10 kg of ranets;
- 6 kg granulated sugar;
- 300 g raisins;
- 6 liters of water.
Step-by-step preparation:
- Add water, raisins, and sugar to the chopped apples.
- The mixture is left to ferment for 3 days, stirring occasionally.
- The wort must be poured into a large container, covered with a water seal, and left for 1-2 months.
Next, the drink is filtered, poured into clean bottles, and left until the end of the preparation period.
With pear
Apple-pear wine has a fragrant fruity aroma and a soft, slightly tart taste.
Making a low-alcohol fruit drink is not complete without:
- ranetok 15 kg;
- granulated sugar 300 g per 1 liter of pulp;
- water 3 l;
- wine yeast (5 g) or raisins (200 g).
Cooking sequence:
- The crushed fruits are mixed with 1/3 of sugar, raisins or yeast, and left for 72 hours.
- The pulp must be filtered, squeezed, and mixed with the rest of the sugar.
- The mixture is covered with a water seal.
After 30 days, the liquid is filtered, poured into a clean container, and sent to a permanent storage location.
With added alcohol
You can add strength to the drink and increase the strength using alcohol.
To create an alcoholic drink, you should stock up on the following ingredients:
- ranetki 10 kg;
- sugar 1 cup per 1 liter of pulp;
- water 4 l;
- alcohol 50 ml per 1 liter of juice.
Step by step cooking:
- The crushed fruits are mixed with water and sugar and left to ferment for 3-4 days.
- The mixture is filtered and the pulp is removed.
- The liquid is poured into a large bottle and covered with a water seal.
- After 2-3 months, the sediment is drained and alcohol is added.
Alcohol extends the shelf life of the drink; it is stored for 2-3 years.
With grapes
Grapes and cinnamon can add originality to the ranet drink. Color and taste depend on the grape variety and the amount of spices. Add whole and ground cinnamon.
Winemakers recommend stocking up on:
- ranetki 2 kg;
- grapes 2 kg;
- water 4 l;
- sugar 2.5 kg;
- cinnamon 1.5-2 tbsp. l.
How to make wine:
- Add water and cinnamon to the apples cut into slices.
- The mixture is put on fire and boiled until softened.
- The fruits are crushed with a blender and filtered through cheesecloth.
- The grapes are crushed, poured into the apple mixture, and mixed with sugar.
- After 3 days, the slurry is filtered again, the liquid is poured into a container, and covered with a water seal.
The fermented wine is bottled and sent to a permanent storage location.
With orange zest
Orange zest will give the wine a bright citrus aroma and light sourness.
Winemakers recommend limiting yourself to the zest - orange pulp inhibits the fermentation process.
Making apple-orange wine is not complete without:
- ranetok 5 kg;
- orange zest 1 kg;
- water 3 l;
- sugar 3 kg;
- dry raisins 150-200 g.
Step by step cooking:
- Crushed ranets are mixed with water, sugar, and raisins.
- After 3 days, the apple pulp is combined with orange zest and covered with a water seal.
- The preparation is left for 1 month, after which it is filtered and poured into a clean container.
After 4-5 months, the orange-apple drink will be an ideal option for creating a cocktail.
Further storage of homemade wine
Bottles of wine are placed horizontally on shelves. The place to store the drink should be dark, cool, with moderate humidity. Ranet wine is stored for 2-3 years.
