The drink made from pulp does not have such a bright aroma as from fermented fresh fruits; it contains little sugar, but contains fiber, which improves the functioning of the digestive organs. If you do not throw away the apple pulp after the juicer, the wine fermented from the waste will not be bitter and will acquire a beautiful color, but the strength of the drink will hardly reach 12%.
Cooking features
Since cakes contain less sugar than fruits, their proportion is increased and syrup is added.If the pulp is used to make wine, the waste should not be squeezed hard and left for a long time. It is not recommended to squeeze juice with seeds, which impart bitterness to the drink.
The cake is transferred to a glass container and filled with water. You can use a glove as a water seal by placing it on the neck of the container or on the lid with the hose. Simple devices help remove gas. If there is no fermentation, wine yeast is added. When bubbles stop forming on the surface, the drink is poured through a tube without sediment into glass bottles, capped and left to infuse in a cool place.
Selection of raw materials
Apples grown at the dacha or in your own garden are suitable for both squeezing juice and making wine. Store-bought fruits are treated with chemicals to extend their shelf life; when using such fruits to prepare 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 and are useful for people who have high blood glucose levels.
How to make wine from apple pomace at home
A sweetish drink from waste obtained by squeezing juice is made from grapes in Mediterranean countries. It is easy to prepare such a product from apple pulp.
Simple recipe
In order for the wine to acquire a bright aroma, fruits of not one variety are chosen, but several. Semerenko, Antonovka, and Ranet apples have firm flesh, a pleasant aroma, and sour notes. To prepare the drink you will need:
- 10 glasses of water;
- 4 kg pulp;
- 600 g sugar.
Immediately after squeezing the juice, transfer the pulp into a large basin or bucket, pour in filtered but not boiling water, and add 1/2 of the sugar.The dishes, covered with gauze, are left in the kitchen, making sure that the pulp rises to the surface.
After three days, filter the liquid, fill the bottle, add the remaining sugar and keep the drink in a dark place for 4 weeks. To prevent air from accumulating in the container, the lid must be removed frequently from time to time.
When the liquid becomes clear, it is packaged in bottles, sealed with corks, and infused for a whole year.
Several cherries or raspberries are added to the wine, and it acquires a reddish tint.
Fast way
There is no need to put yeast in the cake that you don’t want to throw away after the juicer. Apple waste ferments well; the amount of ingredients added depends on the moisture content of the pulp and the expected concentration of the wine. To prepare a rich drink:
- The cake is combined with sugar, poured with water for 3–4 days, stirring until the crystals dissolve.
- On the fifth day, the mass is filtered from the pulp, the liquid is sent into a container, putting a glove on the neck or installing a water seal.
- Fermented wine is packaged in bottles.
Consume the drink after 5–6 months. To make the product acquire a bright taste, use 500 or 600 g of sugar, 5 kg of waste, 2.5 glasses of water.
With apple juice
In a harvest year, when there are no longer enough jars for compotes and fruit jam, and the collected Antonovka fruits will not last until winter, they prepare juice and make homemade wine from it. To ensure fermentation, add raisins or add dry yeast at the rate of 2 tsp. for 4 liters of drink:
- Pour apple juice into a glass jar and dissolve 2 or 3 cups of sugar in it.
- Yeast is diluted in a separate container and combined with the 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 strained into bottles and placed in a cellar or cellar for 4–6 months.
To improve the color of the drink, raspberries are added; apple peel makes its taste more rich.
Wine storage
Homemade alcoholic products made from juice, fresh fruit or cake are recommended to be poured into dark glass bottles. Wine should be kept at 12–15 °C, and the humidity in the room should not exceed 80%.
If you don’t have a cellar, you can make shelves on the balcony or loggia, the doors of which will close tightly. It is recommended to lay bottles of dry homemade wine horizontally; over time, the taste of the drink becomes even better.
