Wino jabłkowe ze świeżego soku z owoców #winodomowe #winojabłkowe

Hello everyone. In this video, I'll show you how to make delicious apple wine. To make 5 liters of apple wine, you'll need about 13-15 kg of apples. 1. Wash the harvested apples, cut each apple into quarters, and remove the cores. 2. Run the apple quarters through a juicer, and then run the remaining apple waste through a fruit press (if you have one) to extract additional juice. 3. Evaluate (or preferably measure with a saccharometer) the sweetness of the resulting juice. If it's not sweet enough, dissolve a little sugar in it. (I think 500g of sugar is the maximum, as apples are sweet fruits.) The amount of sugar you add depends on your taste preferences. In other words, if you want a sweet wine, add more sugar; if you want a semi-dry or semi-sweet wine, add none at all, or just a small amount. Remember that this is a small 5L jug, and the yeast can't have too much sugar, otherwise it might overheat and the fermentation might stall. Therefore, it's always best to leave a little extra space in the jug to sweeten the wine if necessary as the fermentation transitions from vigorous to quiet. 3. Pour the juice extracted from the apples (after any additional sweetening) into the jug, remembering not to fill it to the top. There must be enough space in the jug to prevent the must from boiling over when vigorous fermentation begins. For a must made from juice, I recommend filling the jug 4/5 of its capacity, and this will be perfectly sufficient (see the video for an example). 4. Prepare the wine yeast (according to the instructions on the package, depending on the yeast you have – in my case, it was Fermivin PDM active yeast) and add yeast nutrient to the jug (in my case, nutrient with vitamin B1 – added three times according to the instructions on the package). When the yeast is ready, add it to the jug as well. Stir gently with a balloon and set aside in a warm, dark place for about 2-3 weeks. 5. After 2-3 weeks, the vigorous fermentation should have calmed down a bit and transitioned to the silent fermentation stage. Then you can taste the wine, and if you feel like it, you can remove some of the wine from the jug and dissolve some sugar in it (it's up to you – 100, 200, 300, or 500g). Then, after dissolving the sugar in the strained wine, pour it back into the jug and seal it with the stopper and water spout. 6. After another few weeks (it all depends on the speed of the fermentation process, but I'd say once the water in the spout is bubbling much slower – for example, several times a minute), check the wine's clarity. If the wine in the jug has become nice and clear, you can decant the wine from the sediment that has collected at the bottom of the jug. To do this, use a hose to gently siphon the wine into a container. Then, remove any remaining sediment and debris from the jug. When the jug is clear, pour the wine back in to complete the fermentation and clearing process. 7. Once the wine has stopped bubbling (the water in the straw stops bubbling and the level is even), decant the wine into bottles and test the results :) Of course, the taste won't be the same, my dears. It all depends on how sweet your apples are. You'll have to check and test the amount of sugar added in your mixtures (or lack thereof). It all depends on your preferences. Try, try, experiment, experiment :) That's the great thing about winemaking: you can experiment in so many ways. Enjoy your meal! As always, I also invite you to my social media: Facebook:   / druidseye   Instagram:   / druids_eye   TikTok:   / druidseye   Group of history and exploration enthusiasts:   / 1131045267622163