Here we will talk about how to make cider at home - delicious apple juice, only carbonated and alcoholic. Is there a better use for apples? Maybe make birdhouses for pigeons out of them!

Where did cider come from?

Spain, France and England are arguing about which of them is the true birthplace of apple drink. They didn't even bother to come up with a lot of legends. For example, about Charlemagne, who sat on a bag of rotten apples and thus squeezed out the first cider. Or about the sailors who took apple juice instead of water on long journeys, which fermented in the middle of the journey and brought much, much joy to the crews of the ships. In fact, cider has been around for thousands of years. The first mention of the drink is attributed to Pliny, who in his writings noted that fermented apple juice was not disdained in the 15th–13th centuries BC. e. inhabitants of the Nile River valley. Gradually, grapes began to displace apples from the southern lands farther away, that is, to the north, and by the 8th–9th centuries AD. e. There were so many fruit trees in Europe that they started making cider there. Even the monks collected part of their tithe with apples, from which they prepared alcoholic juice. At this moment, the drink acquires a generally accepted production scheme, which has survived to this day. Real cider is still made from special apples and is not added yeast or pasteurized. The changes affected only the equipment: electric crushing machines replaced mechanical ones, metal vats (it is easier to maintain the desired temperature in them) replaced wooden barrels, and so on. Therefore, the classic cider is considered to be European, and not ancient Egyptian.

How to make cider

We asked blogger Alexander Klimov to teach us how to make cider. He has been making the drink at home for years and sometimes talks about these experiences on his blog. We chose the simplest and fastest cider production scheme. There is one more - correct and almost canonical. We wrote about it separately (search).

Finely chop apples of different varieties (you can turn them into pulp using a food processor). First cut out and discard the cores - everything that would become a core if eaten. The fruits must be free from rot and darkening, juicy and of different varieties. You don’t need to remember the names, just buy green, yellow and red apples at the store or steal from your neighbors’ dacha.

If the apples are very dirty, rinse them with water. But it’s better not to wash them thoroughly: bacteria involved in fermentation live on the peel. Take three-liter jars or other containers with a wide neck and add chopped fruit so that they fill the vessel by a third (a little more is possible). If desired, add a handful of raisins and 100 g of sugar there. Yes, the move is controversial. But this way the cider will ferment faster and more intensely (which means you’ll be able to drink the finished drink very soon). If, when you bite into the fruit (try it), the juice does not splash in all directions, then the apples are not juicy enough. Get out of this situation by pouring a liter of bottled natural water into a jar.

Place a rubber glove over the neck of the bottle. Firstly, it will prevent the flow of oxygen (fermentation will not work with it: the apples will oxidize, become moldy, and rotten). Secondly, the glove will be an indicator of the stage of fermentation, but more on that later. And yes, do not close the jar with a lid, otherwise it will not withstand the pressure from the carbon dioxide formed and will fly out.

Do the previous three operations several more times (one can will give no more than one and a half liters of cider). Place the workpieces in a warm, dark place and leave for 5-7 days at a temperature of 22-30 ºC. You can use an electric heater for this. To prevent the contents of the jar from overheating, place a thermometer somewhere nearby and monitor the temperature.

Fermentation can be stopped when the glove is inflated as in our photo (to do this, go one step forward). Yes, and don’t pay attention to the fact that the liquid is dark and cloudy: the color of your cider will differ from the factory one, this is completely normal. And one more thing. If the rubber cap has not started to fill with gas even after a week, pour out the mixture and try making cider again.

Using cheesecloth, strain half cider into a saucepan. Wrap the pulp (chopped apples) in the same gauze, squeeze thoroughly and discard. Congratulations! You have done the dirtiest work, and therefore you can rightfully be proud of yourself, write about it on Twitter and start inviting guests to a tasting. You won't try your own culinary masterpiece first?

Pour the liquid into a clean jar and refrigerate for 3-4 days. The drink should not be shaken so that sediment will concentrate at the bottom of the container. Find a hose and pump the top of the cider into the bottle, leaving the sediment at the bottom of the jar. Fill the vessel to capacity (otherwise the remaining air will cause oxidation and the drink will spoil) and screw the cap on. Ready! This cider can be stored in the refrigerator for about a year.

Drinking rules

Cider is a drink without sniffing, color evaluation, hour-long savoring and other nuances. But, despite all the masculine unceremoniousness of this drink, there are still rules for drinking it.

Cider is often called a foamy drink. However, if you fill a glass in the usual way, it does not produce foam. “Take a bottle and raise it one meter above the glass,” instructs Vsevolod Datsevich, general director of the company that produces natural cider St. Anton, that is, “Apple saved.” - You need to pour the cider so that the stream breaks against the walls of the glass and splashes in all directions. The drink will begin to foam, at which time you need to drink it.” During the flight, the coveted moisture languishing in the bottle is filled with oxygen, which allows the accumulated carbon dioxide to be released and the taste to be revealed to the maximum.

Since the foam disappears in the blink of an eye, you need to drink apple alcohol quickly, almost in one gulp.

Based on the previous point, we conclude that it is not worth pouring more than 1/4 - 1/3 of a mug at a time (beer glassware is suitable for cider). Moreover, in some regions of Spain and France there is still a tradition of pouring one bottle of the drink into six glasses at once. True, for this venture you will have to make friends again, and five at once.

Serve the cider chilled. " Optimal temperature“Within plus 12-14 degrees,” says the expert. “This cooling emphasizes the taste and aroma of the drink.”

Mulled wine killer

If you get lost in the forest, you can warm up in a bear's den. But it’s much easier to take a bottle of cider out of the refrigerator, find a microwave and prepare a worthy alternative to mulled wine.

Truth and myths and cider

Cider is apple wine

“Contrary to popular belief, it is incorrect to call cider apple wine, otherwise it would have been called that in the first place. They sell, say, plum wine or fruit and berry wine,” says Vsevolod Datsevich, already familiar to you, and explains that in order to turn into wine, the apple drink needs to ferment longer than allowed. Anything that contains more than 7 degrees of alcohol is called wine. In cider, the level of degrees ranges from one and a half to six.

GOST guarantees that the drink is natural

In some other country - perhaps. “According to the Russian standard, manufacturers have the right to write “natural apple cider” on the labels, even if it was made from concentrated reconstituted juice, and then added sugar and artificially carbonated,” explains the expert. This is why reading the “composition” column on the label is so important.

Cider can be made from any apple

This is permissible at home. Serious producers produce special technical varieties of apples that are only suitable for cider production. There are four types in total: sweet, sour, bittersweet and bittersour. “The taste of such fruits is similar to wild ones: they are impossible to eat due to the sharp, often bitter taste,” says our consultant.

For long-term storage cider needs to be pasteurized

“A properly prepared drink can be stored for three years without pasteurization,” assures Vsevolod Datsevich. That is, when you find the inscription “pasteurized” on the bottle, think about whether the contents can really be called cider.

Cider and food

We asked our experts to create a table of drink and food compatibility. This resulted in two categories of combinations:

Classic

Original

Recognize low-quality cider by sight

For those who respect the rules, we are publishing a completely correct scheme for producing cider in apartment conditions from Vsevolod Datsevich. Keep in mind that this cider takes about six months to prepare.

“The worse the apples taste, the better for the taste of the future drink,” says the expert. So bypass the store and go to the nearest park. Since you won't find any special cider apples, limit your search to wild apple trees. Pick fruits that are still hanging on the branch but are about to fall.

DESSERT WINES

3 kg of berries (you can take raspberries, strawberries, blackberries, blueberries, red currants or gooseberries), 2 kg of sugar, 3 liters of water.

Mash the ripe berries with a spoon, put them through a meat grinder, and place them in a large bottle. Add sugar and water syrup. It is better to add sugar in two doses, then fermentation will proceed faster. After stirring the mixture of sugar and berries well, leave it at room temperature for 7–8 days. The mixture should be stirred several times every day to avoid mold on the surface and acetic fermentation. The bottle should not be filled to the top with the mixture; approximately a tenth of the bottle should be free so that the juice does not spill out during fermentation.

After 8 days, the juice is separated from the berry mass and poured into another bottle in which “quiet fermentation” will take place. The bottle should be tightly corked, but a hole should be made in the cork into which a rubber tube is inserted; the other end of the tube is immersed in a pan of water. “Silent fermentation” lasts 6 weeks, during which time sediment falls to the bottom and the wine becomes clear. It is carefully poured into bottles, sealed and aged for at least two months. After this, the wine can be served to the table. It is advisable to store the finished wine in a cool place (temperature 10–12 degrees).

3 kg of cherries, 3 kg of sugar, 3 liters of water.

Pour the cherries into a large bottle, add sugar syrup, cover the neck of the bottle with gauze. Keep the berry mass in a bottle for 1.5–2 months, then strain and bottle.

4.5 kg cherries, 400 g sugar.

Sort the cherries, remove stems, wash thoroughly and dry. Remove the bones and set aside. Mash the berries. Transfer the resulting mixture into a barrel or similar wooden container. Weigh the seeds, take a sixth, finely grind, mix with sugar and add to the cherries. For safety, bury the barrel in the sand at two-thirds of its height. It is necessary to ensure that the barrel is always full and, if necessary, top it up with cherry juice. When the wine stops fermenting, seal the barrel tightly. Store in the cellar for 2 months.

Carefully pour the fermented wine into another container using a thin hose, trying not to disturb the sediment, and bottle it.

Cork the bottles, tar them and store them in a cool place, preferably in a cellar, in a horizontal position. This way cherry wine can be stored for up to six months.

10 liters of cherry juice, 1.25 kg of sugar for sweet cherries and 4 kg for sour cherries, 2.5 liters of water for sweet cherries and 5 liters for sour cherries, 10 g of citric acid.

Wash the ripe cherries, drain them, chop them together with the seeds, and squeeze out the juice. Add sugar, water, citric acid and put it on fermentation. Next, the wine is prepared using conventional technology.

3 kg of cherries, 4 liters of water, 1.5 kg of sugar, 1 tbsp. l. yeast, 100 ml lemon juice.

Sort the cherries, separate them from stems and other debris, and rinse. Then pour boiling water and let it brew under pressure for 4 days. Strain, add sugar, yeast, lemon juice and place in a warm place to ferment for 2-3 weeks. Then mix well and let sit for 5 months. Then pour into bottles and close them well.

Separate sweet cherries from the pits, pour into a bottle and fill with a 10% sugar solution. Add yeast and leave to ferment for 3-5 days. After this, drain and add 300–350 ml of alcohol per 1 liter of wine. Aging the wine for 5-6 months and, when it clears, remove from the sediment.

The wine has a pleasant taste and can be stored for a long time in a cool place.

5 kg of cherry pulp, 4 liters of sugar syrup, 3 liters of water.

Place the cherry pulp in a 10-liter bottle and fill with warm 35% sugar syrup(based on 1 liter of water 350 g of sugar). Tie the neck of the bottle with gauze and place in a warm place with temperature. On the 4th–6th day, when the pulp in the bottle floats, remove the gauze from the neck, install a water seal and seal. Fermentation time, depending on the room temperature, ranges from 30 to 50 days. After this period, carefully pour the juice into a clean bottle and squeeze out the pulp. Filter the juice obtained from it, pour it into a bottle, reinstall the water seal, seal it and keep it under the water seal for another 20–30 days. Then carefully drain the wine from the sediment and pour it into clean, dry bottles, seal it and take it to a cold, dark storage room.

10 l of cherry juice, for sour cherries: sugar - 1 kg, water - 2 l; for sweet cherries: sugar - 0.5 kg, citric acid - 3 g.

Mix the ingredients, put them on fermentation and prepare the wine using the technology described above. The result is a thick, aromatic wine. The juice from cherries is difficult to separate, so the pomace is filled with water for a day and squeezed. The amount of water is taken into account when preparing the wort.

For every 1 kg of cherries, 400 g of sugar.

Pour the cherries into a bottle, cover with sugar and place in the sun, tying the neck of the bottle with gauze. Stand for 6 weeks until the berries ferment.

Then pour the contents into bottles and seal. This is how the first cherry is prepared. Pour vodka over the berries that remain in the bottle, let them sit for 2 months and bottle them again, this is the second cherry.

On three liter jar take cherries and 2 cups of sugar. Crush the berries and add sugar. Cover with a lid and water seal. Place in the sun for 21 days, then store in a dark place. For currants you need to use sugar 2:1.

For a 10-liter bottle: 6.5–7 kg of cherries, 2.5 kg of sugar; for secondary fermentation 650 g sugar, 2 liters of water.

Wash the ripe cherries, peeled from the stalk, remove the seeds, let the water drain, pour into a large bottle, add granulated sugar, tie the neck with gauze and place in a warm place for 2-4 days for fermentation. The juice released from the cherries should cover the fruit, for which the bottle should be shaken from time to time. As soon as the first signs of fermentation appear, the gauze must be removed from the container, a water seal must be installed and kept until fermentation stops completely. At the end of fermentation (after 30–35 days), filter the liqueur through gauze and cotton wool placed in a funnel or colander. Pour the filtered liqueur into prepared bottles and seal well.

To extract the greatest amount of extractive substances, place the cherries remaining after filtering the liqueur in bottles and fill them with 30% sugar syrup (2 liters of syrup are needed for a 3-liter bottle). Install a water seal and keep the mixture for 20–25 days until fermentation stops. Carefully filter the resulting wine-type juice through cheesecloth, pour into bottles and seal.

5 kg of grapes, 3 kg of sugar, 12 liters of water.

Crush the grapes, add granulated sugar and let stand for a week. Pour in water and let sit for a month. After this, strain and bottle. The best grape variety for this wine is Isabella.

To prepare dry wine at home, take ripe berries of the varieties Chasselas white, Chasselas rose, Chasselas muscat, Aligote, Muscat pink, Muscat Hamburg, Lydia, etc.

Sort 10 kg of grapes, remove rotten and damaged berries, place in small portions in a colander and crush with your hand over an enamel bucket. The juice can also be squeezed using a hand press. Transfer the resulting juice and pulp into a 10-liter bottle, cover with gauze and place in a warm room with a temperature of 25–28 degrees for 2–3 days for fermentation. On the second or third day of fermentation, the pulp rises up, and the juice collects at the bottom of the container. After about a week, strain the juice through a colander into an enamel bucket, squeeze the pulp with your hands over the colander. Next, pour the juice into a clean bottle, install a water seal and place for further fermentation. Fermentation lasts from 12 to 20 days (depending on the room temperature). Fermentation is complete when gas bubbles no longer appear from the water seal, the yeast settles to the bottom of the container, and the wine partially clears itself. Using a siphon, pour the wine into a clean bottle without disturbing the sediment, install the water seal again and take it to the cellar, where the bottle stands at a temperature of 8 to 12 degrees for 2–2.5 months. Pour clean wine into bottles, leaving a small air space between the cork and the wine, and seal. The finished wine is stored in a cellar or basement.

This type of wine is called dry because the sugar contained in the grape berries is almost completely fermented into alcohol. The sugar content of dry wine is insignificant. If the sugar content of the grapes is low (less than 20%), the wine will not have enough alcohol and may spoil (mould). To prevent this from happening, granulated sugar is added to it (50–100 g per 1 liter of juice).

Red table wine is prepared from grape varieties with black and dark red skins - Cabernet, Mattress, Cinsault, etc. The astringency of the wine depends on the tannins that are in the skins and seeds, so fermentation of the wort must be carried out together with the pulp.

Place the pulp in an enamel bucket or tub to fill 3/4 of the volume. Immediately add 2% of the wine yeast starter there based on the weight of the loaded pulp. Mix the pulp and cover the tub with a piece of plywood or a wooden circle. During fermentation, the pulp floats to the top, forming a cap over the wort. It is necessary to stir the pulp several times a day, lowering the cap into the wort. If this is not done and the required temperature is not maintained, the wort may turn into vinegar. By the end of rapid fermentation, after 3-4 days, the wort will acquire an intense dark color, astringency and aroma. If the color is not intense enough, the wort is allowed to ferment further on the pulp.

After the end of vigorous fermentation, the pulp must be squeezed out using a press or thrown into a colander. Pour the wine into a large bottle, squeeze the pulp through the bag with your hands, and add the resulting wine to the original one. Wine should be poured into bottles or barrels almost to the neck, and subsequently caring for dry red wine is the same as for white table wine. Young red wines have a rough taste, so they need to be aged for 2-3 months.

Peel the rowan from branches and leaves, wash it, and crush it with a wooden roller on a board. To completely separate the juice, leave the pulp in a glass, wooden or enamel dishes at a temperature of 18–20 degrees for fermentation. Squeeze out the fermented pulp. Strain the resulting juice and pour it into a bottle or barrel, and place the juice in a bowl filled with water (half the amount of juice) and leave for a day. Water will remove the remaining sugar, acids, coloring tannins and other substances from the pulp. After a day, squeeze out this mass again, mix the juice with the first-press juice. Add sugar to the juice (250–300 g per 1 liter of juice). First, it is better to put half the sugar, and after 2-3 days, when vigorous fermentation develops, add the rest of the sugar. When adding sugar, it is first diluted in a small amount of juice. Fill the bottle or barrel 3/4 full. Close the bottle with a cotton stopper to allow free release of carbon dioxide. For fermentation, place the container in a warm place. Violent fermentation occurs for 10–12 days, the juice foams, then the fermentation process subsides, and quiet fermentation continues for 15–20 days. Then the resulting young wine must be carefully drained from the sediment using a siphon. You need to add sugar to it (150 g per 1 l). After a month you can drink it. But the longer the wine is kept (at a temperature of 6–8 degrees), the better the taste will be.

3 kg chokeberry, 3 liters of water, 2 kg of sugar.

Preparing wine starter: usually raspberries are used for it. If the season has passed and there are almost no raspberries left in the garden, then you can collect all the remains of raspberries and strawberries. Rose hips are then used as the main source of wine yeast. Place 2 cups of unwashed collected berries in a jar. If you wash the berries, then all the natural yeast that is on the surface of the berries will disappear. Add 2 tbsp. l. granulated sugar, pour 0.5 liters of cold water, tie the neck with 4-layer gauze and leave for 3 days. The mixture must be stirred periodically. After 3 days, the wine starter will begin to actively ferment and can be used to make wine.

Grind the rowan in a food processor (you can crush it with a masher), pour the mixture into a large container, add wine starter. Prepare a syrup from water and all the sugar, let it cool and pour into the mixture. The result will be wine wort. Tie the container with 4 layers of gauze and leave for 8 days for active fermentation. Stir the wort 2-3 times every day, as the berries float to the surface and form a crust, which prevents the access of oxygen. After 8 days, the wort must be filtered from the berries. It is better to strain it by hand through cheesecloth. Squeeze the remaining chokeberry berries thoroughly (you will get another 2-3 glasses of liquid).

Pour the strained wort (about 4 liters) into a large bottle. Close the lid and arrange a water seal. You can use an intravenous infusion system for this, which is sold in pharmacies. Inject a thick needle into the lid, and lower the other end of the tube into a liter jar of water. To make it tight, you can seal the edge of the lid and the place where the needle is inserted with plasticine. Place in a cool (20 degrees) shaded place. Slow (quiet) fermentation begins. Air bubbles will begin to come out of the tube. Periodically, the bottle of wort should be gently shaken.

After 40 days, fermentation will stop, the wine must be bottled through the same tube from the dropper, using the principle of communicating vessels. Place a bottle of wine on the table, a bottle on a stool nearby. Place one end of the tube into the bottle and the other end of the tube into the bottle. Even though the wine is already delicious, it needs to be allowed to age for about 2-3 months directly in the bottles.

Red currant wine is also prepared.

Prepare a dilution of wine yeast with apple or grape juice - 0.5–0.7 liters per 5–7 kg of rowan.

Wash the rowan, mash it with a masher and place it in a 10-liter container. It’s good to add 1.5–2 kg of grapes or 1.5–2 liters for 5 kg of rowan apple juice. Mash the grapes together with rowan or add to the fermenting pulp. As the bottle fills, pour the yeast mixture into the mashed rowan and add 1–1.5 cups of sugar. Cover the bottle with a light metal canning lid to allow air to pass through. 2-3 times a day, dip the risen pulp into fermenting juice. After 4–6 days, drain the fermented juice, squeeze the pulp through several layers of gauze, add a small amount of warm water (so that the water just covers it), mix and squeeze again. Mix the resulting juice with the fermented juice. Add 200 g of sugar per 1 liter of juice in parts. Fermentation is carried out under a metal lid until it dies down. Before the end of fermentation, close the bottle with several layers of gauze and a metal lid on top so that some air can pass through. When fermentation is over, add sugar to taste; to increase the strength, you can add a bottle of vodka. Let it sit until it becomes clear, the clarified wine is poured through a siphon into bottles, the remainder with sediment is poured into a smaller vessel, and when it is clarified, the bottles are also drained. Store wine in a dark place.

For 5 kg of crushed berries without branches, take 5 liters of water and 1.5 kg of sugar for table wine, 0.9 liters of water and 2.5 kg of sugar for dessert wine, 3.3 kg of sugar for liqueur wine, add yeast starter , put it on fermentation and then prepare the wine using the described technology.

1 liter of currant juice, 1 kg of sugar, 2 liters of water.

Wash the red currants, remove the branches, grind with a wooden masher in a deep bowl and squeeze out the juice well. Pour into a bottle, add sugar and water and leave to ferment for 3-4 weeks. The contents of the jar are stirred somewhat with a clean wooden spoon. When the juice is cleared, strain through a thick cloth or filter paper, pour into bottles and seal tightly.

6 kg of red currants, 125 g of sugar per 1 liter of juice, cognac (optional) at the rate of 100 g of cognac per 1.2 liter of juice.

Peel the red currant berries from the branches, wash, dry, pour into a wooden or stainless steel bowl and mash with a wooden pestle. Place the crushed berries in a cool place and keep there until fermentation begins. When the fermentation process is over, strain the mixture through a sieve, being careful not to touch it with your hands. Let the juice stand, then pour it into a barrel or bottle, add sugar and add cognac if desired. Keep the contents in a basement or cellar for 6–8 weeks, then pour the wine into bottles, seal and let stand for 3–4 months.

Fill the bottle with blackcurrant berries. Prepare sugar syrup at the rate of 125 g of sugar per 1 liter of water, cool and pour into a bottle with berries, filling it 3/4 full. Add yeast starter, place a stopper with a water seal and keep at room temperature. When vigorous fermentation is over, add sugar at the rate of 125 g per 1 liter of wort, dissolving it in a small amount of water. After 3-4 months, pour the wine into a smaller bottle, cap tightly and place in a cool place. After another 3-4 months, bottle the wine.

Wash and dry apples of different varieties. Rotten, broken and wormy apples, as a rule, are not consumed. Grind the apples in a meat grinder with a coarse grid, then put the mass under a press. Strain the squeezed juice through a thick sieve and pour into a container (barrel or bottle). Make a water seal in the lid of the container to remove gases that occur during fermentation (you can use a system for intravenous infusion).

Fermentation takes 6–8 weeks. Then the wine is poured into another barrel or bottle and then bottled and stored in a cool place.

2 kg apples, 700 g sugar, 2 liters of water, 1 tbsp. l. cinnamon.

Wash the apples, cut into small slices and pour into a container, add water and cinnamon and cook until the mass softens. Then rub the mass through a sieve and leave to ferment. After fermentation, strain and add sugar, let the wine settle and strain again. Ready homemade wine pour into bottles and store in a cool place.

\\Apple wine 3

2 kg of apples, 1.5 kg of sugar, 4.5 liters of boiling water, 1 tbsp. l. cinnamon, 20 g yeast, 2 lemons.

Wash the apples and cut them into small slices, pour boiling water over them and put the mixture under a press. Keep under pressure for 4 days, then strain and add lemon juice, cinnamon and yeast. Place the container in a dark place for fermentation. When the fermentation process is over, mix the mixture and let it sit for 2-3 days. Then strain again and pour into a barrel. Homemade wine is aged in it for six months, and then bottled and stored in a cool place.

10 liters of apple juice, 1.5–2 glasses of pear juice, 2 kg of sugar.

Grind a mixture of sour and sweet apples, let stand for 2 days, squeeze out the juice. Add pear juice and sugar to apple juice. Place the finished wort for fermentation, then preparation proceeds as described in previous recipes.

7.5–10 kg of apples, 1 kg of sugar per 5 liters of liquid, 2.5 liters of water.

Pass ripe aromatic apples through a meat grinder with a large wire rack and transfer to glassware, pour warm boiled water on top, mix well and leave to ferment. After 5 days, squeeze out the pulp, then add granulated sugar to the liquid. Stir with a wooden stick 2-3 times a day. Give the wine the desired color using burnt sugar. After 2–3 weeks it can be used. This wine has a strength of 4–5°.

For 10 liters of finished wine: 6.3 liters of apple juice, 0.7 liters of rowan juice, 2.5 kg of sugar, 1.5 liters of water.

Made from apple juice. You can add small quantity rowan juice for better clarification of wine (9 parts apple, 1 part rowan). To obtain the wort, you need to take apple (preferably from late varieties of apples) and rowan juices, add sugar and water. If there is no rowan juice, you can take one apple in the amount of 8 liters and add 2 kg of sugar and 0.8 liters of water. After thoroughly mixing the juices with water and dissolving the sugar, pour the wort into bottles and set for fermentation, adding the prepared starter into them. Fermentation lasts 7–10 days. The result is a wine with an alcohol content of 5–11°.

If you want to make the wine stronger (up to 16°), the wine needs to be alcoholized. For 10 liters of wine, take 0.5 liters of alcohol or 1 liter of vodka, distribute evenly among the bottles, mix thoroughly until the wine has a uniform strength. Aging the wine for 5 days. After this, filter and bottle.

Apple wine should be golden in color, refreshing, pleasantly sour taste and aroma. fresh apples.

Preparing wine starter: usually raspberries are used for it. If the season has passed and there are almost no raspberries left in the garden, then you can collect all the remains of raspberries and strawberries. Rose hips are then used as the main source of wine yeast. Place 2 cups of unwashed collected berries in a jar. If you wash the berries, then all the natural yeast that is on the surface of the berries will disappear. Add 2 tbsp. l. granulated sugar, pour 0.5 liters of cold water, tie the neck with 4-layer gauze and leave for 3 days. The mixture must be stirred periodically.

After 3 days, the wine starter will begin to actively ferment and can be used to make wine.

4 kg of gooseberries, 1 liter of water, 125 ml of rum or cognac, 2 kg of sugar.

Crush the berries with a wooden pestle or a press and leave in a cool place for 4 days. The resulting juice is settled. Add water to the remaining pulp and press again, this way you get additional juice.

Rinse the prepared barrel with rum or cognac and pour in the juice and additional juice, add sugar. Every 3-4 days of fermentation, it is necessary to add 100 ml of very cooled water until fermentation stops (3-4 months), after which the barrel is closed with a water lock with a drain pipe. After 9 months the wine can be bottled.

1 kg rhubarb, 4 liters of water, 5 kg of sugar, 1 lemon, 5 g of gelatin.

Rhubarb wine is prepared in May - June. Place rhubarb, cut into slices, into the water. Cover the vessel and leave for 10 days, shaking daily, then strain the liquid and squeeze the juice from the pulp. Mix the resulting liquid with sugar, lemon juice and zest, then add dissolved pre-soaked gelatin. Pour the liquid into a fermentation vessel or barrel. After 10 months, the wine can be bottled.

3 kg of elderberries, 1 kg of sugar, 3 liters of water, 5 g of citric acid, 4 g of cloves, a piece of cinnamon, yeast or 150 g of raisins.

Wash the berries, remove stems and crush. Add about 100 g of sugar, citric acid and steam 2 liters of boiling water. Stir, add spices and cook for 15 minutes. After cooling, strain through a linen, squeeze out the juice and pour into a bottle. Add the solution (about 900 g of sugar diluted in 1 liter of water), suitable yeast and close the bottle with a fermentation stopper. After fermentation is complete, drain the liquid from the sediment, leave a little more time for fermentation and bottle it. Sometimes, when preparing juice, another 150 g of raisins are added and only then left for fermentation (along with the raisins).

Sort and peel the berries. If the berries are frozen, they are first thawed and washed. From 4 kg of berries you get 3 liters of juice.

To reduce the acidity, the juice should be diluted by half with boiled water. Then it is left to ferment; at the end of fermentation, the wine is poured into bottles, which are corked and placed in a cool place.

Aged for a year, the wine acquires a golden color, becomes completely transparent, and has a light aroma of pineapple and fresh bee honey.

Mix mashed sea buckthorn berries with water in a 1:1 ratio, add sugar at the rate of 0.5 kg per 1 liter of sea buckthorn mixture with water and leave for fermentation. After 2 weeks, drain the wine from the sediment, add another 0.5 kg of sugar per 1 liter of wine and leave for quiet fermentation under a water seal. When fermentation stops and air bubbles stop releasing, pour it into bottles without disturbing the sediment, seal it well and store it in a cool, dark place.

2 kg of rose hips, 5 liters of water, 2 kg of sugar.

Take already frozen rose hips, peel, wash, put in enamel pan, pour lukewarm sugar syrup. Cover the pan with a lid and let sit for about 20–30 days, until bubbles begin to appear. Then strain the contents of the pan, pour into bottles, which are stored in a cool, dark place.

1 kg of ripe rose hips, 3 liters of water, 1 kg of sugar.

Wash the rose hips, cut off the ends, remove the seeds, pour into a five-liter jar, pour chilled sugar syrup (brewed from 3 liters of water and sugar). Close the jar loosely and place in a warm place for 3 months. The jar needs to be shaken from time to time. After 3 months, strain the juice, pour into bottles, seal tightly and put in a cool place for 3-6 months. The longer the wine sits, the stronger and tastier it is.

1 kg of fresh rose hips, 500 g sugar, 6 liters of water, 1 tsp. citric acid, 10 g bread yeast, 2-3 raisins per bottle.

Place thoroughly washed rose hips in a large bottle. Prepare the syrup, cool it, pour it into a bottle and add bread yeast. Leave at room temperature, and when after a week the drink acquires a tart taste, filter, bottle, seal and store in a cold room. If you add raisins and a teaspoon of sugar, then the drink should be poured into champagne bottles. Screw the corks with wire and store them by burying the bottle up to the neck in sand.

3 handfuls of linden blossom (can be dried), 1 kg of sugar, boiled in 4 liters of water (or replace part of the sugar with honey), 1 lemon, wine yeast.

Steam the linden blossom in sugar syrup, add lemon cut into slices, maybe with zest (wash well), but without grains. Pour the mixture into a fermentation bottle, add yeast and ferment for a week. Cover the bottle with cloth or gauze. After a week, strain the liquid and leave it to ripen in a bottle with a water seal or, if fermentation is over, pour it into bottles. Wine doesn't last long.

0.5 kg cherries, 0.5 kg raisins, 0.5 kg plums, 2 kg sugar, 10 liters of water.

Pour the dried fruit mixture with water, add sugar and leave for three months. After this, strain the wine and bottle it. To get fortified wine, you can pour in a bottle of vodka after straining.

2 kg blueberries, 500 g sugar, 3 liters of water.

Sort the blueberries, rinse and let stand for 2 days. Then crush with a wooden pestle, strain through a sieve and add sugar to the resulting juice. Leave the mixture to ferment in a container that should not be moved from place to place. After a week, dilute the mixture with boiled warm water, pour into a large bowl and leave for 1 month. Strain the finished wine, bottle it, seal it and store it in a cool place.

For a 10-liter bottle: 7 kg of peeled strawberries (or raspberries), 2.5 kg of sugar. For re-fermentation: 5 liters of water, 1.3 kg of sugar.

Place fresh, ripe, sorted strawberries in a colander, place them three times in a bucket of water, let them drain, pour them into a large bottle, add sugar, tie the neck with gauze and place in a warm place for 2-4 days. As soon as signs of fermentation of the liqueur appear, remove the gauze from the bottle, install a water seal, transfer the bottle to the shady part of the room and keep under the water seal for 12–20 days until fermentation stops. At the end of fermentation, filter the liqueur through gauze and cotton wool placed in a funnel or colander. Then pour the liqueur into bottles and seal.

To more fully extract the extractive substances, pour boiled and cooled water to 35 degrees into the remaining pulp and leave for 2 days. Then drain the juice and squeeze out the pulp, pour the resulting juice into a bottle, add sugar, install a water seal and leave for another 15–20 days. At the end of fermentation, filter the resulting fermented juice through gauze and cotton wool and pour into bottles.

If the raspberries are infected with the larvae of the raspberry bug, then before storing them for fermentation they must be immersed for 7–8 minutes in a 1% salt solution. Remove the larvae that float in the saline solution, put the raspberries back in a colander and rinse in a bucket of water. Let the water drain. Then proceed in the same way as with strawberries. Fermentation can take 15–20 days.

4–5 kg of strawberry pulp, 4 liters of sugar syrup (1.6 kg of sugar per 3 liters of water).

Place the strawberry pulp in a 10-liter bottle and pour warm sugar syrup. Tie the neck of the bottle with gauze and place in a warm place. On the 4th–6th day, when the pulp in the cylinder floats up, install a water seal on the neck of the cylinder and leave for 20 days. Then, using a siphon tube, carefully pour the liquid into a clean bottle, squeeze out the pulp and filter. Also pour the resulting juice into a bottle, re-install the water seal and leave for another 20-30 days. Then drain the wine so as not to disturb the sediment, pour it into prepared bottles, seal it and take it to a cold, dark cellar for storage.

For 4 kg of different types of plums: 3 kg of sugar, 5 liters of boiling water, 30 g of yeast.

Remove the pits from the plums and pour boiling water over them. Then add yeast and place in a warm place to ferment. After fermentation, stir, let sit for 3-4 days and strain through a very thin cloth. Fill the barrel to the top and leave for six months. After six months, bottle it and put it in a cool, dark place.

For a 10-liter bottle: 6 kg of peeled plums, 2.8 kg of sugar, 3 glasses of water.

Wash fresh ripe fruits, cut into two halves and remove the pit. Place the fruit halves in a large bottle, add sugar or sugar syrup, tie the neck with gauze and place the bottle in a warm place for 2-4 days. As soon as signs of fermentation appear, remove the gauze, install a water seal and leave until fermentation stops completely. At the end of fermentation (after 20–30 days), filter the liqueur through gauze and cotton wool. Squeeze out the remaining pulp and filter again. Pour the filtered liqueur into prepared bottles.

2 kg of sloe, 1 kg of sugar, 2.5 liters of water.

You need to pick only ripe berries, otherwise the juice will be very sour. Pour hot syrup over the berries along with their seeds and ferment. After fermentation, stir, let sit for 3-4 days and strain. Then pour the finished wine into bottles and place in a cool, dark place.

3 kg of berries, 2 kg of sugar, 3 liters of water.

Sort the berries, pass through a meat grinder and place in a large bottle. The bottle should not be filled to the top; approximately 1/10 should be free. Add the prepared sugar syrup, stir everything and leave the mixture at room temperature for a week. Stir the contents of the bottle daily to prevent mold and acetic fermentation.

After a week, drain the juice from the bottle so that the berry mass does not rise, and pour into another bottle for further fermentation. This fermentation also lasts about a week, but this time close the bottle with a water seal. During this time, sediment will fall to the bottom of the bottle and the wine will become transparent. After this, the wine is bottled, corked and aged for at least two months. After this, the wine is ready.

For a 10-liter bottle: 8 kg of raspberries, sugar at the rate of 100–150 g per 1 kg of berries.

Take ripe, undamaged berries, rinse them 3-4 times with clean water and let it drain. Mash the berries slightly with your hands. Pour the resulting pulp and juice into a large bottle. If desired, add sugar to the pulp. Then tie the neck with gauze and put the bottle in a warm place for 2-3 days. Pour the resulting juice into another container, which is immediately closed with a water seal. Keep the fermented juice under a water seal until the formation of bubbles in a glass of water stops, that is, until the end of fermentation.

To clarify the fermented juice, take the bottle into a cold room and keep it under a water seal for 30–50 days, after which the juice is carefully drained from the sediment using a siphon. Pour the juice into bottles, which are sealed and stored in a supine position.

To completely extract the extractive substances from the remaining pulp, pour into the bottle with the pulp as much 30% sugar syrup as the fermented juice was poured, after which the mixture is put for further fermentation. After 3-4 days, drain the resulting juice again and squeeze out the pulp. Pour the collected juice into a container and place it for further fermentation under a water seal. At the end of fermentation, drain the juice from the sediment using a siphon, pour into bottles and seal.

For a 10-liter bottle: 8 kg of black or red currants, sugar at the rate of 100–150 g per 1 kg of berries.

Sort the berries, removing damaged ones. After rinsing the berries 2-3 times in water, let them drain and then mash in a colander placed over the pan. Pour the resulting pulp and juice into a large bottle. Cover the neck with gauze and place in a warm place for 2–4 days.

When the pulp floats to the surface and the juice is released in the lower part of the container, pour it into another container, add sugar and leave for fermentation under a water seal for 12–20 days (until fermentation stops completely), after which the juice is drained from the sediment using a siphon.

Fermented juice put in a cold place for 1.5–2 months so that the tartaric acid and dregs fall out. Drain the pure clarified juice from the sediment using a siphon, pour into bottles and seal well.

To completely extract extractive substances from the remaining pulp, add as much 30% sugar syrup into the container as the fermented juice was drained. After 3-4 days, pour this syrup into a bottle and squeeze out the pulp. Place the juice obtained again for further fermentation under a water seal for 20–30 days (until fermentation is complete). Afterwards, drain the juice using a siphon, pour into bottles and seal.

Mash the berries, pour into a bottle, pour 30% sugar syrup, install a water seal and leave for 20–25 days until fermentation stops. Then filter the fermented juice and bottle it.

Peel, wash, cut the plums in half and remove the pits. Place halves of berries in a bottle and add sugar at the rate of 150 g per 1 kg of plums. Close the bottle with a water seal and place in a warm place for fermentation for 35–45 days. After fermentation stops, drain the resulting juice from the sediment and bottle it.

For a 10-liter bottle: 8 kg of apple pulp, sugar at the rate of 100–150 g per 1 kg of pulp.

Wash the sorted apples, cut into pieces and pass through a meat grinder with a large grid. Place the resulting apple pulp in a large bottle. Tie the neck of the bottle with gauze and place it in a warm place for 2–4 days. After the pulp floats to the surface and the juice is released at the bottom of the container, drain the resulting juice and squeeze out the pulp. Add sugar to the resulting juice, close with a water seal and leave to ferment for 15–25 days. After fermentation is complete, drain the juice from the sediment using a siphon, pour into bottles and seal.

Due to the difficulty of extracting juice from berries, as well as the lack of stability of wine during storage, wine is prepared relatively rarely.

To prepare 10 liters of wort, take 8 liters of strawberry juice, 2.4 kg of sugar and 0.5 liters of water. Wine is prepared in the same way as any fermented juice.

1 liter of serviceberry juice, 2 liters of water, 1 kg of sugar.

You need to squeeze the juice out of the serviceberry, combine it with sugar syrup and pour it into a jar or large bottle. Close the bottle with a stopper with a water seal. When this mixture turns light in color, pour it into another bottle and close tightly. After 3 months, the wine can be bottled, corked and stored in an inclined position so that the necks of the bottles are facing downwards.

3 kg of dandelion flowers, a handful of raisins, 1.25 kg of sugar, 1 orange, 1 lemon, wine yeast, 3 liters of boiled or purified water.

Separate the flowers from the receptacle (whole flowers can also be used) and brew them with boiling water (about 1 liter). Leave for 2-3 days, no more, so as not to sour. Drain off the dark brown infusion by squeezing out the flowers. Add the heated remaining water, having previously dissolved sugar in it and added orange and lemon juice, raisins and yeast. Wine yeast can be replaced with ordinary yeast (3–5 g), but not dry yeast from a bag. In principle, you can do without orange and lemon. Cover the dishes with gauze and leave to ferment for two days. Then, using a siphon (to prevent sediment from getting in), pour the wine into a large bottle, without adding about a quarter of the volume to the brim, and close with a fermentation stopper (cotton wool wrapped in gauze, or a thin rubber glove).

After fermentation is complete, carefully pour the wine into bottles and age for 3–6 months. The wine yields about 3 liters.

Pour 1 kg of flowers with 5 liters of boiling water. Let stand for a day. Add the juice and peel of 2 lemons and 1 orange, 1/2 kg of sugar per 1 kg of flowers. Cook for 20 minutes. Strain through a colander. Add ammonium phosphate and wine yeast and leave to ferment.

Liter jar yellow dandelion heads, 2 lemons, 0.5 kg sugar, 1 tbsp. l. raisins, 3 liters of boiling water.

Collect flowers and clear them of green leaves. Brew with boiling water and leave for 3 days. Strain the infusion, squeeze out the lemons, add sugar and raisins. Cover the dish with gauze and set aside for fermentation.

After the primary fermentation, pour it into a large bottle along with the raisins and put a rubber glove with a small hole in your finger over the neck. When fermentation stops, separate the sediment and add sugar to taste. Pour into bottles, close tightly and store in a cool, dark place for four months.

2.5 kg of apricots, 3 kg of sugar, 9 liters of water.

Soak ripe apricots, peeled and pitted, in boiled warm water. On the 5th day, squeeze out the pulp, add granulated sugar on top and leave to ferment, stirring with a stick 2-3 times a day.

When fermentation is over, the wine must be filtered 2-3 times through filter paper and then left in a glass container to mature.

1 l orange juice, 400 g sugar.

Select ripe fruits, peel, cut into wide slices and squeeze under a press. Add granulated sugar to the squeezed juice. Leave to ferment for a while.

1 kg of dried figs, 20–30 dried blueberries, 10 liters of water.

Cut the well-sorted and washed figs into small pieces and place them in a clay dish, then add warm water. Add blueberries and cover well. After 10 days, strain, bottle and put in a cool place for another 1 month.

8 kg prunes, 1 kg sugar, 1 liter of water.

Take good ripe prunes, peel them, put them in a 10-liter glass container, pour warm boiled water on top and leave to ferment. After 5 days, squeeze out the pulp, add granulated sugar to the liquid and stir 2-3 times a day with a wooden stick. When fermentation has completely stopped, strain. After 2-3 weeks you will get a sweet and sour wine of a dark color.

2 kg of persimmons (dates), 2.5 kg of sugar, burnt sugar to taste, 50 g of citric acid, 2 nutmegs, 0.5 kg of wine soot, 9 liters of water.

Soak peeled persimmons or dates in warm boiled water, squeeze out the pulp on the 5th day, add granulated sugar to the liquid and leave to ferment. Add citric acid, nutmeg and wine soot to this. When fermentation is complete, strain 2-3 times and add burnt sugar to the desired color. The longer the wine is aged, the better it will taste and smell.

5 kg of gooseberries, 1.5 kg of sugar, 6.5 liters of water.

Mash ripe gooseberries, add water, let stand for 3 days and strain the juice. Add sugar and water to it and put it on fermentation, then prepare the wine using conventional technology. The resulting wine is aromatic, reminiscent of Madeira.

5 kg of pitted peaches, 5 liters of water, 3 kg of sugar, 20–30 g of nutmeg, 1 liter of white wine (table apple or grape).

Cut the peeled peaches, add hot water, add nutmeg and white wine for flavor, add sugar syrup and yeast starter and ferment. Next, wine is prepared using conventional technology with mandatory clarification. Apricots can be used instead of peaches.

For 1 liter of juice: for table wine - 1.7 liters of water and 300 g of sugar; for dessert wine - 0.5 liters of water and 350 g of sugar; for filling - 150 ml of water and 400 g of sugar.

Separate the viburnum berries from the stalks, chop, add water and sugar and ferment for 3-4 days, then separate the juice and add the remaining water and some of the sugar. Sugar should be added in portions on the 4th, 7th and 10th days of fermentation. The wine is prepared using conventional technology, but it is better to make liqueur from viburnum.

2.5 kg of raisins, 250 g of sugar, 200 ml of beer, 5 liters of water.

Mix the water with the raisins well, cover the neck of the dish with a cloth, and leave for 10–15 days. After fermentation begins, stir twice a day with a stick. When the mass stops fermenting, pour the liquid into another container, mash and squeeze the mass, add sugar and beer.

7 medium-sized lemons, 400 g raisins, 400 g honey, 15–20 liters of water, a pinch of yeast, flour.

Thinly slice the lemons, remove the zest from each slice and remove the white skin and seeds, add clean sorted and washed raisins and honey. Mix everything thoroughly so that the juice comes out of the lemons and the honey dissolves. Then pour the mixture with water, put in the previously cut zest and boil everything. Separately, in a cup, dilute the yeast with a batter from the best wheat flour. When the dough has risen, pour it into a container in which the wine will ferment, preferably in a wooden tub. Cool the finished lemon syrup a little and pour it into a tub, stirring constantly. Leave the drink to ferment until the raisins, zest and lemon pulp rise to the surface. They need to be taken out and the water poured into bottles. Put 2 raisins and a piece of zest into each bottle, cork the drink as tightly as possible, preferably tar the cork, and put it in a cold place.

100 g blackcurrant leaves, 15 l water, 3 lemons, 1.2 kg sugar, 3 tbsp. l. yeast.

Place fresh currant leaves in a bottle and fill with cold boiled water. Remove a thin layer of zest from the lemons. The pulp, previously peeled and pitted, is cut into pieces along with the zest. Place in a bottle. Add sugar and place in a warm place, preferably just in the sun. Every day the bottle needs to be shaken well several times. When the sugar is completely dissolved, add yeast. 3 hours after the start of fermentation, transfer the bottle to a cold place.

It is necessary to ensure that the drink does not freeze and keep it for 7 days. Then strain through a linen and bottle. Cork well, tar and place the bottle horizontally in a strong box. The box can be stored in the cellar on ice or in the bottom of the refrigerator, but not in the freezer.

How to make cider, humanity has known for several millennia. The first mention of fermented apple juice is associated with ancient Egypt. But the classic cider production technology was created in Europe. The right to be called its homeland is disputed by England, Spain and France.

Real cider is made from special varieties of apples, without yeast or pasteurization. The apples used to prepare the drink resemble wild fruits with a sharp sour or bitter taste and are not suitable for food. Cider is not wine, since its strength does not exceed six degrees and the fermentation process of the juice is much shorter. An alcoholic drink prepared according to all the rules can be stored for up to three years. During this time you can...

You don't have to travel to Europe to try real cider. Let's look at two ways to make cider at home, despite the evil squawk of monopoly producers and professional sommeliers.

Easy way

You are unlikely to get special apples, so just buy juicy fruits of different varieties at the market. There is no need to wash the fruit thoroughly: there is wild yeast on the peel. Remove the core and chop the apples well with a knife or using a food processor. Then fill out glass jar a third with apple pulp (pulp). Add a few raisins and 100 grams of sugar for each liter of pulp, and if the fruit is not juicy, then pour clean water into the mixture at a 1:1 ratio.

You need to put a rubber glove on the neck of the jar, which will serve as an indicator of the fermentation process and block access to oxygen, otherwise the pulp will turn sour. Place the jar in a dark, warm (from +22 to +30 degrees) place for 5-7 days.

When the rubber glove is filled with gas and stands at attention!, the fermented juice should be strained into a clean jar, and the pulp should be wrapped in gauze, squeezed well and thrown away. If the glove does not begin to fill with gas within a week, then the cider will no longer be produced and the starter will have to be poured out.

Place the jar with the drained and strained liquid in the refrigerator for 3-4 days. During this time, sediment will appear at the bottom of the vessel. Using a flexible tube (hose), carefully pour the cider into another container so that the sediment remains at the bottom of the jar. This process is called decanting. Now all that remains is to bottle the drink. Fill bottles completely and seal well to prevent oxidation and spoilage of the product. The shelf life of cider prepared in this way is about 1 year.

The right way

Especially for those who are not looking for simple ways and who are not satisfied with the above step by step instructions , there is a correct way to make cider at home.

You'll need the ugliest wild apples you can find. Fruits that are about to fall from the branch should be collected.

You only need juice from apples, so use a juicer, and you can immediately throw away the squeezed pulp. Fill a glass jar two-thirds full with the resulting apple juice and place a water seal. This is a special lid that does not allow air into the vessel, but releases carbon dioxide from there. You can buy a water seal or make it yourself (a regular lid with a tube).

Place the vessel with juice and water seal in a dark, warm (+20 degrees) place for 3-4 weeks. After this period, decant (see above) the fermented juice into clean jars, close them with lids and store at a temperature of +10 degrees for 3-4 months.

After this, pour the cider into bottles (fill completely) and seal carefully. Such alcoholic drink Can be stored in the refrigerator for about three years.

Drinking culture

Pay attention to the label. Real cider is not made from concentrate. No sugar, yeast, dyes or flavors are used in its production.

The foam disappears quickly, so you need to pour the drink into a glass in small portions from a height of at least one meter and drink immediately. In addition, during the flight, the cider is saturated with oxygen and excess carbon dioxide is removed, which allows its taste to be fully revealed.

Fermented apple juice is how you can describe the taste of real cider. There should not be any flavors unusual for apples.

Classic appetizer: shrimp, cheeses, fried beef, pancakes with different fillings.

There is practically no hangover after moderate consumption of cider.

And finally, a video from a YouTube user who put into practice some useful tips from the article. Serega Kulish shares her experience of obtaining apple juice for cider:

Here you can download the article for free in PDF format:

Fermented plum juice

Peel, wash, cut the plums in half and remove the pits. Place halves of berries in a bottle and add sugar at the rate of 150 g per 1 kg of plums. Close the bottle with a water seal and place in a warm place for fermentation for 35–45 days. After fermentation stops, drain the resulting juice from the sediment and bottle it.