Choosing the Right Apples for Home Made Alcohol Production
How to choose the right apples for alcohol production? Choosing the right apples is crucial to obtaining high-quality alcohol. The process of producing alcohol from apples requires a careful selection of fruits that meet specific quality criteria. In this guide, we will provide tips on choosing the right apples for alcohol production, which will allow you to achieve excellent results in the process of home alcohol production.
There are several key characteristics to consider when selecting apples for alcohol production. The first aspect worth paying attention to is the type of apple. There are many different species of apples, each with its own flavor and chemical characteristics. You should choose apples with a distinct flavor and appropriate sugar content, which will affect the final quality of the alcohol. Another important feature is the ripeness of the fruit. Apples used to produce alcohol should be ripe enough. Apples that are too unripe may be too sour, which will negatively affect the taste and aroma of the alcohol. Apples that are too ripe may be overly sweet and contain less acidity, which can also hurt the fermentation process.
Sugar content
An important parameter when choosing apples for alcohol production is their sugar content. Sugar is necessary for the fermentation process in which sugars are converted into alcohol. Therefore, it is important to choose apples with the right sugar content. This can be achieved by measuring the sugar level in apples with a refractometer. It is recommended to choose apples with a sugar level of around 12-14% to ensure there is enough sugar to convert to alcohol during fermentation.
Acidity
Another important aspect is the acidity of apples. Acidity affects the flavor and aromatic balance of alcohol. Apples with too little acidity can produce alcohol that tastes bland, while apples with too much acidity can produce alcohol that tastes too intense and sour. Therefore, it is important to find the right balance of acidity. This can be assessed based on the organoleptic assessment of apples and laboratory tests that measure the level of acidity in the fruit.
Aromatic properties
In the production of alcohol, especially in the case of distillation, the aromatic properties of apples are also important. Some apple species have an intense aroma that is transferred to the final product. If you intend to produce alcohol with a distinctive apple aroma, it is worth choosing varieties that are known for their intense scents. You can also experiment with different types of apples to obtain unique aromatic combinations. To sum up, choosing the right apples for alcohol production is extremely important to achieve excellent product quality. Factors such as apple species, fruit ripeness, sugar content, acidity, and aromatic properties should be taken into account. By carefully selecting apples, you will be able to obtain alcohol with excellent taste, aroma, and chemical balance.
Apple wine recipe.
Ingredients:
4 liters of apple juice (freshly squeezed or natural, no added sugar)
1 kg of sugar
1 pack of wine yeast (variety for fruit wines)
1 teaspoon citric acid (optional)
Instructions:
Prepare a large fermenter or glass container with a capacity of at least 5 liters.
Pour the apple juice into the fermenter.
Add sugar and mix well until the sugar dissolves completely.
If you are using citric acid, add it to the fermenter and mix again.
Prepare wine yeast according to the instructions on the package.
Add the yeast to the fermenter and mix gently.
Cover the fermenter with gauze or a lid with a fermentation valve.
Place the fermenter in a cool and dark place, with a temperature of about 18-22°C.
Let the wine ferment for about 2-3 weeks until it stops bubbling and becomes clear.
Pour the apple wine into bottles, trying not to move the sediment at the bottom of the fermenter.
Close the bottles tightly and store them in a cool place for at least 3-6 months before tasting. The longer the wine sits, the more its flavor develops.
Option 2:
Apple wine from whole apples.
Ingredients:
5 kg of ripe apples (preferably acidic varieties, such as Antonovka)
1 kg of sugar
4 liters of water
1 pack of wine yeast (variety for fruit wines)
Instructions:
Place the apples in a large bowl and crush them gently using a masher or wooden club.
Transfer the crushed apples to a large pot and add water.
Heat the apple and water mixture over low heat for about 30 minutes, stirring occasionally.
Remove the pot from the heat and strain the apple juice into another pot, leaving the apple pulp behind.
Add sugar to the apple juice and stir until the sugar dissolves.
Leave the apple juice to cool to room temperature.
Prepare wine yeast according to the instructions on the package.
Add the yeast to the apple juice and mix gently.
Pour the mixture into a large fermenter, leaving about 10 cm of space at the top.
Cover the fermenter with gauze or a lid with a fermentation valve.
Place the fermenter in a cool and dark place, with a temperature of about 18-22°C.
Let the wine ferment for about 2-3 weeks until it stops bubbling and becomes clear.
Pour the apple wine into bottles, trying not to move the sediment at the bottom of the fermenter.
Close the bottles tightly and store them in a cool place for at least 3-6 months before tasting. The longer the wine sits, the more its flavor develops.
Conclusion.
Both recipes described above are easy to make and do not require any special skills. However, remember that the process of fermentation and maturation of wine may take some time. So it's worth waiting patiently to get the full flavor and aromatic potential of your homemade apple wine.
Preparation of a Moonshine Apple Liqueur.
Apple fermentation process.
Apple fermentation is a fascinating process that produces aromatic alcohol.
Step 1: Choosing the right apples
The first step is to choose the right apples for fermentation. Acidic varieties are best for this purpose, such as Granny Smith, Jonagold, or Bramley. The apples must be ripe but not perishable. Avoid apples that have rot or mold as these can affect the quality and flavor of the final product.
Step 2: Preparation and chopping the apples
After selecting the right apples, wash them thoroughly, remove the seeds, and cut them into smaller pieces. This can be done using a knife or a special device for crushing apples. Make sure the apples are cut evenly to facilitate the fermentation process.
Step 3: Pressing the juice
Now it's time to press the juice from the crushed apples. You can use a juicer or the traditional method using a cloth and hand force. If you have a juicer, follow the manufacturer's instructions. If you use the traditional method, place the shredded apples on a cloth and squeeze the juice thoroughly, collecting it in a clean container.
Step 4: Add yeast
Once you have fresh apple juice, you need to add the appropriate yeast. Choose wine yeast that is designed for fermenting apples. Add them according to the manufacturer's recommendations. The yeast will convert the sugars in the juice into alcohol and carbon dioxide.
Step 5: Main fermentation
Step 6: Secondary fermentation (optional)
If you want a higher alcohol content and a more delicate taste, you can perform secondary fermentation. Once the main fermentation is complete, pour the drink into a second fermentation vessel, leaving the sediment behind. Allow further fermentation for several weeks. Remember that in this case, you must allow the gas to escape by using a suitable closure or a fermenter with a vent valve.
Once the fermentation process is complete, you are ready to pour the alcohol from the apples into bottles. Pour the drink carefully, trying not to transfer too much sediment from the fermenter. You can also filter the drink through a strainer or filter to remove any residue. You can fill the bottles, close them tightly, and store them in a cool place for further consumption or... you can begin to start making your apple moonshine liquor.
Remember that this process requires hygiene, patience, and appropriate conditions!
Alcohol distillation is the art of obtaining high-proof alcoholic beverages from fermented raw materials. One interesting and tasty choice is apple distillation, which allows you to obtain excellent apple vodka. Before you start distilling apples, you should familiarize yourself with some basic concepts and principles.
Distillation is a process in which a mixture of alcohol and water is heated and then evaporated and condensed.
The main purpose of distillation is to separate alcohol from other impurities and water, which allows you to obtain a pure and strong alcoholic drink.
Once fermentation is complete (previous steps), distillation can begin. The basic device needed for distillation is an alembic, which consists of a boiler, a distillation column, and a cooler. Water or steam is heated in a kettle, which causes the alcohol and other volatile components in the fermented apple juice to evaporate. The rising alcohol and volatile vapors pass through the distillation column, where the components are separated based on their different boiling points. The most volatile components, such as methanol, evaporate first, and then the main component, ethanol, is collected.
The ethanol is condensed in a cooler, where it is converted back to a liquid. When distilling, it is important to control the temperature and not leave the device unattended to avoid dangerous situations. Distilling apple vodka requires patience and precision, but the result is worth it. After the distillation is completed, the obtained distillate, i.e. raw apple vodka, can undergo a maturation process. For this purpose, the distillate should be placed in oak barrels and left for several months or even years to obtain a fuller flavor and aroma. During barrel maturation, the distillate acquires characteristic oak notes, which gives it a unique character.
A great explanation of this process is shown in below attached movie:
DISCLAIMER:
Producing home-made alcohol can be prohibited and highly prosecuted, depends on the region you live, you do it on your own risk!
You must be very aware of the poisonous substances that are present at the first stage of alcoholic distillation - for ex. methanol, it can cause permanent blindness and/or death!!!
Resources:
- https://heaclub.ru/pl/samogon-iz-yablok-kak-postavit-bragu-i-sdelat-iz-nee-samogon-yablochnyj-samogon-chacha-iz-yablok-v-domashnih-usloviyah-prostoj-recept
- https://mojedrinki.pl/bimber-z-jablek
- https://superbutelki.pl/pl/blog/Przepis-na-cydr-jablkowy-bez-drozdzy/6
