It’s my last post, and the last day of the Fall semester — time to celebrate! So I made sparkling fruit wine a few weeks ago, and let it ferment for about three weeks.
Alcoholic beverages were some of the first things people fermented, so I thought it was high time I try out a recipe. There are tons of recipes out there for fermented alcoholic beverages, including sake, beer and wine.
I found this recipe on a website called Delishably. It’s really easy and makes a lot of wine for just about $4. I love this recipe because you don’t need any extra specialized equipment and there’s no cooking involved.
This recipe is perfect for holiday parties, especially because you can control the alcohol content and flavor through how long you let it ferment.
Recipe: Homemade Apple Wine
- 1 gallon of apple juice or apple cider — I used a $2 gallon of 100% apple juice from the grocery store, but freshly pressed juice would be best
- 1 cup of sugar
- 1 packet of yeast — using wine yeast is best if you have it, but I used regular bread yeast (see below)
- A balloon
This recipe is great because you ferment the juice right in the bottle it came in. First, pour out about 2 cups of juice to make room for the sugar and fermentation process.
Add between one tablespoon and one cup of sugar to the juice. I don’t like sugary drinks and think apple juice is already sweet enough, so I added just one tablespoon of sugar. Adding less sugar will make a drier wine, but some sugar is essential for the fermentation process and fuels the yeast. Shake the bottle a few times to dissolve the sugar.
Then add one packet of yeast to the juice and mix it again. The final step is to fit a balloon over the mouth of your bottle and poke a few holes in it with a needle. That lets the air from the fermentation escape, but keeps bugs out.
I didn’t want to buy a whole pack of balloons to use just one, so I tied a plastic bag around the mouth of the bottle and poked a few holes in it.
The final product? This wine tasted good, but wasn’t as carbonated or strong as I hoped it would be. I don’t think I let my wine ferment long enough. My wine also had a slight aftertaste from using bread yeast instead of wine yeast.