Apple wine without yeast
Description
It's difficult to specify the exact quantity of fruit needed to make this wine, as it depends on the juiciness and ripeness of the fruit. It's best to use overripe fruit, as it will yield more juice. 1. Wash the apples, dry them slightly, and cut into small cubes, removing the core and seeds. 2. Process through a juicer (if you don't have one, grate the apples finely on a grater). 3. Prepare the containers into which you'll pour the juice, and add sugar. 4. Add raisins (do not wash them beforehand). 5. Shake well and let stand for about 1 hour, until the sugar dissolves. 6. Cover the mouth of the jar or bottle with several layers of gauze. It's important to leave enough space in the container for fermentation (about one-third). 7. Let the wine ferment for approximately two weeks. 8. Once fermentation is complete, transfer it into clean, dry bottles and store in a dark place until the wine becomes clear. 9. This wine requires a long aging period—about 11 months. Serve chilled.