On 8 l of apple juice add 2 kg of sugar and water litre. After careful hashing of juice with water and dissolution of sugar the mash spills in bottles and put on fermentation. Fermentation proceeds 7—10 days. Wine a fortress of 5-11 degrees as a result turns out. For finishing of a fortress to 16—18 degrees add spirit or vodka.
Apple wine should be the golden colour freshening of pleasant sweet-sour taste with aroma of fresh apples.
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