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Apple-Wine-Fermentation
Bachelor of Science in Electrical Engineering (BSEE)
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RENZ ANGELO GATILOGO
Apple Wine Fermentation
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt.
2 fresh apples.
1 spoon of sugar
1 teaspoon of yeast nutrient
make sure to add enough water to make 1 bottle.
INSTRUCTION
STEP 1:PICKING APPLES
By far, picking apples off their trees is the best method to acquire good and fresh apples grow and mature with seasons and as such, you should pick them between late spring seasons down to the winter – depending on your choice of apple variety. In reality, there isn’t a good or bad apple type for making wine. For those that like sweet wine, go for sweet apples, while for those that prefer dry wine, bitter ones make the cut. It’s known that blending different apple varieties together evens out the must composition and often results in richer and more complex wine!
Step 2: Preparing Your Apples
fresh apples in bowlUnlike with various apple preservation methods, preparing apples for your apple wine recipe is super easy. As long as they remain whole and unscratched, you’re good to go. Why? As soon as you cut or peel them, they immediately start fermenting and in a matter of minutes, they are down rotting which is, of course, a shame and loss. That being said, make sure to remove bad apples and cut out all parts of apples that have been damaged. Simply wash them properly and leave them whole until seconds prior to using them.
Step 3: Preparing the Mixture
Boil water and add sugar,
Chop up your apples, place them in the nylon straining bag,
Put the straining bag with apples at the bottom of your plastic bin,
Pour sugary boiling water over it, top it up with warm water,
Add yeast nutrient and stir it thoroughly,
Step 4: Fermentation Process
fermentation process bubbling fizzing From now on, the must will continue its fermentation process and you should leave it like this for another week. It’s important to mention that the process can take up to 2 weeks in total as each mixture is different and needs different time to finish the fermentation process. Make sure to check on it at least once a day, ideally 2-3 times a day and give the must a proper stir with sterilized equipment. It’s normal to see your mixture bubbling up and fizzing. It should calm down after 3 days. When it calms down, leave it like this for another day and move onto the step number 5.
Step 5: First Clearing
As soon as the initial fermentation has fizzled down, follow this by straining off your wine liquid, to separate it from the sediments of apple solids sitting at your fermentation bin’s bottom. The best way to do this is by use of a muslin sheet it straining bag, properly stretched across either a sieve or colander that is placed on top of a sterilized bowl or pot. Carefully pour down your liquid into your muslin sheet or straining bag and subsequently squeeze it (straining bag/muslin sheet) to release the most of your wine as you can. Your wine may still be very cloudy depending on your choice of apple variety. If this remains the case, you can repeat the process by using a fresh muslin sheet or straining bag.
Apple-Wine-Fermentation
Course: Bachelor of Science in Electrical Engineering (BSEE)
University: Polytechnic University of the Philippines
