Only the lazy does not know about the benefits of apple juice. Moreover, the most useful and tasty drink, of course, is the one that was prepared with your own hands. But here's the bad luck, after the juicer there is too much cake left. With great regret, many people throw this valuable product into the trash bin. However, experienced housewives and winemakers know for sure that it is from apple pomace that you can make delicious homemade wine, which is much superior to the store drink in its taste characteristics.

Features of fruit preparation

If you decide to make wine from the cake left over after processing apples, then they must be prepared in a special way. Basically, it all comes down to the fact that fruits cannot be washed. The fact is that there are special bacteria on their surface, which further provide an active fermentation process.

Of course, this only applies to the crop harvested on its own site and not subjected to chemical treatment during the fruiting period. The fruits, which were bought on the market from ordinary amateur gardeners and collective farmers, also do not require washing. But "overseas" apples purchased in the store must be washed thoroughly and for a long time, with hot water.

So, the harvested apples must be sorted out, removed leaves, twigs and other debris of natural origin, and then let them rest a little (from 2 to 10 days). This event will improve the aroma and flavor of the fruit. After that, each apple just needs to be wiped well with a clean cloth. Next, trim off the rotten areas, remove the core and cut into several pieces. It remains to pass them through a juicer and the base for homemade wine is ready.

To prepare a particularly aromatic wine, it is best to use several apple varieties at once. Antonovka, Ranet, Grushovka, Umanskoe winter, Borovinka, Doneshta, as well as almost all late-ripening and winter varieties are ideal for this. Actually, the main thing is that the apples are firm and juicy enough with dense, rather than porous, pulp. Naturally, if winter varieties are used, then they must be of full ripeness.

Classic cider making technology

And now directly about how you can make an original wine from apple pomace, which
also known as cider.

1. Put enough moist cake left after the juicer into a jar of the selected volume. Moreover, it will have to be weighed and a special proportion should be observed: for a 3-liter - 2 kg, for a 10-liter - 8 kg.
2. For every kilogram of apple cake, add about 100-150 grams of sugar. If you like a sweeter drink, then you can do more.
3. Fill to the top with unboiled water so that there is room for fermentation, and the foam does not climb over the top.
4. Wrap the neck with a piece of gauze and put the bottle in a warm place for a few days.
5. After about 3-4 days, the lighter apple cake floats to the top. Drain the juice gently into another container. If desired, the pulp can be poured with water and a little sugar a couple more times. This will help increase the yield of finished homemade wine.
6. Add another 100-150 g of sugar to the juice for each liter. Close the jar with a water seal and leave for fermentation for 25-45 days in a warm place.
7. After the fermentation process is over, leave the young wine alone for a couple of days so that it has settled properly. Then drain gently.
8. To make homemade cider even tastier, let it ripen for another 3 months in bottles.

Homemade wine can be stored for quite a long time in the cellar. And if guests come along, you will always have the opportunity to impress them with a low-alcohol drink of your own preparation.

Fast fermentation technology

You can make homemade wine from apple pomace in various ways. Basically, they all boil down to the fact that ordinary water infuses the fruits themselves or their pulp and absorbs the apple flavor, color
and aroma.

Usually, other ingredients are added to the preform that help improve the taste of the finished drink. Moreover, in the business of making homemade wine from cake, you can experiment without fear of spoiling the final product. For example, very sour apples make a great cider according to the following recipe.

1. Sort the apples, remove the cores and twist them in a meat grinder. Send the juice of apples and their cake to a jar of a suitable size.
2. Pour in cold water, add lemon zest and wine yeast.
3. Cap well and place in a very cold place for 1-3 days.
4. After the end of rapid fermentation, drain the wine, and pour the cake again with water in an amount equal to the drained one, and leave for a few more days. This procedure can be repeated up to 3-4 times. As a result, about 3 liters of homemade wine is obtained from 1 kg of apple pulp.

How to make a wine yeast mix

To make apple wine according to this recipe, you definitely need to have a special ferment or wine yeast. Sourdough is the residue left over from previous homemade wine making. And to make a wine yeast mix, use the proven method:

Long fermentation method

This homemade wine recipe is perfect for those who don't like to rush. After all, it will take about six months to get a low-alcohol drink from apple pomace.

1. Sort the apples (about 5-6 kg), remove the rot and cut them into rather small slices. (You can use the remaining cake after pressing.)
2. Place in a large saucepan and cover with water to cover the fruit pieces. Cover and leave to infuse for about a couple of weeks, stirring occasionally.
3. After that, strain the resulting juice, warm it up a little, add 5 tbsp. sugar and 25 g of yeast. Leave warm until the juice begins to ferment.
4. As soon as the process is started, it is advisable to drain the wine into a keg. The wood will add an interesting flavor to the apple pomace cider.
5. After the end of fermentation, seal the barrel tightly and keep the drink for a few more months (up to six months). Then bottle it.

Fresh and dried apple cider

An interesting way of making wine from apples and their cake is offered by the following recipe. It is best to use sweet and sour varieties that ripen in August. You will also need dried apples. Harvest, remove rotten fruits and leave to rest for about 10-15 days.

Then remove the spoiled ones, finely chop the good fruits. Put a layer of dry apple slices at the bottom of the barrel and fill another 0.5 with fresh apples or their cake. Fill to the top with well-cooled boiled water, seal the barrel and put it in the basement for 4-5 weeks.

Drain off the finished apple wine, and pour the remaining pulp again with water. This process can be repeated several times until the dried apples are completely soaked. Wine from different bookmarks can be mixed or drunk separately. By the way, this cider is prepared without added sugar, so it turns out to be rather sour. If you wish, you can sweeten the apple wine at the time of consumption.

There are many more recipes that prove that you can get excellent homemade wine from apple pomace. Therefore, you should not ruthlessly throw away such a valuable product. Better to use it for interesting experiments in winemaking.

Today every second family has a juicer, and for each owner of this wonderful device, accordingly, the question of what can be prepared from the cake remaining after squeezing the juice from vegetables, berries and fruits is relevant. Today we will talk about how to use the cake.

It is not advisable to throw away the cake remaining after squeezing the juice from vegetables, fruits and berries for a number of reasons. Firstly, in what we sometimes unknowingly consider waste, in fact, there are a lot of useful substances - vitamins, minerals, fiber, pectin, etc., and secondly, from such "waste" you can make a lot of tasty and mouth-watering dishes. It becomes obvious that it is not worth throwing away the cake, it is better to ask and find out what can be made of it?

There are actually a lot of dishes based on which cake can be made: these are soups, cookies, sweets, pies, pancakes, cereals, sweet and savory rolls, mousses, muffins, casseroles!

Pomace recipes

First of all, the type of dish that can be prepared is determined by the type of cake you have available: for example, you can make excellent soups, casseroles, rolls with minced meat from vegetable oilcakes, and the optimal solution for fruit and berry oilcakes is to cook sweet muffins, pies, rolls, etc. We will not walk around for a long time, and about and proceed directly to the recipes.

Vegetable cake recipes

In the presence of cake from celery, carrots, potatoes, cabbage, beets, etc., first of all, you can make a delicious casserole.

Vegetable pomace casserole recipe

You will need: 250g vegetable cake, 1 egg, 2 tablespoons. sour cream, 1 tbsp. semolina, salt.

How to cook vegetable pudding casserole. Beat the egg slightly, mix with the cake, add salt, semolina and sour cream, knead until smooth, put the mixture in a greased form, smooth, bake in an oven preheated to 200 degrees for about 20 minutes until cooked, you can sprinkle such a casserole with cheese.

If you mix the cheese with which you sprinkle the casserole with breadcrumbs, then it will turn out to be crispy.

Another type of dishes that can be prepared using cake from all the same vegetables is puree soups.

Recipe for vegetable pomace puree soups

You will need: cake, water, salt, herbs, garlic, sour cream for serving.

How to make pomace soup puree. Pour the cake with a small amount of water and leave for 15 minutes so that it absorbs the liquid, based on the resulting consistency, add or not add more water, put the pan on the stove. Bring the mass to a boil, boil for 5-10 minutes, salt to taste. Before serving, the cake soup can be seasoned with garlic, herbs and sour cream.

These soups will be an excellent option for a light dinner.

In addition, the cake is perfect for making pancakes.

Recipe for making pomace pancakes

You will need: 250g of cake, 150g of flour, 2 eggs, soda slaked with kefir or baking powder, spices to taste, salt.

How to cook cake pancakes. Knead the dough, similar in consistency to thick sour cream, spoon the pancakes into a pan with hot oil with a spoon and fry the browned pancakes on both sides.

In the same way, you can prepare sweet pancakes from fruit pomace - pear, apple, citrus, etc.

And the next dish may well become part of the festive table.

Recipe for cooking meatloaf with vegetable pomace

You will need: cake from beets / cabbage, cucumbers, potatoes, cabbage, zucchini, etc., 1 egg, 1-2 tablespoons. sour cream, minced meat, pepper, salt, spices to taste, "dough" - rice flakes, 1 egg, salt.

How to make vegetable meatloaf. Beat the egg lightly, mix it with cake and sour cream, leave for 10 minutes, then pepper and salt, add spices to taste (basil, cumin, etc.), mix. Boil a thick porridge from rice flakes in water, let it cool, beat in an egg, add salt, beat the mixture, flatten it on cling film or foil so that you get a small rectangle, put the mixture of minced meat and vegetables on it, roll the roll with minced meat inside. Put the roll on a greased baking sheet, coat with an egg on top, bake in an oven preheated to an average temperature for 30-40 minutes, before serving, cut the roll into portions.

Another dish that can be prepared with both sweet and vegetable oilcakes is semolina porridge: just boil the usual porridge in milk, then add the oilcakes and let the porridge brew for a few minutes: during this time, the porridge will thicken and acquire a beautiful color (for this it is better use carrot, beet or apple cake).

Sweet cake recipes

Cupcakes, pies and pies, sweet rolls, casseroles - you can also make a lot of dishes from the cake of berries and fruits.

In exactly the same way as unsweetened meatloaf with vegetable pomace, you can make a sweet roll, just boil rice in milk instead of water and add sugar, not salt, instead of seasonings, you can use honey, raisins, jam, nuts.

You can make delicious sweets from carrot cake with coconut flakes and dates, the same thing - from apple cider, however, you can make not sweets, but cookies.

Recipe for sweet biscuits or pomace candies

You will need: 1kg of apples, 100g of dates, 50g of almonds and walnuts.

How to make sweet candy or cake biscuits. Pour the dates with water and leave for 2 hours, squeeze the juice from the apples using a juicer, rinse the nuts and, if there is time, soak them for several hours in water, then dry and chop. Add dates to the nuts and grind everything with a blender or food processor until a homogeneous cereal mass, you can also use a meat grinder for this. Mix all the ingredients until smooth, form a cookie with a thickness of no more than 5 mm from the mass, spreading it on a baking sheet covered with parchment. Bake the cookies in the oven at the lowest possible temperature to dry.

If you wish, you can form balls from the prepared dough and breaded them in ground nuts or coconut flakes, also dry them (optional) and you will get sweets.

Another delicious dessert, for the preparation of which we need cake, is a pie.

Pomace cake recipe

You will need: 200 g of cake, 150 g of sugar, 150 g of vegetable oil, 1 glass of flour, 2 eggs, 1 tsp. baking powder, zest of 1 lemon, 1 tsp. grated ginger, if desired - nuts, coconut, raisins.

How to make a sweet cake. Beat eggs with a mixer with sugar, pour in vegetable oil in a thin stream, continuing to beat for 4-5 minutes, then gradually, kneading the dough, add flour and baking powder, put cake, ginger, grated lemon zest, nuts, knead the dough. Line the form with parchment, pour the prepared mass into it, bake in the oven for 40-45 minutes, preheating it to 190 degrees. When the cake has cooled down, cut it into 2-3 cakes, grease with jam or any cream to taste, you can arrange it like a cake.

You can also make sweet mini-muffins or one large muffin from the cake.

Pomace cake recipe

You will need: 300g of flour, 250g of cake, 200g of sugar, 175g of butter, 2 large eggs, soda slaked with vinegar (a little - up to 0.5 tsp), vanilla sugar to taste.

How to make cake muffins. Grind sugar with softened butter until a homogeneous whitish mass, beat in eggs, beat, add slaked soda, gradually adding flour mixed with vanilla sugar, knead the dough, add cake and mix well. Grease tins or one large cake pan with vegetable oil, lay out the dough, bake the muffins in an oven preheated to 180 degrees for half an hour.

As you can see, cake is not a waste of "production" at all, but a completely full-fledged product that can become the basis for the preparation of many delicious dishes, both basic and dessert ones. And your family will also praise you for such yummy and practicality, good luck in mastering new heights of culinary skills - waste-free cooking!

We use most of the products to the fullest: bones go into broth, dried bread - into breading, so why should we treat fruit differently?

Today we will tell you about another great example of this kind of rational treatment - apple cake wine after a juicer. Whether you are following the principles of a healthy diet, just love juice or making preforms, in any case, you should not throw away what remains after spinning.

The benefits of apple cake wine

Many people know that most of the beneficial substances that are in fruits are not contained in juice, but in their fiber and skin, so it is doubly offensive to throw it all away after juicing.

Homemade apple pomace wine is an excellent solution to this problem, and if you do everything right, it will definitely not inferior to industrial table wines in taste!

In addition, you will not only be sure that it does not contain any harmful impurities or extraneous components, but you yourself will be able to regulate the sweetness, strength and leading flavor notes during the preparation process.

It is interesting that many foreign wine producers do not even hide the fact that they make excellent alcoholic drinks from the waste left after the production of juices and fruit sweets!

How to make wine from apple pomace: a step by step recipe

Ingredients

• Apple cake + -
• + -
• + -

How to make homemade apple waste wine

For all its simplicity, apple pomace wine at home requires a certain amount of care. Whatever our usual way of juicing, there are a few things to keep in mind if you want to use pomace to expel wine.

First: apples cannot be washed before spinning, maximum - peel with a soft brush.

Second: be sure to remove the core and damaged areas. Then we use the juice for its intended purpose, and the remnants of the pulp - for making wine.

• We transfer the resulting cake into a glass container so that it occupies no more than 2/3 of the volume, and fill it with sugar. We need from 100 to 150 grams for each kilogram of cake.

We remember that the more sugar there is, the not only sweeter, but also strong our drink will turn out.

By the way, wine made from apple cake after a juicer is prepared in a similar way.

• Fill the resulting puree with cold unboiled water so that there is at least 5-7 centimeters left to the neck: foam will rise during fermentation, so that the liquid level will rise. You should get a pretty liquid gruel.
• Cover with gauze or a thick cloth and leave to ferment in a warm place for 3-4 days. During this time, the contents of the vessel will need to be mixed or shaken several times so that fermentation takes place evenly.
• Now our future apple wine from cleanings after juice must be thoroughly filtered. To do this, use a cheesecloth folded several times or a sieve with very fine holes. The wine will not become absolutely transparent at this stage, but filtering removes fermentation products well.
• Pour the resulting liquid into a clean dish, add sugar to taste and close, this time hermetically.
• We send wine from apple pomace for secondary fermentation in a warm and dark place for 1-1.5 months. It should settle as calmly as possible so that all the sediment settles at the bottom of the bottle.

At this stage, we can already say that our intoxicated apple drink is almost ready. Very slowly and carefully pour it into a clean container so that no sediment gets in, and leave it to brew in the cool for a period of a week to a month, and then take it out and serve.

The apple-pomace wine after a juicer has a characteristic amber color and rich taste. And what kind of flavor you prefer to give it depends only on your preferences.

Help yourself to your health!

When apples and grapes are processed for juice or wine, pomace remains, which are thrown away or given to livestock feed. For lovers of strong homemade alcohol, I propose to do differently - to make moonshine from cake according to a simple recipe. The ingredient list depends on your understanding of the correct fruit mash. You will get a drink with a characteristic aroma of raw materials, since we will use one trick in the preparation process.

Ingredients:

• pomace (apple or grape) - 10 kg;
• water - 15 liters and another 4 liters for each kilogram of sugar;
• sugar (optional) - 2-5 kg;
• yeast (optional) - 100 grams dry or 500 grams pressed.

Real moonshine from cake is prepared without yeast and sugar, but in the northern regions this is not always possible. In the case of sour grapes (apples), fermentation will be sluggish, and the yield of the finished product is very low, since there is often little fructose left in the pomace. Therefore, I advise you to stick to the golden mean - add at least a couple of kilograms of sugar. Then the moonshine will retain the smell of raw materials, and the yield will be sufficient. 1 kg of sugar additionally gives 1.1-1.2 liters of moonshine (40%), but slightly negates the organoleptic properties.

The disadvantage of wild and wine yeast is that it ferments many times longer than alcohol and bakery yeast. If you are ready to wait 30-50 days instead of 7-10, then there is no point in artificial yeast (dry and pressed bakery or alcohol), since these strains slightly worsen the smell of the distillate. Next, we will look at a universal technology that is suitable in both cases.

Attention! For those who decide to make mash without sugar, I advise you not to squeeze the cake dry, leaving a little juice to increase the concentration of fructose.

Pomace mash recipe

1. Place the pomace in a fermentation vessel.

2. Cover with warm (25-30 ° C) water, stir. At least 10-15% of the volume of the container should be left free so that there is room for foam and carbon dioxide.

3. Add yeast and (or) sugar diluted according to the instructions on the label, then mix again (lovers of natural fruit moonshine skip this step).

4. Place a water seal or a rubber medical glove with a small hole in the finger on the fermentation container.

5. Transfer the mash to a dark, warm (18-28 ° C) place. Once every 1-2 days, open the container and mix the contents so that pieces of pomace do not accumulate near the surface. When the cake stops floating, it is not necessary to mix.

Depending on the selected yeast (wild or artificial), sugar content and temperature, fermentation of the mash on the cake lasts from 7 to 50 days. To get a good exit, you must definitely wait until the end of this process (the mash will taste bitter without sweetness, the airlock will stop emitting gas or the glove will deflate).

6. Recovered mash contains solid particles that can burn during distillation, spoiling the taste of moonshine. This problem can be solved in two ways. The first is to drain the mash from the sediment before distillation. The disadvantage of this method is that part of the aroma of the raw material is lost.

The second way is to filter the mash through 3-4 layers of gauze, and hang the squeezed cake (or only part of it) in the alembic. The problem is that this is not possible with all designs of moonshine stills. But if your device allows you to implement such a trick, I advise you to use the second method.

Getting moonshine from cake

7. Distill the filtered mash in the traditional way. Take the distillate until the strength in the stream falls below 25%.

8. Measure the strength of the obtained moonshine. Determine the amount of pure alcohol (multiply the volume by the strength and divide by 100).

9. Dilute the distillate with water to 20%, then distill again. The first 10-15% of the amount of pure alcohol (as long as the unpleasant odor persists) should be taken into a separate container. This is a harmful fraction called "heads" and can only be used for technical purposes.

When apples are processed into juice or wine - cider, the pulp remains, which is called pomace or pomace. Most often they are eaten by livestock or are simply thrown away.

The same people who are fond of preparing alcohol on their own know another option - a recipe for moonshine from apple cake. Next, we will consider one trick - thanks to it, the drink acquires the characteristic aroma of raw materials.

To make mash you will need:

• 10 kg of apple cake (you can grape, plum, gooseberry or currant);
• 15 liters of water (+ 4 liters per 1 kg of sugar). We use artesian, spring or well water, in no case boiled - there is little oxygen in it for breathing yeast or tap water - bleach can also kill yeast, as it kills other microorganisms;
• 5 kg of granulated sugar (optional, if the fruits are sweet, you do not need to add);
• 100 grams of dry yeast (pressed - 500 grams, also optional).

To get real moonshine from apple cake, the recipe does not include the addition of yeast and granulated sugar. However, in the cold regions of Russia, this is almost impossible, since the fermentation of sour apples is slow and there will be very little ready-made moonshine as a result (since there is almost no fructose in the cake). Based on this information, it is still recommended to add sugar to the mash: then the drink will retain the aroma of apples, and the yield of the finished product will not disappoint with its volume.

Choosing yeast for you need to know their characteristics: the fermentation process for wild and wine yeast takes 30-50 days, for alcohol and bakery yeast - 7-10. When there is no desire to wait a month until the mash is infused, you need to take "cultured" yeast (dry, alcoholic or pressed). The recipe may end up with a slightly rougher drink, but will not disappoint in taste and aroma. Filtered home brew is distilled 1-2 times in the usual way. After that, the resulting moonshine, diluted to the desired strength, is poured into a transparent container to stabilize the taste.

After 2-3 days, you can taste it or use it in recipes for homemade tinctures on moonshine.

Regardless of the type of yeast, the further cooking technology is the same:

1. In the fermentation tank, pour the cake with warm water and stir. ¼ Leave the container free, because foam and carbon dioxide will be generated.
2. Add sugar and yeast if used. Yeast must be diluted or activated according to the instructions (written on the package). Those who adhere to the recipe for natural brew for moonshine skip this point. However, remember - without yeast, the fermentation time will increase 3-4 times!
3. The container with the wash is closed with a rubber glove or a water seal.
4. Braga is placed in a warm place. Once every few days, the liquid must be stirred so that the cake does not concentrate at the top. When it stops floating up, then you can stop stirring. It is imperative to wait for the end of fermentation, a deflated glove or the absence of bubbles in the water seal will tell you about it. Braga will acquire a slight alcoholic smell and should not be sweet.
5. The finished mash contains solid particles, they burn during the distillation process, thereby spoiling the taste of the moonshine. There are two ways to save yourself from this: drain the liquid from the sediment before distillation, or strain the mash through cheesecloth, and hang the remaining pomace in a distillation cube. The disadvantage of the first method is that the aroma of the raw materials will become weaker, the second - the inability to use this trick in the designs of many devices. The second method is undoubtedly better, but for this you need (we recommend choosing an apparatus with a distillation column of the brand or with a dry steam generator of the brand), which allows you to implement it. In addition, a distillation cube equipped with a thick bottom of 4-5 mm with a thermal distribution rate made of aluminum can protect the mash from sticking - it will heat the bottom evenly and avoid sticking
6. Filtered home brew is distilled 1-2 times in the usual way. Then it is poured into a transparent container to stabilize the taste.
7. After 2-3 days, you can taste it or use it in.

Moonshine from apple cake is in no way inferior to real Calvados. It is recommended to insist on such a moonshine made from apple pomace and walnuts with honey - you get a drink worthy of the most discerning tasters!