Apple wine (semi-sweet tableware)

Ingredients:
leaven of bordeaux yeast or universal
3,6 kg of apples
potassium metabisulphite (according to the recipe on the packaging)
900 g of fine sugar
1 liter of white grape juice (no preservatives)
3 mg vitamin B1
1/2 a flat teaspoon of magnesium sulphate (Do not necessarily)
1 flat teaspoon of medium (ammonium phosphate)
1 flat teaspoon of pectolytic enzyme

We prepare various types of dessert and preserves apples (including approximately 450 g wild). We wash the fruit and finely cut or crush it with a wooden stick; it is best to squeeze them in a juicer – then the juice content of the apples will decrease to 2,5 Kg. Pulp or juice placed in a sterilized bucket, Add 2 liters of water and potassium metabisulphite. After 24 hours in a liter of hot water dissolve the sugar and add the rest of the ingredients to the must. Complete the whole with cold water to the volume 4,5 Litre (Note, that yeast leaven also contains water). Put the bucket on 3 Days, but every day we mix its contents. Then we strain the must into the gander, which we clog with a cork with a fermentation tube. We leave the gander in a warm place and wait for the yeast to consume sugar. Now we pull the liquid to the second gander and add potassium metabisulphite. We re-load after 14 Days. Apple wine is suitable for consumption after 3-4 Months, but the best is after 18 months of puberty. Sweeten the liquor a few days before bottling.