How to Make Wine From Applesauce

Add the applesauce and apple juice to the 3-gal. jug. You don't have to filter the sauce because the pulp will eventually be dissolved by the apple juice and other ingredients.

Add the sugar, yeast and water. Use purified drinking water as opposed to tap water. Cover the mouth of the jar and shake it vigorously for a minute or two. This disperses the ingredients thoroughly into an amber-colored liquid. The solid bits of applesauce pulp will fall to the bottom of the jug, but this is normal.

Snap a heavy-duty rubber balloon over the opening of the 3-gal. wine jug. Prick the bulbous end of the balloon with a needle one time. This allows a small amount of air to flow from the balloon as the solution ferments. Place the jug somewhere dark, dry and cool for six weeks. During this time, the applesauce bulb will basically dissolve, but there will be floating matter in the jug. This is normal.

Remove the balloon from the jug and place the kitchen strainer over the second jug in your kitchen sink. Lay a piece of cheesecloth material over the metal strainer.

Pour the jug of homemade wine carefully over the strainer, allowing the liquid to filter through the cheesecloth. The cloth will catch whatever solid material is in the wine. Discard the cheesecloth and stuff a cork into the bottle of filtered wine.

Place the corked wine jug somewhere dark, dry and cool for another 4 weeks. By then it is ready to enjoy; however, if you let it age longer it will be stronger and more aromatic.