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Fruit from Russia
Whole autumn or winter apples with firm flesh, such as Antonovka, are layered with scalded straw in an oak barrel and covered with a specially prepared wort. They ferment for about two weeks at 15–18 °C, then slowly in a cellar at 4–6 °C, and are ready after about 30–40 days. Both lactic and alcoholic fermentation take part.
A short entry: the sources we found record only what is said here about Mochenye yabloki itself.
| whole autumn or winter apples with dense flesh (Antonovka, Babushkino, Pepin Litovsky, Osennee Polosatoe, Sery Anis, Skryzhapel) | |
| scalded rye or wheat straw | |
| specially prepared wort |
Total time across the recorded steps: 12 days – 14 days
What changes: Apples are layered tightly with scalded straw in an oak barrel
The straw protects the fruit and improves its colour and flavour.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whole autumn or winter apples with firm flesh, such as Antonovka, are layered with scalded straw in an oak barrel and covered with a specially prepared wort. They ferment for about two weeks at 15–18 °C, then slowly in a cellar at 4–6 °C, and are ready after about 30–40 days. Both lactic and alcoholic fermentation take part. Made in 5 steps over 12 days – 14 days. The longest step, ferment warm, topping up the liquid, takes 12–14 days (Russian Wikipedia 2026) and runs at 15–18 °C (Russian Wikipedia 2026).
| Main step | 12–14 daysReported[s1] | Ferment warm, topping up the liquid |
|---|---|---|
| Temperature | 15–18 °CReported[s1] | Ferment warm, topping up the liquid |
Whole apples are preserved by alcoholic fermentation as well as lactic fermentation, in tubs or barrels prepared as for sauerkraut.
Every number is labelled with how it is known. How this atlas is made
