Apple wine

I have used successfully one at Jacks' website: (bookmark this site, it is the ultimate winemaking site.

I let it go "dry" or down to .998 and then added apple juice to sweeten, stablized it and let it sit for 2 years. It is now just coming on pretty good after 2 years.

Good luck. DAve

Dexter wrote:

Q) Anyone knows process of apple wine making?

I was at the local Home Brew shop today and they gave me a free book. On the last page was this recipe:-

Apple wine can be a bit bland but makes a great base to add other things to e.g. a tablespoon of dried elderflower will give a German style wine. One of my favourites is using apricots just to lift the fruit flavour and then to drink with ice. Wine is a great way of using up the wind falls but never use bruised or bad parts as this will only transfer off-tastes into the wine.

2.5 Kg Apples once cleaned 250g Dried Apricots or 1 kg Fresh Apricots 250 ml White Grape Juice Concentrate 600g Brewing Sugar Hock Yeast 1 teaspoon Yeast Nutrient 1 teaspoon Pectolase 1 Vitamin B1 Tablet 1 teaspoon Tartaric Acid 2 Campden Tablets half teaspoon Wine Stabilizer 1 pkt Wine Finings

Method

1. Wash and cut up the apples into small pieces, if possible freeze for 24 hours and then leave to thaw in a sterilized bucket. This will help break down the fruit. When the apple is thawed out, cut up the apricots and add to the bucket. Cover the fruit with water, add one crushed Campden tablet and leave for 12 hours.

1. Add the Pectolase and leave for another 12 hours.

2. Dissolve the brewing sugar in 250ml of boiled water and add this to the bucket, add the white grape juice and stir well.

1. Then add the Yeast Nutrient, Vitamin B1 tablet, Tartaric Acid and then the yeast. Check the instructions on the yeast on how to prepare it.

2. Leave the wine to ferment for 5 days then strain off through a nylon bag into a sterilized demijohn. Top up to 4.5 litres (1 gallon) and leave to ferment out. A specific gravity reading of 0.995 or below is required.

1. Siphon the liquid off the sediment into a sterilized demijohn and add one crushed Campden tablet and the wine stabilizer. Degas (stir the wine to drive out C02) three times a day for two days then add the wine finings and leave to clear.

2. When clear, siphon the wine into another sterilized demijohn.,Sweeten if needed and then bottle. Leave for 3 months to mature then enjoy the results.

HTH

Rodders

Thank you for the info!