I'm going to make 5 gallons of Apple Wine (semi-sweet) in the near future. Which leaves me with a few questions:
1) Apples have lots of Malic acid, so is MLF a good idea? 2) What is a good starting pH for an apple must? (Jack's acidity page left off at the pH part.) 3) And would Lalvin 71B-1122 (Narbonne) be a good choice of yeast for this project?Thanks fellow vintners!
Paul
If you have access to a variety of fresh apples in the near future (harvest time) make some cider instead :) I find it's quicker and easier. YYMV
I made a wonderful dry Apple wine in 2002 from 100% fresh pressed, unfiltered cider from a local farm. The raw cider SG was 1.060 and TA .55%. The TA was adjusted to .63 % with 2.5 tsp acid blend. The SG was raised to
1.084. I added 1 tsp of grape tannin and used Premier Cuvee yeast. This was for a 5 US gallon batch.The wine was bottled on November 9. It is now 9 months in the bottle, and it has bloomed into a wonderfully fruity, balanced crisp wine. Just one data point for you, to do with what you like.
Roger Quinta do Placer
Paul,
Firstly, I wouldn't MLF a wine with residual sugar. You could ferment to dryness, then conduct MLF, then sweeten though if you really wanted to.
The problem with MLF in apple wine is that it's dominant acid is malic and full MLF will result in a flabby wine. You could try a partial MLF however, provided the conditions were right.
I'd say 3.2-3.5.
71B metabolises malic acid during fermentation, so unless your apples are REALLY acidic I don't see the point in this plus MLF. You could use 71B if you wanted to reduce some malic though. HTH, Ben
Paul,
I would recommend an apple mixture, if you can get the varieties.
I add three types to my brew for 1 gallon: 3 pounds of crabapples (John Downie) 6 pounds of eating apples (any variety) 3 pounds of cooking apples (Bramleys)
Steep the apples in cold water for 3 days; do *not* ferment on the pulp! Then press out the juice. Adjust acidity if necessary.
I have used various yeasts but a Riesling culture does well. Apple assimilates the characteristics of yeasts really well.
On previous occasions I have not filtered or settled the juice. I shall try this next time. I think it was recommended on this group, to avoid off-flavours.
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