Wine Apples

I've always found that when I used cider the wine came out too sweet for my taste, others may think otherwise. We live in Pa. & the best apples for the job around here are the Stayman (Winesap) apples. These things make you wince when you take a bite, very tart, & that flavor translates into VERY tasty wine. Don't really know if these are available nationwide or indiginuos to our area but if you get the chance use 'em, you'll be pleased with the results. Granny Smiths are a distant second but will do in a pinch. Staymans are a late apple, usually not picked till about mid october around here. Good luck.

The general consensus I see is that a blend of apples usually produces an optimal wine. I believe, from what others have written, 60-80 percent should be tart apple varieties and the rest sweeter varieties to provide more appley flavors. I have tried to make apple wine three times - from apples and crabapples without too much variance and have been disappointed in the body/flavor of my wines. That doesn't say much though. I have tasted a few apple wines made by others that were really delightful.

In message , Greg Cook writes

AOL; I've found the same to be true for making crabapple jelly, too. I like to gather apples from several different crab trees, so I get a mixture of the yellow ones with a blush of red, and the hard green very acid ones. And then throw in a couple of pounds of eaters for variety.