Apple Wine (Medium Body)


INGREDIENTS

  • 7 - 8 lbs Apples or 2 qts. Juice
  • 4½ pts Water
  • 2 lb Sugar
  • 2¼ tsp Acid Blend
  • ¼ tsp Tannin
  • ¼ tsp Pectic Enzyme
  • 1 tsp Yeast Nutrient
  • 1 Crushed Campden Tablet
  • 1 pkg of Lalvin EC 1118 Yeast or Champagne yeast

Starting SG: 1.085 - 1.090

 

Directions

Choose apples that are firm, ripe and free of rot, worm damage, dirt, etc. Wash and cut the apples into smaller pieces removing the stems and seeds. It is recommended that the juice be pressed from the apples either by using a mechanical press or some other means.

If you are using juice purchased from a supermarket or local store, make sure no preservatives was added such as Potassium Sorbate.

  1. Dissolve sugar in 4½ pts of very hot water and let cool down to room temperature.
  2. Pour juice into primary fermentor and add sugar water, campden tablets, acid blend, tannin, yeast nutrient and pectic enzyme.
  3. After 12 hours has passed, add yeast and cover primary.
  4. Check specific gravity (SG) daily. When ferment reaches 1.020 (3-5 days) syphon wine into a secondary fermentor such as a glass jug or carboy. Attach airlock.
  5. When fermentation is complete (SG has reached 1.000 or below) syphon wine off of sediment into a clean sterilized glass jug or carboy, top up and reattach airlock.
  6. Syphon wine off of sediment again in 2 months, top up and repeat the process until wine has fully cleared before bottling.
  7. Allow wine to age at 6 - 9 months before bottling.

This recipe makes one gallon of dry wine.

 

Apple Wine (Full Body)

 

INGREDIENTS

  • 14 - 16 lbs Apples or 1 gal. Juice
  • 1 lb Sugar
  • 1½ tsp Acid Blend
  • ¼ tsp Tannin
  • ½ tsp Pectic Enzyme
  • 1 tsp Yeast Nutrient
  • 1 Crushed Campden Tablet
  • 1 pkg of Lalvin EC 1118 Yeast or Champagne yeast

Starting SG: 1.085 - 1.090

 

Directions

Choose apples that are firm, ripe and free of rot, worm damage, dirt, etc. Wash and cut the apples into smaller pieces removing the stems and seeds. It is recommended that the juice be pressed from the apples either by using a mechanical press or some other means.

If you are using juice purchased from a supermarket or local store, make sure no preservatives was added such as Potassium Sorbate.

  1. Dissolve sugar in 4½ pts of very hot water and let cool down to room temperature.
  2. Pour juice into primary fermentor and add sugar water, campden tablets, acid blend, tannin, yeast nutrient and pectic enzyme.
  3. After 12 hours has passed, add yeast and cover primary.
  4. Check specific gravity (SG) daily. When ferment reaches 1.020 (3-5 days) syphon wine into a secondary fermentor such as a glass jug or carboy. Attach airlock.
  5. When fermentation is complete (SG has reached 1.000 or below) syphon wine off of sediment into a clean sterilized glass jug or carboy, top up and reattach airlock.
  6. Syphon wine off of sediment again in 2 months, top up and repeat the process until wine has fully cleared before bottling.
  7. Allow wine to age at 6 - 9 months before bottling.

This recipe makes one gallon of dry wine.

 

Spiced Apple Wine

 

For this recipe I used frozen apple juice concentrate that can be purchased from Walmart or other grocery store chains. The concentrate already contained a lot of sugar, I didn't have to add any dissolved sugar to the batch. Always use an hydrometer to determine if you need to add more sugar to bring the SG up to the desired level. This recipe makes one gallon.


INGREDIENTS

  • 3 - 12oz cans of Seneca Frozen Apple Juice Concentrate
  • ¼ tsp Pectic Enzyme
  • 1 tsp Acid Blend
  • 1 tsp Yeast Nutrient
  • ¼ tsp Tannin
  • 1/8 tsp Fresh Ginger Chunk
  • 3 whole Allspice
  • 1 cinnamon stick
  • 1 Crushed Campden Tablet
  • 1 pk Lalvin EC-1118 yeast

Starting SG: 1.080

 

Directions

  1. Defrost concentrate and add to fermentor. Add enough water to bring level up to one gallon. Check SG to see if you need to add more sugar to bring SG up to 1.080.
  2. Add all the ingredients except for yeast and spices. Wait 24 hours and then add yeast. Cover fermentor and check SG daily.
  3. When SG reaches 1.020, rack to a clean glass jug or carboy, attach airlock. When fermentation has finished, rack off of sediment into another clean glass jug or carboy, top up and attach airlock. Repeat the process until wine has completely cleared.
  4. Rack to glass jug or carboy, add cinnamon stick, Allspice and fresh Ginger and allow wine to age with spices a minimum of one month. The longer it ages the better it gets! Periodically sample the wine to ensure it is good enough for your taste. Bottle when ready.

 

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