Have you ever thought about making apple wine? Many people have apple trees and as we all know there are always tons of apples around that we use to make cider, jelly and jams.
Now you can make apple wine with them!
Note: It is best to use only the juice from the apples.
Keep your hydrometer and acid tester handy. You need to use them when working with fresh fruits. Sanitize all equipment thoroughly.
When making apple wine be sure to use only firm, ripe apples. Make sure there are no worms. Cut into small pieces to extract more juice. Place them in nylon straining bag and mash or press lightly to release juice. Keep all pulp in straining bag, tie off and place in primary fermenter.
Stir in all other ingredients EXCEPT yeast. Be sure to crush campden tablet. Cover primary fermenter. Check SG to be sure enough sugar has been added. Starting SG should be around 1.085-90. Let mixture set for 24 hrs. Remove pulp before adding yeast.
After 24 hrs. check temperature to be sure it is at 70 degrees. If so, add yeast. Cover primary fermenter.
Stir daily, check SG and record in notebook.
When must reaches SG of 1.040 (about 5-6 days) remove fruit pressing lightly to extract juice.
Siphon (rack) apple wine from sediment into secondary fermenter (carboy). Attach airlock filled 1/3 with water.
When must has fermented to below 1.000 SG (.990 is ideal), (about 3 weeks) rack again into clean secondary (carboy). Reattach airlock.
Rack again every 2 months until wine is clear and the sediment is gone.
You will then be ready to bottle. The wine you have just made will be on the dry side (under 1.000 SG).
If you prefer a sweeter wine, go ahead and sweeten prior to bottling. Add ½ tsp stabilizer to wine, then add your simple syrup or glycerin.
At bottling, add 1 tsp. Anti-Oxident.
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