Apple wine, a great holiday gift.
My goal was to make three-four different batches of finished wine.
Dale Brandt assisted in the wine making process. He will
make 10 gallons, and
I'll make the remaining 12 gallons or so in two different batches.
I plan on adding cinnamon later on for flavor.
|22 gallons of unpreserved apple juice/pulp|
|22 lbs Sugar (one per gallon)|
|22 Campden tablets (one per gallon)|
|11 tsp Pectic Enzyme (one per gallon)|
|33 tsp Acid Blend (one and a half tsp per
|15 tsp Tartaric Acid (this was accidentally
added, but should still be ok)|
|5.5 tsp Tannin|
|22 tsp Yeast Nutrient|
|4 packets Pasteur Champagne Yeast (red star)
(added 12 hours after creating must-the next morning)|
Mix everything together except the Yeast, stirring
well. Let sit for 12-24 hours and then add your yeast,
stirring it in. After that, then stir the must (it can
be called wine now) a couple of times per day. Oh, yeah,
you'll want to do all of your tests now as well.
Specific Gravity (SG) 1.101
Brix 25 Potential Alcohol 14%
I searched all over the Internet, and this is a
conglomeration of the recipes I found. I'll break down
the measurements for one gallon increments for the home brewer who
wants to make 5 gallon batches.
|Here are the
carboys after coming home from Eckert's Orchard. This is
the crusher and the 55 gallon stainless steel tub that Dale got his
hands on. We didn't use the crusher, we just dumped the
juice in after sterilizing the stainless steel barrell.
days has gone by. I added the yeast 12 hours after we
made the must. It took several days before it started
working, but when it did, it really took off. Make sure
you do this in a ventilated area. It may stink up the
house. Also, be sure that when you ferment, use a
container that is plenty large. You never want to fill a
primary fermenter more than 2/3 full due to bubbling, foaming, etc.
from the fermentation stage. You also will want to test the
Specific Gravity (SG) and Brix each day. Once you see your SG
drop to around 1.020 or so, you'll want to rack the wine to
I tested the SG and found that the primary fermentation stage has
now come to completion. The SG was 1.010. We
will be racking the wine into carboys just like the ones below,
however; we'll start to see more and more clarification or
separation of dead yeast, and pulp from the clear
wine. The wine will continue to slowly ferment, so you
don't want to fill the carboys all the way to the top. Fill
only about half way up the shoulder to the neck.
|October 30, 2002
We began puting the wine back into the carboys for the secondary
fermentation process. Here the wine will sit for about 2
weeks after it settles out and we will then rack it again to remove
any dead yeast, etc. Note the color change in just a
week from the fermentation process.
|November 8, 2002
As you can see, the lees (sediment and
dead yeast) are beginning to settle out and clear the
wine. We will want to rack the wine off these lees so
that the lees don't impart a bad taste to the wine.
November 13, 2002
I racked the wine and as you can see, the lees
were pretty thick on the bottom of the carboy. It
is really interesting on some wines to see the different
layers of sediment or suspended particles in the
carboys. I tried to show this in this picture, but it
was hard to do. It seems that each layer was about
3-4 inches tall and well defined. Be sure when racking
not to stir up the sediment on the bottom or you'll just be
moving that material to the new carboy.
|January 8, 2003
It is racking time again as more lees and
sediment have fallen to the bottom of the
carboy. Take a look at how the color has
changed from the last time I racked back in November 2002.
The two carboys in the middle were never racked before and the
two out side ones were racked back in November.
|March 11, 2004
It's hard to believe that I've not taken a pic
of the wine in over a year. I've since decided to
use one carboy to make apple cinnamon wine, and the other will
be blended with my cranberry wine to make a cranberry apple
wine. Both of these wines should be well blended
and well received during the holiday season. Well,
The photo on the left is the one which I put
30 cinnamon sticks in and left in there for about a month and
a half or so.
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Apple wine is a very good sipping wine during the winter holidays.
The addition of a little cinnamon can really bring out the holiday