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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.

bullet22 gallons of unpreserved apple juice/pulp
bullet22 lbs Sugar (one per gallon)
bullet22 Campden tablets (one per gallon)
bullet11 tsp Pectic Enzyme (one per gallon)
bullet33 tsp Acid Blend (one and a half tsp per gallon)
bullet15 tsp Tartaric Acid (this was accidentally added, but should still be ok)
bullet5.5 tsp Tannin
bullet22 tsp Yeast Nutrient
bullet4 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.     

Several 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 secondary fermenters.   

 
October 29, 2002
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, hopefully.   :o)

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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Sugar & Spice
Apple wine is a very good sipping wine during the winter holidays.   The addition of a little cinnamon can really bring out the holiday cheer.

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