10 replies to this topic

[FrankD]

I plan on using a juicer to get make pure apple juice, but I'm not sure how many apples it will take. I plan on coring the fruit. How many pounds would you say make a 5 gallon batch of apple wine? Do you add water, or will I need 5 gallons of pure apple juice? thanks so much!!!

[Northern Winos]

I plan on using a juicer to get make pure apple juice, but I'm not sure how many apples it will take. I plan on coring the fruit. How many pounds would you say make a 5 gallon batch of apple wine? Do you add water, or will I need 5 gallons of pure apple juice? thanks so much!!!

I use pure apple juice for apple wine....So you will need 5 gallons, or close to it. The sugar will replace some volume, but I like to have a little extra must for topping off.

So, get busy coring.....

[FrankD]

I use pure apple juice for apple wine....So you will need 5 gallons, or close to it. The sugar will replace some volume, but I like to have a little extra must for topping off.

So, get busy coring.....

Thanks! Would you happen to have a recipe I might reference?

[NorthernWiner]

Other than one batch of apple made using chopped up fruit (came out very thin bodied), I've always used undiluted juice. It's the only way to make apple wine as far as I'm concerned.

Using a juicer, I can't really give you a good estimate on how many pounds it will take to yield 5 gallons of juice. But I will suggest you use a variety of apples, some tart and some sweet. Crab apples are also a good addition to the mix.

[su-geek]

Depending on the apples, you should yield 2-3 gallons per bushel. I tried using a juicer before but I gave up, and used a grinder and a press. If you are using a steam-juicer, then it should work out well with a few batches. I only have used the steam juicer for pears, so I would imagine 1 to 1.5 gallons per batch of apples (depends on the size of the steam juicer).

On a recipe, I never have added sugar but end up with some pretty stout stuff. I would guess you could add a few pounds of fructose or honey to make up for the water added by the steam juicer.

[mainebob]

I go to my local orchard and explain what I'm up to and get fresh squeezed cider before they add preservatives. No mess and super rich base for wine. SG 1.090 is about right for me. i sometimes add some sugar as syrup to get there.

BTW a nice addition is a quart or two of grape juice and a couple quarts of raspberries, just picking the fall varieties here in Maine.

Good luck, and drop back in and let us all know how your fare.

Bob

[Bunghole]

I plan on using a juicer to get make pure apple juice, but I'm not sure how many apples it will take. I plan on coring the fruit. How many pounds would you say make a 5 gallon batch of apple wine? Do you add water, or will I need 5 gallons of pure apple juice? thanks so much!!!

Around here I look at the Dollar General Stores and wait till I see Apple Juice for sale.

I get the Apple Juice at 64 oz for $1.00 which equals $2.00 per gallon and its already pressed and processed

Unless you get the Apples for free you might want to look into buying the juice.

I cant remember where I saw the figures but believe it to be around 10 pounds per gallon.

The more pure the juice the more acids it will contain. I would believe you might want to add some water to dialute the acid in the juice

Just my 2 cents

John

[Les]

I just finished a 5 gallon batch of apple wine, and used fresh apples, required about 18 pounds per gallon of juice. I started with 5.5 gallons of juice, as I always loose a small amount each racking. Here is the recipe I used:

APPLE JUICE WINE
· 1 gal fresh or bottled apple juice
· 1-1/4 lb granulated sugar
· 1 tsp acid blend
· 1-2/3 tsp pectic enzyme
· 1 crushed Campden tablet
· 1/4 to 1/2 tsp tannin
· 1-1/2 tsp yeast nutrient
· 1 pkt Champagne wine yeast
In a primary, stir in sugar until completely dissolved. Add acid blend, 1/4 teaspoon tannin, yeast nutrient, and crushed Campden tablet. Stir well, cover primary and set aside for 12 hours. Stir in pectic enzyme and recover primary. After additional 12 hours, add activated yeast and recover primary. Stir daily for 10 days, keeping covered. Taste wine to determine tannin adequacy. If not adequate, stir in 1/8 teaspoon additional tannin and set aside 4 hours. Taste again to determine if another 1/8 teaspoon is required. When satisfied, rack into gallon secondary and fit airlock. Any additional wine can be poured into small bottle for topping up later and airlocked using #2 or #3 bung. Rack, top up and refit sirlock every 60 days for 6 months. Stabilize, sweeten if desired and wait 2 weeks. Rack into bottles and set aside one year. [Author's own recipe]

Of course this is for 1 gallon, so multiply each item. The champagne yeast fermented until dry, very dry. I think I could run my truck on it. After racking 3 or 4 times it has turned out a beautiful pale yellow color. I'm sure it will take 6 months or more to reach its prime, but so far very nice.

Good luck, Les

[MinnesotaMaker]

I make mine from fresh pressed juice. I chop first, then press. Three 5 gallon buckets of apples yields one 5 gallon bucket of apple juice. I'm sure this could vary depending on the apples you use.

[FrankD]

You all are great! I will consider everyone's comments before starting this next week. Please feel free to add more comments/suggestions! Thanks, everyone!

[CrazyOne]

Hello,

I'm new to this forum but not new to making apple juice.
My tree in the backyard starts to drop off apples when the apples are not fully grown. They are a little bit bigger then a golf ball. With about 20 at each cooking, I get a half gallon of apple juice.
For me personally, I cut the apples in half, get the nasties out and skin them. I put the skins in a mushbag or some type of bag that the skin juices can escape out in to the boiling water. I fill my massive pot with water, the apples need to be covered with water. (Again this is my personal way of getting apple juice.)
After boiling till the apples themselves are very soft, crumbling to the fork touch. I mash the heck out of them! (A great way to get anger issues out too!) Let them boil for another 30 mins or so. And woot, apple juice!

A couple draw backs...inless you have some kind of juicer or something, you will always have very faint pieces of apples. It takes a lot of apples to make apple juice. And the nasties that live out there are not always killed by boiling. You will have to use some kind of sanitizer.

I hope I helped some.