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    Apple Wine

    Uploaded by

    ardelia.vidal
    APPLE WINE

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Apple Wine

    Uploaded by

    ardelia.vidal
    15 views2 pages
    APPLE WINE

    Original Title

    APPLE WINE

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

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    APPLE WINE

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    15 views2 pages

    Apple Wine

    Uploaded by

    ardelia.vidal
    APPLE WINE

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 2

    Apple Wine Recipe

    (Makes 5 Gallons)

    Ingredients for Apple Wine Recipe


     5 Gallons of Apple Juice
     5 lbs. of Sugar
     2 tbsp. Yeast Nutrient
     1/2 tsp. Pectic Enzyme
     2 1/2 Acid Blend
     1 tsp. Wine Tannin
     1 Packet of Wine Yeast: EC-1118
     10 Campden Tablets (5 prior to fermentation and 5 at bottling time)

    Directions for Apple Wine Recipe


    1. Stir together all of the wine making ingredients called for, EXCEPT for the EC-1118 Wine
    Yeast, into a primary fermenter. Add 5 Campden Tablets. They should be crushed before
    adding. Do not add the wine yeast at this point in the process. Adding the wine yeast at the
    same time you add the Campden Tablets will only result in destroying the yeast.
    2. Cover the fermenter with a thin, clean towel and wait 24 hours. During this waiting period the
    Campden Tablets are sterilizing the juice with a mild sulfur gas. During the 24 hours the gas
    leaves the container making it safe to add the wine yeast.
    3. Sprinkle the wine yeast over the surface of the juice and then cover with a thin, clean towel.
    Allow this mixture (must) to ferment for 5 to 7 days. You should start to see some foaming
    activity within 24 hours of adding the wine yeast. Typically, 70% of the fermentation activity
    will occur during this 5 to 7 day period.
    4. After 5 to 7 days siphon the wine into a carboy in a careful manner, so as to leave the
    sediment behind. Siphon the wine off the sediment without stirring it up. Get as much liquid
    as you can, even if some of the sediment comes with it. If necessary, add water back to 5
    gallons.
    5. After 5 to 7 days remove the pulp from the fermenter and discard. Siphon the wine into
    a carboy in a careful manner, so as to leave the sediment behind. You can easily remove the
    pulp by lifting out the fermentation bag. Wring out any excess juice from the bag. Siphon the
    wine off the sediment without stirring it up. Get as much liquid as you can, even if some of the
    sediment comes with it. If necessary, add water back to 5 gallons.
    6. Attach a wine airlock and fill it half-way with water. Allow the juice to ferment for an additional
    4-6 week period or until it becomes completely clear. You may want to verify with your wine
    hydrometer that the fermentation has completed before continuing on to the next step. The
    wine hydrometer should read between 0.990 and 0.998 on the Specific Gravity scale. Be
    sure to give the wine plenty of time to clear up before bottling.
    7. Once the wine has cleared completely, siphon it off of the sediment again. Stir in 5 Campden
    Tables that have been crushed and then bottle. When siphoning off the sediment, unlike the
    first time you siphoned the wine, you want to leave all of the sediment behind, even if you
    lose a little wine.

    * For a list of basic wine making recipes go to our home wine making recipes page.

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