Re: apple wine

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APPLE WINE Heavy bodied



24 lb. windfall apples, mixed varieties*

3-6 lb. granulated sugar

1 gallon water

1 tsp. pectic enzyme

Sauterne wine yeast and nutrient


Chop the apples into small pieces, put into primary fermentation vessel, add the pectic enzyme and water and cover the mixture. The water will not cover the apples, so stir several times a day to bring bottom apples to the top. After 24 hours, add the yeast and nutrient. Keep covered and in a warm place for 7-10 days. When the vigorous fermentation of the pulp subsides, strain the juice from the pulp and set aside, then press the juice from the pulp and add to the set-aside liquor. Measure and add 3 lb. sugar per gallon of liquor. Put into secondary fermentation vessel and fit with airlock. Rack when clear, allow another 60 days, then rack again and bottle. Allow six months before tasting, one year for best results. *For this and all apple wine recipes, unless varieties are specified, the more acid and sour varieties are preferred and the sweeter eating varieties are to be avoided. Winesap, McIntosh, Jonathan, and crab apples are best. Delicious apples should be avoided.

OR Medium bodied



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ORGINAL POSTER: dhampir
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