your e-z cap. pour
juice in a 2 liter with sugar and yeast, screw on the cap, wait a week,
refrigerate for a couple
of days, then drink wine. why do all of this work to make apple juice? you can
buy it at
wal-mart for less cost and effort?
--- Dhampir
> 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
> [*] 12 lb. windfall apples, mixed varieties
>
> [*] 3 lb granulated sugar
>
> [*] 1 gallon water
>
> [*] 1 tsp. pectic enzyme
>
> [*] Sauterne wine yeast and nutrient
>
>
> Quarter the apples and run them through a mincer. Bring pulp to simmer
> in 1 gallon water, holding simmer for 15 minutes. Strain juice onto the
> sugar in primary fermentation vessel, stirring well to dissolve, then
> reintroduce the strained pulp and, when cool, the pectic enzyme,
> stirring well. Cover, set in a warm place for 24 hours, then add yeast
> and nutrient, cover, and set in a warm place for four days, stirring
> twice daily. Strain pulp and pour liquor into secondary fermentation
> vessel and fit with airlock. Rack when clear and fermentation has
> ceased. Rack again in 30 days and again in another 30 days, then bottle.
> Allow one year to age.
> OR Light bodied
> [*] 6 lb. windfall apples, mixed varieties
>
> [*] 1/2 lb. chopped golden raisins
>
> [*] 3 lb. granulated sugar
>
> [*] 1 lemon
>
> [*] 1/2 tsp. pectic enzyme
>
> [*] yeast and nutrient
>
>
> Chop the apples into small pieces and bring to simmer in 1 gallon water,
> holding simmer for 15 minutes. Strain liquid onto the sugar,adding the
> grated rind of the lemon and stirring
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ORGINAL POSTER: kevin
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