7/25/2019 Apple Wine

1/1

APPLE WINE

To make 1 gallon

Equipment

10 l i t re bucket and l id5 l i t re (1 ga l lon) demi john/ fermenter (g lass or p last ic )A i r lock & Bored bungStra in ing bagsyphon tubeHydrometerHydrometer t r ia l ja rSter i l i ser

Basic recipe

3.6 kg (8 lb) mixed applesSmal l white grape concertrate1 tsp PectolaseSachet of good wine yeast1 teaspoon yeast nutr ientSoluble Campden TabletsStabi l i serSugar : For dry wine use 675g (1 lb) Start ing S .G. 1.080, F ina l S .G 1.000

For medium use 900g (2 lb) "Start ing S .G. 1.085. F ina l S .G. 1.005For sweet use 1020g (2 lb) Start ing S .G. 1.090 F ina l S .G. 1.010

Instructions

Ster i l i se a l l equipment and r inse with c lean water thoroug hly before use. Put 2 l i t res (4 pints ) of waterin the bucket . Add 1 campden tablets , and pectolase .

Thoroughly wash the apples but do not pee l them. Core , cut them up, put them into the water in thebucket at once. This i s to prevent enzymes in the apples caus ing browning. Add the gr ape concentrate .

Put a l l the sugar into 500ml (1 pt) of hot water , br ing s lowly to the boi l , s t i r r ing constant ly to preventburning, let cool then s t i r into the mixture . Cover c lose ly and a l low the mixture to cool ( i f not let cool )to about 18-23C (65-75F) - lukewarm.

Add the yeast and nutr ient , cover th e vesse l with l id and keep the mixture in the warm to ferment forabout three days s t i r r ing da i ly .

The next s tep i s to s t ra in out the sol ids through s tra in ing bag. Wring out the pulp as dry as you can.

Syphon careful ly into a demi john/ fermenter , leav ing as much depos i t in the pa i l as you can. Then f i t aa i r lock ha l f f i l l with water and leave unt i l the a l l fermentat ion has ceased.

Check f ina l S .G. i f correct add 1 c ampden tablet and Stabi l i ser .

I f when pour ing the l iquid int o the ja r . there i s a l i t t le too much , put what i s le ft info a smal l bott le ,p lug the neck with cotton wool and keep in refr igerator unt i l needed, add i t to the ja r when the yeasthas used up more of the sugar .

When fermentat ion has s topped, no more bubbles f rom the a i r lock, syphon off the wine into yourc lean bucket leav ing the sediment behind in th e ja r . C lean the ja r and ref i l l ja r with the w ine, replacethe a i r lock and put the ja r in a cool p lace to he lp the c lear ing.

Syphon off f rom further sediment as necessary unt i l wine i s c lear and add 1 more campden tablet .

Stand for about 3 to 4 weeks and then bott le .