Apple Wine Recipes

Making apple wine recipes for the first time can be a daunting task. Use an apple mill or press extract large quantities of juice. You will need access to supplies from a homebrewing shop. Get to know the wine experts to get tips and questions answered, perhaps steal some wine recipes that they are fond of. There are more simple apple wine recipes with a basic approach for beginners, that taste good. The expert cider makers have more advanced methods that you can gradually start experimenting with.

Apple cider wine

  • 1 gallon apple cider
  • 1 tsp. yeast nutrient
  • 1 lb. granulated sugar
  • 1 crushed Campden tablet
  • 1 1/2 tsp. acid blend
  • 1 pkg. wine yeast
  • 1/2  tsp. pectic enzyme
  • 1/4 tsp. grape tannin
  1. Put juice into a primary fermenter bucket, add the crushed Campden tablet and other ingredients except yeast, stir well.
  2. Cover loosely for 24 hours.
  3. Add yeast, and stir daily. After four to five days, crush another Campden tablet, place in glass secondary, siphon into glass, attach airlock and stopper. Wait three weeks. 
  4. Siphon off sediment into a clean glass jug, along with 1/2 Campden tablet, and re-attach airlock and stopper.
  5. Siphon along with 1/2 Campden every 30 days, two more times. To sweeten, add 1/2 tsp. stabilizer, and 1/2 cup dissolved sugar per gallon.
  6. Wait two to three days, then bottle and cork.

Spiced Apple Wine

  • 12 lb. mixed Fuji and Gala apples
  • 1 lb. chopped golden raisins
  • 2-1/2 lb. granulated sugar
  • 1 gallon water
  • 1 oz. cloves
  • 2  crushed cinnamon sticks
  • 1 oz. diced ginger root
  • 1 tsp. acid blend
  • 1/2 tsp. pectin enzyme
  • 1 crushed Campden tablet
  •  1 tsp.yeast nutrient
  •  Champagne wine yeast
  1. Place minced apples in primary fermentation vessel. Add all ingredients except yeast and nutrient, cover for 24 hours.
  2. Add yeast and nutrient, mix well. Cover for four days, stirring twice daily.
  3. Strain liquor into secondary fermentation vessel and fit airlock. Rack in 30 days, then again in two months.
  4. When clear, rack, bottle and cork bottle. Taste after six months, mature for one year.

Heavy Bodied Apple Wine

  • 1 gallon pure apple juice
  • 1 lb. granulated sugar
  • 1-1/2 tsp. acid blend
  • 1/2 tsp. pectic enzyme
  • 1/4 tsp tannin
  • 1 crushed Campden tablet
  • Champagne yeast and nutrient
  1. Put juice, sugar, Campden tablet, pectic enzyme, acid blend, and tannin into fermentation vessel. Stir vigorously, dissolve solids, cover for 24 hours.
  2. Add yeast and nutrient cover, stirring twice daily. In three to five days rack into secondary fermentation vessel and fit airlock.
  3. Rack again after 30 days and again after two months. When wine is clear, rack again and bottle. Taste after six months, mature for one year.

Light Bodied Apple Wine

  • 6 lb. apples, mixed varieties
  • 1/2 lb. chopped golden raisins
  • 3 lb. granulated sugar
  • 1 lemon
  • 1/2 tsp. pectic enzyme
  • yeast and nutrient
  1. Put juice, sugar, Campden tablet, pectic enzyme, acid blend, and tannin into fermentation vessel. Stir vigorously, dissolve solids, cover for 24 hours.
  2. Add yeast and nutrient cover, stirring twice daily. In three to five days rack into secondary fermentation vessel and fit airlock.
  3. Rack again after 30 days and again after two months. When wine is clear, rack again and bottle. Taste after six months, mature for one year.

 

 

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