Apple Wine Recipes

APPLE WINE

Steps:

• Start by removing about 1 quart of juice (4 cups) from the gallon, and then pour the other 3 quarts into a fermentation vessel.
• Place 2 cups of the removed juice in a small saucepan, and set the other 2 cups aside for topping off the fermentation vessel later.
• Gently warm the juice in the saucepan. Add all the ingredients (except yeast) and stir to dissolve. Turn off heat and allow the mixture to cool to room temperature.
• Pour the sweetened juice mixture into the fermentation vessel with the other apple juice.
• Dissolve the winemaking yeast in a small amount of unchlorinated water (about 1/4 cup). A packet is sufficient to start fermentation in 5 gallons of juice, so only use roughly 1/5 to 1/2 the packet. Allow the yeast to sit for about 10 minutes to rehydrate.
• Add the wine yeast to the fermentation vessel with the juice.
• Top off the fermentation vessel with some of the apple juice you set aside at the beginning until the level of the juice is at the base of the neck of the fermentation vessel. Be sure to leave 2-3 inches of headspace to allow the mixture to bubble.
• Cap with a rubber bung and waterlock (filled with water) and allow the mixture to ferment in primary for about 7 to 10 days. Fermentation will be very active, and may bubble up into the water lock. If so, clean out the water lock and re-attach it as necessary.
• After primary fermentation, use a brewing siphon to move the ferment to a clean fermentation vessel, leaving any sediment behind.
• Re-cap with a water lock and allow the mixture to ferment in a cool, dark place in "secondary" for at least 6 weeks, but preferably longer, like 6 months.
• When fermentation is complete, bottle the wine in wine bottles and allow it to bottle age for at least a month but preferably longer before drinking. If you'd like sweet wine, back sweetening may be necessary at this point. See notes for instructions.

APPLE WINE RECIPE - SIMPLE & RICH APPLE WINE

Steps:

• 1. Begin by heating half the water with the sugar in a large pan. Bring to the boil and simmer for a few minutes.
• 2.Take the prepared apples and place in the fine straining bag. Put this in the bottom of the fermenter and pour over the boiling water. Add the remaining half of the water and this will bring the temperature down so it is lukewarm. Add the tannin, yeast nutrient and acid and stir thoroughly.
• 3. A few hours later when the must has cooled even further add the crushed campden tablet and stir through the must. Cover and leave the wine for at least 12 hours.
• 4. 12 hours after adding the campden tablet add the pectic enzyme, stir thoroughly and leave for 24 hours.
• 5. After 24 hours add the yeast by sprinkling onto the surface of the must, no need to stir. The yeast will now ferment the wine. Stir the must daily with a sanitised spoon to ensure all the apples are broken down.
• 6. After a week lift out the straining bag with what remains of the apples. Let the bag drip dry but avoid the temptation to squeeze the straining bag. Leave the wine to settle for at least 24 hours.
• 7. After the wine has settled for around 24 hours you can syphon the wine into a demijohn. The wine now needs time to condition and to clear. Rack again after a couple of months to aid clearing. Condition for at least 4 months before bottling.
• 8. Should you wish, you can back sweeten the wine following this method. If you prefer a sweeter, richer wine then this is a good option.

WHITE WINE AND APPLE SANGRIA

Steps:

• Stir together apple juice and sugar in a pitcher until sugar dissolves. Add wine, apples, peaches, lemon slices, and brandy.
• Cover and chill until ready to serve, 1 to 24 hours.
• Gently stir in club soda before serving over ice. Garnish with fresh thyme sprigs.