Recipes-How To Make APPLE WINE




APPLE WINE (1) [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 (a bath towel held fast with a large rubber band works well if the primary fermentation vessel doesn't have a lid) 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 carboy or gallon 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. [Adapted from C.J.J. Berry's First Steps in Winemaking]
**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, Jonathans, and crab apples are best. Delicious apples should be avoided.


APPLE WINE (2) [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. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]


APPLE WINE (3) [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 in V, adding the zest of the lemon and stirring well to blend. When nearly cool, add lemon juice and pectic enzyme, stir well, cover, and set in warm place for 24 hours. Add yeast and nutrient, again stir well, cover again, and set in warm place for an additional 24 hours. Strain again into secondary fermentation vessel and fit with airlock. Rack after 30 days, add chopped raisins, and allow to ferment under airlock for six months. Rack and bottle. Taste after six months, or allow one year to mature.[Adapted from C.J.J. Berry's First Steps in Winemaking]


APPLE WINE (4) [Heavy bodied]


1 gallon pure apple juice (no preservatives)
1 lb. granuated sugar
1-1/2 tsp. acid blend
1/2 tsp. pectic enzyme
1/4 tsp tannin
1 crushed Campden tablet
Champagne yeast and nutrient


Put juice, sugar, crushed Campden tablet, pectic enzyme, acid blend, and tannin into primary fermentation vessel. Stir vigorously to dissolve solids and cover. After 24 hours, add yeast and nutrient and cover. Stir daily. When S.G. reaches 1.040 (3-5 days), rack into secondary fermentation vessel and fit airlock. Rack again after 30 days and again after two months. When wine is clear, rack again and bottle. Taste after six months. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]


APPLE WINE (5) [Spiced]


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 3-inch cinnamon sticks, broken into pieces
1 oz. shredded ginger root
1 tsp. acid blend
1/2 tsp. pectin enzyme
1 crushed Campden tablet
Sauterne or Champagne wine yeast and nutrient


Quarter the apples and run them through a mincer. Put in primary fermentation vessel with all ingredients except yeast and nutrient, cover, and set in warm place for 24 hours. Add yeast and nutrient, stir, and cover for four days, stirring twice daily. Strain liquor into secondary fermentation vessel and fit airlock. Rack after 30 days and again after two months. When clear, rack again and bottle. Taste after six months, but allow one year for maturity. [Adapted from recipe obtained from Texas apple grower]


APPLE AND BANANA DRY SHERRY


2 lb. apples
1 lb. bananas
1-1/4 lb. granulated sugar
1 pt. white grape concentrate
1 oz. gypsum
1/2 oz. cream of tartar
1/2 oz. pectic enzyme
1/4 tsp. tannic acid
1 gallon water
Sherry wine yeast and nutrient


Before beginning, core and chop apples and dissolve sugar in 1-1/2 cups boiling water. Allow to cool and store in jar for future use. Slice bananas with skins and boil in 4 pt. water for 30 minutes. Put apple pieces in primary fermentation vessel and strain liquid from bananas over apples. Add grape concentrate, cover, and allow to cool. When cool, add gypsum, cream of tartar, pectic enzyme, tannic acid, activated yeast, and nutrient, stirring well. Cover and allow to ferment three days, stirring twice daily. Strain off apples, add 1/2 cup sugar syrup, and continue fermentation. Add 1/2 cup sugar syrup each day until all has been used, then add sufficient water to bring to one gallon. When fermentation is complete (additional 10-14 days), rack into large enough secondary fermentation vessel (1-1/2 to 2 gallon) to allow fair amount of air above wine. Plug opening with cotton. Normally, that is the only racking in sherry production, but if pulp particles appear in sediment, rack again after two weeks and plug again with cotton. Store secondary fermentation vessel in cool (55-60 degrees F.) place and leave undisturbed. Flor may form in 3-4 weeks or as late as 4 months. If flor forms, leave undisturbed until all flor has sunk to bottom. Carefully siphon off lees through double layer of fine muslin into bottles. If flor does not form, allow to sit six months, carefully siphon into clean gallon bottle, sweeten with sufficient white grape concentrate or sugar water (1/3 lb. sugar dissolved in one cup water) to top up to one gallon, and then bottle. Allow two or more years to mature. [Adapted from Bryan Acton and Peter Duncan's Making Wines Like Those You Buy]


APPLE, PARSNIP AND RAISIN DRY SHERRY


2 lb. apples
1 lb. parsnips
1 lb. golden raisins
2 lb. granulated sugar
1 oz. gypsum
1/2 oz. cream of tartar
1/2 oz. pectic enzyme
1/2 oz. tartaric acid
1 gallon water
Sherry wine yeast and nutrient


Before beginning, core and slice apples, scrub and chop parsnips, chop raisins. Dissolve sugar in 2 cups boiling water. Allow sugar syrup to cool and store in jar for future use. Boil parsnips in 5 pt. water for 10 minutes. Strain over sliced apples and chopped raisins in primary fermentation vessel. Add all ingredients except yeast, pectic enzyme and half the sugar syrup. Cover and allow to cool, then add pectic enzyme and activated yeast, cover, and ferment on the pulp four days, stirring twice daily. Strain through fine nylon sieve and add 1/2 cup sugar syrup. Cover and add remaining sugar syrup in 1/2 cup increments whenever S.G. drops to 1.005 or less (approximately every three days). When all sugar syrup is added, add sufficient water to bring to one gallon. When fermentation is complete (additional 10-14 days), rack into large enough secondary fermentation vessel (1-1/2 to 2 gallon) to allow fair amount of air above wine. Plug opening with cotton. Normally, that is the only racking in sherry production, but if pulp particles appear in sediment, rack again after two weeks and plug again with cotton. Store secondary fermentation vessel in cool (55-60 degrees F.) place and leave undisturbed. Flor may form in 3-4 weeks or as late as 4 months. If flor forms, leave undisturbed until all flor has sunk to bottom. Carefully siphon off lees through double layer of fine muslin into bottles. If flor does not form, allow to sit six months, carefully siphon into clean gallon bottle, sweeten with sufficient white grape concentrate or sugar water (1/3 lb. sugar dissolved in one cup water) to top up to one gallon, and then bottle. Allow two or more years to mature. [Adapted from Bryan Acton and Peter Duncan's Making Wines Like Those You Buy]


APPLE, PARSNIP, BANANA AND FIG SWEET SHERRY


4 lb. apples
1-3/4 lb. parsnips
1 lb. bananas
1 lb. figs
1-1/2 lb. granulated sugar
1 pt. white grape concentrate
1/4 oz. pectic enzyme
1/4 tsp. tartaric acid
1 gallon water
Sherry wine yeast and nutrient


Before beginning, scrub and chop parsnips, slice bananas (throw away skins), core and slice apples, and wash figs, removing stems. Dissolve sugar in 1-1/2 cups boiling water, allow to cool, and store in jar for future use. Boil the parsnips in 6 pt. for 10 minutes. Strain off pulp and boil bananas in same water for 30 minutes. Put apple slices and figs in primary fermentation vessel and strain liquid from bananas over apples and figs. Add tartaric acid, nutrient, and half the sugar syrup. Cover and allow to cool, adding pectic enzyme and activated yeast. Cover and allow to ferment five days, stirring daily. Strain liquor carefully through fine nylon sieve and add the grape concentrate. After further 10 days, add 1/2 cup sugar syrup and repeat every three days until all has been added. Add sufficient water to bring to one gallon. When fermentation is complete (additional 10-14 days), rack into large enough secondary fermentation vessel (1-1/2 to 2 gallon) to allow fair amount of air above wine. Plug opening with cotton. Normally, that is the only racking in sherry production, but if pulp particles appear in sediment, rack again after two weeks and plug again with cotton. Store secondary fermentation vessel in cool (55-60 degrees F.) place and leave undisturbed. Flor may form in 3-4 weeks or as late as 4 months. Flor should not form, but if it does, leave undisturbed until all flor has sunk to bottom. Carefully siphon off lees through double layer of fine muslin into bottles. If flor does not form, allow to sit six months, carefully siphon into clean gallon bottle, sweeten with sufficient white grape concentrate or sugar water (1/3 lb. sugar dissolved in one cup water) to top up to one gallon, and then bottle. Allow at least four years to mature. [Adapted from Bryan Acton and Peter Duncan's Making Wines Like Those You Buy]



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