October 2008 Featured Wine
Since it is Apple season in NY…Apple Wine!
Name: Apple Wine
Category: Fruit
Yield: Five Gallons US
Beginning sg: Not Provided
Ingredients:
5 gals. fresh sweet cider (no preservatives)
5 campden tablets
1/4 tsp (25 drops) pectinase (pectic enzyme)
Enough sugar to measure an SG of 1.09 (sweet cider is usually around 1.05)
3 tsp yeast nutrient
12 oz. can of frozen apple juice concentrate
5 tablets of benzoate (or sorbate)
1 pkg. Wine yeast such as: Cotes Des Blanc, Epernay II, Prisse De Mousse or Premier Curvee
Instructions:
1. Mix the cider, campden tablets and pectinase in a primary fermenter and let sit 24 hours. The campden will kill the wild yeast from the apples.
2.After 24 hours, add the sugar and nutrient.
3. Add the yeast to the must.
4. Let it ferment in the primary for a week or so.
5. Rack to a carboy.
6. Rack again 3 weeks later.
7. Rack every 3-4 months until clear and stable.
8. At bottling time, add the benzoate (or sorbate) and the can of apple juice concentrate (to sweeten it).
9. Allow to age about 6 months after bottling.
Enjoy!
Colleen
www.homemadewine.net
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