Ingredients

Steps

if you start with juice purchased from the store [make sure no preservatives were added" [ascorbic acid is okay] ... If you extract your own juice, cut apples into very small pieces, tie in straining bag and press [a small amount of sugar will help juice extraction] keep pulp in straining bag and add to fermetor after adding all other ingredients.

Place juice in primary fermentor.

Add campden tablets and peptic enzyme .... immedidiately to prevent browning ... stir ...add acid blend and tannin.

Dissolve sugar in small amount of water or use more juice

You can boost the s.g. and flavor by adding frozen apple juice concentrate

Add sugar and water [or more juice] to bring s.g. to 1.090 and to a volume to 6 gallons

cover loosely

After 24 hours add Lalvin EC-1118 (Prise de Mousse) yeast nutrient and re hydrated champagne yeast

Cover primary

Test s.g. daily - when s.g. reaches 1.020 rack to carboy, top off with tap water and attach airlock

Rack of sediment as it appears, continue racking until clear

Add finings

Bulk age 2 months

Add anti oxidant [ascorbic acid] at bottling

Autor's Comments

Since a better wine is produced by fermenting on the juice [not pulp] it is recommended that the juice be processed from the apples.

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