58-APPLE WINE (1) [Heavy bodied]
| Autor: | BhupenGajjar |  |
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| Category: | Fruit Wine | |||||||||
| Volume: | 1.00
Gallons US
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Ingredients
24 lb. windfall apples, mixed: 24 lb
3-6 lb. granulated sugar: 6 lb
1 gallon water: 1 gal(US)
1 tsp. pectic enzyme: 0.17 oz
Sauterne wine yeast and nutrie: 1 Unit
Steps
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.
Autor's Comments
I liked this wine.
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