Apple wines delighted our ancestors because they represented an economical way to preserve the abundance of fruit that a standard-size apple tree usually produced. This recipe makes a dry table wine.
5 pints (2.4L) apple juice (without preservatives)
1 teaspoon (5 g) pectic enzyme
2 1/2 pounds (1.14kg) sugar
1 tablespoon (15 g) citric acid or 2 ounces (60 g) acid blend
1 Campden tablet (optional)
1 package (5-7 g) wine yeast
1 teaspoon (5g) yeast nutrient
1 1/2 cups (360 ml) apple juice, at room temp
1.) Pour the 5 pints of apple juice into a 2-gallon (7.6L) plastic bucket or wastebasket, and add the pectic enzyme. Add the sugar and citric acid and enough water to make 1 gallon (3.8 L). Add a Campden tablet to the must, if desired, and let the mixture stand, well covered, for 24hrs.
2) In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and the 1 1/2cups (360ml) of apple juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly; then add to the must.
3) Let the primary fermentation occur in the fermentation vat for 48hrs, stirring with a clean plastic or metal spoon twice a day to aerate the mixture. Then, using a wire strainer lined with two or three layers of cheesecloth. strain the mixture into an air-locked fermentation vessel. Discard the solids. Allow the mixture to ferment for three to six months. When the fermentation is complete, rack the wine into bottles.
4) Wait at least six months before opening your first bottle
Variation - Cinnamon-Apple wine : reduce the sugar by 2 tablespoons and add an equal amount of small, red cinnamon candies.
Assmanshausen - ferments slowly, somewhat spicy, needs added tannins for red wines.
Beaujolais - strong fermentation, fruity taste for red wine especially nice for berries.
California Champagne UCD 505 - settles out easily in clumps, makes racking easy for honey wines, for honey wines or white wines made with aromatic fruits.
Chanson- Medium fermentation rate, produces fewer sulfites than most, needs sufficient nutrients or it sticks, settles out well, nice for fruity wines, especially apples.
Epernay 2: ferments slowly, aromatic, foamy, good bouquet, prefers cooler temps, fruit wines, especially white, such as pear, peach, apricot, plum.
Fermivin- fast fermentation, watch out for bubbling over, goes readily to dryness, great to fix, stuck fermentation, clean taste, for reds.
Montrachet - produces more sulfites than some, ferments fast and hot, occasionally sticks, for reds with strong full flavor.
Pastuer Champagne - good all-purpose yeast, goes to dryness quickly, nice clean flavor for white wines with crisp
Prise de Mousse - slow, even fermentation, yeasty aromas, clean flavor, a good all purpose yeast
Steinberg - Needs cool temps, nice bouquet, complex, fruity, good for german-style wines.
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