Apple Wine
Ingredients
- 24 lbs. windfall apples, mixed varieties*
- 3-6 lbs. 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 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 lbs. sugar per gallon of liquor. Put into 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. *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. Wine sap, McIntosh, Jonathan, and crab apples are best. Delicious apples should be avoided.
OR Medium bodied
- 12 lbs. windfall apples, mixed varieties
- 3 lbs 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.
OR Light bodied
- 6 lbs. windfall apples, mixed varieties
- 1/2 lbs. chopped golden raisins
- 3 lbs. 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,adding the grated rind 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.
