2nd batch of apple

[fivebk]

Hi everyone,

I think I ended up with a pretty sweet deal

!!!!! My wife got diamonds while we were in Jamaica and when we got home she told me to order the fruit press and steamer juicer that I have been wanting. I got the press in the other day , assembled and sealed it. Sunday barb and I put the press to work. We ground and pressed 200 lbs. of apples ( johnathan , gala , and golden delicious). I then started a 20 gallon batch of apple wine. Barb and I figured we needed more because our first batch was such a hit and is all but gone ( 6 bottles left ) also the people we got the apples from will get some wine.

Here are some pics

 

[xanxer82]

Cant wait to see the pictures. They should be working again in the next few days.

 

[fivebk]

I can see the pics just fine can't you? I posted them just a little bit ago

 

[LittleLeroy]

This is nice. Does this mean I need to buy my wife some diamonds to get more wine stuff.

 

[Brewgrrrl]

Beautiful fruit press!

 

[Tom]

How many pounds of apples did you use?

 

[Runningwolf]

Very Nice fruit press. I am jealous!

 

[fivebk]

Tepe, I used 200 lbs. of apples that I got 12 gallons of juice from and then made a 20 gallon batch of must.

BOB

 

[Tom]

Hmm I bet it will come out great.

What kind of apples did you use? How about the recipe..

 

[Wade E]

He used ( johnathan , gala , and golden delicious). That press looks very nice and the crusher is a nice addition to it. Did you put the apples in whole or cut them up first or not even use that?

 

[Goodfella]

That thing is sweet!!!


20 gallons of apple should be alright too...

 

[fivebk]

Tepe, the recipe is as follows.

APPLE WINE ( 20 gal.)
200 lbs. apples crushed and pressed = ( 12 gal. juice )
8 gal. Water
24 tsp Fermax (nutrient )
20 tsp Pectic Enzyme
3/4 tsp K- Meta
Ascorbic Acid ( per directions )
10 tsp Wine Tannin
Acid Blend to .60 = 32tsp
Sugar to 1.088 = 37 lbs
3 pkgs Cotes Des Blancs ( yeast )

2 days into fermentation the must developed a funny smell and since I know that my water here is very low in nutrients I added 10 more tsps of straight yeast nutrient ( not fermax ) and stirred it well and things are back to normal. The SG this morning is at 1.030


Wade, the crusher has a self feed design built into it so apples went in whole and didn't have to poke any of them down. I poured some water with ascorbic acid added to it into the bucket the juice was running into and this helped retard the oxidation of the juice .

BOB

 

[fivebk]

Racked the wine to glass today. The SG was 1.015

Here are some pics

BOB

 

[vcasey]

That looks wonderful!
VC