I'm getting ready to start an apple spice wine for the fall, excited and a little hesitant as my very 1st wine did not turn out well at all despite following recipe instructions to the tee. Any common mistakes I need to keep an eye out for while making the apple spice? Advice?
2nd try
- Thread starter pensfan
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BernardSmith
Senior Member
Hi pensfan. What's the recipe? What spices and how much of them does your recipe call for and for how long does it ask you to steep those spices?
Per 1 gallon recipe 2qts apple juice, 4oz grape conc, 4 pts water, 3/4 oz cloves, 1/2 ginger root, 21/2 lb sugar,1 tsp acid blend, 1/2 tsp practice enzyme, 1 campden, 1 pk yeast . Could I cut down slightly on the cloves and ginger say maybe to 3 gallons? I want taste the cloves and ginger but not be overwhelmed by it. I'm still confused about exactly what "steep" time means. When I made the orange wine I left all of my fruit in the cheeseclothe until I reached the required SG or I'm I totally out in left field?
BernardSmith
Senior Member
By "steep time" I simply meant the time you might keep the spices in the wine before removing them. The longer they stay in the cider the more flavor they will impart. Now, I have never made a spiced cider but I find cloves VERY intense and 3/4 oz in one gallon sounds like a great deal of clove flavor. Mulled cider (adding spices to sweet (not hard) cider might involve adding 1 teaspoon of cloves per gallon
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