Apple Pie

[Wade E]

Im betting shes tasting it up there!

 

[vcasey]

The label and the wine look terrific. I think your mom would be proud.
VC

 

[grapeman]

That turned out great. I bet you had a bit of help with it you weren't even aware of.

 

[LittleLeroy]

Here to great mothers and great wine and great, mom's apple pie.


wine looks great

 

[Waldo]

 

[Runningwolf]

Great looking wine and labels. Your mom is proud.

 

[nursejohn]

Fivebk, looks great. If you would, please share the amounts of ingredients that you used and the instructions that you used to pull this off. The label was fantastic,congratulations, John.

 

[fivebk]

Nursejohn, Here's my recipe


( 2 gallon )Moms’ Apple Pie Wine( 7/26/09 )

2- 3qt. Bottlesof100%Apple Juice
1canFrozen Apple Juice Concentrate
½ box Golden raisins
½ box Craisins
2 cupseach of light and dark brown sugartoSG of1.085
4 tsp Yeast nutrient
1 ½ tspYeast energizer
6 tsp Acid blendto.55 TA
1 stickCinammon
¼ tsp Nutmeg
2 tsp Pectic enzyme
¼ tsp K-Meta
1 pkg.Cotes Des Blancsyeast

Add all ingredients except pectic enzyme ane yeast. Wait 12 hrs and add pectic enzyme. Wait an additional 12 hrs and pitch yeast.


7/27/09Pitched yeast

7/30/09 Racked to glass SGof1.010

8/2/09Racked off sediment , add K Meta , Sorbate , degassed and add an F- Pack of apple juice cooked with cinnamon stick and nutmeg .SG.995

8/6/09Add SUPERKLEER

8/16/09 Racked off sediment and bulk aged

10/28/09Backsweetened to SG of 1.030 andBOTTLED ( in 375 mlbelissima bottles )



BOB

 

[nursejohn]

Thank you so much for sharing the recipe. I will try this soon. Thanks again, John. PS. Please tell me about your F pack. Exactly how much applejuice, etc. Sorry, but I'm excited about trying this and want it to turn out great.

 

[fivebk]

I looked over my notes and I hate to say it but I did not write down the amount of juice I used. I am pretty sure I used 2qts. reduced by 2/3rds . I had the cinnamon and nutmeg in the juice as I was reducing it. I think the best thing to do is adjust it to your taste ( as everyone has different tastes). I did make mine pretty sweet because I wanted it to come off as a dessert wine.

BOB

 

[nursejohn]

Thanks for the reply. Can't wait to try it out.

 

[MaineGal]

Just happened to come upon this thread and wanted to say that I'm sorry about your Mom's passing. May your memories bring you joy.

Also wanted to tell you that the wine looks absolutely divine. Ummm... makes my mouth water just looking at it.

This is one I am putting on our to-do list.

Thanks for sharing.

 

[admiral]

The wine and label look great! It will be hard to drink a bottle of this and not remember your Mom, her interest in your wine making, and the good times you had with her. I'm sorry you lost her.

 

[nursejohn]

Bob, just a note to let you know that I started this recipe yesterday. I will add the yeast when I get home from work today. I'll try to keep you updated on it. Thanks, John.

 

[fivebk]

Good luck!!! Hope yours turns out as good as mine did. It's pretty tasty stuff.

BOB

 

[Goodfella]

How long has yours aged Bob?

 

[fivebk]

I started the batch on 7/26/09 and bottled it on 10/28/09. I don't think it has even come close to showing me it's full potential yet. It just keeps getting better and better.

The only thing I would do different is to let it bulk age a little longer. I have a very small amount of sediment in the bottles that I know would not be there if I had not bottled it so quickly. ( You know the patience thing ).

BOB

 

[Goodfella]

I got the same thing with my apple from last year.... It looked very clear when I bottled it, but it still dropped some sedimate.

 

[xanxer82]

I've had sediment on wine's that I've even filtered. But the whites are clear as glass.
The 3 P's really come into play. My advice is if you need a carboy to rack to, just go buy a new one LOL.

 

[Goodfella]

Yeah... I had filtered the apple that still dropped sedimate.