imake apple and apple/pear all the time, these are light flovredfruit so 10 to 12 pounds per gallon, make sure to freeze your fruit first, that braks down your fruit thhen add pectic enyzemesto futher remove yoour juices, i use cane sugar to up my hydro reaadins thus incrrasing your ABV%,, nowafterffenneting your apple wine and 4 rackings using a1 micron filter every 3 months, at th 4 racking getting cllose to the yeary bulk age, first let meback track add duiring fermentatuion crabapplesalso frozen just asmall amount togt your prefered acid levels, a niceapplewine with aslight tart finish, and of ccourse ferment dry, but use plenty of sugar to run up your ABV%, after your 4 racking every 3 months it is time to back sweeten this will bring fourth you aappleflavorsin aboldway, my aapplewinesi prefer a yellow delesiuos apple with equail part granny smith appless, about 5 lbseach for 10 lbsaverage per gallon, and at first fermention bring up acid leevels using onle crab apples to achieve you back tart finish, ok then to boldly return your applee flavor and mouth feel you will use only grandular honey to back sweeten with, no powdered honeey and no liquid honry, grandular honey from acertified dealer, you'll want your granular honey to have only toimgreatineces, honey and a binder to keep the honey to stick together in grandular fourm but with out clumpimg, aint sure of spelling but webstraunt.com. certified organig, certifided non GMOan certifide kolsher, depending on you taste i back sweetn from 1.030 to 1.040. using only high grade grandular honey let bulk another 7 months to a year, you'll haveavery applely tasting wine with no hint of alcohol even though asecond glasswill ambush your sobritey ,, so be very care fure it'll taste like a childsdrin but kick like a mosourler mule, i makeat least 12 gallonsa year on my pear/apple/crab apple and another 12gallon formy cliental. i also use crab apple in my elder berry, black berry, peach, plum. so on so fourth, .. the old timmer hillbillies here had to use what the land provided, and i still do asbest that i am able to. do the math and try a gallon, in my apple/pear/crab aplle blend for 6 galloncaroy, i use 20 lbs of yellowdelious apples, 20 lbsgranny smith green apples, 40 lbs of bartlett pears and 3 lbs of sargents yellow crab apples, i used to use 1/2that amount in 6 ggallon, but found tat buyndulbling my fruit amouts you get a bold flavored wine, any way deduce thisdown to a gallon or 3 gallon, waigght out it's time and i am willing to bet on your satifaction with this wine,,,
good luck
god bless
Dawg
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