jumby
Wine improves with age, I improve with wine
- Joined
- Oct 22, 2014
- Messages
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Next week I'll be starting a batch of apple wine made from fresh pressed juice using this recipe. This is my 1st attempt at apple wine, and I'm looking for some input. Should I hit it with a clearing agent, or let it clear on it's own? I'm also kicking around the idea of adding some raisin to the initial fermentation. For anyone who has made apple wine, did you back sweeten it? Is it OK to top up the carboy with additional cider after racking?? Additional thoughts, comments??? Thanks in advance!
For every gallon of cider add to it:
* 1 Pound of Cane Sugar
* 1 Teaspoon of Yeast Nutrient
* 1/8 Teaspoon of Pectic Enzyme
* 1-1/2 Teaspoon of Acid Blend
* 1/4 Teaspoon of Wine Tannin
* 1/8 Teaspoon of Ascorbic Acid
* 1 Campden Tablet (crushed and dissolved)
1 Package of Lalvin EC-1118 for every batch up to 5 gallons in size.
BASIC PROCESS
1. Mix together everything listed above in an open container (primary fermenter), EXCEPT for the yeast. Cover with a light towel and let sit for 24 hour.
2. After 24 hours, add one package of Lalvin EC-1118 Yeast for each batch that is 5 gallons in size or less. Batches larger than 5 gallons will require a minimum one package of yeast for every 5 gallons.
3. Allow to ferment 4 to 5 days or until your hydrometer reads around 1.030 to 1.040 on the Specific Gravity scale.
4. After 4 or 5 days, carefully siphon the wine into a Carboy so as to leave most of the sediment behind.
5. Allow the wine to ferment another 2 to 3 weeks under air-lock, or until the hydrometer reads .998 or less on the Specific Gravity scale. Now the wine needs to clear. This usually takes at least and additional 2 to 3 weeks.
6. Once the wine is completely cleared, add a second dose of Campden Tablets at the rate of 1 tablet per gallon. And it is then ready to be bottled and aged.
For every gallon of cider add to it:
* 1 Pound of Cane Sugar
* 1 Teaspoon of Yeast Nutrient
* 1/8 Teaspoon of Pectic Enzyme
* 1-1/2 Teaspoon of Acid Blend
* 1/4 Teaspoon of Wine Tannin
* 1/8 Teaspoon of Ascorbic Acid
* 1 Campden Tablet (crushed and dissolved)
1 Package of Lalvin EC-1118 for every batch up to 5 gallons in size.
BASIC PROCESS
1. Mix together everything listed above in an open container (primary fermenter), EXCEPT for the yeast. Cover with a light towel and let sit for 24 hour.
2. After 24 hours, add one package of Lalvin EC-1118 Yeast for each batch that is 5 gallons in size or less. Batches larger than 5 gallons will require a minimum one package of yeast for every 5 gallons.
3. Allow to ferment 4 to 5 days or until your hydrometer reads around 1.030 to 1.040 on the Specific Gravity scale.
4. After 4 or 5 days, carefully siphon the wine into a Carboy so as to leave most of the sediment behind.
5. Allow the wine to ferment another 2 to 3 weeks under air-lock, or until the hydrometer reads .998 or less on the Specific Gravity scale. Now the wine needs to clear. This usually takes at least and additional 2 to 3 weeks.
6. Once the wine is completely cleared, add a second dose of Campden Tablets at the rate of 1 tablet per gallon. And it is then ready to be bottled and aged.
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