New member, apple wine enthusiast

[tubalcain]

Thanks for accepting me. I plan to make a 30- or 40-gallon batch of apple wine this fall. I've done it years ago, with outstanding success, but I'm doing my studies to possibly improve. I bought 40 gallons of cider from a local orchard, pasteurized it, added sugar, 1118 yeast. Fermented start to finish in 6-gallon carboys. It finished at 17 percent.

 

[ChuckD]

Welcome to WMT. Starting small I see! Personally I seldom make a batch smaller than 5 gallons myself.

 

[Ohio Bob]

Welcome to WMT. Lots of Ohio folks are here.

 

[tubalcain]

In hindsight, I guess that it was more like 60 gallons!

 

[cmason1957]

Welcome to WMT!

Interesting screen name. Does it have a third allusion?

 

[tubalcain]

A person that makes things. I do all sorts of things and I have traveled.

 

[Rice_Guy]

Welcome to WMT from a fellow apple wine cyser maker.

 

[Jovimaple]

Welcome to WMT!

 

[tubalcain]

An update to this adventure. I started with 60 gallons of cider in two 55-gallon, open top, drums as primary fermenters.
Wine 2024-09-13

60 gallons cider 1.055 sg- potential 7%

added 90 pounds sugar

09-14, Introduced ec1118 yeast

09-20 added 20 pounds sugar--- 1.115 sg, Brix 27

09-22 1,115 sg, Brix 26.5

09-23 1.114 sg, Brix 26.5

09-24 1.105 sg, Brix 23
09-27 racked into carboys- 68 gallons
09-28 1.087 sg, Brix 21
09-29 1.085 sg, Brix 20
10-01 1.079 sg, Brix 19
10-02 1.074 sg, Brix 18
10-03 1.073 sg, Brix 17
10-04 1.070 sg, Brix 17
10-05 1.069 sg, Brix 17
10-06 1.067 sg, Brix 16.5
10-07 1.066 sg, Brix 16
So now I'm thinking of adding 10 pounds more sugar. The carboys have about 1 inch of dregs. Question is, should I rack to remove the dregs or just add sugar and stir? I've heard differing opinions. It seems that the dregs have a lot of yeast in them.

 

[Rice_Guy]

You will accomplish some recycling of organic nitrogen by leaving the lees there. ie I would not really rack till the fermentation is done.

My personal opinion is apple turns out well at 6% ABV. You sure are making a strong brew.

 

[sour_grapes]

Welcome aboard!

 

[tubalcain]

You will accomplish some recycling of organic nitrogen by leaving the lees there. ie I would not really rack till the fermentation is done.

My personal opinion is apple turns out well at 6% ABV. You sure are making a strong brew.

Thank you, you gave the answer that I was hoping for! My last batch was 17 %. I call it apple Champaign.

 

[winemanden]

What apples did you use to get it that red?

 

[tubalcain]

I'm guessing that you refer to post #4. That was several years ago. I use whatever the local orchard squeezes, seconds of all varieties.