I have a friend that made this stuff a couple years ago and it tasted like I took a bite of pie. So I decided to make it. I found the same recipe that is posted in recipes on this site. And I wondered the same thing. No yeast nutient? Has anyone made it? It is working, but should the nutient be added?
Started Apple Pie Wine on 2/11
- Thread starter Crazyjack
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jswordy
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I think it's a matter of personal preference. I add nutrient to everything including my apple wines, thinking it keeps the yeast viable longer and increases their alcohol production. The hydrometer tells me I am right, that the yeast stay active above their usually advertised upper abv limits.
But many folks have never added nutrient to anything they have done, and gotten good results.
You can still add it and stir well, if you prefer. People who seek out upper-range alcohol levels often portion out the sugar and nutrients, adding them in stages instead of all at once, so you're good on timing.
But many folks have never added nutrient to anything they have done, and gotten good results.
You can still add it and stir well, if you prefer. People who seek out upper-range alcohol levels often portion out the sugar and nutrients, adding them in stages instead of all at once, so you're good on timing.
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jswordy
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What are you using?
rocket man
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Just curious, which apple pie recipe are you using?
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Instructions
Things You'll Need
12 ounce can of frozen apple juice concentrate, 100 percent juice
6 ounce can of frozen lemonade
1 pound of sugar
1 gallon of water
1/2 teaspoon pectic enzyme
1 packet of wine yeast
2 cinnamon sticks
4 whole allspice
1/4 teaspoon fresh ginger
Stainless steel pot
2 one-gallon glass jugs, cleaned and sanitized
Rubber band
Plastic wrap
Funnel
Chopstick or other long stick for stirring
4 foot length of clear plastic tubing from an aquarium shop
Error! Hyperlink reference not valid.
1. Making Apple Pie Wine
1
Remove the frozen apple juice and frozen lemonade concentrates from the freezer and let them defrost.
2
Place one quart of water in the stainless steel pot and bring it to a boil.
3
Remove the pot of water from the stove and add the sugar, stirring so the sugar dissolves.
4
Using the funnel, pour the warm water into one of the gallon jugs.
5
Add the thawed apple juice and thawed lemonade to the jug, stirring with the chopstick.
6
Stir in the pectic enzyme and the remaining three quarts of water.
7
Cover the lid of the jug with the plastic wrap, securing it with the rubber band.
8
Place the jug in a warm, dark space for 24 hours.
9
Remove the plastic wrap and stir in a packet of wine yeast.
10
Cover the lid of the jug with a new piece of plastic wrap, securing it with the rubber band.
11
Place the jug in a warm, dark space for one month so the wine can begin to ferment. The temperature should be between 60 to 80 degrees.
12
After one month, use the plastic tubing to siphon the wine into the new jug, leaving all the sediment behind.
13
Stir the spices into the wine.
14
Cover the lid of the jug with a clean piece of plastic wrap, securing it with the rubber band.
15
Set the wine aside for a few more months to finish fermenting. Then enjoy a cup of delicious homemade apple pie wine
I added yeast nutrient 10 days after starting it. I will add the 1 tsp. at start next time.
Things You'll Need
12 ounce can of frozen apple juice concentrate, 100 percent juice
6 ounce can of frozen lemonade
1 pound of sugar
1 gallon of water
1/2 teaspoon pectic enzyme
1 packet of wine yeast
2 cinnamon sticks
4 whole allspice
1/4 teaspoon fresh ginger
Stainless steel pot
2 one-gallon glass jugs, cleaned and sanitized
Rubber band
Plastic wrap
Funnel
Chopstick or other long stick for stirring
4 foot length of clear plastic tubing from an aquarium shop
Error! Hyperlink reference not valid.
1. Making Apple Pie Wine
1
Remove the frozen apple juice and frozen lemonade concentrates from the freezer and let them defrost.
2
Place one quart of water in the stainless steel pot and bring it to a boil.
3
Remove the pot of water from the stove and add the sugar, stirring so the sugar dissolves.
4
Using the funnel, pour the warm water into one of the gallon jugs.
5
Add the thawed apple juice and thawed lemonade to the jug, stirring with the chopstick.
6
Stir in the pectic enzyme and the remaining three quarts of water.
7
Cover the lid of the jug with the plastic wrap, securing it with the rubber band.
8
Place the jug in a warm, dark space for 24 hours.
9
Remove the plastic wrap and stir in a packet of wine yeast.
10
Cover the lid of the jug with a new piece of plastic wrap, securing it with the rubber band.
11
Place the jug in a warm, dark space for one month so the wine can begin to ferment. The temperature should be between 60 to 80 degrees.
12
After one month, use the plastic tubing to siphon the wine into the new jug, leaving all the sediment behind.
13
Stir the spices into the wine.
14
Cover the lid of the jug with a clean piece of plastic wrap, securing it with the rubber band.
15
Set the wine aside for a few more months to finish fermenting. Then enjoy a cup of delicious homemade apple pie wine
I added yeast nutrient 10 days after starting it. I will add the 1 tsp. at start next time.
Last edited:
