How To Make Apple Wine
Boil 4 pints/2 litres water in a large pan and add the sugar.
Bring to the boil and stir until sugar is dissolved.
Pour the boiled syrup over prepared apples.
Top up water to desired level.
Add the tannin.
Add the yeast nutrient.
Add the acid.
Stir thoroughly.
When cooled add the crushed campden tablet and stir.
Leave covered for at least 12 hours.
Now add the pectic enzyme.
Stir and leave for a further 24 hours.
Add the yeast by sprinkling onto the surface of the must.
Stir the must daily.
Filter must into a demijohn.
Leave to ferment in warm place.
Rack after a couple of months.
If needed rack again.
Leave 4 months before bottling.
Apple wine is a great recipe to try if you have access to apples that are bitter and sour, this means they aren’t all that good for eating the plus side is they are perfect for making wine. As with all wines this needs to be left to mature, but this wine needs three years to be at its best, and a minimum of 12 months. So you really need to be patient with this one.
Preparation time: 40 minutes
Initial fermentation time: 7 days
Time to be ready to drink: 12 months
9lb/4kg apples peeled and cut up into small chunks or cubes.
2.2lb/1kg sugar.
½ – 1 teaspoon acid blend (if tart or cooking apples are used, use less acid).
½ teaspoon/3 grams pectic enzyme (pectolase).
¼ teaspoon/1 gram wine tannin.
1 campden tablet.
1 tsp/5 grams yeast nutrient.
1 sachet/5 grams wine yeast.
Sweetness: Medium Sweet
Calories per bottle: 600 approx
Yield: 6 bottles
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