How To Make Apple Wine

Apple Wine
Clean first and sort through the apples and cut out parts of any damaged apples. You will want around 9lb/4kg of apples to make a gallon/4.5 litres of 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.

Preparation time: 40 minutes

Initial fermentation time: 7 days

Time to be ready to drink: 12 months

Sweetness: Medium Sweet

Calories per bottle: 400 approx

Yield: 6 bottles

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