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.
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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