https://www.copymethat.com/r/aHMXfhz8S/apple-wine-heavy-bodied/
41321569
SLy9Pkx
aHMXfhz8S
2024-05-19 12:20:56
APPLE WINE [Heavy bodied]
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Ingredients
- 24 lb. windfall apples, mixed varieties*
- 3 to 6 lb. granulated sugar
- 1 gallon water
- 1 tsp. enzyme
- Sauterne wine yeast and nutrient
- Campden Tablets
Steps
- Chop the apples into small pieces. Crush Campden tablets and mix with water.
- Put into primary, add the Campden solution and cover the mixture.
- The water will not cover the apples, so stir several times a day to bring bottom apples to the top.
- Wait 12 hours, then mix enzyme into the water.
- After 24 hours, add the yeast and nutrient, and place in primary for 7 to 10 days.
- When the vigorous fermentation of the pulp subsides, strain the juice from the pulp and set aside, then press the juice from the pulp and add to the set-aside liquor.
- Place into secondary vessel.
- Top up to 5 gallons; add 3 lb. sugar per gallon of liquor.
- Begin secondary fermentation; rack when clear.
- Allow another 60 days, then rack again and bottle.
- Allow six months before tasting, one year for best results.
Notes
- *For this and all apple wine recipes, unless varieties are specified, the more acid and sour varieties are preferred and the sweeter eating varieties are to be avoided. Winesap, McIntosh, Jonathans, and crab apples are best. Delicious apples should be avoided.