Apple wine may sound a little unusual, but it's the base for many inexpensive flavoured wines. It can be made from fresh apples and fresh apple juice, as well as apple jelly, bottled apple juice, and frozen apple concentrate. However, the best wine will come from the purest apple juice. Good quality apple concentrates produce an inexpensive wine that is just as good as a commercial product.
- Skill level:
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Things you need
- 3 qt. water
- Large pot
- 0.907kg. white granulated sugar
- 6010gr. cans apple juice concentrate
- Gallon glass jar
- 1 Campden tablet, crushed
- 1 tsp acid blend
- 1 tsp yeast nutrient
- Â¼ tsp tannin
- 1 tsp pectic enzyme
- 1 5-gram package champagne yeast
- 1 gallon glass bottle
- Fermentation lock
- Sugar or honey (optional)
Boil 1 qt. of water in a large pot. Add 0.907kg. of granulated sugar and stir until it dissolves completely.
Pour apple juice concentrate into a 1-gallon glass jar or fermentation bottle. Use a funnel to add the hot sugar water into the jar.
Pour in the remaining 2 qt. of cold water. Add 1 crushed Campden tablet, 1 tsp of acid blend, 1 tsp of yeast nutrient and ¼ tsp.of tannin. Stir thoroughly.
Cover the container and set aside for 12 hours. Add 1 tsp of pectic enzyme, and re-cover for another 12 hours. Add a 5-gram package of champagne yeast. Cover the container again.
Allow the wine to sit for 10 days. Stir the container daily, and keep it covered for the entirety of this period.
Siphon the wine into a 1-gallon glass bottle. Do not disturb the sediment at the bottom of the first container. This begins the secondary fermentation. If the liquid level is low, top it off with water. Place a fermentation lock on the container to allow for gas to escape while preventing bacterial contamination.
Allow the wine to ferment, undisturbed, for six months. Top off the bottle with water every 60 days.
Sweeten wine with sugar or honey, if desired, and wait for two more weeks. Your wine is now ready for bottling and ageing.
Tips and warnings
- Purchase supplies like pectic enzyme, fermentation locks and acid blends for wine at brewing supply shops.
- Do not substitute champagne yeast with bread yeast because the wine will not taste right.
- Clean and sterilise all equipment to avoid bacterial contamination.
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