Apple WineOrigin: Ancient Period: Traditional |
Ingredients:
11kg windfall apples 
Method:PreparationCollect a mixture of apples and ensure that sour varieties predominate and avoid sweet eating varieties. Crab apples, Bramleys and Cox's are all excellent. Chop the apples into very small pieces and place them in your fermentation vessel before adding the pectic enzyme and water. Here the water will probably not cover the apples, so stir several times a day to ensure that the apples are mixed. After 24 hours check the acidity with your acid titration kit and adjust to 0.5 by adding tartaric acid. Now add the yeast nutrient and the yeast. Cover with a cheesecloth and place in a warm site for about ten days, still stirring several times a day. When When the vigourous fermentation of the pulp subsides, strain the juice from the pulp and set aside. Place the remaining pulp in a nylon straining bag and either press or squeeze the juice from the pulp and add to the set-aside liquor. Measure 1.7kg of sugar per 5l of liquid and pout into your sterile secondary fermentation jar. Pour the apple liquor over this, and fit with a sterile bung and fermentation lock. Allow to ferment and settle for at least ten days then rack when clear into your second fermentation jar. Fit a bung and fermentation lock and leave for two months. At this point your apple wine is ready to rack and bottle. Once corked, leave in a cool dry place for at least six months before tasting or one year for best results. I have given only basic instructions on making this wine here. For more detailed results please see my page on basic white wine brewing. |
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Other recipes with apples and yeast as primary ingredients: Basic Mead Brewing Basic Wine Making (Red) Basic Wine Making (White) Apple Wine Cherry Wine Rowan Berry Wine Plum Wine Blackberry Wine Kiwi Fruit Wine Apple Mead Rich Bread Appulmoy Chickweed Salad Biga Pugliese Croissants Chelsea Bun (Recipe 1) Orehnjaca Puccia Sticky Buns Tomato Chilli Bread Yorkshire Oatcakes Yeasty Biscuits Manchet Short Cakes Wassail Stewed Potatoes The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: |
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