[jackendonald]

Here is an inexpensive (about $ 25 for 5 gallons) and easy to do what I call apple wine - in fact it is a dry sparkling cider hard, but it's easier to tell People cider so you do not need to explain You .. 2 pounds of white sugar, 2 pounds of brown sugar 5 gallons of apple juice (the walmart thing works fine, just pay attention to preservatives such as sorbate and sulfide) 1 packet of dry wine yeast (I prefer Lalvin-71B 122) To that, I 'm assuming you have a fermenter. I use a glass bottle 5 gallon. Stay away from anything resembling boxes or water bottles that are not for pets, because they will leave O2 - you can buy a glass bottle 5 liters for about $ 27 and a PET bottle for better $ 26

[Drifter379]

What are the measurements for a 6 gal batch? Is it the same as this but everything x5?

[Wade E]

If the recipe is for 1 gallon you would multiply it by 6 for a 6 gallon batch. Everything except the yeast that is as one packet is good for 6 gallons and actually good for more then that.

[Angelina]

Thank you for all the good info. I was able to pick up 50 lbs of apples today from a farmers market that was getting ready to close for the winter.

I am thinking about coring them and then running them though my juicer, then put the juice in the bucket and the pulp in a mesh bag in the bucket, then proceed with the recipe. Do you think this will be okay??

[Julie]

Originally Posted by Angelina

Thank you for all the good info. I was able to pick up 50 lbs of apples today from a farmers market that was getting ready to close for the winter.

I am thinking about coring them and then running them though my juicer, then put the juice in the bucket and the pulp in a mesh bag in the bucket, then proceed with the recipe. Do you think this will be okay??

Freeze them before you put them thru the juicer. Freezing helps break down the fruit and you will be able to get more juice from them. Everything else sounds fine

[Angelina]

Thank you so much Julie!!!! I will take your advise.

Originally Posted by Julie

Freeze them before you put them thru the juicer. Freezing helps break down the fruit and you will be able to get more juice from them. Everything else sounds fine

[Angelina]

I took my apples from the freezer to the juicer and into the fermenter last night and I have a few questions/concerns.
I did use ascorbic acid in a bucket of water as I was cutting the apples up to prevent oxidation but when I went to juice them before I could get them all done my apples oxidized some. I didn't want to leave the pulp out of the fermentation so I put them in anyway. Is there anything I can do about it to resolve the possible color issue or will it go away with processing? I did notice 2 things with this browning. When I fill my wine thief the liquid looks like a see through greenish color, I assume because I used a lot of green apples in my batch, but it is the foam on top that is brown and the pulp is brown.
My other question is my SG is 1.020. so I added 8 cups of sugar made into simple syrup using some of the apple juice. Should I have done this, or something else. The new SG is 1.042. Should I add more sugar to get it up to 1.085 or more apples? The temp on my fermenter is 68-70 degree's
Also I actually had 65 pounds of apples and I used 8 gallons of water and I guesstimate that I have about 15 total gallons of juice now. It is in a food grade 32 gallon Brute Can.

[Julie]

bring your must up to at least 1.070, this will give you about 10% ABV. To be honest I really do not worry too much about the apples oxidizing, I backsweeten with some brown sugar so my apple wine has a golden color anyway.

[Angelina]

Thank you so much Julie, I was hoping you would chime in. I have been worried about it. I am going to head down stairs and take another reading to see if anything has changed overnight with the additions made last night. Then adjust the SG to at least 1.070

[Angelina]

I racked my apple wine into carboys today and ended up with 14 gallons of wine Them apples must have been juicy cause I only used 8 gallons of water! It looks like Orange juice at the moment, is this normal?