Apple Wine Question

[burningalive]

I am interested in making apple wine. I have only made kits up to this point and one batch from pure juice. The questions I have are.... What kind of apples? I have access to really good apples for apple pie for free! How many do I need to do lets say a 6 gallon batch? How do you juice them? Is there a recipe I should be using or do I just use strait juice? I know that's a lot of questions, lol. If there is a better way to learn how to do this process just let me know! Thanks!

 

[Tom]

well apple juice is a little easier so look here.
http://www.finevinewines.com/wiz/forum/forum_posts.asp?TID=4782
for fresh fruit get what you can.
I start with 6-7# per gallon so ,


30-36# apples cored and quartered
put in paint straing bag (2)
I suggest to use 2 buckets as the volume of apples are big
3tsp pectic enzyme
1/4 tsp k-meta
5 1/2 gallons of water
sugar to 1.085
1tsp Ascorbic acid
6tsp nutrient
Combine above and 24 hours add
make a starter using Cote des Blancs yeast
remove pulp @ 1.020
Rack @ 1.010 Combine here if you have the room.
I would strongly suggest to make a f-pac and back sweeten.

 

[burningalive]

Wow that's a lot of info! Now I just have to try to get what you just told me, I'm a little thick sometimes, lol.

 

[Tom]

LOL

You asked for it.. Its more involved than kit wines.
Good Luck...

 

[burningalive]

Fair enough.

 

[fivebk]

The very first batch of wine I made ( which was just a little over a year ago) was an apple wine I used golden delicious apples because thats what was on my tree. I bulk aged it for 8 months before I backsweetened it and tweaked the acid level a little. It came out great!!!! I only have 5 bottles left and I told my wife that they are off limits. I want to open one every 6 months from now on out to see when it reaches it's prime . also if I can stretch them out maybe I'll have more made by then.

BOB

 

[Brewgrrrl]

I made an apple cider wine (recipe in - of course - "Making Wild Wines and Meads" that turned out great. Their bit of wisdom was that the advantage of using cider is that there are typically a few types of apples that go into it, which tends to balance the acidic qualities and flavors, which leads to a nicely balanced wine.

 

[Waldo]

Your best apple wines will be made from a blend of at least 2-3 different types of apples. Preferably 3

 

[Goodfella]

I have heard the "sour" type apples work the best. And as Waldo said.... use a blend.

 

[burningalive]

Is the recipe that tepe gave pretty much standard? Or do the ways to do it vary?

 

[burningalive]

Also as far as back sweetening, how exactly do you create an fpack?

 

[Tom]

Depends on what you want to change. The one I posted has alot of apples. Some may use less or more. Either way the chemicals would be the same for the volume.
What do you want to change?

 

[Tom]

Also as far as back sweetening, how exactly do you create an fpack?

Back sweeten is simple syrup 2 parts to 1 part boiling water. Srit sugar over heat till clear.



<B style="mso-bidi-font-weight: normal">F-PAC <?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />[/B]
<B style="mso-bidi-font-weight: normal">[/B]
<B style="mso-bidi-font-weight: normal">How to make a F-PAC[/B]
<B style="mso-bidi-font-weight: normal">[/B]
<B style="mso-bidi-font-weight: normal">[/B]
Add 20-30% of what used in the primary in a large frying pan or pot. Simmer to extract all "flavor" and reduce the water from the fruit. Strain thru a kitchen strainer and add AFTER you rack and after the wine is DRY ( .990) You MUST have added k-meta and Sorbate before adding the f-pac. Once adding the f-pac you can add clearing agent. You will have to rack at least 2+ more times. Then
back sweeten to YOUR taste using simple syrup.

Tom

Home of the
MOON RIVER BREWERY
and
DELANCO VINEYARDS<B style="mso-bidi-font-weight: normal">[/B]

 

[fivebk]

The F-Pack that I made was just filtered apple juice that I bought at Wal-Mart that I reduced on the stove by 2/3rds . this concentrated the flavors and reduced the amount that I added to the wine. I did wait awhile , but my wine did not get cloudy doing this and I had no new sediment to deal with.

BOB

 

[burningalive]

Thanks for everything! Tepe I don't really want to change anything, just wondered if that was standard practice. Thanks again.

 

[Tom]

The F-Pack that I made was just filtered apple juice that I bought at Wal-Mart that I reduced on the stove by 2/3rds . this concentrated the flavors and reduced the amount that I added to the wine. I did wait awhile , but my wine did not get cloudy doing this and I had no new sediment to deal with.

BOB

Bob, Yes that is another way to make a f-pac. Its just not as strong thats all.

 

[boozinsusan]

Your best apple wines will be made from a blend of at least 2-3 different types of apples. Preferably 3

If I only have one type of apples that I will steam juice, would it be OK to use purchased juice to make a blend? Could I also use frozen concentrate?

 

[fivebk]

Yes to both, just make sure it is 100% juice or concentrate. My first batch of apple was made with just one variety and it turned out great!!! ( golden delicious apples )

BOB

 

[1 for the vine]

Hi, I tried making apple cider wine for the very first time. I used Montrachet yeast to get things going, but to be honest, I am unsure if the Montrachet did the job or the hard cider effect happened.


The reason I say this is because there was never any yeast cap floating on top just foam. Also the smell during fermentation was like that of hard cider and a hint of beer. Taste tests reveal a beer ish aftertaste and some hard cider notes, but the primary fermentation has just finished at .992 sg. What it looks like in the bucket now, is a yellowy orange
very cloudy ( still cider like) appearance. Should I keep this in the primary bucket and add more pectic enzyme or add clarifying agents at this stage?


Any help would be appreciated as I am trying to make Apple Cider wine, not beer or a high alcohol "specialty" drink.


thank you in advance,
Gerry

 

[Goodfella]

No.....No need for pectic or clearing yet. You need to rack this off the lee's into glass.


You need to degass and add k-meta and sorbate. Then let it sit for a couple weeks before moving on.....