AspiringDakini
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NOTE: Just to clarify, there have been many alterations made to this post since it was initially posted. My original recipe has been changed many times to correct it as I gathered information. So, if some of the initial comments from others do not make sense, this is why. Sorry to confuse anyone. I correct the Original thread post as I gather information and I will continue to do so until I get the recipe perfect.
This is my first attempt at home brewing wine. I am going to make a quite basic, sweet apple wine soon. I am hoping for a sweet, crisp, alcohol content of 13.4% desert-like wine.
Could you let me know if you think it will be a good recipe for what I am wanting and if there are any changes, additions or subtractions I should make? I am an absolute beginner and I have gathered this info from various sources to create my own recipe. I want to run it by some experienced wine makers to make sure it will be good. Any help is very much appreciated. Please read what I have written carefully. I want to make sure I have all of my ducks in a row before I begin.
SWEET APPLE WINE "Apfelwein" (4 British Gallons) @ 13.4% Alcohol Content
SWEET APPLE WINE "Apfelwein" (4 British Gallons) @ 13.4% Alcohol Content
16 litres of apple juice (juiced from fresh cooking apples) plus minced pulp of apple left from juicer
Water to top up if necessary for measuring purposes
71B Wine Yeast (as per instructions on packet)
6 lbs Sugar (approximately)
6 Cups chopped golden sultanas
The juice of 1-2 lemons (to be added for flavor after fermentation)
4 Teaspoons of yeast nutrient
2 Vitamin B1 tablets
12 Campden tablets
4 Teaspoons Pectic Enzyme/Pectolase
2 Teaspoons Potassium Sorbate
2 Liters of a Pre-made and frozen apple concentrate (homemade from juiced cooking apples with a LOT of sugar) to be used optionally to back sweeten to taste (if necessary) after fermentation.
Sterilize all equipment.
Use 2 separate large bins making 2 gallons of wine per bin.
In large pot on stove, measure 8 litres apple juice, mix in the minced apple pulp from juicer, 3 Cups of chopped golden sultanas, 1 Tsp. yeast nutrient, 1 vitamin B1 tablet, 2 Campden tablets & 1 kg of sugar. Gently warm on stove to dissolve sugar (do not boil as this depletes the flavor). Measure starting SG. Continue to add sugar until desired starting SG is achieved making sure sugar is completely dissolved before taking a hydrometer reading.
For 13.4% alcohol, the hydrometer should read near 1.090 this stage. Once the hydrometer reads near or on 1.090, pour into bin add 2 Tsp. Pectolase.
Repeat above for second bin.
Do not cover at this time (unless with just a thin towel or netting to keep dust and insects out) and allow to sit for 24 hours. The sulfur dioxide from the Campden tablets need the opportunity to dissipate into the air at this time.
Primary Fermentation: After 24 hours, stir it and then pitch the yeast by sprinkling it over the top of the wine in each bin and cover bin with plastic lid (do not seal so that it can breathe). Once it begins to ferment, do another hydrometer reading that should read near to 1.090. Take note of this specific reading as it can be used later to determine the precise alcohol percentage when it is finished fermenting by taking the difference between starting SG (1.090 for 13.4 % alcohol) and subtracting it from the ending SG (between 0.990-1.000) then dividing the difference by 7.362. This figure will give the percentage of alcohol.
Try to maintain the wine at 60 degrees Fahrenheit throughout primary and secondary fermentation.
*After day 24 hours of primary fermentation, add 1 Teaspoon of yeast nutrient per bin.
Allow to ferment in bins until the vigorous fermenting has stopped (usually 3-5 days) stirring gently with sanitized stirrer once a day.
After 3-5 days (or when the vigorous fermentation has stopped), do not shake or stir anymore from this point onward. Siphon the liquid into demijohn for secondary fermentation.
Once secondary fermentation has completed/bubbling has stopped, Test with hydrometer once more and the ending/final SG reading should be between 0.990-1.000. Make a note of this reading as it can be used to determine alcohol content. Siphon into a large bin. Then dissolve 4 Campden tablets and 2 teaspoons of potassium sorbate into it.
If it is not sweet enough to taste at this stage, Use a pre-made, defrosted super sweetened apple juice concentrate to back sweeten the wine for a sweeter flavor to taste. Alternatively add a sugar syrup (sugar dissolved in boiled water then cooled to room temp.) However, the frozen apple concentrate mentioned firstly will give a better flavor. The juice of 1-2 lemons can be added at this time for flavor if needed.
If higher alcohol content is desired, the wine can be fortified with alcohol at this stage. Brandy makes it taste like a sherry. It can be fortified with rum, frozen wine alcohol etc.
Now it is time to begin racking it. Usually racking is not needed more than 3-4 times unless absolutely necessary. Avoid over racking because exposing the wine to oxygen too much can cause bacteria in the wine. When the sediment is about 1/2-1 inch at the bottom, siphon into clean demijohn. Generally there are 2-3 months between rackings but use your best judgement.
When the alcohol has become clear of any sediment, it is time to bottle. Just before bottling, add 4 more Campden tablets.
Once bottled, leave to age for 3 months before drinking.
This is my first attempt at home brewing wine. I am going to make a quite basic, sweet apple wine soon. I am hoping for a sweet, crisp, alcohol content of 13.4% desert-like wine.
Could you let me know if you think it will be a good recipe for what I am wanting and if there are any changes, additions or subtractions I should make? I am an absolute beginner and I have gathered this info from various sources to create my own recipe. I want to run it by some experienced wine makers to make sure it will be good. Any help is very much appreciated. Please read what I have written carefully. I want to make sure I have all of my ducks in a row before I begin.
SWEET APPLE WINE "Apfelwein" (4 British Gallons) @ 13.4% Alcohol Content
SWEET APPLE WINE "Apfelwein" (4 British Gallons) @ 13.4% Alcohol Content
16 litres of apple juice (juiced from fresh cooking apples) plus minced pulp of apple left from juicer
Water to top up if necessary for measuring purposes
71B Wine Yeast (as per instructions on packet)
6 lbs Sugar (approximately)
6 Cups chopped golden sultanas
The juice of 1-2 lemons (to be added for flavor after fermentation)
4 Teaspoons of yeast nutrient
2 Vitamin B1 tablets
12 Campden tablets
4 Teaspoons Pectic Enzyme/Pectolase
2 Teaspoons Potassium Sorbate
2 Liters of a Pre-made and frozen apple concentrate (homemade from juiced cooking apples with a LOT of sugar) to be used optionally to back sweeten to taste (if necessary) after fermentation.
Sterilize all equipment.
Use 2 separate large bins making 2 gallons of wine per bin.
In large pot on stove, measure 8 litres apple juice, mix in the minced apple pulp from juicer, 3 Cups of chopped golden sultanas, 1 Tsp. yeast nutrient, 1 vitamin B1 tablet, 2 Campden tablets & 1 kg of sugar. Gently warm on stove to dissolve sugar (do not boil as this depletes the flavor). Measure starting SG. Continue to add sugar until desired starting SG is achieved making sure sugar is completely dissolved before taking a hydrometer reading.
For 13.4% alcohol, the hydrometer should read near 1.090 this stage. Once the hydrometer reads near or on 1.090, pour into bin add 2 Tsp. Pectolase.
Repeat above for second bin.
Do not cover at this time (unless with just a thin towel or netting to keep dust and insects out) and allow to sit for 24 hours. The sulfur dioxide from the Campden tablets need the opportunity to dissipate into the air at this time.
Primary Fermentation: After 24 hours, stir it and then pitch the yeast by sprinkling it over the top of the wine in each bin and cover bin with plastic lid (do not seal so that it can breathe). Once it begins to ferment, do another hydrometer reading that should read near to 1.090. Take note of this specific reading as it can be used later to determine the precise alcohol percentage when it is finished fermenting by taking the difference between starting SG (1.090 for 13.4 % alcohol) and subtracting it from the ending SG (between 0.990-1.000) then dividing the difference by 7.362. This figure will give the percentage of alcohol.
Try to maintain the wine at 60 degrees Fahrenheit throughout primary and secondary fermentation.
*After day 24 hours of primary fermentation, add 1 Teaspoon of yeast nutrient per bin.
Allow to ferment in bins until the vigorous fermenting has stopped (usually 3-5 days) stirring gently with sanitized stirrer once a day.
After 3-5 days (or when the vigorous fermentation has stopped), do not shake or stir anymore from this point onward. Siphon the liquid into demijohn for secondary fermentation.
Once secondary fermentation has completed/bubbling has stopped, Test with hydrometer once more and the ending/final SG reading should be between 0.990-1.000. Make a note of this reading as it can be used to determine alcohol content. Siphon into a large bin. Then dissolve 4 Campden tablets and 2 teaspoons of potassium sorbate into it.
If it is not sweet enough to taste at this stage, Use a pre-made, defrosted super sweetened apple juice concentrate to back sweeten the wine for a sweeter flavor to taste. Alternatively add a sugar syrup (sugar dissolved in boiled water then cooled to room temp.) However, the frozen apple concentrate mentioned firstly will give a better flavor. The juice of 1-2 lemons can be added at this time for flavor if needed.
If higher alcohol content is desired, the wine can be fortified with alcohol at this stage. Brandy makes it taste like a sherry. It can be fortified with rum, frozen wine alcohol etc.
Now it is time to begin racking it. Usually racking is not needed more than 3-4 times unless absolutely necessary. Avoid over racking because exposing the wine to oxygen too much can cause bacteria in the wine. When the sediment is about 1/2-1 inch at the bottom, siphon into clean demijohn. Generally there are 2-3 months between rackings but use your best judgement.
When the alcohol has become clear of any sediment, it is time to bottle. Just before bottling, add 4 more Campden tablets.
Once bottled, leave to age for 3 months before drinking.
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