Cooked Cinnamon Apple Wine

[joebrady]

I get bruised and beat up mixed variety apples cheap from my grocer. A lot of times we peel, core and cook the apples down, just adding some water, cinnamon and sugar to taste. If we have to many we freeze the excess.

I assume I could make a tasty wine from these cooked down frozen apples?

Once in the must (since we didn't measure the sugar in the beginning) I guess I'll just add sugar to where it needs to be on the hydrometer...?

 

[FTC Wines]

Joe, yes you can make a good wine from those apples. I prefer fresh or frozen, not "cooked" apples. Iv'e cooked them in the past & it takes a long time for them to clear. Side by side, frozen cleared in less than 60 days, cooked closer to 6+ mo. And I had to play with pectin etc. You can add sugar, nutrient, etc. at time of must. SG of 1.085 I find is perfect for apple wine. I top off with 100% apple juice which gives me a finish wine somewhere around 11-11.5% Roy