Sinton4616
Junior
- Joined
- Sep 29, 2017
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Modified two recipes from this website and ECKraus. How does this sound for a 3 gallon batch of spiced apple wine?
3 gallons of apple cider. It is important however, to make sure that no preservatives have been added to the cider that might interfere with the fermentation. Cider that contains preservatives like "Sodium Benzoate" and "Potassium Sorbate" should not be purchased for making wine - Ascorbic Acid is okay. If the labeling doesn't say, then ask.
*
3 gallons of cider add to it:
* 3 Pound of Cane Sugar
* 3 Teaspoon of Yeast Nutrient
* 3/8 Teaspoon of Pectic Enzyme
* 4-1/2 Teaspoon of Acid Blend
* 3/4 Teaspoon of Wine Tannin
* 3/8 Teaspoon of Ascorbic Acid
* 3 Campden Tablet (crushed and dissolved)
• 3 3-inch cinnamon sticks, broken into pieces
* 3 Cloves
• 1/2 oz. shredded ginger root
* 1 packet of Lalvin EC-1118 Yeast
*
1. Mix together everything listed above in an open container (primary fermenter), EXCEPT for the yeast, cinnamon sticks, cloves and ginger. Cover with a light towel and let sit for 24 hour.
2. After 24 hours, add one package of Lalvin EC-1118 Yeast for each batch that is 5 gallons in size or less.
3. Allow to ferment 4 to 5 days or until your hydrometer*reads around 1.030 to 1.040 on the Specific Gravity scale.
4. After 4 or 5 days, carefully siphon the wine into a 3 gallon carboy*so as to leave most of the sediment behind. Add:
• 3 3-inch cinnamon sticks, broken into pieces
* 3 Cloves
• 1/2 oz. shredded ginger root
5. Allow the wine to ferment another 2 to 3 weeks under air-lock, or until the hydrometer reads .998 or less on the Specific Gravity scale. Now the wine needs to clear. This usually takes at least and additional 2 to 3 weeks.
6. Once the wine is completely cleared, add a second dose of Campden Tablets at the rate of 1 tablet per gallon. Rack for 2 months.
When ready to bottle, sweeten to taste:
* Add Potassium Sorbate per bottle directions as a stabilizer.
* Add two parts brown sugar to 1 part hot water, allowed to cool before adding.
3 gallons of apple cider. It is important however, to make sure that no preservatives have been added to the cider that might interfere with the fermentation. Cider that contains preservatives like "Sodium Benzoate" and "Potassium Sorbate" should not be purchased for making wine - Ascorbic Acid is okay. If the labeling doesn't say, then ask.
*
3 gallons of cider add to it:
* 3 Pound of Cane Sugar
* 3 Teaspoon of Yeast Nutrient
* 3/8 Teaspoon of Pectic Enzyme
* 4-1/2 Teaspoon of Acid Blend
* 3/4 Teaspoon of Wine Tannin
* 3/8 Teaspoon of Ascorbic Acid
* 3 Campden Tablet (crushed and dissolved)
• 3 3-inch cinnamon sticks, broken into pieces
* 3 Cloves
• 1/2 oz. shredded ginger root
* 1 packet of Lalvin EC-1118 Yeast
*
1. Mix together everything listed above in an open container (primary fermenter), EXCEPT for the yeast, cinnamon sticks, cloves and ginger. Cover with a light towel and let sit for 24 hour.
2. After 24 hours, add one package of Lalvin EC-1118 Yeast for each batch that is 5 gallons in size or less.
3. Allow to ferment 4 to 5 days or until your hydrometer*reads around 1.030 to 1.040 on the Specific Gravity scale.
4. After 4 or 5 days, carefully siphon the wine into a 3 gallon carboy*so as to leave most of the sediment behind. Add:
• 3 3-inch cinnamon sticks, broken into pieces
* 3 Cloves
• 1/2 oz. shredded ginger root
5. Allow the wine to ferment another 2 to 3 weeks under air-lock, or until the hydrometer reads .998 or less on the Specific Gravity scale. Now the wine needs to clear. This usually takes at least and additional 2 to 3 weeks.
6. Once the wine is completely cleared, add a second dose of Campden Tablets at the rate of 1 tablet per gallon. Rack for 2 months.
When ready to bottle, sweeten to taste:
* Add Potassium Sorbate per bottle directions as a stabilizer.
* Add two parts brown sugar to 1 part hot water, allowed to cool before adding.