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Thanks Dawg, Hope you are better, never good to hear "hospital, again". When we finally get the time to do all this fun stuff, unfortunately other things go along. It would be a wonderful world to have mandatory retirement at 55! By the time the government says we can retire we are wore out...

Hi ChuckD, I like the idea of adding juice, then you get a more robust flavor! Thanks for the help, I'll be looking back on this next year!

Hi Dawg, I'm making notes on what method not to do next year as I am on the verge of a not successful ferment. I like your idea above, just wondering what specific gravity you shot for as the starter. I'm also assuming you added sugar after the apples softened and were mixed. Thanks!

Hi Chuck, I'm rereading your post, did you add sugar based on a recipe or did you test it when you added the apple juice or cider to get it to a certain specific gravity. If so, what target am I looking at for the start of the ferment. I like the idea of freezing the apples, adding the juice...

I'm with the margarita crowd tonight! @ the_rayway and vernsgal, been there, cheers!!

Whoa, I'm stumbling just reading this! But It sounds like your house is the one I wanna come over to for a party!! I do freeze everything! I should have left may apples whole though, and saved myself a lot of time. I do have about 20 gallons of wild grape, Concord grape, Frontenac grape & red...

Thanks Dawg, sounds like my kind of recipe!

I hope what's underneath is ok yet! HaHa I have two batches, one is fermenting yet (the one the looks like a brain), it tastes fine, not spoiled...we'll see

Thanks Hounddawg, Thanks sounds like a much easier method than what I went through. Did you take the seeds out or leave the apples whole?

Hi Chuck, Thanks, I hope I can still salvage it. What do you think about the appearance, it reminds me of what a human brain looks like! Kind of creepy.

This is a picture of the apple wine thus far. I have tasted it and it tastes fine, sugary. Thoughts?

Thanks Rice Guy, That is absolutely not what I wanted to hear. Where did you put your apples between the picking of the apples and the frozen picture above. I'm not sure mine wouldn't have spoiled sitting that long. In my gut I thought the recipe didn't make sense, should have trusted it!! 65...

Hello! I am making my first apple wine. I have Jack Keller's book and I have a question with the recipe. Directions say to chop apples, sprinkle with pectic enzyme, cover. Toss apples every 2-3 hours for 12 hours, mist with distilled water. (I used water with lemon juice). Next step calls for...

Thanks Rice Guy, I did read that to go slow. I decided to do a trial to see which one I could get better results, each batch was 3 gallons. Batch 1 I added 7.5 gr of calcium carbonate, pH was 2.82, now is 2.88, Batch 2 added 7.5 gr of potassium bicarbonate, pH was 2.83, now is 2.85. Batch 3 I...

I added the calcium carbonate in two of my batches and potassium bicarbonate in the other two batches. The book warned of an increase in the volume, I didn't get that from either batch. Is that an indicator of freshness of the additive?

Thanks Rice_Guy, I will start by adding .66 g/L of Calcium carbonate to get the pH up an acid down, keeping in mind the increase in volume once this is added. Thanks!

Thanks for the replies everyone! I have chosen to add the skins (with the seeds...not separating them out, too much work!!) for at least a few days in the Concord wine. I did add a small amount of water, ex 1/2 gallon to a 3 1/2 gallon batch. Mainly because I'm not a heavy Mogan David type of...

I'm not a big Mogan David fan so maybe I should add water. I don't have cranberry around here, I do have some raspberry in the secondary right now . I am also making an apple. Do either of these blend with Concord?

Yes I saved the skins and seeds when I separated them thinking that maybe I needed them. In the past I pulled up the recipe, weighed out the number of pounds of grapes called for, squeezed them, if they didn't come up to the gallon size that the recipe called for I had to add water. The only...