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How to carefully flavor wine It's been a year and while the wine is balanced there is no apple flavor. So I've got to flavor 10 gallons split between two 5 gallon carboys. Does anyone know of an accurate and reliable method to carefully flavor my wine with apple flavor concentrate?

First batch complete. And no ill effects. 'Proof God loves me and wants me to be happy.'

Time to ferment to dry depends on the original specific gravity and the attenuation capacity of the yeast strains used. For this purpose and ends I'm personally starting my apple fermentation at OG 1.100 and use Vitners Harvest SN9 strain. Given this a full fermentation using Fermax, pectase...

I am using the app so I did not see the recipe further up above. I'm willing to give it a go. I'm trying not to pre-judge the taste or flavor mind you, but it seems that if done correctly the end result would be something like a juniper berry flavored gin. Anyone who has made this have any...

I live in the US north east in the foot hills of the Adirondack mountains. Suffice it to say we have a super abundance of pine and in great variety. I would be willing to try a small batch as a test. Does anyone have an idea as to the choice variety of pine to use? Perhaps a reliable recipe that...

Just a little update: I have made 15 gallons (another 5 on the way) of strong apple wine, the ABV is about 16%. I'm going to bulk age it about 18 months and start bottling for gifts and such. I took a small quantity (about 1/2 gallon) and stuck it in the freezer. Poured off about 1/4 gallon of...

I have 15 soon to be 20 gallons of apple wine that I wish to store for a while (6 to 18 months). The ABV for these batches is high enough that I don't need to use Potassium sorbet. However, to avoid any infections in my batches I know that I should be using campden. When I prep my must I know...

avec battonage @sour_grapes @rustbucket I am keenly awaiting the results of your two fermentations and to learn the differences in outcome between avec battonage and sans battonage! I am partially of French (Corsican) decent and utilize battonage while making my apple wine. I have not been...

Primary ferment on a small table in my bed room. Secondary ferment and bulk aging in a clothes closet, my glass bottles are in there also.

My experience with wild uncultivated fruit is that fully ripened, yet less sweet, fruit yields the best overall after fermentation to dryness. The larger sugar quantity of ripe sweet fruit yields best for arrested or lower attenuated fermentations. So decide upfront what you're going after in...

Ditto I second for granache

How did this turn out?

Final batch of 2015 Specific Gravity @ 1.100 pH @ 3.40 to 3.50 final fermentation 2015 vintage This is the final 5 of 20 gallons for this season. Yeast dump time!

Yes, I've considered that option. The tastes of my closest friends and I in fermented beverages tend toward the dryer side. So after the 18 months aging if it needs more apple flavor I'm inclined to use certified organic apple extract.

Many thanks to you. I'm willing to wait and give time if it is worth the wait. Waiting for quality results is worth while, I just hate waiting for nothing when I could be using my carboys and fermentation tanks for other worthwhile endeavors. I'm going to age for the 18 months and see what...

Thank you for the information great ideas and information thanks!

Taste test after fermentation proved a success. Balanced delicious and nice! Just no apple flavor.

3.0 is okay I would have stopped at between 3.4 to 3.6

My review of available notes on TA boils down to this: 'if it tastes good, your TA is fine' That said I added a malo, citric, tartic acid blend until my pH hit the above target pH just as a matter of preventing bacterial/mold infection of the must. After upping to acid level I did a taste test...

Thank you all for your comments and suggestions they are truly appreciated. No, just whole juice with some smaller solids 3.5 bushels of crab and wild apples yielded just a tad over 5 gallons Vintners Harvest SN9 Tartness and tannins very heavy, these are genuine 'spitters' from an abandoned...