Search results

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...

I'm moving along nicely in my return to wine making after a 16 year long hiatus. I've got 3 x 5 gallon carboys with strong apple wine aging in a dark closet and another 6 gallons ready to start fermenting. I've sampled some of my creation and had a few friends do the same. The problem that I...

I'm attempting to make apple wine that I can freeze concentrate similar to the way Applejack was during colonial times in New England. My plan is to use some mulling spices as well. What I hope to end up with is a spiced apple liquor My Recipe: 5 gallons of wild apple home pressed juice [pH...