Apple help?

[PortersCoveJosh]

I just received 10 gal of "no no" cider from a local orchard. Not pasteurized and no preservatives. I have never made an apple wine. I have had a few different varieties in the past. Anyone have a good recipe(s). I well probably make two 5 gal batches. Thank you in !

 

[Thig]

This is Jack Keller's recipe. Just up it 10 times for 10 gallons.

View attachment Apple Juice Wine.pdf

 

[fivebk]

Apple Wine 2010​

​

8 ½ - 9 gal Apple juice ( fresh pressed ) ( golden delicious )
10 lbs Sugar SG 1.085
1 ½ box Golden raisin
10 tsp Yeast nutrient
5 tsp Yeast energizer
5 tsp Pectic enzyme
6 tbls Acid blend
2 tbls Wine tannin
1 pkg Wine yeast ( cotes des blanc )


10/4/10 Add all ingredients except yeast. Wait 12 hrs.
10/5/10 Make a yeast starter & pitch yeast
10/7/10 Transfer to glass SG 1.010
10/15/10 Rack off gross lees & add super kleer
10/24/10 Rack off sediment & bulk age
2/10/11 Rack, add Sorbate, K-Meta & backsweeten to
SG 1.020
12/6/11 Rack & add K-Meta
2/16/12 Filter, bottle 22-750ml bottles &
Transfer remaining wine to keg & force carbonate


BOB

 

[Arne]

Apple Wine 2010​

8 ½ - 9 gal Apple juice ( fresh pressed ) ( golden delicious )
10 lbs Sugar SG 1.085
1 ½ box Golden raisin
10 tsp Yeast nutrient
5 tsp Yeast energizer
5 tsp Pectic enzyme
6 tbls Acid blend
2 tbls Wine tannin
1 pkg Wine yeast ( cotes des blanc )


10/4/10 Add all ingredients except yeast. Wait 12 hrs.
10/5/10 Make a yeast starter & pitch yeast
10/7/10 Transfer to glass SG 1.010
10/15/10 Rack off gross lees & add super kleer
10/24/10 Rack off sediment & bulk age
2/10/11 Rack, add Sorbate, K-Meta & backsweeten to
SG 1.020
12/6/11 Rack & add K-Meta
2/16/12 Filter, bottle 22-750ml bottles &
Transfer remaining wine to keg & force carbonate


BOB

Looks about the same as my recipe. Only things different are I have no idea what kind of apples were pressed, I do not add any raisins, and I add3 tbs. cinnamon to 5 gal. Sweeten to 1.010, it came out good, 1.020 came out even better. Just a matter of how sweet you want it. Arne.

 

[PortersCoveJosh]

Thank you for your help guys. I wont be starting until tomorrow so any others who would like to share that would be great!

 

[Runningwolf]

Hey Josh, make sure you use bentonite after fermentation. I did not and now I'm regetting it. I kept 3 sticks of Cinnamon in the carboys during the entire aging process, changing them out at each racking. If you have a high acid juice like cranberry or crabapple or something else, don't be afraid to add a bit in.

 

[PortersCoveJosh]

Thanks Dan, Ill keep that in mind.

 

[Arne]

Stumbled across my notes from this this evening. I also added 8 ozs. lemon juice (helps keep the juice from browning) 5 tbs pure vanilla extract and 10 cloves. This is the best I have made so far. course this is one persons opinion. lol, Good luck with yours, Arne.