Apple Wine

[earl]

<LI>1 gal fresh or bottled apple juice
<LI>1-1/4 lb granulated sugar
<LI>1 tsp acid blend
<LI>1-2/3 tsp pectic enzyme
<LI>1 crushed Campden tablet
<LI>1/4 to 1/2 tsp tannin
<LI>1-1/2 tsp yeast nutrient
<LI>1 pkt Champagne wine yeast </LI>


This is a recipe from Jack Kellers site. Are there substitutes for some of these ingredients?


Could raisins be use instead of tannin? What about acid blend?


What does pectic enzyme do?


earl

 

[masta]

Yes raisins could be used to add tannin...maybe 1/2 cup for a gal


lemon or orange juice could be used in place of acid blend


pectic enzyme will help prevent pectin haze in your finished wine and allow it to clear properly.

 

[pkcook]

Earl,


Some people use the peels or rind of oranges and lemons in their wines. If you usepeelsavoid the white pith, they can give very "off" flavors.

 

[n5odj]

I use the same recipe, but I add sugar as needed, not necessarily per the instructions. I add sugar to bring the original PA up to whatever I want (usually 15%). When it's completely dry &amp; cleared (I do use KC Superklear), I add 4 ounces (to a 6 gallon carboy) of the apple concentrate that FineVineWines sells. It really picks up the apple flavor. Lately I've also been adding some sugar &amp; sorbate to the end product too. Without the extra sugar &amp; apple concentrate, the wine is drinkable but just seems a bit flat &amp; flavorless. Now this apple wine is one of my favorites. Good stuff.


Robert

 

[earl]

Thanks for the replies.


I just want to get the process correct. I put the ingredients together, including the K-meta in the primary.


Allow to ferment to about 1.010 sg then rack to a carboy.


It ferments in that carboy till about 0.996 or so then I rack it off the lees into another carboy.


I then would add a fining agent and Potassium Sorbate. Allow the wine to sit until clear then bottle.


Does that sound about right? If I plan on having this drunk within the year do I need to add extra K-meta to it?


earl

 

[Curt]

earl,


It sounds like you have a good solid grasp on the process. If you decide to use raisins remember to factor in the extra sugar they will add. I would add another campden a week or so before bottling to make up for the inevitable splashing and consequent O2 addition. A week will let any fillers precipitate out.

 

[earl]

I will do that. I am in no hurry for this one. After I stabilize it I plan on leaving it in the carboy for at least a month before bottling. At least I say that now, who knows.





earl