intoxicating
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I am planning to make a 3-gallon batch of Carmel apple wine. I want it to be “chewy, buttery, ” and all around decadent.
Proposed ingredients as follows:
3 gallons of apple juice, about half granny smith and half Winesap, Macintosh, or other tart flavorful baking apples as required, to get the acid level right
a yet-undetermined amount of grape juice, simmered to reduce it by half, to increase the “caramel” taste and add vinous character
white sugar as necessary to bring up the SG, cooked over a low fire till golden brown then dissolved into the liquid
whole nutmeg, cracked, maybe toasted
maybe a pinch of cinnamon bark and a couple of whole cloves, for complexity
yeast that will tolerate higher alcohol level
medium toast French oak, to increase the “cinnamon and buttery” taste and mouth feel.
Battonage to increase buttery mouth feel
I am in the process of gleaning the best of other recipes and have some questions.
Roughly how many pounds of apples yield a gallon of juice?
How much grape juice? white or red? And Welches or the good stuff from the winemakers supply store?
Recommendations on how many nutmegs for the 3 gallon batch?
Recommendations on how much oak, and which chips would most likely provide the desired effect?
Finishing alcohol level to balance the tart apples and sweet caramel flavors?
Any advantages/disadvantages to leaving apple peels and pulp in primary fermenter?
Might the oak add enough tannin to allow it to age more than a couple of years?
Do I need to add a little lemon juice as an anti-oxidant? In the beginning, acid balancing of the must, or at bottling? How much if any?
Which yeast to use?
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I thank anyone with an opinion on this.
<O></O>
Does anyone have a source for choke cherries in the Dallas, Texas area? I’m not even sure they grow around here. I remember my mom making jelly and fruit punch syrup from choke cherries and sand plums up in Kansas, and would be happy to share jelly with anyone who can find me a source for fruit.
Edited to provide easier reading. Something was messed up with the layout of the post.Edited by: appleman
Proposed ingredients as follows:
3 gallons of apple juice, about half granny smith and half Winesap, Macintosh, or other tart flavorful baking apples as required, to get the acid level right
a yet-undetermined amount of grape juice, simmered to reduce it by half, to increase the “caramel” taste and add vinous character
white sugar as necessary to bring up the SG, cooked over a low fire till golden brown then dissolved into the liquid
whole nutmeg, cracked, maybe toasted
maybe a pinch of cinnamon bark and a couple of whole cloves, for complexity
yeast that will tolerate higher alcohol level
medium toast French oak, to increase the “cinnamon and buttery” taste and mouth feel.
Battonage to increase buttery mouth feel
I am in the process of gleaning the best of other recipes and have some questions.
Roughly how many pounds of apples yield a gallon of juice?
How much grape juice? white or red? And Welches or the good stuff from the winemakers supply store?
Recommendations on how many nutmegs for the 3 gallon batch?
Recommendations on how much oak, and which chips would most likely provide the desired effect?
Finishing alcohol level to balance the tart apples and sweet caramel flavors?
Any advantages/disadvantages to leaving apple peels and pulp in primary fermenter?
Might the oak add enough tannin to allow it to age more than a couple of years?
Do I need to add a little lemon juice as an anti-oxidant? In the beginning, acid balancing of the must, or at bottling? How much if any?
Which yeast to use?
<?:NAMESPACE PREFIX = O /><?:NAMESPACE PREFIX = O /><O></O>
I thank anyone with an opinion on this.
<O></O>
Does anyone have a source for choke cherries in the Dallas, Texas area? I’m not even sure they grow around here. I remember my mom making jelly and fruit punch syrup from choke cherries and sand plums up in Kansas, and would be happy to share jelly with anyone who can find me a source for fruit.
Edited to provide easier reading. Something was messed up with the layout of the post.Edited by: appleman