Critique of apple recipe, please?

[Ken914]

I've bottled my apple wine after about 7 months of bulk aging. I'm going start something with a touch of spice. After reviewing a number of recipes out there... this is what I'm looking at:

4 gallons apple cider
3 cans of apple juice concentrate (to bolster flavor)
2 lbs brown sugar
1.5 cup maple syrup
1.5 cups white raisins
3 cinnamon sticks
4 each cloves
2.5 lbs honey
1/8 teaspoon K-meta
1.5 teaspoons acid blend
2 teaspoons yeast energizer
2 teaspoon pectic enzyme

water up to 5.75 gallons, adjust sugar to 1.085. Apply Red Star champagne yeast after waiting 24 hours.


thoughts? suggestions?

 

[Catfish]

Can't help you much but make sure you taste your apple cider before you buy a bunch. I bought some from an orchard and It didn't taste too good at all. I figured ahhh heck it will get better with age. I've got 5 gallons of it going in the basement and the taste definitely isn't getting better. Good luck.

 

[FTC Wines]

Ken, Your recipe looks good. I've made 30 gals of apple & 9 of spiced in last 3 yrs. your wine will have a hint of spice in it. You may want to take a gallon after a few months & add 3 cinm. sticks, 4 more cloves & some ginger root & let that age 3 mo. before racking, [taste first] that will give you a "spiced apple" wine for Thanksgiving. Mine has been a huge hit with the turkey! Roy

 

[Runningwolf]

Ken I see you added Maple syrup to yours. This is something I was also thinking of doing this fall when I get some fresh cider. Your recipe sounds really good and I am very interested in hearing how it works out for you. After making one similier to this last year the one thing I would stick to again is using only 2 cloves. A little bit goes a long way (just my taste). Good luck and please keep us posted.

 

[woodsxdragon]

that seems like a lot of sugar products (honey/syrup)
also i what % alc are you shooting for final? doesnt the red star do like ec118 and get up to around 17-18%? i'm thinking d47 personally... but thats just my thoughts.

 

[Julie]

I agree with Woodsxdagon, you need to use d47 or lavlin 1122. You should not have a real aggressive fermentation going with this, slower will enhance the apple flavor much better.

 

[Runningwolf]

Although I used ec1118 and did not have to add a f-pack I agree with the two posts above.

 

[Ken914]

Hey everyone...

After the initial feedback Friday, I started the recipe as-listed.

The Red Star has been working away... tossed it in on Saturday, this morning I've come down from 1.085 to 1.055. It smells really good. Checking my notes, I think it's better than the last batch of apple that I made.

Hopefully the burn rate of the Red Star won't be too fast and damage the flavor.

thanks for all the feedback!

 

[Runningwolf]

Very cool, keep us posted

 

[Ken914]

It's airlocked in a carboy for aging with a pinch of k-meta... smells good, tastes bold... too young. I've wrapped the carboy in black plastic and will start aging for about 6 months.