Waldo's Apple Wine

[dfwwino]

Appleman, what do you use to press your apples? Any recommendations?

 

[grapeman]

dfwwino I use a small apple cider press. Here is a link to the post when I made a apple/pepper wine last year. It shows the press. Nothing fancy, just a small press I picked up when I used to go to a farmer's market and I would let folks participate in making fresh cider(before the days of forced pasteurization).


http://www.finevinewines.com//Wiz/forum/forum_posts.asp?TID=1937&KW=Nuclear+Apple&PID=25544#25544

 

[Jwhelan939]

Waldo,


I am surprised Jack said not to use Gala or Fugi apples being as his own posted recipe calls for them? I am on day 6 of this recipe and everything seems to be going very well. The only issue I have is that the recipe is supposed to be for a one gallon batch. I am definitly closer to two gallons or maybe more...
<UL>
<LI>12 lb. mixed Fuji and Gala apples
<LI>1 lb. chopped golden raisins
<LI>2-1/2 lb granulated sugar
<LI>1 gallon water
<LI>1 oz. cloves
<LI>2 3-inch cinnamon sticks, broken into pieces
<LI>1 oz. shredded ginger root
<LI>1 tsp. acid blend
<LI>1/2 tsp. pectin enzyme
<LI>1 crushed Campden tablet
<LI>Sauterne or Champagne wine yeast and nutrient </LI>[/list]


Quarter the apples and run them through a mincer. Put in primary fermentation vessel with all ingredients except yeast and nutrient, cover, and set in warm place for 24 hours. Add yeast and nutrient, stir, and cover for four days, stirring twice daily. Strain liquor into secondary fermentation vessel and fit airlock. Rack after 30 days and again after two months. When clear, rack again and bottle. Taste after six months, but allow one year for maturity. [Author's own recipe]