Well, today was going to be the day I started my Apple wine. Now Apple is one wine I have never made except from the Island Mist kits so I started my search for a good recipe. Beginning, as I normally do, on Jack Kellers homepage I immediately ran into a brick wall as I read this:
"Sour apples, like sour cherries, make the best pies and wines. Jonathan, Winesap, Granny Smith, Braeburn, Gravenstein, and McIntosh are but a few favored for wine. Better than any of these six, however, for winemaking, is a mixture of all. Simply avoid Delicious, Gala, Fuji, and similar sweet apple varieties."
There ya have it....I have 3-1/2 gallons of juice and about 25lbs of steamed pulp from apples that Jack say's to avoid making wine from
Any thoughts, Ideas on this...has anyone ever made a wine from Golden Delicious apples and if so..what was the outcome?
"Sour apples, like sour cherries, make the best pies and wines. Jonathan, Winesap, Granny Smith, Braeburn, Gravenstein, and McIntosh are but a few favored for wine. Better than any of these six, however, for winemaking, is a mixture of all. Simply avoid Delicious, Gala, Fuji, and similar sweet apple varieties."
There ya have it....I have 3-1/2 gallons of juice and about 25lbs of steamed pulp from apples that Jack say's to avoid making wine from
Any thoughts, Ideas on this...has anyone ever made a wine from Golden Delicious apples and if so..what was the outcome?