Step Seven When Is It Ready
You can keep on racking your wine indefinitely if you wish, but you probably only need to do it twice. If you find that your wine is still cloudy after three racks, add a little pectic enzyme to the mix this will help dissolve away any stubborn yeast residue and apple solids. Wait another three weeks, then start bottling.
The bottling process is very similar to the racking process: put your wine-filled demijohn on the counter, and the bottles on the ground below use your vinyl tube to get things flowing, then fill up each bottle in turn.
When youre done, all thats left is to cork up and attach labels to your wine bottles. If you have a hydrometer this will allow you to work out the final Alcohol By Volume of your wine, so you can include this on the label along with your ingredients, bottling date and name .
Now you just have to leave it to mature for a month or so, and no more than a year. The longer you leave it, the drier it will get, but unlike many other fruit wines, apple wine actually tastes better when its young. If you pick your apples in the fall, you should be drinking your wine by the following spring! This is just one of the many pleasures of apple wine.
Dont forget to raise a glass to Wine Turtle and let us know how your wine turned out in the comment section below.
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Additional Home Wine Making Information
- Before starting your first batch of homemade wine you may want to take a look at the following article listed on our web site: The Top Ten Reasons For Fermentation Failure. This will help you to avoid the mistakes that have been most commonly made by beginners. Being sanitary is one of the keys to great home wine making. Be sure to thoroughly clean all the home wine making equipment and home wine making supplies before getting started. Four crushed Campden Tablets to each quart of water makes a good sanitizer. Just follow the directions provided with the Campden Tablets.
- During the wine making process, it is very important to keep fermentation temperatures stable between 70-75 degrees F. Getting the fermentation too cool could result in the fermentation stopping before all the alcohol is made. Getting the fermentation too warm could result in off-flavors in the wine.
- The wine will be dry tasting when done fermenting. If you prefer your wines sweeter, simply add sugar, honey, etc. to taste. However, you must first add a wine making stabilizer such as Potassium Sorbate, or there will be a strong chance of re-fermentation occurring in the bottles.
- You may decide to purchase a Wine Making Hydrometer. It measures the concentration of sugar in your wine at any given time. With this information you can determine your wineÃ¢â¬â¢s alcoholic content or simply monitor the progress throughout the home wine making process.
Ingredients Per 1 Gallon Of Apple Wine
- 8 pounds of fresh apples.
- 2 pounds of granulated white sugar.
- 1 teaspoon of citric acid or 1 organic lemon juice .
- 1 teaspoon of yeast nutrient .
- 1/2 teaspoon of wine tannin small amount of tannin is known to provide the bite and flavour to the finished wine.
- 1/2 teaspoon of pectin enzyme .
- 1-2 campden tablets .
- make sure to add enough water to make 1 gallon.
- 10 oz of sun-main golden raisins , contain sulfites that prevent browning and tend to give the wine more mouthfeel).
You can get all needed ingredients below:
What follows next is the quick step by step instructions on making apple wine.
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Making Wine Is Actually Pretty Idiot Proof With The Right Stuff Equipment And Sanitizing Again And Again
How to make apple wine easy. 1 packet of yeast will ferment up to 5 gallons of must. Add 1/2 teaspoon of pectic enzyme per gallon of juice at the start of the fermentation. Using a pectic enzyme is optional, but itll greatly improve the clarity of your apple wine.
Stir in 2 cups of honey to sweeten your wine and 1 packet of yeast to help your wine ferment. Place in a fermentation bucket with the chopped raisins and sugar. Put the barrel on a table and the demijohn on the floor), put one end of the plastic tubing in the barrel, and having placed the funnel in the neck of the demijohn give the other end of the tubing a strong suck to pull some of the wine in the tube up and over the edge of the barrel.
These kits make excellent cider, and are a very easy way to get started on your cider making. Run your apples under cold water until theyre clean, then pat them dry. Of plain white table sugar.
This time i used two bottles of simply apple juice which i topped up to 1 gallon with water, chaptalizing with 1 lb. All the ingredients can be found at your local grocery store, which means no need to buy any special brewing equipment, special yeast, or some expensive kit. Here is some general information for making your own apple wine.
Making wine is an ideal way of getting the most out of your harvest and using the bruised and damaged ones. Pectic enzyme 2 1/2 acid blend Wine tannin 1 packet of wine yeast:
Microbiological Analysis Of Apples
Isolation and identification of yeast
Apples were peeled and their skin was transferred to peptone water blanks. Samples were directly spread onto glucose yeast extract for isolation of yeasts, using serial dilution method. The colonies grown on GYE media were randomly selected on the basis of their different morphologies and color characteristics. Selected colonies with different morphology were sub-cultured on GYE at 25±2 °C for 48 h to obtain pure cultures and were maintained at 4 °C, till use. The isolate was chosen on the basis of high ethanol production fermentation efficiency and sugar catabolic rate on apple juice for further studies. Molecular identification of selected yeast isolate was outsourced from Eurofins Genomics India Pvt Ltd, Bangalore using 18 s rDNA gene sequencing.
Growth studies and optimization of ethanolic fermentation parameters
Saccharomyces cerevisiae was studied for its growth profile using apple juice using di-ammonium hydrogen orthophosphate @ 100 mg/100 mL. The yeast inoculum was inoculated @ 5×106 cells/mL and flasks were incubated under shaking at 28 °C for different periods of time. Samples were taken periodically and analyzed for viable haemocytometer count which was 108 cells/mL at 24 h . The data was used for calculation of growth rate and generation time.
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Apple Moonshine Distillation Process
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Apple Wine Recipe And Tips
When people consider alcoholic drinks from apples, we immediately think of Cider. However, it is often more sensible to make apple wine. In the UK apples are often too sharp to make a decent cider, unless it is sweet, but converting apples into apple wine makes a delightful and flexible table wine. Unlike cider, apple wine will keep for years.
Many recipes for homemade homebrew apple wine are based around chopping the apples, making a mash, and fermenting on the mash, and then straining later. Whilst this makes a very nice apple wine, it is not terribly scalable. Do you fancy straining 10 gallons of wine? No. Use a press!
I make ten to fifteen gallons of apple wine each year. The apples are collected from a local friends house who has a number of apple trees. When collecting apples, it is important to taste the apples first, and make sure you choose the less tart ones. At the same time you need to make sure you get a good mixture of apples. Malic acid is the principle acid in apples, and if you use exclusively sharp acidic apples, you will have trouble reducing the apple wine to a drinkable acidity without adding sweetening sugar.
Also make sure you exclude any mouldy or insect eaten apples – these will taint the other apples in a few hours. Once you have collected your apples, it is important to processes them as soon as possible – leaving them in a sack for a week will result in apple compost.
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How To Make Easy Homemade Apple Wine
Rick is a long-time online writer who loves writing about DIY topics.
This apple wine is great for many occasions!
If this is your first batch or you are just looking for another method, this wine recipe is very easy and will yield consistent results. I’ve used it several times and none of the batches have gone bad. Also, it’s very cheap$4-5 dollars will give you a gallon. Try getting that deal at the supermarket!
Can I Just Make Cider From The Juice And Add Nothing Else
Yes you can. There are some caveats to that though. There are essentially 2 simple ways to make cider.
One is to add campden tablets to the juice to remove any bad bacterial that may spoil the whole batch. Then 24 hours later, add cider yeast.
The alternative way is to not add campden or yeast, and leave the juice to do its own thing. The risk of not adding campden to the juice is: if there is bad bacteria in your juice then the cider wont taste nice when youve made it and youll have wasted the whole lot. But bear in mind that people have made their cider this way for generations, so the risk is probably quite small. But it is a risk.
When we started out we always went down the campden and yeast route, particularly when wed paid to have the apples juiced. Now we make some that way, and some just with the juice and nothing else . That way if there is any undesirable bacteria in the juice, the whole batch isnt spoiled.
And because we split it down into demijohns, its easy to treat some with campden and yeast, and not the rest.
Whichever way to make your cider though, you must sterilise the equipment.
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Green Apple Wine: Shimla Hard Cider
Green Apples were also called Golden Apples. The reason was that by the time they hit the market, the green color of the fruit drys out and turns yellow because of age. Almost any apple, pears or fruit can be converted to fruit wine, sparkling hard cider. Distilled spirit brandy can be mixed with sweet wine to make schnapps.
However, if you plan to grow apples specially for wine/cider, then dont opt for table apples. The sweet apples found in the market are more pricy and you can always replace its sweetness with sugar . A much better alternative is to use Shimla Apples or Green apples. Go for the little tart apples which have better flavors and aromas . The sour apples have higher concentrations of malic acid. This acid lowers the pH and prevents the fermentation to get infected by molds/fungus.
Here is a simple recipe for the green apple cider.
Step Five The First Clearing
Once the first fermentation has calmed down, its time to strain off your apple wine liquid, and get rid of the apple solids which are now sitting at the bottom of your fermentation bin.
The most effective way of doing this is by using a straining bag or muslin sheet, stretched across a colander or sieve which is sitting above a sterilized pot or bowl. Carefully pour the liquid into the straining bag , then squeeze the bag well so that you can release as much of the fermented apple juice as possible.Depending on the variety of apples used, you may find that your wine is still very cloudy. If this is the case, strain it one more time through a fresh straining bag or muslin sheet.
Now its time to move your wine into a demijohn.
Place your funnel on the top of the demijohn and very slowly and carefully, pour the liquid through. Now that all the apple solids have been removed, you may find that you dont quite have one full gallon anymore. If this is the case, simply top up the demijohn with a splash or two of filtered or bottled water.
Then tap the bung into place and fix your airlock to the top, and store your demijohn in a cool, dark place away from direct sunlight.
During the first couple of days, you will notice a lot of bubbling happening inside the demijohn this is the second fermentation.
The bubbling should tail off after a few days, and will be replaced by a steady stream of fizz from the bottom to the top of the glass bottle.
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Step One Apple Picking 101
Apple production is a big business in the US, and most orchards are used commercially, to produce juices, sauces, desserts, and yes, cider. The ripest, shiniest apples will end up in your local food market, leaving only the misshapen and oddly-colored apples left on the tree by the end of the season. Luckily, these apples are perfect for wine making.
In fact, perfect apples are probably wasted on apple wine they deserve to sit proudly in a fruit bowl, or on your favorite teachers desk. Wine apples are destined to be chopped, cooked, stirred, mashed, strained and fermented, so it really makes no difference if they start out life looking more like an old turnip than a rosy apple.
In my experience, the best way to gather your apples is to wait until the end of the season and either buy up a crate of misshapen apples in bulk from your local market or take part in an apple-picking day at your nearest orchard. Or you could grow your own apples from scratch
Apple trees are hardy and easy to grow, but this is a long-term project. Even if you start with a sapling , your tree will not bear fruit in its first year, and it wont necessarily bear fruit every year after that. However, after ten years of maturation, you will be rewarded with a beautiful-looking tree and an abundance of apples year after year if you can wait that long.
Home Made Apple Core Wine
When apples are a good price at the store it is a good idea to buy bulk. There are so many things you can make including Stewed Apples, Apple Tart and Apple and Raisin Cake. We’ve made all of these recipes but we also like to make our own apple core wine. We drink the wine and also use it for cooking.
The beauty of this recipe is we’ve used apple cores that would normally be discarded.
Now, commercial wine makers have very specific processes and equipment. But we’ve managed to make wine with everyday household items. As you make more wine, you may want to invest in proper brewing equipment but start small and see where it takes you.
This is how we did it.
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Its About The Time Of Year Where You Are Getting To The End Of Your Bright Ideas About What To Do With The Mountains Of Apples Youve Picked And Youre Also Thinking About Those Damaged Or Bruised Ones And The Windfalls Carl Legge Permaculture Chef And Smallholder Has The Answer
Making wine is an ideal way of getting the most out of your harvest and using the bruised and damaged ones. You could make just a 5 litre demi-john. To be honest its better to make a big amount to really use a good quantity of apples. The wine you make really can be very good. Your apple variety will affect the taste. The ones I use taste a lot like sauvignon-blanc. This recipe will make 25 litres which is about 30 standard sized bottles.
Step Three Sweetening The Deal
Roughly chop up your raisins so that the skin is broken on almost all of them. Put them into a large stainless steel pot and pour approx. one gallon of boiling hot water over the top. Bring the mixture to a boil, stirring constantly, then simmer for around 10 minutes and take off the heat.
This process releases the natural sugars from the raisins, which will help in the fermentation process.
Once the mixture has cooled slightly, add the sugar. DO NOT add the sugar any earlier than this, as it may burn and start to crystalize in the water. If this happens, discard the entire mix and start again with a new batch of raisins.
Now, and only now, can you start chopping up your apples. Work quickly , and throw the apple chunks into the sugary water as you go along. Use the entire apple the peel, the pips, the core everything.
Then transfer the entire mixture into the fermentation bin and leave it overnight .
PRO NOTE : If you want to add any extra flavors to your wine, nows your chance. I find that elderflower goes well with apple wine, although make sure you add the flowers only and not elderflower syrup or cordial, as this can make the wine overly sweet. For more on how to source and prepare elderflowers for wine, see our previous blog.
Other flavors which work well with apple wines fruity notes include:
- Pears .
- Grapes .
- Gooseberries .
- Strawberries .
- Ginger .
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