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After 4 days transfer to a demijohn using a syphon and fit your airlock. Pitch in the yeast and pectic enzyme, give it a stir and leave to go through the fermentation. You must use wine yeast rather than cider yeast since it is tolerant to higher alcohol levels and will not leave a ‘bready’ flavour in the final wine. Some people also add orange zest which seems a fine idea, but I can never be bothered. If your apples are particularly sour you can omit the lemon. This method has the added benefit of warming the juice by about 10 degrees which helps the fermentation to get started.
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I then add the sweet juice back to the rest of the gallon which should be in a lidded food grade plastic bucket or wide mouthed carbouy bottle. I usually do this by taking about a pint of juice and gently warm it on the stove and disolve the sugar into that. If you add a little brown sugar you can add some caramel flavoured noted to your final wine, but too much dark sugar will taint the flavour).ġ00g sultanas (optional – adds a winey note)ġ tsp Wine Yeast (available online, from specialist shops, some independent chemists or from Wilkinsons stores)ġ tsp Pectic Enzyme (helps remove cloudiness) Instructions for making Apple Wineįirstly disolve the sugar into the juice. (Hint: If you ask around there is almost always a cooker in someone’s back garden or allotment and these trees are almost always so vigourous that the owner will be glad to let you take as many as you need for free.)Ģ lbs sugar (granulated is fine. So, just a gallon of cooking apple juice is fine for a first attempt. For cider we usually add crab apples, but for apple wine we generally exclude them from our recipies. I find the more acidic apples like bramleys are great for wine. Recipe for Apple Wineġ gallon freshly pressed apple juice. Sugar is chaper and easier and is what most modern recipes call for. Use local apples and local honey and produce a totally authentic ancient brew that your ancestors would have known and loved. Honey has been used for millenia and gives an amazing taste to the finished wine. The basic principles are the same as for cider, you will be fermenting juice, but to make wine we add more sweetness and turn that into more alcohol. Now that you are a dab hand at turning apples into cider, you might consider giving apple wine a try.