Anyone knows process of apple wine making?

I have used successfully one at Jacks' website: (bookmark this site, it
is the ultimate winemaking site.

http://winemaking.jackkeller.net/recipes.asp

I let it go "dry" or down to .998 and then added apple juice to sweeten,
stablized it and let it sit for 2 years. It is now just coming on pretty
good after 2 years.

Good luck. DAve

Dexter wrote:
> Anyone knows process of apple wine making?
>
>

Q) Anyone knows process of apple wine making?


I was at the local Home Brew shop today and they gave me a free book. On the
last page was this recipe:-

Apple wine can be a bit bland but makes a great base to add other things to
e.g. a tablespoon of dried elderflower will give a German style wine. One of
my favourites is using apricots just to lift the fruit flavour and then to
drink with ice. Wine is a great way of using up the wind falls but never use
bruised or bad parts as this will only transfer off-tastes into the wine.
2.5 Kg Apples once cleaned
250g Dried Apricots or 1 kg Fresh Apricots
250 ml White Grape Juice Concentrate
600g Brewing Sugar
Hock Yeast
1 teaspoon Yeast Nutrient
1 teaspoon Pectolase
1 Vitamin B1 Tablet
1 teaspoon Tartaric Acid
2 Campden Tablets half teaspoon Wine Stabilizer 1 pkt Wine Finings

Method
1. Wash and cut up the apples into small pieces, if possible freeze
for 24 hours and then leave to thaw in a sterilized bucket. This will help
break down the fruit. When the apple is thawed out, cut up the apricots and
add to the bucket. Cover the fruit with water, add one crushed Campden
tablet and leave for 12 hours.

2. Add the Pectolase and leave for another 12 hours.

3. Dissolve the brewing sugar in 250ml of boiled water and add this
to the bucket, add the white grape juice and stir well.

4. Then add the Yeast Nutrient, Vitamin B1 tablet, Tartaric Acid
and then the yeast. Check the instructions on the yeast on how to prepare
it.

5. Leave the wine to ferment for 5 days then strain off through a
nylon bag into a sterilized demijohn. Top up to 4.5 litres (1 gallon) and
leave to ferment out. A specific gravity reading of 0.995 or below is
required.

6. Siphon the liquid off the sediment into a sterilized demijohn
and add one crushed Campden tablet and the wine stabilizer. Degas (stir the
wine to drive out C02) three times a day for two days then add the wine
finings and leave to clear.

7. When clear, siphon the wine into another sterilized
demijohn.,Sweeten if needed and then bottle. Leave for 3 months to mature
then enjoy the results.

HTH

Rodders

Thank you for the info!


"Dexter" > wrote in message
...
> Anyone knows process of apple wine making?
>