Wine Making -- 2013

07 March 2013

This year was nearly a dud for winemaking. I started the apple wine just before the end of the year, so it qualifies!


Wines Made in 2013

Wine

Started

Bottled

Yield

Apple

22 Dec 2013

31 Mar 2014

25

Apple, second run

22 Dec 2013

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Total Made:

 

 

25 bottles


Apple

I haven't made apple wine in decades. The price for a bushel of red delicious at the Raleigh Farmer's Market was $20, so I snagged one. My juicer got a workout!

Ingredients:

Fruit

1 bushel Red Delicious apples, approximately 42#

Yeast

Lalvin EC-1118

Sugar

9#

Bentonite

2-1/2 tsp

Pectic Enzyme

5 tsp

Grape Tannin

1-1/4 tsp

Yeast Nutrient

2-1/2 tsp

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Winemaking Actions

Tasks

Date

SG

Got 3.5 gallons of juice from juicing apples; added water up to 5.5 gallons. Note: Should not have added water -- found recipe online that said add no water to apple juice!

Dissolved bentonite in juice in fermenter, using powered stirring rod to mix. Added pectic enzyme and grape tannin. Stirred yeast into juice.

Juice SG was 1.010. Added 4 lbs of sugar. Need to get more sugar.

22 Dec 2013

1.030

SG dropped to 1.020. Added 5# more sugar, raising it up to 1.060. Added together this equates to a starting SG of 1.080.

23 Dec 2013

1.060

Purchased yeast nutrient at American Brewmaster, added to wine. Didn't check SG, not worth it; wine is fermenting well.

24 Dec 2013

-

Racked juice through a straining bag, got a fair amount of pulp that way. Put into 5 gallon carboy with 1/2 gallon in separate jug.

30 Dec 2013

1.010

Racked the wine. Added 1/4 tsp sulfite and 1-1/4 tsp Sorbistat-K to stabilze the wine.

Added 2 quarts of apple juice. This kicked the SG up to 0.994, which is still technically dry, but it really enhanced the flavor. There was bit of a bitter aftertaste, which went away with the addition of the juice.

Added a package of Super Kleer K.C. to help clear the wine. It was $2 at American Brewmaster so I figured, "why not?".

24 Jan 2014

0.990/ 0.994

Bottled the wine. Flavor much mellowed.

31 Mar 2014

0.994

Final Notes

Yield

25 bottles

Alcohol

10.2%

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Apple, second run

When I was done juicing the apples I had a bucket of moist pulp. Since I could not let it go to waste, I started a second run off the pulp.

Ingredients:

Fruit

pulp from 1 bushel Red Delicious apples, after juicing

Water

3 gallons water

Yeast

Fermentis PEwmiwe Cuvee

Sugar

6#

Pectic Enzyme

2-1/2 tsp

Grape Tannin

3/4 tsp

Yeast Nutrient

1-1/2 tsp

-

Bentonite

- tsp

Winemaking Actions

Tasks

Date

SG

Got a bit over 3 gallons of juice from the apples, so I added 3 gallons water to the pulp. Mixed with powered stirring rod, which formed a thick slurry, could not get a SG from it. So I assumed 1.010 (which was the juice) and added 2# sugar per gallon.

Added pectic enzyme and grape tannin. Stirred yeast into juice.

22 Dec 2013

1.070

Purchased yeast nutrient at American Brewmaster, added to wine. Still can't check SG, too thick; wine is fermenting well.

24 Dec 2013

-

Poured slurry through a straining bag and hand pressed it, netting about 3-1/2 gallons of juice.

30 Dec 2013

1.010

Racked the wine, adding 1/4 tsp sulfite and 3/4 tsp Sorbistat-K to stabilize it.

Added 2 cups sugar to lightly sweeten it. Unfortunately the taste of this one is thin, I don't know how much I can do with it. I may add 2 quarts of apple juice to jack up the flavor a bit.

Added a package of Super Kleer K.C. to help clear the wine.

24 Jan 2014

0.990

Bottled the wine.

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Final Notes

Yield

? bottles

Alcohol

?%

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