This year was nearly a dud for winemaking. I started the apple wine just before the end of the year, so it qualifies!
Wine |
Started |
Bottled |
Yield |
|---|---|---|---|
22 Dec 2013 |
31 Mar 2014 |
25 |
|
22 Dec 2013 |
- |
- |
|
Total Made: |
|
|
25 bottles |
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!
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 |
- |
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 |
Yield |
25 bottles |
|---|---|
Alcohol |
10.2% |
- |
- |
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.
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 |
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. |
-- |
-- |
Yield |
? bottles |
|---|---|
Alcohol |
?% |
- |
- |