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Requested Recipe:


"Looking for recipe from fresh apple juice. Can help" Guo, Sebastian, California


You can make apple wine from fresh apples, dried apples, applesauce, apple jelly, apple juice, apple cider, frozen apple concentrate, or combinations of the above. This recipe uses fresh apple juice. Read the label before buying fresh juice, as some is heavily preserved and unsuitable for making wine as the yeast will not persevere. I buy my juice at a health food store and it is pasteurized rather than preserved. It comes in glass gallon jugs and costs about $5. I begin fermentation in a primary and rack the wine back to the jug. When finished, I have both wine to enjoy and a new gallon jug. Also, when I do not begin drinking last year's apple wine until I bottle this year's wine. That year of aging in the bottle makes a huge difference in quality.


In a primary, stir in sugar until completely dissolved. Add acid blend, 1/4 teaspoon tannin, yeast nutrient, and crushed Campden tablet. Stir well, cover primary and set aside for 12 hours. Stir in pectic enzyme and recover primary. After additional 12 hours, add activated yeast and recover primary. Stir daily for 10 days, keeping covered. Taste wine to determine tannin adequacy. If not adequate, stir in 1/8 teaspoon additional tannin and set aside 4 hours. Taste again to determine if another 1/8 teaspoon is required. When satisfied, rack into gallon secondary and fit airlock. Any additional wine can be poured into small bottle for topping up later and airlocked using #2 or #3 bung. Rack, top up and refit sirlock every 60 days for 6 months. Stabilize, sweeten if desired and wait 2 weeks. Rack into bottles and set aside one year. [Author's own recipe]

My thanks to Guo in Sebastion, California for requesting this recipe.

This page was updated on October 8th, 2000

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