Apple Juice Wine Food

MULLED APPLE JUICE

Steps:

• Simmer the apple juice with the strips of orange peel, cinnamon stick and cloves for about 5-10 mins until all the flavours have infused. Sweeten to taste.
• Serve each drink with a little orange peel and a piece of cinnamon stick, if you like.

APPLE JUICE BRINE FOR CHICKEN

Steps:

• In a pot over medium heat, combine the apple juice, salt, oranges, lemon, and maple syrup. Bring to a boil.
• Turn off the heat and add in the rosemary, thyme, black peppercorns, and bay leaf. Let cool to room temperature. Refrigerate until the brine is cold.
• In a brining bag or large pot, submerge the whole chicken in the brine. Cover and refrigerate overnight. Remove from the bag before cooking, rinse the chicken, and pat it dry (including in the cavity). Cook as desired, it is great for roasting, smoking, or grilling. NOTE: The sugar in the apple juice makes the skin brown faster than usual. Halfway through cooking check to see if it needs covered with aluminum foil to prevent burning.

APPLE WINE

Steps:

• Start by removing about 1 quart of juice (4 cups) from the gallon, and then pour the other 3 quarts into a fermentation vessel.
• Place 2 cups of the removed juice in a small saucepan, and set the other 2 cups aside for topping off the fermentation vessel later.
• Gently warm the juice in the saucepan. Add all the ingredients (except yeast) and stir to dissolve. Turn off heat and allow the mixture to cool to room temperature.
• Pour the sweetened juice mixture into the fermentation vessel with the other apple juice.
• Dissolve the winemaking yeast in a small amount of unchlorinated water (about 1/4 cup). A packet is sufficient to start fermentation in 5 gallons of juice, so only use roughly 1/5 to 1/2 the packet. Allow the yeast to sit for about 10 minutes to rehydrate.
• Add the wine yeast to the fermentation vessel with the juice.
• Top off the fermentation vessel with some of the apple juice you set aside at the beginning until the level of the juice is at the base of the neck of the fermentation vessel. Be sure to leave 2-3 inches of headspace to allow the mixture to bubble.
• Cap with a rubber bung and waterlock (filled with water) and allow the mixture to ferment in primary for about 7 to 10 days. Fermentation will be very active, and may bubble up into the water lock. If so, clean out the water lock and re-attach it as necessary.
• After primary fermentation, use a brewing siphon to move the ferment to a clean fermentation vessel, leaving any sediment behind.
• Re-cap with a water lock and allow the mixture to ferment in a cool, dark place in "secondary" for at least 6 weeks, but preferably longer, like 6 months.
• When fermentation is complete, bottle the wine in wine bottles and allow it to bottle age for at least a month but preferably longer before drinking. If you'd like sweet wine, back sweetening may be necessary at this point. See notes for instructions.

APPLEBERRY MULLED WINE

Steps:

• Pour the wine and apple juice into a large saucepan and add the sugar, cinnamon stick and star anise. Heat gently, stirring once or twice, until the sugar has dissolved, then continue heating gently for another 15 minutes.
• Just before serving, swirl in the Curaçao or Cointreau, throw in the frozen fruits and add the apple slices.

APPLE WINE

Steps:

• mix honey and brown sugar with 1 gallon of cider while heating on stove (simmered, not boiled).
• Add 4 gallons of cider with heated mixture and pour into fermenter.
• Add 2 pkgs champagne yeast (hydrated).
• Ferment for 2 weeks at 68F & Transfer to secondary, aged 4-6 weeks.
• Bottling - added 3/4 cup corn sugar and 12 oz lactose.
• OG: 1.072
• FG: 1.001.