Apple Wine Recipe From Apples Food

APPLE WINE RECIPE - SIMPLE & RICH APPLE WINE

Steps:

• 1. Begin by heating half the water with the sugar in a large pan. Bring to the boil and simmer for a few minutes.
• 2.Take the prepared apples and place in the fine straining bag. Put this in the bottom of the fermenter and pour over the boiling water. Add the remaining half of the water and this will bring the temperature down so it is lukewarm. Add the tannin, yeast nutrient and acid and stir thoroughly.
• 3. A few hours later when the must has cooled even further add the crushed campden tablet and stir through the must. Cover and leave the wine for at least 12 hours.
• 4. 12 hours after adding the campden tablet add the pectic enzyme, stir thoroughly and leave for 24 hours.
• 5. After 24 hours add the yeast by sprinkling onto the surface of the must, no need to stir. The yeast will now ferment the wine. Stir the must daily with a sanitised spoon to ensure all the apples are broken down.
• 6. After a week lift out the straining bag with what remains of the apples. Let the bag drip dry but avoid the temptation to squeeze the straining bag. Leave the wine to settle for at least 24 hours.
• 7. After the wine has settled for around 24 hours you can syphon the wine into a demijohn. The wine now needs time to condition and to clear. Rack again after a couple of months to aid clearing. Condition for at least 4 months before bottling.
• 8. Should you wish, you can back sweeten the wine following this method. If you prefer a sweeter, richer wine then this is a good option.

APPLES IN WINE AND CINNAMON SAUCE

Steps:

• Over medium heat in a heavy saucepan, melt the margarine, then add the wine and stir in the apples.
• Sprinkle the cinnamon and sugar over the mixture and stir.
• Continue cooking for about 10 minutes, then stir in the lemon juice and vanilla.
• Lower the heat to a simmer and cover; continue cooking for 2 hours, stirring occasionally until the apples break up.

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.