How To Make Apple Wine Food
APPLE WINE RECIPE - SIMPLE & RICH APPLE WINE
Apples are one of the fruits that can be easily gathered around the beginning of autumn. There are countless trees not only in people's gardens but also escapees that grow wild. The problem with a lot of these apple varieties that have grown free is the way the apples taste. Many wild apples can be [...]
Provided by Neil
Categories Wine
Yield 1 Gallon / 4.5 Litres
Number Of Ingredients 9
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.
APPLE WINE SOUP WITH ROAST BEEF
Thurgau Switzerland is known as the cider capital of Switzerland. In Thurgau roast beef and apple wine are often combined in cooking. **The original recipe calls for Apple wine and Food does not recognize Apple wine, so posted wine with apple noted as type. Found on internet at myswitzerland.
Provided by Debbwl
Categories Swiss
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Spike the onion with the bay leaf and cloves.
- Bring stock to boil, reduce heat and add carrots and spiked onion. Simmer for about 5 minutes.
- Add apple wine and simmer.
- Blend softened butter and flour with a fork, stir gradually into soup. Simmer for about 10 minutes, stirring occasionally.
- Remove onion and season to taste with salt and pepper.
- Add apple slices and cook for a few minutes more.
- Transfer to deep plates / soup bowls.
- Roll sliced beef into garnish for top of soup and serve immediately.
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