Click and collect in store

Spend £80 for free delivery*

Delivery information

Home | Recipes | Wine recipes | Fruit wine | Apple Wine
Apple Wine

Apple Wine

Maturation :

6-12 months

Makes:

6 Bottles (1 gallon/4.5litres)

Categories

Fruit wine, Wine recipes

0.0
Rated 0.0 out of 5
0.0 out of 5 stars (based on 0 reviews)
Skip to method Read reviews

Ingredients

  • 3Kg (6½lb) Apples
  • 250ml White Grape Concentrate
  • 1 Kg Dextrose Brewing Sugar
  • 1 packet of Harris Premium Wine Yeast
  • 1 Teaspoon Yeast Nutrient
  • 1 Teaspoon Acid Blend
  • 10 drops Pectinaze
  • 3½ litres (6 Pints) cold Tap Water

Method

Tip: Use a mix of apple varieties and if possible add a few crab-apples which will give the final wine additional sharpness and flavour.

Chop the apples then crush them into a pre-sanitised fermenting bucket. Pour the cold water over the contents together with the rest of the ingredients. Stir thoroughly. Cover the bucket with a cloth and leave to ferment in a warm place for 5 days.  Stir the contents of the bucket daily. Then strain into a demijohn (4½ litres) through a muslin or nylon straining bag. Press the bag to retrieve as much juice as possible and then discard the pulp. It may be necessary to top up with cooled boiled water to 4½ litres. Fit a bung and airlock and leave in a warm place to continue to ferment out completely. The end of fermentation will be indicated by bubbles stopping emerging from the airlock. At this point check your wine’s specific gravity with a hydrometer. A reading of 0.996 means that all of the sugar has been converted to alcohol and fermentation is complete. Fermentation should take between 2-4 weeks.

Finishing the Wine

At the end of fermentation add 1 crushed Campden tablet and half a teaspoon of potassium sorbate per gallon. Leave in a warm place for 3 days to kill off the yeast. Then your wine should be left to clear in a cool place (15C) before siphoning from the sediment. Some country wines may not fully clear on their own and we recommend adding Harris Winefine to accelerate clearing. When clear you should pass your wine through a Vinbrite filter to obtain a professional finish before bottling. At this point, the wine may be sweetened if desired. Although a sugar solution can be added the best way to sweeten wine is to use Wine Sweetener or Glycerine (which will smoothen the wine) since these are non-fermentable and will avoid the slight risk of post-fermentation. Your hydrometer will indicate the remaining sugar level and finishing gravities for wine are:

DRY = 0.990 – 0.996      MEDIUM = 0.996 – 1.009     SWEET = 1.009 – 1.018

Storing Your Wine

Your wine should now be bottled and stored in a cool dark place to mature for at least 6 months. During this time any harsh tastes will be smoothed out and the wine will improve in bouquet and flavour. Apple wine is a refreshing fruity white wine that is best served chilled.

Reviews

See what other brewers have to say or leave a review and let us know what you think.

There are no reviews yet. Be the first one to write one.

Leave a review

Item added to cart.
0 items - £0.00