I started a 6gal batch of apple wine today which is a scaled up version of a gallon batch that I made last year which turned out quite good(at 8 months of age)- it was enjoyed by everyone at our Christmas dinner and won a first place in the specialty cider category in our local homebrew club competition. So, anyone who wants to try this recipe I think will be pleased.
Ingredients:
6 gallons Kirkland pressed apple juice
6 lbs. Organics turbinado sugar(any raw brown sugar will work- like C&H Golden Brown sugar)
2 tsp. pectinase powder- this may not be necessary since the juice is clear
13gms. Lalvin D47 yeast rehydrate in 220cc. spring water and 16gms, Go-Ferm Protect
1oz. med. toast French oak cubes and 0.5 oz. med. toast Amer. oak cubes
7 gms. DAP and 18 gms. Fermaid K
About 3 to 4 tsp. K2CO3 added in increments over first few days to keep pH above 3.00
About 60 oz.(or to taste) frozen Tree Top apple juice used to backsweeten- this is important because it adds a more intense apple taste as well as sugar to counter the tartness
Procedure :
Apple juice, sugar,yeast and pectinase drilled stirred to aerate and dissolve sugar.(I used some O2 but this is not necessary).
SG= 1.092 I put my fermentation bucket on a stir plate- also, not necessary- and I didn't use the stir plate for the gallon batch
After lag phase I will add the sanitized oak cubes to the bucket and 7 gms. DAP and 6 gms. Fermaid K. I should mention this will be a sparkling apple wine and will be force carbonated to about 3 vols. CO2 after backsweetening.
Ingredients:
6 gallons Kirkland pressed apple juice
6 lbs. Organics turbinado sugar(any raw brown sugar will work- like C&H Golden Brown sugar)
2 tsp. pectinase powder- this may not be necessary since the juice is clear
13gms. Lalvin D47 yeast rehydrate in 220cc. spring water and 16gms, Go-Ferm Protect
1oz. med. toast French oak cubes and 0.5 oz. med. toast Amer. oak cubes
7 gms. DAP and 18 gms. Fermaid K
About 3 to 4 tsp. K2CO3 added in increments over first few days to keep pH above 3.00
About 60 oz.(or to taste) frozen Tree Top apple juice used to backsweeten- this is important because it adds a more intense apple taste as well as sugar to counter the tartness
Procedure :
Apple juice, sugar,yeast and pectinase drilled stirred to aerate and dissolve sugar.(I used some O2 but this is not necessary).
SG= 1.092 I put my fermentation bucket on a stir plate- also, not necessary- and I didn't use the stir plate for the gallon batch
After lag phase I will add the sanitized oak cubes to the bucket and 7 gms. DAP and 6 gms. Fermaid K. I should mention this will be a sparkling apple wine and will be force carbonated to about 3 vols. CO2 after backsweetening.
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