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Apple Wine


  • Apples - 24lb (Mixed Varieties)
  • Granulated Sugar - 3-6 lb
  • Water - 1 gallon
  • Pectic Enzyme - 1 tsp
  • Sauterne wine yeast
  • Nutrient

Preparation Method

Chop the apples into small pieces and put them in a primary fermentation vessel

Add pectic enzyme and water then cover the mixture.

Water will not cover the apples, so stir several times a day to bring the apples settled at the bottom to the top.

After 24 hours, add yeast and nutrient.

Keep covered in a warm place for 7-10 days.

When the vigorous fermentation of the pulp decreases, strain the juice from the pulp and set aside.

Then press the juice from the pulp and add to the set-aside liquor.

Measure and add 3 lb. sugar per gallon of liquor.

Put into carboy or gallon secondary fermentation vessel and fit with airlock.

Rack when clear

Wait for another 60 days, then rack again and bottle.

It can be tasted after 6 months better results will be got after one year.

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