Sweetness emerges over time!Ĭaramel Apple: Add caramel flavored coffee syrup as sweetener Experiment and get creative!Īlways stop when you think it needs a little more. For example frozen concentrated apple juice is an excellent sweetener for apple or pear wines. Cool and add to the wine to your taste.įrozen Concentrate juices or syrups may also be used to sweeten and enhance the flavor of a wine.
Boil for 10-15 minutes until itīecomes syrupy. Making apple wine would require adding additional sugar to the apple juice to bring the alcohol content up to a minimum of about 10, but more likely in the. There are several methods used to sweeten a wine, experiment and have fun. Add the sweetener a day or more after adding the stabilizer. Then stabilize the wine by adding 3/4 teaspoon of Stabilizer (Potassium Sorbate) per gallon to prevent refermentation. Sweetening should always be done after the wine has fermented to dry. Many wines will benefit from sweetening, however sweetness is always about personal taste, so we can only advise you on how sweet a wine should be, the final decision is yours. While there are some general rules regarding the sweetening of wine, the most important rule is to have a finished wine that you enjoy.
Rack every two months, until the wine is clear. Rack after the first week, then every 1-2 weeks as needed until there is no heavy sedimentation. Rack into gallon jug and attach fermentation lock. Strain out the fruit (if needed) and press lightly. add yeast.įerment for 4 to 5 days or until Specific Gravity is 1.040 or less. Cover with lid.Īfter 24 hours and when must is between 65-70 degrees F. If this is not possible, then remove the core and chop the fruit place in straining bag in primary fermentor.Īdd sugar to the desired specific gravity and water to make 1 gallon.Ĭrush campden tablets add the Acid Blend, Nutrient, Pectic Enzyme, Tannin and Anti Oxidant to the must in the primary fermentor. 6%Ĭrush the apples, press and use the juice only. We suggest a Starting Specific Gravity of 1.085 for an 11% Alcohol by Volume Potential Yeast Suggestions: Lalvin QA23, D 47 or Champagne Yeast white granulated Sugar or until Specific Gravity is 1.085 1 Packet of yeast will ferment up to 5 gallons of must.ġ ¼ lb. lemon juice 1 Packet of Wine Yeast: EC-1118 10 Campden Tablets (5 prior to fermentation and 5 at bottling time) Optional: one big cinnamon, 3 cardamoms, 10 cloves to enhance the flavor and taste. Multiply all ingredients (except the yeast) by the number of gallons you want to make. Ingredients 5 Gallons of Apple Juice 5 lbs. Note: 1 packet of yeast will effectively ferment up to 5 gallons. Recipe Volume is 1 Gallon, multiply the ingredients (except the yeast) by the number of gallons you wish to make or based on the amount of fruit you have. Please follow the Basic Steps in Fruit Winemaking instructions on our Resources Page.
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