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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Apple wine
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Old 09-07-2012, 06:21 AM   #1
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Default Apple wine

I have started a batch of apple wine from the apples in my yard. I blitzed them in the food processor after coring them. My recipe said to boil them for 15min then add the sugar. Instead I put them (39lbs) in the primary and added boiling water, citric acid, sugar. When it cools I will add yeast and nutrient. The recipe says to let it sit for 24hrs, but I am inclined to let it sit for longer with the fruit in there because I did not boil it. Also it does not call for pectic enzyme but I want to use it. At what point do I add it. This is my first batch of wine so any advise would be greatly appreciated. Thanks.

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Old 09-07-2012, 01:38 PM   #2
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I have started a batch of apple wine from the apples in my yard. I blitzed them in the food processor after coring them. My recipe said to boil them for 15min then add the sugar. Instead I put them (39lbs) in the primary and added boiling water, citric acid, sugar. When it cools I will add yeast and nutrient. The recipe says to let it sit for 24hrs, but I am inclined to let it sit for longer with the fruit in there because I did not boil it. Also it does not call for pectic enzyme but I want to use it. At what point do I add it. This is my first batch of wine so any advise would be greatly appreciated. Thanks.
I'd highly suggest adding campden tablets (sulfite) to kill wild yeast and bacteria. I am NOT a fan of boiling fruit for wine, as it gives a "cooked fruit" flavor but something needs to be done to kill the natural wine yeast and bacteria so I'd use the campden tablets.

Twelve hours after adding the campden tablets, the pectic enzyme is added, and 12 hours after that, the yeast is added.

I have a crabapple wine recipe posted, under my avatar, if you want to see how I make apple wine and crabapple wine. No blender, as that makes the wine a real bugger to clear, but if you don't mind a cloudy wine it might turn out just fine. It may make racking hard, though, if you didn't bag up the pulp.
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Old 09-08-2012, 08:46 PM   #3
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Ok. So I have been waiting til now for my apple/water/citric acid mixture to come down to 70. I guess in the original recipe the boiling would kill the yuckies. I did not boil it so I will be adding Camden. I am making a 5gal batch. Would I need 5tablets? And would I x5 the pectic enzyme from ur crab recipe? I appreciate all ur tips.

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Old 09-09-2012, 01:21 AM   #4
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Ok. So I have been waiting til now for my apple/water/citric acid mixture to come down to 70. I guess in the original recipe the boiling would kill the yuckies. I did not boil it so I will be adding Camden. I am making a 5gal batch. Would I need 5tablets? And would I x5 the pectic enzyme from ur crab recipe? I appreciate all ur tips.
Yes, five crushed campden tablets dissolved in boiling water, and 5x the pectic enzyme for a 1 gallon batch.
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Old 09-09-2012, 07:00 AM   #5
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Added the campden tonight. Gonna add the pectic enzyme in the morning. Thanks for all the advice. I sure hope this turns out.

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Old 09-09-2012, 07:01 AM   #6
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Also I did not bag up the fruit. Any suggestions on straining.

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Old 09-09-2012, 01:18 PM   #7
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Also I did not bag up the fruit. Any suggestions on straining.
Careful racking? It's going to be a bugger to rack with all those fruit pieces and stuff, though. I'd probably transfer sooner, rather than later, so if you do accidentally aerate the wine it won't be too bad if it's still at 1.020 or so.
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Old 09-09-2012, 03:31 PM   #8
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Can I just strain the fruit out into another bucket. Why is aeration so bad.

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Old 09-09-2012, 05:58 PM   #9
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I tested the sg and it is at 1.072. I havmt added yeast yet, can I add more sugar? And how much would i need to get to around 1.090 ish.

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Old 09-09-2012, 07:56 PM   #10
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Can I just strain the fruit out into another bucket. Why is aeration so bad.
Once fermentation slows/stops, the wine can be ruined by oxygen. That is why it is always carefully siphoned, topped up to the bung, and airlocked. Splashing/aerating/headspace will allow the wine to oxidize, which ruins it.
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