Originally Posted by vanillabean
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.