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Old 01-29-2007, 05:01 AM   #11
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evets,
do you or would you have a link to the recipe you used for this apple wine. I would like to make some for my brothers wife and uncle as they cant bring themselves to enjoy the apfelwine i made. they are more of a sweet wine drinking crowd.
if it is as easy the apfelwine recipe then i deffintely want to make some, by the way the pics are great, nice color and nice and clear.....enjoy it
thanks
anthony



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Old 01-29-2007, 12:37 PM   #12
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Boy, that's a nice looking apple wine. Mine is clear, and I'm bulk aging right now. I'm very happy with the "apply" taste I have, too.

Did you sweeten yours at all? I'm leaving mine dry, as a table wine, but I wonder if it would be more fruity if it was off-dry.

Lorena



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Old 01-29-2007, 06:20 PM   #13
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Quote:
Originally Posted by Flyin' Lion
Evets,

Did you have any trouble corking your bottles completely? I bottled some wine for SWMBO a couple weeks ago and the cork stands out of the bottle about 3/8". When I brought this up with my LHBS they said I filled the bottle too much, but your bottles are just as full as mine. I adjusted the corker as far out as it would go and did dry runs (ruining half a dozen corks), but could not get the corks in any further.


Maybe I got a bad corker?

Try putting a string or thin wire into the neck of your bottlewhile corking it, then after the cork is in, slowly pull the string out. This method will relieve the pressure exerted inside the bottle and won't push your corks out.
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Old 01-29-2007, 10:36 PM   #14
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Anthony, I'll try to find the recipe I used. I got it from a book I have laying around here, somewhere.
I did Sorbate and back-sweeten this with a 750 ml bottle of premium apple juice. Martinellis' I think it was. It was a little too dry for apple wine IMO, and now it's just off dry.

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Old 02-02-2007, 03:05 AM   #15
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hey evets,
any luck locating that recipe by chance?
thanks
anthony

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Old 02-02-2007, 10:22 PM   #16
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Well, I found the book I thought I used but nothing looked familiar. I'm thinking now that I prolly kinda made it up as I went along. If I were to make it again, and I'm sure I will, I'd use 5g fresh apple cider(no preservatives, pastuerized ok)
7# white cane sugar
2 tsp yeast nutrient
1 tsp acid blend
1 tsp grape tannin
3 tbs bentenite
5 campden tablets or 2.5 tsp meta bisulphite solution
1 package Cote De Blanc wine yeast
Combine everything except yeast in a large fermenter, cover loosely and let sit over nite.
Aerate, add yeast and ferment down to about 1.040. Rack to secondary , add airlock and ferment to 1.00 or so and let it clear. Rack it off lees and let it age a couple months.
Good Luck, Ev

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Old 02-04-2007, 03:39 AM   #17
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thanks Evets,
that is pretty close to another one i had saw at one time. gonna put it together tomorrw being i finally will have an afternoon off in over a week and a half.
Again thanks for the recipe, I'll let ya know how it turns out.
anthony

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Old 02-05-2007, 04:43 AM   #18
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hey evets how high was your orginal gravity readings? i checked my must not pre yeast and it seemed awful high at 1.120....could that be right or is my hydrometer on its own bandwidth??? lol.....just seemed really high to me, thought perhaps the hydrometer was stuck in the test vial but it was free.....hmmmm....looks interesting, nice color a bit dark but i took your advice and used natural fresh pressed.
one more thing, the benonite, was that 3 tsp or tablespoons? on the bottle is shows for approx 2.5 tsp per 5 gallons.... And also would you recommend using pectic enzyme for a fress pressed cider, as it is much more cloudy then say a regular apple juice?
thanks again
anthony
edit to correct typo on hydrometer reading sorry....

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Old 02-05-2007, 03:40 PM   #19
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I think your s.g. is too high, too. I'd expect about 1.095 or 1.100 to have a nice 13% wine. Maybe your apple juice had lots of natural sugar? You're making rocket fuel, and it'll take years to age and mellow! You might want to add some lighter apple juice and/or water to get it down to about 1.100. It won't help now, but next time, mix up the juice first and take a s.g. Then just add sugar (you can use a free online calculater, or guestimate it) until you get a decent s.g. All juices and fruits have natural sugar which varies by brand, type, and year.

I can't give you advice on bentonite, as I don't use it, sorry. But I'd definitely use pectic enzyme, and then about 12 hours later add the yeast.

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Old 02-05-2007, 10:08 PM   #20
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Yeah, that sounds a bit too high. I think 085-90 is more like it. I maybe only used 5# of sugar. Sorry about that. I need to learn to take notes.
The bentonite would have been in tablespoons but I don't think you should use it with pectic enzyme. I think one renders the other ineffective,IIRC. You may wanna follow Lorenas'advice more than mine as I think she's got a lot more experience in wine-making than I. This is only the second wine I have bottled so far.



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