Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Apples from the tree wine
Reply
 
LinkBack Thread Tools
Old 09-17-2012, 08:31 PM   #1
sfbayarea
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: SAN BRUNO, California
Posts: 16
Default Apples from the tree wine

Hey guys, I have an apple tree in my backyard, I don't know what kind these apples are, but they are definitely sweet when they are ripe. I have looked through some of the recipes, but still have few questions.

Choices I have:
1. Put these apples through a juice and derive pure juice from them?
2. Cut them and freeze them and then unfreeze and cover with boiling water?
Which method will produce better results?

Per gal ingridients:
1. I'v read that I need 6lb of apples per gallon of wine if I cut them and freeze them. Is that right?
2. If choose juicer method, how much juice I need and how much water for 1 gal?

What about sugar, how much sugar will you suggest? I like sweet, almost desert wines.

Thanks.

__________________
sfbayarea is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2012, 10:39 PM   #2
sashurlow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: West Rutland, Vermont
Posts: 334
Liked 9 Times on 9 Posts

Default

Just a note of warning. I've been trying wild apples and getting mosly bad results. With that said. You would be nuts NOT to try once.
Just juice it, either with a juicer or a blender and press. I once juiced apples with two wood clamps, two cutting boards, cheese cloth and a large ziplock bag with a hole punched in the corner. It wasn't very efficient but produced a gallon or two.
Can't say how many apples you will need. If you have the tree then just pick and press until you have your gallon.
Find a recipe and use that much sugar.
I'm not certain what the second #2 means but you will not want to add water to your juice.

__________________
sashurlow is offline
 
Reply With Quote Quick reply to this message
Old 09-19-2012, 03:42 AM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,311
Liked 4783 Times on 3478 Posts
Likes Given: 956

Default

I wouldn't use either. If you don't have a press, I suggest freezing them, and then letting them thaw in mesh bags in the primary. Use campden tablets, and some pectic enzyme, and start fermentation. Within 5 days, the apples will be nothing but pulp, and you can sanitize your hands and pull out the mesh bags and squeeze.

I've been making apple wine and crabapple wine for years this way- and an award-winning crabapple wine at that!

My crabapple wine recipe is posted under my avatar, on the left, in the "recipes" pulldown. The procedure is the same for apples, or for crabapples, and I've done them both the same way.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 09-19-2012, 05:21 PM   #4
sfbayarea
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: SAN BRUNO, California
Posts: 16
Default

Quote:
Originally Posted by Yooper View Post
I wouldn't use either. If you don't have a press, I suggest freezing them, and then letting them thaw in mesh bags in the primary. Use campden tablets, and some pectic enzyme, and start fermentation. Within 5 days, the apples will be nothing but pulp, and you can sanitize your hands and pull out the mesh bags and squeeze.

I've been making apple wine and crabapple wine for years this way- and an award-winning crabapple wine at that!

My crabapple wine recipe is posted under my avatar, on the left, in the "recipes" pulldown. The procedure is the same for apples, or for crabapples, and I've done them both the same way.
Thank you.

What sugar amount would you suggest to come up with strong yet sweet wine?
__________________
sfbayarea is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 02:47 AM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,311
Liked 4783 Times on 3478 Posts
Likes Given: 956

Default

Quote:
Originally Posted by sfbayarea View Post
Thank you.

What sugar amount would you suggest to come up with strong yet sweet wine?
Well, there are two ways to go about it. One way is to start with a must of 1.085 and allow it to ferment dry. Stabilize, and then sweeten to taste. That will give a 13% ABV wine. If you do the same, but start at 1.100 and use champagne yeast, that will give a 16% wine.

Others will incrementally feed a fermentation with more sugar, until the yeast die off from alcohol poisoning. That sometimes works well, and sometimes doesn't. It's not dependable, so it may vary from a 11% sweet wine to a 18% hot rocket fuel.

The thing is, apple wine doesn't taste very good above about 14%. It gets hot, and less fruity and loses all hints of fruitiness and subtle flavors.

I'd go with a 12% apple wine, and then sweeten to taste.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 05:04 PM   #6
sfbayarea
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: SAN BRUNO, California
Posts: 16
Default

Quote:
Originally Posted by Yooper View Post
Well, there are two ways to go about it. One way is to start with a must of 1.085 and allow it to ferment dry. Stabilize, and then sweeten to taste. That will give a 13% ABV wine. If you do the same, but start at 1.100 and use champagne yeast, that will give a 16% wine.

Others will incrementally feed a fermentation with more sugar, until the yeast die off from alcohol poisoning. That sometimes works well, and sometimes doesn't. It's not dependable, so it may vary from a 11% sweet wine to a 18% hot rocket fuel.

The thing is, apple wine doesn't taste very good above about 14%. It gets hot, and less fruity and loses all hints of fruitiness and subtle flavors.

I'd go with a 12% apple wine, and then sweeten to taste.
Thank you.
__________________
sfbayarea is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Apple tree wine recipe help! ErinRae Wine Making Forum 3 08-19-2012 03:05 PM
Golden delicious apples for apple wine thrstyunderwater Wine Making Forum 2 10-18-2011 06:40 PM
Apple wine with fresh apples afraziaaaa Wine Making Forum 3 06-28-2011 11:59 PM
can i make wine from a flowering crab tree fruit ? 223coyote Wine Making Forum 1 10-10-2010 05:28 PM
How Prepare Apples for Apple Wine? ms8miranda Wine Making Forum 3 08-28-2008 10:38 PM



Newest Threads

LATEST SPONSOR DEALS