Apple/Cherry Wine

Noe · 09-20-2011, 12:15 PM

Recipe Type: Extract
Yeast: Champagne
Batch Size (Gallons): 1
Original Gravity: 1.090
Final Gravity: .990
Boiling Time (Minutes): none
Color: Amber
Primary Fermentation (# of Days & Temp): 8-10 days
Secondary Fermentation (# of Days & Temp): 60 days
Tasting Notes: none

96 oz of pure apple juice (no preservatives)
32 oz Welch's apple/cherry concentrate (in juice form 1 can needed)
Sugar to raise SG to 1.090 (about 1 pound 6 oz for me)
1 tsp acid blend
1 2/3 tsp pectic enzyme
Campden tablet
1/4 tsp tannin
1 1/2 tsp yeast nutrient

Pour apple/cherry juice into primary and stir in sugar. Once sugar is dissolved pour in apple juice to make one gallon. Add tannin, yeast nutrient, campden, and acid and stir. In 12 hours add pectic enzyme - stir. In 12 more hours add activated yeast. Stir every day until you transfer to secondary. Rack after 60 days and do this at least twice adding campden every other rack and before bottling.

This is a alteration of Jack K's apple wine recipe. I decided to play around with it and it turned out well. The color is very nice and it tastes very good dry but you can sweeten if you want.

Noe · 10-08-2011, 05:33 PM

A batch going in the secondary.

**Yooper** · 10-08-2011, 05:47 PM

We need tasting notes, please! "None" isn't going to work in the recipe database. Thanks!

Noe · 10-09-2011, 12:24 AM

"It is the greatest thing you will ever drink" - Abraham Lincoln.

Yanniwithamohawk · 04-02-2012, 04:51 PM

If I were to make a x5 batch would I multiply any of the other ingredients or just the apple juice. Tannin? Acid blend?

Noe · 04-03-2012, 06:25 PM

Quote:

Originally Posted by Yanniwithamohawk

If I were to make a x5 batch would I multiply any of the other ingredients or just the apple juice. Tannin? Acid blend?

You would want to multiply everything by 5. The only thing you don't have to is the yeast. One packet will work for the 5 gallons.

Yanniwithamohawk · 04-12-2012, 02:12 PM

How long until you rack to the secondary? Is that what you meant by 60 days?

Noe · 04-13-2012, 04:47 PM

Put it into a secondary after 4-7 days. Once it is in the secondary rack after 60days. And then you can determine how long you want to leave it in the carboy after that.

Yanniwithamohawk · 04-15-2012, 01:33 AM

Awesome, thanks. Its looking so delicious already! I used natural apple juice and found pure cherry juice in the produce section, I was thinking about putting cherries in the secondary too...

Noe · 05-23-2012, 01:04 PM

That sounds like you've got something good going. In my recipe I didn't have enough apple juice so I used the frozen concentrate to substitute the missing apple juice. I have a feeling your finished product will be tasty. Keep me updated.