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Old 09-20-2011, 01:15 PM   #1
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Default Apple/Cherry Wine

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.

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Old 10-08-2011, 06:33 PM   #2
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image-3265973961.jpg

A batch going in the secondary.
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Old 10-08-2011, 06:47 PM   #3
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We need tasting notes, please! "None" isn't going to work in the recipe database. Thanks!

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Old 10-09-2011, 01:24 AM   #4
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"It is the greatest thing you will ever drink" - Abraham Lincoln.

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Old 04-02-2012, 05:51 PM   #5
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If I were to make a x5 batch would I multiply any of the other ingredients or just the apple juice. Tannin? Acid blend?

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Old 04-03-2012, 07:25 PM   #6
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Quote:
Originally Posted by Yanniwithamohawk View Post
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.
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Old 04-12-2012, 03:12 PM   #7
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How long until you rack to the secondary? Is that what you meant by 60 days?

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Old 04-13-2012, 05:47 PM   #8
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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.

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Old 04-15-2012, 02:33 AM   #9
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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...

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Old 05-23-2012, 02:04 PM   #10
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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.

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