Champagne Batch Size (Gallons):
1 Original Gravity:
1.090 Final Gravity:
.990 Boiling Time (Minutes):
Amber Primary Fermentation (# of Days & Temp):
8-10 days Secondary Fermentation (# of Days & Temp):
60 days Tasting Notes:
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
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.