Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Wine > Apple Juice Wine

Reply
 
LinkBack Thread Tools
Old 03-23-2009, 09:48 PM   #11
Dan_of_Earth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Iowa City, IA
Posts: 28
Default


Started a 2 gallon batch of this on 3/17/09. I added an extra 2 oz of sugar per gallon to bring the starting S.G. up to 1.100...I wanted it a little hotter.

Transferred it to the secondary today and the S.G. was .998. Since I used the champagne yeast I assume this will get even more dry, which is what I want. I tried a bit and it had a very slight sweetness to it, but pretty dry with a bit of a pleasant burn on the tongue after. I'm looking forward to what it looks like in a few weeks!

__________________
Dan_of_Earth is offline  
 
Reply With Quote Quick reply to this message
Old 03-24-2009, 02:11 PM   #12
Brew_Mistress
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Land of beer & cheese
Posts: 14
Default


This may seem like a dumb question... but I will ask it anyway. Does the type of yeast you use determine if the wine will be "dry" or sweet? I really want to try to make a sweeter wine, as I couldn't drink 2 gallons of a dry wine. :P

__________________

Beauty is in the eye of the beer holder!

Primary fermenter... British Bitters
Secondary fermenter... empty
Bottle..... ......New Castle knock off (All Grain)
Bottle .... ......Cream Ale
Bottle.......... Dry Stout

Brew_Mistress is offline  
 
Reply With Quote Quick reply to this message
Old 03-24-2009, 04:15 PM   #13
Dan_of_Earth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Iowa City, IA
Posts: 28
Default


Quote:
Originally Posted by Brew_Mistress View Post
This may seem like a dumb question... but I will ask it anyway. Does the type of yeast you use determine if the wine will be "dry" or sweet? I really want to try to make a sweeter wine, as I couldn't drink 2 gallons of a dry wine. :P
I'm new to this, but as i understand it the results are based on a comnination of yeast used and sugar content. Different yeasts can tolerate different alchohol levels. So if you add enough sugar say for a potential alchohol content of 15%, then you need a yeast that can reach that level. If it does, it will eat all the sugar and leave the wine dry. If the yeast only tolerates say 13% alchohol, then it has left sugar behind and the wine is sweeter.

Some people will ferment to dryness, then stabalize the wine and add sugar later to sweeten it.
__________________
Dan_of_Earth is offline  
 
Reply With Quote Quick reply to this message
Old 03-25-2009, 12:36 AM   #14
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: 61,109
Liked 4483 Times on 3261 Posts
Likes Given: 870

Default


That's true- but you could end up with an 18% ABV wine as a result- making sweet rocket fuel.

As was said, most people pick an ABV level they want to reach, and make the OG in that range. After it's fermented out completely, it's stabilized with sorbate and sulfite and then sweetened to taste. That way you can make whatever you want- a 12% semi-sec wine, a 15% sweet wine, a 13% dry wine, etc, and know what you are getting.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline  
 
Reply With Quote Quick reply to this message
Old 03-26-2009, 02:28 PM   #15
Dan_of_Earth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Iowa City, IA
Posts: 28
Default


Quote:
Originally Posted by YooperBrew View Post
That's true- but you could end up with an 18% ABV wine as a result- making sweet rocket fuel.
Only if you use too much sugar!

A question about this apple wine...when it "clears" is it mostly see through, or is it amber colored? Something else?
__________________
Dan_of_Earth is offline  
 
Reply With Quote Quick reply to this message
Old 06-08-2010, 06:36 AM   #16
Brodie2571
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: North DE
Posts: 18
Default


I just talked to my neighbor who had been brewing this recipe of yours for a good min (he's not a member but he is into home-brewing) and I gave it a try, he showed me through all the steps and I must say Yooper, This Is a great Apple Wine!!!. KUDOS!!!

__________________
Brodie2571 is offline  
 
Reply With Quote Quick reply to this message
Old 12-15-2010, 06:30 PM   #17
ill_fate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Washington
Posts: 6
Default


I just racked this into the secondary at about .994. original gravity 1.095. This looks like it will be good hopefully it will be worth the wait! It should be a nice break from the cold weather once its done! Thanks! I think you should clarify what you are tasting for when deciding if you should add more tannin. Tannic level tasting tips?

__________________
ill_fate is offline  
 
Reply With Quote Quick reply to this message
Old 12-15-2010, 08:36 PM   #18
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: 61,109
Liked 4483 Times on 3261 Posts
Likes Given: 870

Default


Quote:
Originally Posted by ill_fate View Post
I just racked this into the secondary at about .994. original gravity 1.095. This looks like it will be good hopefully it will be worth the wait! It should be a nice break from the cold weather once its done! Thanks! I think you should clarify what you are tasting for when deciding if you should add more tannin. Tannic level tasting tips?
If the wine is missing that sort of "bite" or interest that tannin provides, it can be added. It's easy to overdo, though, so only add it if the wine is very boring or what they call "flabby".
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline  
 
Reply With Quote Quick reply to this message
Old 08-10-2011, 09:18 PM   #19
LoneTreeFarms
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Fort Dodge, IA
Posts: 312
Liked 21 Times on 20 Posts
Likes Given: 49

Default


quick question yooper, how is this different than the apfelwein that everyone is raving about? taste wise i'm curious i'd like to start a batch of this, this weekend


thanks

__________________
Hangovers are the wrath of Grapes!
LoneTreeFarms is offline  
 
Reply With Quote Quick reply to this message
Old 10-22-2011, 10:13 PM   #20
Ecc97
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Posts: 4
Default


I am brand new to wine making and this is the first recipe I tried. I have 5 gallons in the primary. I used EC-1118 Champagne yeast and did not rehydrate it before pitching, just sprinkled it on top. I have the primary airlocked because the instructions that came with my kit said to do that plus we are having a bit of an issue with fruit flies right now. It is 66 degrees in the house and I am only getting one bubble every 45-50 seconds through the airlock. I thought there would be more activity at this point. Is this normal at this stage? Should I remove the airlock and cover with a towel instead?

__________________
Ecc97 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 juice vs apple cider... gratus fermentatio Cider Forum 35 01-18-2014 01:09 AM
Apple Juice Wine mgayer Wine 20 06-04-2013 07:58 PM
Apple Juice? or Apple Cider? jjmeldrum Cider Forum 12 12-06-2011 08:03 PM
Apple Juice, Apple Pulp, and Cyser digdan Mead Forum 1 04-18-2009 01:12 AM
Apple Juice vs. Apple Cider DontDrinkAndDrum Cider Forum 5 11-16-2007 02:10 AM