Apples from the tree wine

SSBrew - 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
S

sfbayarea

Member
Joined
Jul 19, 2011
Messages
16
Reaction score
0
Location
SAN BRUNO
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.
 
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.
 
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.
 
Yooper said:
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.
Click to expand...

Thank you.

What sugar amount would you suggest to come up with strong yet sweet wine?
 
sfbayarea said:
Thank you.

What sugar amount would you suggest to come up with strong yet sweet wine?
Click to expand...

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.
 
Yooper said:
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.
Click to expand...

Thank you.
 

Similar threads

O
Apple wine without juicing?
Replies
2
Views
647
Erik the Awful
E
nxc3441
apple pie cider under 10 bucks a gallon
Replies
2
Views
888
nxc3441
nxc3441
J
Unsweetened red grape juice concentrate or wine base for a pyment
Replies
5
Views
523
Johnny2
J
C
what canna do with it?
Replies
5
Views
416
fluketamer
F
zadamxtr
Apple wine over 19% ??
Replies
4
Views
963
TheBluePhantom
TheBluePhantom
Brewer's Friend 300

Latest posts

Back
Top