for 6 gallons of wine
40 lb. apples
5 lb. granulated sugar
3 gallon water
3 gallons apple cider (no preservatives)
Yeast Nutrient (1 tsp. per gallon)
Pectic Enzyme (1/2 tsp. per gallon)
Campden Tablet (1 per gallon)
Acid Blend (1.5 tsp. per gallon)
Grape Tannin (.25 tsp per gallon)
Wine Yeast K1-V1116 or EC-1118 not sure yet
Chop the apples into small pieces, put into primary fermentation vessel, add the pectic enzyme, campden tablets and water and cover the mixture. After 24 hours, add the yeast, nutrient, acid blend, tannin, sugar, and apple juice. Keep covered and in a warm place for 7-10 days. When the vigorous fermentation goes to a crawl, strain the juice from the pulp and put into secondary fermentation vessel and fit with airlock. Add more sugar when most yeast has settle to sweeten wine. Rack when clear, bottle.
40 lb. apples
5 lb. granulated sugar
3 gallon water
3 gallons apple cider (no preservatives)
Yeast Nutrient (1 tsp. per gallon)
Pectic Enzyme (1/2 tsp. per gallon)
Campden Tablet (1 per gallon)
Acid Blend (1.5 tsp. per gallon)
Grape Tannin (.25 tsp per gallon)
Wine Yeast K1-V1116 or EC-1118 not sure yet
Chop the apples into small pieces, put into primary fermentation vessel, add the pectic enzyme, campden tablets and water and cover the mixture. After 24 hours, add the yeast, nutrient, acid blend, tannin, sugar, and apple juice. Keep covered and in a warm place for 7-10 days. When the vigorous fermentation goes to a crawl, strain the juice from the pulp and put into secondary fermentation vessel and fit with airlock. Add more sugar when most yeast has settle to sweeten wine. Rack when clear, bottle.