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Old 09-12-2012, 05:54 AM   #11
Aug 2012
Vancouver, BC
Posts: 423
Liked 60 Times on 42 Posts

What was the final gravity? Are we talking 18% here? If so I'd put it on some oak and age it for a while. The upside is it should be pretty awesome when it's done. And with a hell of a kick!!!!!

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Old 09-12-2012, 06:40 AM   #12
Jun 2012
Posts: 266
Liked 1 Times on 1 Posts

It's currently still going I have racked it in to a secondary and it's still bubbling away.

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Old 09-16-2012, 11:28 PM   #13
Feb 2012
Posts: 2

Originally Posted by rhartwel41
I made some apple wine a few months ago and at bottling it was pretty hot and hardly drinkable. I opened a bottle this past weekend and it's drastically better then it was at bottling. I'm going to have a hard time letting it age for another few months.
I also made an Apple wine a couple months ago. It fermented quick with ec-1118 yeast. It came out hot at 18% abv. It didn't last long enough to mellow out...

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Old 09-17-2012, 04:47 AM   #14
Jan 2012
Pella, IA
Posts: 702
Liked 25 Times on 25 Posts

apple wine is yummy but it comes out hot, im going to start my gravity at exactly 1.090 next time i make it instead of 1.100

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Old 09-17-2012, 02:31 PM   #15
Sep 2012
Winnipeg, Manitoba
Posts: 4

I started a batch of apple wine a few weeks ago using a recipe from a book called "Home Winemaking Without Failures" by H.E. Bravery. According to that recipe the wine is best aged about nine months. I assume that's the time it will take to adequately mellow out.

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