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So I've make an apple wine from the apples in my yard. It's sitting at 14% abv. It's been sulfited and sorbated. I started it in September and its a little "hot". I fully expect to let it age out for probably a year, but I want to have a little at Christmas time. I was thinking of adding a bit...

Homemade liquors

I've heard it usually takes 6mo to a year.

It seems that apple wine can take quite a while to age. I was hoping to be drinking some sooner rather than later. How long do u like to age?

How many pound do you usually use for a 5 gallon batch? I used 40 lbs for mine ( it's what I got off my tree this year)

Perfect. That's what I needed to know.

Update on the apple wine. S.g. Is about .998. And I've racked it a few times. Should I sulfite again at some point. Also, is bulk aging or bottling better at this stage? How do you know when to bottle and or stabilize and sweeten? Any suggestions are greatly appreciated

I found a fruit fly floating in my skeeter pee that I started 6 days ago. Is it ruined. Will it turn into vinigar? If I have to dump 5 gal of skeeter pee and start over, I will not be a happy camper!

I checked my apple wine tonight and it is still bubbling like crazy. I know you crabapple wine says to rack at day 6. Is it supposed to calm down first?

I wrote it wrong. It's 1.10

Yeah that makes sense. Well I haven't added the yeast yet, so it made sense to me to just strain into another primary. I added some grape concentrate and more sugar. Sg is now sitting at 1.010. I think I'm ready to add the yeast and nutrient. I am certainly doing it the hard way lol. Oh well. I...

I tested the sg and it is at 1.072. I havmt added yeast yet, can I add more sugar? And how much would i need to get to around 1.090 ish.

Can I just strain the fruit out into another bucket. Why is aeration so bad.

Also I did not bag up the fruit. Any suggestions on straining.

Added the campden tonight. Gonna add the pectic enzyme in the morning. Thanks for all the advice. I sure hope this turns out.

Ok. So I have been waiting til now for my apple/water/citric acid mixture to come down to 70. I guess in the original recipe the boiling would kill the yuckies. I did not boil it so I will be adding Camden. I am making a 5gal batch. Would I need 5tablets? And would I x5 the pectic enzyme from...

I have started a batch of apple wine from the apples in my yard. I blitzed them in the food processor after coring them. My recipe said to boil them for 15min then add the sugar. Instead I put them (39lbs) in the primary and added boiling water, citric acid, sugar. When it cools I will add...