"Apple wine", or overzealous cider.

[Mr impatient]

I suppose it is wine if it is enclosed while firmentation continues, yet I am open to correction as I have yet to make cider but that isn't why this post.

Before time began or before I even knew what a hydromiter looked like, I found a book in the library ''idiot proof brewing'' I had had a go a few times with kit beers but never made anything I liked so everything was cluttering up under the stairs and generally being threatened with eviction if not used constructivley which was why I was looking in the Library.

Brill wine from fruit seemed simple, it kept stressing clean and sterile and the process was all about sterilisation. I chopped the fruit up and put it through the food processor to mulch it then into a large 5ltr pan on the light with 3 1/2Lb sugar and 1/4 pint of water to stop the sugar burning, then boil it down and add fruit to make 1 gallon keep adding the fruit and boiling it down to make a sloppy apple sauce.

I then split it in two, it was too thick to do anything with unless it was diluted, I used water and not apple juice from the supermarket and now I had two demijohns with yeast to bubble and do their stuff for three months as the recipie said, it was like apple sauce that you can get from the icecream man sometimes, but this was alcoholic, wow. I mentioned hydromiters but I didn't have one, it just said follow and you cant go wrong, now I do it with everything, makes a nice wine.

I still have not got to the point of this post, I was so pleased with my wine, from my fruit I didn't pay for and using the equipment I didn't have to buy again and only 3 1/2Lb of sugar, I gave a lot of it away, aparently it is what we do when we first start out on this path of alcoholic indulgence. So this morning I was given a 2Ltr bottle back. I gave a young couple down the road and its getting in their way and I can have it back, they don't drink wine.

Over 18 months it has changed colour like apples do after you've cut them, God willing I can up load a photo. There we go, bottled in january 2017, should be spot on by now

 

[jgmillr1]

I suppose it is wine if it is enclosed while firmentation continues, yet I am open to correction as I have yet to make cider but that isn't why this post.

Before time began or before I even knew what a hydromiter looked like, I found a book in the library ''idiot proof brewing'' I had had a go a few times with kit beers but never made anything I liked so everything was cluttering up under the stairs and generally being threatened with eviction if not used constructivley which was why I was looking in the Library.

Brill wine from fruit seemed simple, it kept stressing clean and sterile and the process was all about sterilisation. I chopped the fruit up and put it through the food processor to mulch it then into a large 5ltr pan on the light with 3 1/2Lb sugar and 1/4 pint of water to stop the sugar burning, then boil it down and add fruit to make 1 gallon keep adding the fruit and boiling it down to make a sloppy apple sauce.

I then split it in two, it was too thick to do anything with unless it was diluted, I used water and not apple juice from the supermarket and now I had two demijohns with yeast to bubble and do their stuff for three months as the recipie said, it was like apple sauce that you can get from the icecream man sometimes, but this was alcoholic, wow. I mentioned hydromiters but I didn't have one, it just said follow and you cant go wrong, now I do it with everything, makes a nice wine.

I still have not got to the point of this post, I was so pleased with my wine, from my fruit I didn't pay for and using the equipment I didn't have to buy again and only 3 1/2Lb of sugar, I gave a lot of it away, aparently it is what we do when we first start out on this path of alcoholic indulgence. So this morning I was given a 2Ltr bottle back. I gave a young couple down the road and its getting in their way and I can have it back, they don't drink wine.

Over 18 months it has changed colour like apples do after you've cut them, God willing I can up load a photo. There we go, bottled in january 2017, should be spot on by now

Sounds like it may be oxidized pretty badly. Hopefully will still be drinkable enough though. Cheers

 

[bernardsmith]

My thought too - oxidation will turn white wines brown. But cooked apples taste like ...cooked apples. And wine should highlight the flavor of fresh fruit, not jam.

Wine making ain't brewing and fruit ain't grain. Heat is not something that wine makers need to apply to fruit to help yeast break apart simple sugars. Yeast has no trouble fermenting simple sugars - sucrose, fructose, glucose. Maltose is different but fruit doesn't have maltose. Grains do. The one exception where heat might be needed is if you are using flowers as the source of flavor or aroma. Then you make a tea from the blossoms and ferment the sweetened tea.

 

[Mr impatient]

I will try again. I dont understand why but when I copy from photo box it says the photo is too large to down load, hey ho. The wine is wonderful and not sweet or dry. but your going to have to take my word on that.

 

[madscientist451]

Your "cooked wine" method is somewhat unusual, but it's the results that matter; if you like the wine, I'd drink it all ASAP, it probably won't improve any more with age.