Well I took a recipe off the wine fourm... boy I gotta say I was nervous about making wine as I'm a beginner. After reading the recipe I jumped in and mad 4 gallons. I ground the apples pressed in my home made press add the tablets waited added the other ingredients and let sit. Racked in 2 weeks and just racked again last night after 4 weeks..... WOW turned out great!!! A little dry for my mother said she would mix it with 7up but I like it straight out of the jug.... so glad I made 8 gallons of this 👍👍👍👍..... I knkw theirs alot of threads of back sweetening but if I wanted to how would a guy back sweeten it???
First attempt of apple wine..
- Thread starter Buckshott
- Start date
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Ambitious starting with raw apples for your first cider, good job making something good and drinkable!
Back sweeting isn't very difficult but you have to be careful.
Allow fermentation to complete, FG should be close to 1.0 and not move for a few days.
If you have the ability to cold crash do so first to drop yeast out of the solution (drop temp to near freezing for a day or so).
Transfer off of yeast and add potassium sorbate (wine stabilizer). Many people also add sulfites (camden/k-meta) because sorbate works better when sulfites are present.
These chemicals will not kill yeast so it is important to start with very little yeast in solution. What they do is shutdown the reproduction cycle so new yeast cannot be made.
Allow a few days for the preservatives to work.
Backsweeten however you like. I like to use frozen apple juice concentrate at one can per gallon of cider.
Cider should remain still and at this point you can bottle however you like.
To carbonate you will require a kegging system as natural carbonation has been disabled by the preservatives.
Back sweeting isn't very difficult but you have to be careful.
Allow fermentation to complete, FG should be close to 1.0 and not move for a few days.
If you have the ability to cold crash do so first to drop yeast out of the solution (drop temp to near freezing for a day or so).
Transfer off of yeast and add potassium sorbate (wine stabilizer). Many people also add sulfites (camden/k-meta) because sorbate works better when sulfites are present.
These chemicals will not kill yeast so it is important to start with very little yeast in solution. What they do is shutdown the reproduction cycle so new yeast cannot be made.
Allow a few days for the preservatives to work.
Backsweeten however you like. I like to use frozen apple juice concentrate at one can per gallon of cider.
Cider should remain still and at this point you can bottle however you like.
To carbonate you will require a kegging system as natural carbonation has been disabled by the preservatives.
