JayDubWill
Well-Known Member
This is the recipe I've come up with after reading about wine making and apple wine in particular over the past few weeks. I'm planning on starting this next week, and would really appreciate some feedback. I've been brewing beer for a year now, but this is my first attempt at a wine. I'm looking for something decent after 6 months that you would be proud to share with friends and will improve with age maybe out to 2 or 3 years.
12% abv apple wine 5 gallon batch
-Adhere to basic sanitation techniques
-4.5 gallons of apple juice (tree top 3 apple blend) Sugar content = 4.29lbs (SG of 1.055).
-Add 5tsb Pectic enzyme, wait 24 hours.
-Add 4lbs sugar and 0.5lb golden raisins to raise to a SG of 1.090.
-raisins added to just off boiling water and let sit for 10 minutes then rinsed to reduce sulfates before added to must.
-add yeast nutrient, 5tsb acid blend, and 0.2g of Tannin (UVA'TAN)
-add 1 package of Lalvin 71B-1122 Narbonne yeast, hydrated in boiled and cooled water. Fermentation will be between 72F and 74F.
-at 1 months secondary and add another 0.5lbs of golden raisins
-at 3 months rack a third time
-at 4 months Rack again if not clear add another 0.2g of Tannin (UVA'TAN) and 5tsb glycerine. Top off with boiled and cooled water if needed.
-at 5 months and 1 week degas add 1.5oz Tuscan oak blend (Midwest Supplies) for 3 weeks.
-at 6 months degas and add 2.5tsb Potassium Sorbate and 2.5tsb Potassium Metabisulfite dissolved and bottle.
12% abv apple wine 5 gallon batch
-Adhere to basic sanitation techniques
-4.5 gallons of apple juice (tree top 3 apple blend) Sugar content = 4.29lbs (SG of 1.055).
-Add 5tsb Pectic enzyme, wait 24 hours.
-Add 4lbs sugar and 0.5lb golden raisins to raise to a SG of 1.090.
-raisins added to just off boiling water and let sit for 10 minutes then rinsed to reduce sulfates before added to must.
-add yeast nutrient, 5tsb acid blend, and 0.2g of Tannin (UVA'TAN)
-add 1 package of Lalvin 71B-1122 Narbonne yeast, hydrated in boiled and cooled water. Fermentation will be between 72F and 74F.
-at 1 months secondary and add another 0.5lbs of golden raisins
-at 3 months rack a third time
-at 4 months Rack again if not clear add another 0.2g of Tannin (UVA'TAN) and 5tsb glycerine. Top off with boiled and cooled water if needed.
-at 5 months and 1 week degas add 1.5oz Tuscan oak blend (Midwest Supplies) for 3 weeks.
-at 6 months degas and add 2.5tsb Potassium Sorbate and 2.5tsb Potassium Metabisulfite dissolved and bottle.