02-05-2007, 07:23 AM
or you can use apple juice from the store, 1 c of sugar and 1/8 tsp yeast andyour e-z cap. pourjuice in a 2 liter with sugar and yeast, screw on the cap, wait a week,refrigerate for a coupleof days, then drink wine. why do all of this work to make apple juice? you canbuy it atwal-mart for less cost and effort?--- Dhampir wrote:> APPLE WINE Heavy bodied>>> [*] 24 lb. windfall apples, mixed varieties*>> [*] 3-6 lb. granulated sugar>> [*] 1 gallon water>> [*] 1 tsp. pectic enzyme>> [*] Sauterne wine yeast and nutrient>>> Chop the apples into small pieces, put into primary fermentation vessel,> add the pectic enzyme and water and cover the mixture. The water will> not cover the apples, so stir several times a day to bring bottom apples> to the top. After 24 hours, add the yeast and nutrient. Keep covered and> in a warm place for 7-10 days. When the vigorous fermentation of the> pulp subsides, strain the juice from the pulp and set aside, then press> the juice from the pulp and add to the set-aside liquor. Measure and add> 3 lb. sugar per gallon of liquor. Put into secondary fermentation vessel> and fit with airlock. Rack when clear, allow another 60 days, then rack> again and bottle. Allow six months before tasting, one year for best> results. *For this and all apple wine recipes, unless varieties are> specified, the more acid and sour varieties are preferred and the> sweeter eating varieties are to be avoided. Winesap, McIntosh, Jonathan,> and crab apples are best. Delicious apples should be avoided.> OR Medium bodied> [*] 12 lb. windfall apples, mixed varieties>> [*] 3 lb granulated sugar>> [*] 1 gallon water>> [*] 1 tsp. pectic enzyme>> [*] Sauterne wine yeast and nutrient>>> Quarter the apples and run them through a mincer. Bring pulp to simmer> in 1 gallon water, holding simmer for 15 minutes. Strain juice onto the> sugar in primary fermentation vessel, stirring well to dissolve, then> reintroduce the strained pulp and, when cool, the pectic enzyme,> stirring well. Cover, set in a warm place for 24 hours, then add yeast> and nutrient, cover, and set in a warm place for four days, stirring> twice daily. Strain pulp and pour liquor into secondary fermentation> vessel and fit with airlock. Rack when clear and fermentation has> ceased. Rack again in 30 days and again in another 30 days, then bottle.> Allow one year to age.> OR Light bodied> [*] 6 lb. windfall apples, mixed varieties>> [*] 1/2 lb. chopped golden raisins>> [*] 3 lb. granulated sugar>> [*] 1 lemon>> [*] 1/2 tsp. pectic enzyme>> [*] yeast and nutrient>>> Chop the apples into small pieces and bring to simmer in 1 gallon water,> holding simmer for 15 minutes. Strain liquid onto the sugar,adding the> grated rind of the lemon and stirringORGINAL POSTER: kevin