Comments on: Apple Wine Recipe http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/ Growing grapes and making wine in Bellevue Sat, 04 Feb 2012 16:41:21 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Erroll http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/comment-page-2/#comment-56656 Erroll Wed, 07 Sep 2011 01:01:11 +0000 http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/#comment-56656 Hi Matt, My 8-gallon batch of Welch's Wine showed vigorous fermentation 3 days after adding a starter. My 6-gallon kit was vigorously fermenting after 2-days - with that one I pitched the lees of another batch right into the fermenter. So I wouldn't worry just yet. If it turns out that it doesn't ferment by day 3, then I'd wonder about the pH too. There's two ways to do that, the quick and easy way or the high maintenance and expensive way. <a href="http://www.washingtonwinemaker.com/blog/2007/05/22/a-ph-of-36ish-why-id-like-a-ph-meter/" rel="nofollow">pH papers are quick and easy</a>. They're also cheap, but they lack precision. pH meters are expensive, and you have to fuss over them. But when they're working correctly you get a fast, accurate reading. Hope this helps, Erroll Hi Matt,

My 8-gallon batch of Welch’s Wine showed vigorous fermentation 3 days after adding a starter. My 6-gallon kit was vigorously fermenting after 2-days – with that one I pitched the lees of another batch right into the fermenter. So I wouldn’t worry just yet. If it turns out that it doesn’t ferment by day 3, then I’d wonder about the pH too. There’s two ways to do that, the quick and easy way or the high maintenance and expensive way.

pH papers are quick and easy. They’re also cheap, but they lack precision.

pH meters are expensive, and you have to fuss over them. But when they’re working correctly you get a fast, accurate reading.

Hope this helps,
Erroll

]]> By: Matt http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/comment-page-1/#comment-56631 Matt Tue, 06 Sep 2011 14:50:35 +0000 http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/#comment-56631 Erroll, Well...... I am stuck between a rock and 7 gallons of apple juice that doesn't want to ferment. I started with 35 lbs of apples, juice them all to produce about 3 gallons of juice then added water and sugar to bring then volume and S/G up to 7 gallons and 1.85-1.90 s/g. I added sulfites to kill anything that could have ridden in on the apples then added my starter 24 hours later. My past experiences told me after 12hrs it should have been in full fermenting swing but….. Nothing….. So 24 hrs later I rechecked s/g = 1.87 and added another starter….. Still Nothing….. I am now 48hrs and 3 starters in and worried my apple juice is going to get rotten before it starts fermenting. Any thoughts? I was thinking check Ph but I don’t know how or what to do if it’s not right. Thanks for any advise! Matt Erroll,
Well…… I am stuck between a rock and 7 gallons of apple juice that doesn’t want to ferment. I started with 35 lbs of apples, juice them all to produce about 3 gallons of juice then added water and sugar to bring then volume and S/G up to 7 gallons and 1.85-1.90 s/g. I added sulfites to kill anything that could have ridden in on the apples then added my starter 24 hours later. My past experiences told me after 12hrs it should have been in full fermenting swing but….. Nothing….. So 24 hrs later I rechecked s/g = 1.87 and added another starter….. Still Nothing….. I am now 48hrs and 3 starters in and worried my apple juice is going to get rotten before it starts fermenting. Any thoughts? I was thinking check Ph but I don’t know how or what to do if it’s not right. Thanks for any advise!
Matt

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/comment-page-1/#comment-42638 Erroll Sun, 28 Nov 2010 21:51:29 +0000 http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/#comment-42638 Thanks for the suggestion, Bob. I've been wanting to experiment by varying the SG and keeping everything else constant. The list of things I want to do is longer than the list of things I have time for - it makes life interesting and frustrating at the same time! Erroll Thanks for the suggestion, Bob. I’ve been wanting to experiment by varying the SG and keeping everything else constant. The list of things I want to do is longer than the list of things I have time for – it makes life interesting and frustrating at the same time!

Erroll

]]> By: Bob http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/comment-page-1/#comment-42551 Bob Wed, 24 Nov 2010 21:52:24 +0000 http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/#comment-42551 Hey Errol, For apple wine, try using a specific gravity level of 1.080 instead 1.090, you'll get a better wine. Hey Errol,
For apple wine, try using a specific gravity level of 1.080 instead 1.090, you’ll get a better wine.

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/comment-page-1/#comment-39967 Erroll Sat, 31 Jul 2010 23:28:38 +0000 http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/#comment-39967 Hi Jim, The post you're commenting on explains how I made apple wine. You can try my <a href="http://www.washingtonwinemaker.com/blog/2010/07/26/easy-apple-wine-recipe-for-leslie/" rel="nofollow">simple apple wine recipe</a>. It's all juice, so no apples to deal with, and easy to make. Erroll Hi Jim,

The post you’re commenting on explains how I made apple wine. You can try my simple apple wine recipe. It’s all juice, so no apples to deal with, and easy to make.

Erroll

]]> By: jim omara http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/comment-page-1/#comment-39964 jim omara Sat, 31 Jul 2010 18:07:05 +0000 http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/#comment-39964 I need a way to make It , and how to do It. I need a way to make It , and how to do It.

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/comment-page-1/#comment-39669 Erroll Wed, 07 Jul 2010 15:12:09 +0000 http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/#comment-39669 Sounds like you're doing great, CuAllaidh. I'm glad I could help, but you made the gold medal mead - congratulations! Erroll Sounds like you’re doing great, CuAllaidh. I’m glad I could help, but you made the gold medal mead – congratulations!

Erroll

]]> By: CuAllaidh http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/comment-page-1/#comment-39660 CuAllaidh Tue, 06 Jul 2010 18:28:19 +0000 http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/#comment-39660 After bulk aging my apple mead for about 7 months I finally tasted it, it was a surprisingly dry mead with some interesting flavours. I entered it into an SCA mead competition, and while it didn't place it was well recieved, and I did make an interesting Oak Aged Chai Mead which won the gold. I must credit your site as part of the reason I won that gold. the Chai mead was only my second attempt at making mead, or any alcoholic beverage, I spent alot of time combing your blog and others for tips and tricks before I started, and thus I think is why my meads turned out well. After bulk aging my apple mead for about 7 months I finally tasted it, it was a surprisingly dry mead with some interesting flavours. I entered it into an SCA mead competition, and while it didn’t place it was well recieved, and I did make an interesting Oak Aged Chai Mead which won the gold. I must credit your site as part of the reason I won that gold. the Chai mead was only my second attempt at making mead, or any alcoholic beverage, I spent alot of time combing your blog and others for tips and tricks before I started, and thus I think is why my meads turned out well.

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/comment-page-1/#comment-36378 Erroll Tue, 26 Jan 2010 21:22:31 +0000 http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/#comment-36378 Hello cotyke, I've re-used yeast before. You have to be careful about your sanitation - best bet is to have your must ready, then rack, then add the lees to the must right away - but it does work. With sweetening, you want to make sure that fermentation has finished, and the best way to do that is to wait. Let it ferment to dryness, rack, if it drops more sediment rack again, repeat until doesn't drop sediment for a month, then <a href="http://www.washingtonwinemaker.com/blog/2008/12/09/sweetening-wine-an-example/" rel="nofollow">stabilize and sweeten</a>. Erroll Hello cotyke,

I’ve re-used yeast before. You have to be careful about your sanitation – best bet is to have your must ready, then rack, then add the lees to the must right away – but it does work.

With sweetening, you want to make sure that fermentation has finished, and the best way to do that is to wait. Let it ferment to dryness, rack, if it drops more sediment rack again, repeat until doesn’t drop sediment for a month, then stabilize and sweeten.

Erroll

]]> By: cotyke http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/comment-page-1/#comment-36340 cotyke Mon, 25 Jan 2010 13:41:22 +0000 http://www.washingtonwinemaker.com/blog/2007/11/05/apple-wine-recipe/#comment-36340 hello! im also new at this apple wine making, ive went to a wine maker with questions and walked out with a recipe and dry chemicals to aid my batch. i was just curious if you might save the yeast after racking and when might i add sweetness after stop fermentation on 1st rack? thanks!!! hello! im also new at this apple wine making, ive went to a wine maker with questions and walked out with a recipe and dry chemicals to aid my batch. i was just curious if you might save the yeast after racking and when might i add sweetness after stop fermentation on 1st rack?

thanks!!!

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