Comments on: Apple Wine 2008 http://www.washingtonwinemaker.com/blog/2008/09/29/apple-wine-2008/ 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/2008/09/29/apple-wine-2008/comment-page-1/#comment-51181 Erroll Thu, 21 Apr 2011 05:52:29 +0000 http://www.washingtonwinemaker.com/blog/2008/09/29/apple-wine-2008/#comment-51181 Hi MJ, I would top up the carboy that is low. Use another apple wine if you have it, another white wine will do, but even water would be better than allowing too much air in the carboy. You've come too far to risk oxidation now! Erroll Hi MJ,

I would top up the carboy that is low. Use another apple wine if you have it, another white wine will do, but even water would be better than allowing too much air in the carboy. You’ve come too far to risk oxidation now!

Erroll

]]> By: MJ http://www.washingtonwinemaker.com/blog/2008/09/29/apple-wine-2008/comment-page-1/#comment-51168 MJ Wed, 20 Apr 2011 15:21:52 +0000 http://www.washingtonwinemaker.com/blog/2008/09/29/apple-wine-2008/#comment-51168 I've had my crab apple wine in carboys since last September. I recently racked it for the first time. One of the carboys is about 3 inches below the neck of it. Do I need to worry about this air space creating "vinegar" after all my labor and time? All of the carboys still have their airlocks. MJ Prairiewaif@hotmail.com I’ve had my crab apple wine in carboys since last September. I recently racked it for the first time. One of the carboys is about 3 inches below the neck of it. Do I need to worry about this air space creating “vinegar” after all my labor and time? All of the carboys still have their airlocks.

MJ
Prairiewaif@hotmail.com

]]> By: MJ http://www.washingtonwinemaker.com/blog/2008/09/29/apple-wine-2008/comment-page-1/#comment-50803 MJ Tue, 12 Apr 2011 03:29:16 +0000 http://www.washingtonwinemaker.com/blog/2008/09/29/apple-wine-2008/#comment-50803 I made 3-5 Gallons of crabapple wine from a mixture of crabapple varities. This was prior to discovering your website. I used some crabs, very red in color, the size of quarter, and to "juice these, I used 1 ice-cream pail of destemmed, blossom-end removed apples in one large commercial-size ice cream pails (gotten at the local ice cream shop for $1.00/pail). To this pail of apples, add 4 tablespoons of Cream of Tartar and then pour boiling water over the top and let sit minimum 24 hours. I let a few set up to three days, strain out the juice; I strained through 8 layers of muslin and got extremely clear juice, it was a gorgeous pink, no sediment. To this plain juice I added sugar. After some discussions and thinking, "if prisoners can make it out of tomatoes stolen from the cafeteria" I can make wine in my kitchen. It has been "cooking" and fermenting since mid-August. I took a wine witch out to have a taste with some experienced wine makers, my wine passed the test, and it's only aged in the carboy for 8 months. I am about to start racking for the first time and hope to have them bottled by the end of July. No rush as I don't want all that energy expended in picking crab apples and hot August nights gone to waste. Have you heard of anyone else deriving their crap apple juice in this manner? MJ I made 3-5 Gallons of crabapple wine from a mixture of crabapple varities. This was prior to discovering your website. I used some crabs, very red in color, the size of quarter, and to “juice these, I used 1 ice-cream pail of destemmed, blossom-end removed apples in one large commercial-size ice cream pails (gotten at the local ice cream shop for $1.00/pail). To this pail of apples, add 4 tablespoons of Cream of Tartar and then pour boiling water over the top and let sit minimum 24 hours. I let a few set up to three days, strain out the juice; I strained through 8 layers of muslin and got extremely clear juice, it was a gorgeous pink, no sediment.

To this plain juice I added sugar. After some discussions and thinking, “if prisoners can make it out of tomatoes stolen from the cafeteria” I can make wine in my kitchen. It has been “cooking” and fermenting since mid-August. I took a wine witch out to have a taste with some experienced wine makers, my wine passed the test, and it’s only aged in the carboy for 8 months. I am about to start racking for the first time and hope to have them bottled by the end of July. No rush as I don’t want all that energy expended in picking crab apples and hot August nights gone to waste.

Have you heard of anyone else deriving their crap apple juice in this manner?

MJ

]]> By: Erroll http://www.washingtonwinemaker.com/blog/2008/09/29/apple-wine-2008/comment-page-1/#comment-11068 Erroll Thu, 02 Oct 2008 16:06:31 +0000 http://www.washingtonwinemaker.com/blog/2008/09/29/apple-wine-2008/#comment-11068 John, You're right, it's only about half a gallon. I usually buy juice and toss my own apples in, but this year I <em>really</em> wanted to make wine just from my own apples! It sounds like your wines are coming along nicely. I can't wait to hear how they turn out. Erroll John,

You’re right, it’s only about half a gallon. I usually buy juice and toss my own apples in, but this year I really wanted to make wine just from my own apples!

It sounds like your wines are coming along nicely. I can’t wait to hear how they turn out.

Erroll

]]> By: John http://www.washingtonwinemaker.com/blog/2008/09/29/apple-wine-2008/comment-page-1/#comment-11061 John Thu, 02 Oct 2008 11:05:34 +0000 http://www.washingtonwinemaker.com/blog/2008/09/29/apple-wine-2008/#comment-11061 Hey, Erroll. Did I follow this right: you are only making a half gallon of must? If so, there won't be much finished wine. Am I missing something here? I hope your apple wine and apple mead both come out well! I'll keep you posted on my first batch of apple wine, which is still "cooking" on the kitchen table alongside my blueberry wine, which is still bubbling fairly vigorously after two weeks in the secondary. - John Hey, Erroll.

Did I follow this right: you are only making a half gallon of must? If so, there won’t be much finished wine. Am I missing something here? I hope your apple wine and apple mead both come out well!

I’ll keep you posted on my first batch of apple wine, which is still “cooking” on the kitchen table alongside my blueberry wine, which is still bubbling fairly vigorously after two weeks in the secondary.

– John

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