Over a year ago, Leslie asked me for an easy apple wine recipe with step by step instructions. My first reaction was surprise. She posed her request in a comment on one of my apple wine recipes. That one was pretty easy, wasn’t it? I combined some apples from my backyard with some store-bought juice. All I had to do was juice the apples, add that to the juice I already had, measure the specific gravity and the titratable acidity, figure out how much sugar and acid to add, and … oh. Ok, now I remember what it was like when I was first starting out. I went looking for an easy recipe that didn’t make me run tests or figure anything out. So I thought about it for a bit, scribbled down some things I remembered about apples and apple juice, ran some numbers through a calculator, and whipped up a recipe for her on the fly.
I never heard from her and I forgot about the whole thing until I saw some apple juice at Trader Joe’s the other day. I hadn’t made a new batch of wine in a while, so I grabbed it from the shelves on impulse – I was going to make apple wine! Then I remembered.
Since a lot of people miss the conversations in the comments, I decided to update it a little and make it a top level post.
Here is Leslie’s Apple Wine Recipe:
To each gallon apple juice add three cups boiled-then-cooled sugar syrup (dissolve 3 cups sugar in 1.5 cups boiling water), one teaspoon acid blend, one teaspoon pectic enzyme, and one crushed campden tablet (or equivalent). Sprinkle a packet of Red Star Premier Cuvee, or other wine yeast of your choice, over the must.
Stir daily. You should notice fermentation in a couple of days. Once it has fermented out (a week or two), transfer to airlocked glass jugs/carboys. Top with other wine, or if you have to, water so that there is no more than one inch of room between the stopper and the wine. In a month or two, you should notice sediment has fallen. Rack into a clean airlocked glass jug/carboy. Add a new crushed campden tablet (or equivalent) every other time your rack.
When the wine stops throwing sediment, it’s ready to bottle. If you want it sweet, stabilize and sweeten according to your taste. If you just don’t know how much to sweeten, start with 3 tablespoons sugar/gallon of wine.
Ingredients for one gallon
This scales up easily. Want to make five gallons? Multiply everything, except the yeast, by five. Three gallons? Multiply by three.
- 1 Gallon Apple Juice
- 3 Cups Sugar
- 1.5 Cups Water
- 1 Teaspoon Acid Blend
- 1 Teaspoon Pectic Enzyme
- 1 Packet Yeast
Equipment you will need:
A primary fermenter, this is what you put everything in at first. A food grade 2-gallon bucket with a lid (not air tight, just to keep the dust and bugs out) works great for 1-gallon of wine that is fermented on skins and/or pulp. An airlocked 3-gallon carboy does the job too, while protecting juice-only fermentation from air. A 6-Gallon Carboy is just the thing for larger batches up to five gallons.
Two secondary fermenters. These are usually glass jugs or carboys that you can close with an airlock. One-gallon jugs work great for 1-gallon of wine. Why two? So that you have a place to siphon your fermenting/aging wine into.
Extra glass bottles that you can close with airlocks (wine bottles, beer bottles, and so forth). You’ll need these for wine that doesn’t fit when you rack.
Racking cane and siphon hose. You should siphon the wine from one container to the next so that it doesn’t splash and pick up too much oxygen.
A Stirring Spoon. I like stainless steel because they’re easy to sanitize by boiling; 14″ is a good size for 1-gallon batches.
No preservative in the apple juice
It’s very important that the apple juice have no preservatives – look for “pasteurized” and “no preservatives” on the label. If you see “sorbate” or “benzoate” on the ingredients, don’t buy it. It’s not that these things will do you any harm, but they will prevent the yeast from doing their work.
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Update 5/23/2011 – Easy Apple Wine Recipe Bottled!
This wine was easy to make. Everything went smoothly and I bottled ten months after pitching the yeast. Using clarified juice meant the wine dropped clear, without fining, very quickly. In fact, I could have bottled at six months. But looks aren’t everything; this crisp dry white has good flavor and I’m looking forward to seeing (and tasting!) how it ages.
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