S.G. 1.090 – 1.095
•14 – 16 lb Apples (crush and press to get juice) or 1 gallon preservative free fresh Apple Cider
•1 lb Sugar (usually table sugar is used)
•1 ½ tsp Acid Blend
•½ tsp Pectic Enzyme
•¼ tsp Tannin (sometimes referred to as wine tannin)
•1 tsp Yeast Nutrient (do not mix this up with Yeast Energizer)
•1 Campden Tablet‐ Crushed
•1 package Yeast (Côtes Des Blancs or EC‐1118 will work as well)
•½ tsp Potassium Sorbate (added at bottling time) Make sure all equipment that is going to come in contact with the wine is clean and sanitized.
Mix all ingredients together in large primary fermenter except yeast and Potassium Sorbate. You want to make sure that you have at least 2 gallons of head space above the wine to allow for fermentation.
•Place lid and airlock on top of fermenter (make sure airlock is ½ filled with water, or vodka).
•After 24 hours, remove lid and add yeast.
•Replace lid and airlock on fermenter. Make sure lid is tight.
•The wine will ferment for 10 – 14 days. You will know that it is fermenting by the bubbles in the airlock.
•After the bubbles are down to one every minute, or it has been about 14 days, transfer the wine into a secondary container. Use a stopper and airlock to seal the secondary. Some winemakers like to wait 2‐3 weeks and add a ¼ piece of Campden Tablet‐ crushed.
Apples have a lot of sediment so you might have to rack a few times to allow the wine to clear. Let the wine sit for 2‐3 months before bottling. After several months, transfer the wine into a bottling bucket, or another container to prevent mixing the sediment back into your wine. Clean and sanitize your bottles. Add Potassium Sorbate to wine. Sample a little of the wine to make sure it is to the sweetness level that you like. If not, add sugar, clear apple juice, or honey to taste. Siphon wine into bottles, or use bottling bucket to make filling the bottles easier. Cork bottles.
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