How to Make Apple Wine

How to Make Apple Wine. Making apple wine is a straightforward process and this can be a great wine for the novice winemaker. Any type of apple, or a mixture of different apples, can be used to make sweet apple wine, so experiment with the flavor and have fun.

Things You'll Need

  • 1 gallon of preservative-free apple cider
  • 1 pound of cane sugar
  • 1/8 tsp. of pectic enzyme
  • 1 1/2 tsp. of acid blend
  • 1/4 tsp. of wine tannin
  • 1/8 tsp. of ascorbic acid
  • 1 tsp. of yeast nutrient
  • Primary fermentation vessel
  • 1 package of EC-1118 yeast
  • Hydrometer
  • Siphoning equipment
  • Secondary fermentation vessel
  • Air-lock
  • 2 campden tablets (crushed and dissolved)

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Purchase apple cider. It is important that the cider does not contain preservatives such as sodium benzoate or potassium sorbate, as they will interfere with the fermentation process.

Mix all of the ingredients together, except for the EC-1118 yeast, in the primary fermenting container. Cover the container with a towel to allow for breathing. Let the mixture sit for 24 hours.

Add the package of EC-1118 yeast after 24 hours. Place the hydrometer on the lip of the container and cover again with a towel. Allow the mixture to ferment for 4 to 5 days, or until the hydrometer measures between 1.030 to 1.040. After this time, carefully siphon the apple wine mixture into your secondary fermenting container. Be sure that the majority of the sediment is caught in the siphon.

Allow your apple wine to ferment for another 2 to 3 weeks under the air-lock or until your hydrometer reads .998 or less.

Add a crushed and dissolved campden tablet, and allow the wine to clear. Clearing usually takes another 2 to 3 weeks. When the apple wine has cleared completely, add another campden tablet. Your apple wine is now ready for bottling.

Tips & Warnings

  • The secondary fermenting container should be a food-grade container that you can easily attach the air-lock to.
  • Sweeten your finished apple wine with honey or more sugar. Make sure that fermentation has stopped, that the wine has cleared and that the wine sediment is thoroughly siphoned before adding more sweetener.
  • If you add sweetener, add potassium sorbate to stabilize the apple wine and prevent fermentation from starting again.
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