Apple wine, also known as cider wine, is a fantastic way to use surplus apples. The result is a dry, crisp wine similar to a dry white wine.
What You'll Need
- 15 lbs mixed apples (sweet and tart)
- 2 lbs white sugar
- 1 packet wine yeast
- 5 tsp yeast nutrient
- 1 tsp acid blend
- Campden tablets
Step-by-Step Guide
1. Prepare the Juice
Wash and chop apples (don't core). Blend or crush to make a rough puree. Add hot water to cover, then strain through cheesecloth to get the juice.
2. Balance and Ferment
Add sugar to reach 22° Brix. Add acid blend, nutrient, and Campden tablet. Wait 12 hours, add yeast. Ferment at 65-70°F.
3. Fermentation
Primary fermentation lasts 1-2 weeks. Stir daily. Rack to secondary and let clear for 4-6 weeks.
4. Bottle
When clear and stable, bottle. Age at least 3 months for best flavor.
Pro Tips
- Mix apple varieties for complex flavor
- Add tannin for better structure
- Serve chilled as an apéritif