Apple juice - preferably crushed and pressed with our rental equipment, (approximately 100 pounds of apples will yield 5 gallons of juice). This juice may need to be diluted. Having this juice will allow us to give you the best advice on what needs to be done with your apples. Some water may be needed in order to bring the juice to an acidity of .7 - .8 grams/Litre of acid. DO NOT HEAT OR BOIL THE APPLES, EVEN WITH STEAM.
Water to add to Juice to bring Acid level to .7gr./L -
.8 gr./L
Sugar to bring S.G. to 1.085 - 1.095 - This will be vary between 1 - 2 pounds
per gallon depending on how much juice is used.
6 Campden tablets.
1 teaspoon ascorbic acid.
5 tsp pectic enzyme.
5 tsp yeast nutrient
1 teaspoon dry Grape Tannin.
1 pkg. Lalvin EC-1118 wine
yeast or Wyeast #
3021 Champagne or Wyeast # 3766 Cider Yeast
White Grape Concentrate should be added if lots of water is used for acid
dilution.
After pressing the juice from the apples, immediately add the ascorbic acid and
the Campden tablets. Bring in a sample of juice so we can help you to decide how
much water needs to be used with your apples. Add sugar to bring the S.G.
to 1.085 - 1.095. Add all of the other ingredients except for the yeast.
Cover and wait 24 - 36 hours. After 24 hours add the yeast.
When the wine has reached S.G of 1.030 or less, rack into a sterilized carboy. After 2 - 3 more weeks, rack again to another clean carboy. As long as the S.G. is below .996, add 3 teaspoons of wine stabilizer as well as 6 more Campden tablets. If you choose to do a malo-lactic fermentation to the wine, the Campden tablets can not be added yet.
Malo-lactic Yeast Information. Malo-Lactic Fermentation Guidelines.
After 3 - 4 months rack again if needed and add
Sparkolloid™. After the wine has cleared it may be
filtered if desired and then sweetened to taste. As with all fruit wines, try to
age for a year before drinking.