Apple Wine Recipes


Apple Wine Recipe #1
INGREDIENTS: (for a one gallon batch of apple wine)
  • 7 - 8 pounds of apples (or 2 quarts of juice with no preservatives added)
  • 4 1/2 pints of water
  • 2 pounds of sugar
  • 2 1/4 tsp of Acid Blend
  • 1/2 tsp of Pectic Enzyme
  • 1/4 tsp of Tannin
  • 1 tsp of Nutrient
  • 1 crushed Campden tablet
  • 1 package of yeast
  • 1 tsp anti oxidant - This is added before bottling
You will want to stick with the more tart apple varieties when you are making apple wine. McIntosh, Jonathan and Winesap apples are the best but any tart apple will work as will any combination of tart apples. You will want to stay away from the brand Delicious because of its low acid content. Just enjoy eating those ones... dipped in peanut butter
Starting Specific Gravity (S.G.) - 1.085 - 1.090
Wash and sort your apples. Use only solid firm fruit. Cut your apples into smaller pieces and press the juice from your apples. (If you do not have a press to press the juice out of your apples you can put your cut up apples into a nylon straining bag and press the juice out through the mesh as they ferment. They will get soft so keep squeezing periodically.)
Put your juice into your Primary Fermenter and add your crushed Campden Tablet and Pectic Enzyme. This will help with the clearing of your wine.
Stir in all other ingredients except for the anti oxidant and your Yeast and cover your fermenter.
After 24 hours add your yeast and cover your fermenter.
Stir your batch every day and check the Specific Gravity with your Hydrometer. In about 3 - 5 days your S.G. should reach 1.040.
Now you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy. The sediment is the stuff that accumulates at the bottom of your container.
Attach your airlock and wait for your fermentation to be complete.
You will know it is complete when your S.G. has reached 1.000. This will take about 3 weeks.
Siphon your wine off the sediment into a clean secondary carboy, reattach your airlock. You will wait about 2 months and then siphon your wine off the sediment again. Keep doing this until your wine is clear. If it is clear now then it is time to bottle.
Before bottling add your anti oxidant.
Let wine set for a couple of months before drinking.
*** If you want more of a full bodied heavier wine then make the following changes to the recipe:
14-16 pounds of apples (or 1 gallon of juice - no preservatives added)
1 pound of sugar
1 1/2 tsp of Acid Blend
All other ingredients are the same
Apple Wine Recipe #2 - Crabapple Wine
INGREDIENTS: (for a one gallon batch of apple wine)
  • 4 1/2 pounds of Chopped Crabapples
  • 1/2 pint of White Grape Concentrate or 1 pound of raisins
  • 7 pints of Water
  • 1 3/4 pounds of Sugar
  • 1/2 tsp Pectic Enzyme
  • 1 tsp Nutrient
  • 1 tab Campden Crush
  • 1 pkg Wine Yeast
  • 1 tsp anti oxidant - This is added before bottling
Starting Specific Gravity (S.G.) 1.090-95
Follow the same directions as in Recipe #1