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Add a photoServings: 1
Ingredients
- 2 ct frzn apple juice
- 4 x 1\3 C. sugar
- 6 tsp acid blend (the frzn stuff tends to be sweet!)
- 1 x campden tablet
- 1 tsp yeast nutrient
- 1/2 tsp pectic enzyme
- 1/4 tsp grape tannin
- 1 pkt "all purpose" (white wine) yeast (LALVIN K1-V1116)
Directions
- Thaw the frzn juice and add in to your jug with about 2 1/2 qts of water. Boil about one qt of water and dissolve the sugar in it while it is boiling. Add in the sugar solution to the apple juice. Make a paste of the grape tannin in about 2 tbs. water to make a paste. Thin the paste so which it can be stirred in. Add in all of the ingredients, including the tannin, to the sugar-apple juice mix. Make sure the juice mix has cooled to about 70 to 75 degrees, then pitch the yeast.
- The starting SpG should be about 1.094.On the first racking (about 4 or possibly 5 days later) add in 3/4 c. more sugar. Then bring the water level up to 1 gal.
- When I have made this wine it has cleared nicely. It matured rapidly (I think). I didn't keep it till it over-mature in any case! Possibly a little less sugar, such as omit the 3/4 at the first racking, might make it drier.
- This recipe can be multiplied by as many gallons as you wish to make. However, one package of yeast for up to five gallons is sufficient.
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