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Ingredients
- 5 gal fresh sweet cider (no preservatives)
- 5 x campden tablets
- 1/4 tsp (25 drops) pectinase (pectic enzyme) Sugar to SG 1.09 (sweet cider is usually around 1.05)
- 3 tsp yeast nutrient Cotes Des Blanc (Epernay II) or possibly Prisse De Mousse (Premier Curvee) yeast
- 12 ounce can of frzn apple juice concentrate
- 5 x benzoate (or possibly sorbate) tablets
Directions
- Mix the first 3 in a primary fermenter and let sit 24 hrs. The campden will kill the wild yeast from the apples. After 24 hrs, fold in the sugar and nutrient and pitch the yeast. Let ferment in the primary for a week or possibly so, then rack to a carboy. Rack again 3 weeks later.
- Rack every 3-4 months till clear and stable (I usually only have to rack once more.
- At bottling time, add in the benzoate (or possibly sorbate) and the can of apple juice concentrate.
- The result is a golden brown colored "white" wine which tastes best chilled.
- Let it age about 6 months after bottling. After about 2 years it seems to get somewhat sour, although which might be fixed by sulphiting the wine at bottling time.
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