Apple juice wine

Post date: Oct 21, 2012 2:14:5 PM

On the heels of my successful apple juice concentrate wine, I'm going to slightly adapt Jack Keller's apple wine recipe (I'm going to use Lalvin 71B-1122 yeast, since it is recommended for malic fruits (and what's more malic than an apple?) and 1/2 a Campden tablet), I checked the sugar, and this will be about 12.5% alcohol, which seems fine for this.

1 gal bottled apple juice (Shaw's, from concentrate, unsweetened, OG 1.046)

1-1/4 lb granulated sugar

1/2 tsp citric acid

1/4 tsp tartaric acid

1/4 tsp malic acid

1-1/2 tsp pectic enzyme

1/2 crushed Campden tablet

1/4 tsp tannin

1-1/2 tsp yeast nutrient

1 tsp Lalvin 71B-1122 yeast

This will get a SG of 1.095

10/21/12 9:30AM

Started.  No heating - dissolved sugar in apple juice directly at room temperature (the juice is pasteurized, and I don't imagine there are a lot of critters on the granulated sugar).  The 1/2 Campden tablet should take care of anything.

10/21/12 1:45PM

Added pectic enzyme.

10/21/12 3:30PM

Rehydrated full package of yeast in 4 oz 101° F water (will use half for this wine)

10/21/12 3:45PM

Pitched 2 oz of liquid (1/2 pkg yeast)

11/17/12 12PM

Racked.  FG is 0.994 at 65F.  ABV 13.6%.  Tastes pleasant, not all that much apple flavor.

12/1/12 9PM

Racked.  Very clear now.

12/22/12 9AM

Bottled.  Got 4 750ml bottles, 2 375ml bottles, and 1/3 of a 375, which I mixed with the blackberry wine.  Tastes pretty good.

1/11/13

Took to Kenroy's party.  Everybody liked it.