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Simple Apple Wine

Submitted by: runningtrails on September 4, 2010
2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5
Simple Apple Wine

Make your own organic wine at home. It’s really not that hard. Be creative!

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12 pounds apples, mixed varieties
2 pounds (not cups) granulated sugar
1 gallon water
1 teaspoon. pectic enzyme
2 teaspoon acid blend
1/2 packet of wine yeast


Quarter the apples and run them through a grinder. Bring pulp to simmer in 1 gallon of water, holding simmer for 15 minutes. Strain juice onto the sugar in primary fermentation vessel, stirring well to dissolve, then reintroduce the strained pulp and, when cool, the pectic enzyme and acid blend, stirring well. Cover, set in a warm place for 24 hours, then add yeast. Cover, and set in a warm place for four days, stirring twice daily. Strain pulp and pour liquor into secondary fermentation vessel and fit with air lock. Rack when clear and fermentation has ceased. Rack again in 30 days and again in another 30 days, then bottle. Allow one year to age.

Categories: Beverages, Old-Fashioned

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  1. 11-22

    Do I just use the pulp or the apple juice, pulp, and water?

  2. 8-21

    I use the entire apple, frozen first, then mashed before boiling. It’s all trained out before putting into the primary fermenter with water.

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