Spiced Apple Cinnamon Wine
Experience the essence of fall with this Spiced Apple Cinnamon Wine. Infuse crisp apple flavors with the warmth of cinnamon sticks and aromatic cloves for a unique twist on traditional apple wine. Perfect for cozy gatherings or as a festive gift, this homemade brew captures the spirit of the season in every glass.
ingredients
- 3 pounds fresh apples (a mix of sweet and tart)
- 1 gallon filtered water
- 2 cups granulated sugar
- 2 cinnamon sticks
- 5 whole cloves
- 1 teaspoon allspice berries (optional)
- 1 packet wine yeast (preferably champagne yeast)
- 1 teaspoon potassium metabisulfite (for sterilization)
- 1 campden tablet (optional, for extra sanitation)
steps
- 1.
Wash and core the apples, cutting them into quarters, leaving the skins on for added flavor and color.
- 2.
In a large pot, bring the filtered water to a boil. Once boiling, remove from heat and dissolve granulated sugar into the water, creating a simple syrup.
- 3.
Add the quartered apples, cinnamon sticks, cloves, and allspice (if using) to the pot with syrup. Cover and let steep until the mixture cools to room temperature.
- 4.
Once cooled, strain the liquid through a fine mesh sieve into a sanitized fermentation vessel, leaving the solids behind.
- 5.
Dissolve the wine yeast in a small amount of warm water (about 100°F) and allow it to sit for about 10 minutes. Then, stir it into the apple mixture.
- 6.
Add the potassium metabisulfite and the crushed campden tablet (if using) to help prevent spoilage.
- 7.
Seal the fermentation vessel with an airlock and place it in a cool, dark area (around 60-70°F) for 4-6 weeks, or until fermentation is complete.
- 8.
Once fermentation has finished, siphon the wine into sanitized bottles, discarding sediment at the bottom.
- 9.
Let the wine age for at least 2 months before tasting; the flavors will mellow and deepen beautifully. Enjoy your harvest-inspired spiced apple wine!
