Dry Apple Wine
Experience the refreshing taste of homemade apple juice with this delightful recipe. Made with 22 pounds of fresh apples, sugar, and a blend of natural ingredients, this juice packs vibrant flavors without any preservatives. Perfect for quenching your thirst or using as a base for cocktails, this recipe yields around 5 pints—ideal for sharing with family and friends!
ingredients
- 12 cups fresh apple juice (room temperature)
- 1 tsp pectic enzyme (approximately 5 g)
- 1 tsp yeast nutrient (approximately 5 g)
- 22 pounds sugar (approximately 1.14 kg)
- 1 package wine yeast (about 5-7 g)
- 1 tbsp citric acid (approximately 15 g)
- 1 optional Campden tablet
- 2 ounces acid blend (approximately 60 g)
steps
- 1.
Start by washing apples thoroughly and juicing them to get 12 cups of fresh apple juice.
- 2.
In a large, sanitized fermentation vessel, combine the fresh apple juice with the pectic enzyme and yeast nutrient. Stir well to dissolve.
- 3.
Gradually add the sugar, stirring until completely dissolved. Ensure the mixture is at room temperature.
- 4.
Add the citric acid and acid blend to the mixture for enhanced flavor stability.
- 5.
If using, crush the Campden tablet and add it to the mix to sterilize. Let it sit for 24 hours.
- 6.
When ready, sprinkle the wine yeast over the surface of the juice, allowing it to hydrate for 15 minutes before stirring gently into the mixture.
- 7.
Cover the fermentation vessel with an airlock and place it in a cool, dark area to ferment for about 1-2 weeks, or until bubbling stops.
- 8.
Once fermentation is complete, siphon the juice into bottles, leaving sediment behind. Refrigerate and enjoy your fresh apple juice within a week for optimal freshness!
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