Apple Vanilla Wine
Experience the perfect fusion of crisp apple juice and luxurious vanilla bean in this homemade apple wine. As the fermentation unfolds, the natural sweetness of the apples becomes enhanced by the warm notes of vanilla, resulting in a smooth, creamy finish. This unique beverage is ideal for cozy gatherings or to enjoy on a special evening.
ingredients
- 1 gallon fresh apple juice (not from concentrate)
- 1 cup granulated sugar
- 1 whole vanilla bean, split lengthwise
- 1 packet wine yeast (such as Champagne yeast)
- 1 teaspoon pectic enzyme (optional)
- 1 teaspoon acid blend
- 1/4 teaspoon potassium metabisulfite (optional, for sanitation)
- Campden tablet (if using potassium metabisulfite)
steps
- 1.
In a sanitized fermentation vessel, pour in the fresh apple juice.
- 2.
Add the granulated sugar, stirring until fully dissolved.
- 3.
If using, dissolve the potassium metabisulfite in a small amount of water before adding to the juice to sanitize. Let sit for 24 hours if used.
- 4.
Add the pectic enzyme to help clarify the wine and improve flavor extraction.
- 5.
Stir in the acid blend to balance the sweetness of the apples.
- 6.
Toss in the split vanilla bean to infuse its rich aroma into the mixture.
- 7.
Sprinkle the packet of wine yeast over the juice without stirring, allowing it to hydrate for a few minutes before incorporating.
- 8.
Cover the fermentation vessel with an airlock and store in a cool, dark place for 4-6 weeks, monitoring fermentation activity.
- 9.
Once fermentation has ceased (bubbling stops), siphon the wine into another sanitized container, leaving sediment behind.
- 10.
Age the wine for at least 3 months for flavors to develop, then bottle and enjoy chilled or at room temperature.
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