paxpix.blogg.se - Apple wine homebrew recipes

Put the cask in a cool place, leaving the bung out 48 hours, then putting it in loosely with a small air vent until fermentation ceases.

Gather up around 4kg of crab apples and then give them a wash and de-stalk them with a knife. Mix well, then continue filling the container. 4 kilograms / 8.5 lb’s of Crab Apples 1 Campden tablet Teaspoon of Pectozyme 1 kilogram / 2.5 lb’s of sugar 300 grams / 8.5 lb’s of raisins Teaspoon of yeast nutrient Sachet of Champagne yeast.

When half full, add 1½ pounds of brown sugar for every gallon of juice.To make a barrel or keg of apple wine, fill a keg or barrel with apple juice, fresh from the fruit press.Age 1 year.Īpple cider may be substituted for the apple juice in the above recipe if no preservatives have been used in the cider (like “Potassium Sorbate” or “Sodium Benzoate”). 5 pints apple juice (without preservatives) 1 teaspoon pectic enzyme. I wait three days to allow them to continue fermenting and carbonating, then preheat the filled, capped bottles in hot sink water for a few minutes, then put them in 180. When it has, cork tightly and lay bottles down. I use preservative-free cloudy brown apple juice from Whole Foods, and add half a pound of light brown sugar per gallon, then an M2 cider yeast. Check in a week or two to make sure all bubbling has stopped. When bubbling stops, strain into glass jars or a clean crock. Ferment two to three weeks, skimming every day.

Heat juice enough to dissolve sugar, then cool to lukewarm and add yeast.