Apple Wine (1 gallon)

Apple juice may be extracted using a press (10 lbs of apples giving approx. 6 pints of juice), or the apples can be liquidised using a kitchen blender (approx, 8-10 pints).

Ingredients:
10 lbs mixed cookers & desserts (or 10 lbs ripe windfall)
campden tablets
250ml. Grape concentrate (solvino or vinopack)
2-1/2lbs, sugar (2 lbs-dry, 2-1/2lbs sweet)
¼ teaspoon grape tannin
1 level teaspoon citric acid
1 teaspoon pectolase (Harris superenzyme)
1 teaspoon yeast nutrient
yeast (gervin no.5-dry; gervin no.3-sweet)
stabiliser tablets (potassium sorbate)

Equipment:
Press and Pulpmaster (optional but recommended)
bucket
straining bag
demijohn
airlock and bung
hydrometer and trial jar
corks and corker
steriliser

Pressed Apple Juice

Place the juice into a demijohn, add 1 campden tablet, replace airlock and bung and leave for 24 hours. After 24 hours add the remaining ingredients and proceed as before.

Pulped/Liquidised Apples

Place apple pulp in clean bucket, add 1 crushed campden tablet, stir well, replace lid and leave for 24 hours. After 24 hours add half of the sugar, grape tannin, citric acid, pectolase, yeast nutrient, and yeast and allow to ferment for 7 days, stirring daily.

Strain juice from pulp using straining bag, squeezing bag for maximum extraction, into a demijohn. Add remaining sugar and grape concentrate and make up to 1 gallon with water, if necessary. When fermentation is complete, and gravity is below 1000, add 1 campden tablet and 1 stabiliser tablet. Shake well.

Leave for a further 2 days then clear, using finings. Sweeten to taste and bottle. Mature for 6 months, bottoms up.

Apple Wine (5 gallons)

Ingredients:
28 lbs apples
3lbs pears
6lbs mixed cooking apples
1kg Solvino Italian Classic White
5 kg sugar
5 teaspoons citric acid
5 teaspoons Harris Super Enzyme
2 ½ teaspoons grape tannin
5 teaspoons yeast nutrient
2 sachets Gervins No5 wine yeast
campden tablets and stabiliser tablets (potassium sorbate)

Method:
Pulp the apples and pears and place them in a 5 gallon bucket. Add 5 campden tablets. Stir well and leave for 24 hours.

After 24 hours add 3 kgs sugar, yeast nutrient, yeast, citric acid, grape tannin, enzyme and stir daily. Allow to ferment for 7 days.

After 7 days syphon juice into a 5 gallon wine fermenter (a cider press will allow maximum extraction), add grape juice, remaining sugar and make up to 5 gallons with water, if necessary. Additional grape or apple juice may be needed, depending on the quality of apple used. Allow to ferment down to below 1000, then add 5 campden tablets and 5 stabiliser tablets. Shake well and leave for 2 days.

Clear, using finings, sweeten to taste and bottle.