Apple Wine - 10/2/2008

owner: Michael Erwin | started: 10/02/2008 | last updated: 02/19/2009
Recipe: Apple Wine | status: Bottling

10/5/2008 - Prepared must. I made a sugar syrup instead of actually adding dry sugar, and that upped the volume to nearly 6 gallons. Also, added chemicals in water solution, rather than directly to must. The SG was 1.091, not as high as I wanted, but high enough not to worry about.

10/6/2008 - Pitched yeast. Lalvin EC-1118, rehydrated, no starter.

10/7/2008 - Fermentation began between 18-24 hours. Temp: 68F.

10/11/2008 - After 3.5 days, SG is 1.036. Racked to carboy.

11/8/2008 - 1st rack, added 5 campden tabs. SG:0.994.

Notes:
Next rack: 12/8
Rack until clear, then bottle.
Ready in 6 mths: April

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February 19, 2009
Bottling
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I racked this back in mid-December, and I've been too busy to get to it. It's pretty clear right now, not completely. I'll start with a clearer cider next time, that should help.

FG: .995

I've stabilized with 5 campden tabs and 2.5 tsp of potassium sorbate. I'm going to add 4oz of sugar to the last gallon to sweeten up to 1.005.

Should be ready after the bottle-shock, sometime mid-April, in time for Easter?

5/9/2009 - First bottle was definitely green and heavy on the sulfites. Second bottle was a little better, but still more sulfite flavor than I wanted. Third bottle is in the fridge now, try it tomorrow. Also tried a sweetened bottle recently. Not too sweet, really a balanced sweetness.

7/11/2009 - A note on sweetening. I've found a good balance for this wine, and worth trying on the blueberry, too. Two tablespoons of sugar dissolved in a tiny amount of hot water, put that syrup in a decanter, and pour the dry wine on top of it. Kathy, Mom, and others really like it that way. Then, I can keep all the wine dry like I prefer, and prepare some that others would enjoy, too.