Apple Wine from Fresh Cider

A crisp clean wine from fresh apple cider

shared by: Jim

Category : Country Wines

Variety : Apple

Yeast : Lalvin - ICV-D47


Ingredients for 5 US Gallons -------------------------------------------------------------------------------- Cider - 5 gals Sugar – 6 pounds Acid Blend - 5 teaspoons Pectic Enzyme – 2 ½ teaspoon Yeast Nutrient - 5 teaspoon Potassium Metabisulphite - ½ teaspoon Super Kleer - 1 package Potassium Sorbate – 2 ½ teaspoon Bentonite – 2 teaspoon Tannin - 1 ¼ teaspoon Lalvin K1-V1116 - 1 package (alternative: Red Star Cote de Blanc)


Step No 1 - Primary Fermentation In a Food Grade plastic fermenter pour in 5 gallons of warm (room temp) cider. Add ¼ tsp Metabisulphite. Cover, and leave for 24 hours. After 24 hours, in a cup of warm water add Bentonite and stir well. Add Bentonite solution, tannin, pectic enzyme, yeast nutrient and ½ of the sugar. Stir well. Using your hydrometer; check the starting specific gravity. If mixed properly your Specific Gravity should be around 1.085 - 1.090. Add balance of sugar as needed. Check your acid level by using your acid testing kit and pH meter. Your acid reading should be between .55 and .65. Adjust with acid blend. Check the temperature of the wine must (mixture) using your thermometer. Hydrate yeast according to instructions on packet and add to must. The temperature should be as close to 70-75°F as possible to activate the yeast. Loosely cover the primary fermenter with a plastic lid and place in a warm area (70-75°F) to maintain a constant temperature for the next few days. Fermentation will start within 24-48 hours if the temperature is kept constant. -------------------------------------------------------------------------------- Step No 2 -Secondary Fermentation When the Specific Gravity reaches 1.010 - 1.000, usually 5 to 7 days, (it depends on the fermenting temperature; the warmer the temperature the faster the fermentation) it is time to rack (siphon) the wine into the carboy (secondary fermenter). Carefully rack the wine into a clean and sanitized carboy (preferably glass) using a proper siphon system. Attach air lock do not top off at this point. Leave the carboy at a temperature between 70-75°F for a further 14-20 days to finish fermentation. After 14 days, check the Specific Gravity. You should get a reading of 1.000 or less. If the Specific Gravity is above 1.000 allow a few more days of fermentation and then check the Specific Gravity again. -------------------------------------------------------------------------------- Step No 3 -Stabilizing & Degassing Dissolve ¼ tsp Metabisulphite and 2 ½ tsp Potassium Sorbate into 1 cup of wine. The Sorbate will ensure fermentation ceases. Add this mixture to the carboy and stir vigorously (using the handle end of your mixing spoon) for 2–3 minutes to release any excess CO2 gas. This is very important. Add Super Kleer per instructions on package. Super Kleer will help your wine clear faster. Top off and attach air lock. Place the wine in a cooler area between 60-68°F (16-20°C) to clear faster. Always make sure the airlock and bung is secure after stirring and the airlock is full of solution. Leave your wine in a cool area for 2 weeks to clear. -------------------------------------------------------------------------------- Step No 4 – Sweeten and Polish Rack, if sweetening do so now (I like this one around 1.005), top off and attach air lock. Leave set for 30 days to final polish. Expect to lose ¾ gal to the lees. -------------------------------------------------------------------------------- Step No 5 - Filtering & Bottling Wine is now ready for bottling. To give your wine a professional appearance, it is recommended to filter before bottling. This is a good idea for all ‘Country’ wines. If aging for more than 6 month add ¼ tsp Metabisulphite.

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