It’s the season, for apple wine. This is a pretty dry recipe, it ages pretty well. This is one of those recipes much like the pumpkin wine recipe, where if you think you’re going to want to make it in the future, you really have to take advantage of when the ingredients are available. Now is the time where this stuff if pretty available, so jump on it!
Apple Wine Recipe
Yield: 1 Gallon
5 pints apple juice (without preservatives)
1 teaspoon pectic enzyme
2.5 lbs sugar
1 tablespoon citric acid
1 package of EC-1118
1 teaspoon yeast nutrient
Directions
- Pour 5 pints of apple juice into a 2 gallon plastic container
- Add pectic enzyme
- Add sugar and citric acid
- Add water to make 1 gallon
- Add campden tablet to the must, if desired and let it stand for 24 hours
- Add 1 package of yeast
- Let fermentation occur for 48 hours
- Rack into secondary container
- Allow to ferment for 3-6 months
- When fermentation is complete, rack into bottles
- Let them sit for 6 months before you open your first bottle
Jay's Brewing Blog 
August 17, 2018 at 2:12 am
Why does recipe ingredients list 5 pints of apple juice then 1.5 cups of apple juice AND the directions
Show using 2.5 pints of apple juice. This doesn’t make sense.
August 18, 2018 at 9:34 am
Hello Brigitte, first we appreciate your continued support of jay’s brewing. Also, thank you for pointing out errors in our post. We try to create strong written content for our visitors. That being said some of our older post fall through the cracks. We went through the post and fixed some of the issues. If in the future you ever see any more errors or simply have questions please feel free to message us. Thanks again for your support.