Apple Wine
Specifics
Reference
Style:
Brew Date: October 12, 2009
Yield: 8 gallons
BU/GU 0
Calories: 255 (12 ounces)
ABV: 11.5%
ABW: 8.9%
Batch No: 35
OG: 1.082
OG (Plato): 19.78° P
Target OG: 1.082
Reading 1: 1.008  (12 days)
FG: 0.996
FG (Plato): -1.04° P
Target FG: 0.996
Real Extract: 2.73° P
App. Atten.: 105.2%
Real Atten.: 86.2%
Status: Tertiary
General Information
Method: All Grain

This wine comes from the runoff from our seasonal applesauce.  We processed around 250 pounds of apples into 13 gallons of applesauce and 2 gallons of apple butter.  The juice that comes out the other end is very apple-ie, but not terribly high in sugar.

I've compared this wine to that made by my brother, and it's basically the same.  In any case, it's the perfect way to use the rest of the apple.
Recipe
Procedure

7 gallons apple syrup (extracted from 250 lb of apples)
2# white grapes, chopped
10# table sugar, boiled into 10 cups water
2 tablespoons yeast nutrient
2 tablespoons acid blend
4 tablespoons pectic enzyme
2 teaspoons tannin
10 campden tablets

Red Star Côte des Blancs Yeast

Potential alcohol = 11.3%

Fermentation
Primary: 7 days @ 66° F
Secondary: 7 days @ 66° F
Tasting Reviews
Print Log Print Recipe Output to Beer XML
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