Apple Wine   

For a batch of about 5 gallons -


6 gallons of fresh pressed apple juice

5 Campden tablets OR 1/4 tsp. metabisulfite

5 tsp. yeast nutrient

2-1/2 tsp. dry or 25 drops liquid pectic enzyme

1-1/4 tsp. grape tannin

2 tsp. ascorbic acid

1 pkg. general-purpose wine yeast


Sugar  (5 to 10 lbs, depending on juice)

32 oz grape juice concentrate (optional)


  • Put 5 Campden tablets OR 1/4 tsp. metabisulfite, yeast nutrient, pectic enzyme, grape tannin, and ascorbic acid into a 6 gallon or larger carboy.
  • Add apple juice.
  • After 12-24 hours, rack clear juice out of carboy. Expect a loss of about 10% to solids.

Optional: If you desire, add the 32 oz grape juice concentrate. This will aid in taking the edge off the

apple wine and make the wine drinkable sooner.

  • Check acid, it should be around 0.7-.75%.  Adjust if necessary, using tartaric acid. Apple juice is about 70% malic so adjusting with tartaric acid will produce a smoother wine.
  • Add sugar to a specific gravity of 1.085.
  • Add yeast.  Wine should start fermenting about two days after adding yeast.
  • Rack wine when S.G. is about 1.005  (normally about a week after fermentation starts)
  • Rack again in 3 weeks and add Sparkolloid per package instructions.
  • Rack again one week later.
  • Rack again 2-3 months and add 5 campden tablets OR 1/4 tsp. metabisulfite.
  • Add 1/2 tsp. potassium sorbate per gallon to stabilize wine (prevent renewed fermentation), then sweeten to taste with sugar and apple cider or juice.
  • Filter and bottle.

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