Apple wine from apple juice?

Apple wine from apple juice?

Post by Davdi Coghla » Tue, 21 May 2002 03:22:44



Cheers,

I am thinking of making apple wine from store bought, canned apple
juice. The label does not show any sulfites in the product. i know I'll
have to start the yeast slowly, and add the acids and sugar. Has anyone
tried this and what advice can you guide me with?

Thank you in advance,       David

 
 
 

Apple wine from apple juice?

Post by WendyLad » Tue, 21 May 2002 05:58:02


Have a one gallon batch going right now. Didn't have any problem getting the
ferment to start - bubbled like crazy, kept us awake at night when I first
put it in the secondary. Smelled like beer when it was in the primary.
Haven't tasted it yet, so can't tell you how it's turning out.


Quote:
> Cheers,

> I am thinking of making apple wine from store bought, canned apple
> juice. The label does not show any sulfites in the product. i know I'll
> have to start the yeast slowly, and add the acids and sugar. Has anyone
> tried this and what advice can you guide me with?

> Thank you in advance,       David


 
 
 

Apple wine from apple juice?

Post by tallgobli » Tue, 21 May 2002 10:55:17


In my opinion frozen apple concentrate makes a better wine than canned
product. I also add a pound of chopped sultanas to each gallon of must

Quote:
> Cheers,

> I am thinking of making apple wine from store bought, canned apple
> juice. The label does not show any sulfites in the product. i know I'll
> have to start the yeast slowly, and add the acids and sugar. Has anyone
> tried this and what advice can you guide me with?

> Thank you in advance,       David

 
 
 

Apple wine from apple juice?

Post by J Dixo » Tue, 21 May 2002 10:53:10


David, You shouldn't have any problem making it this way. I would suggest
adjusting your acid content, and sugars before you start your fermentation.
Also the addition of Pectin enzyme at the beginning at a rate of about 1/2
tsp per gallon will greatly aid clearing. I usually make my apple wine from
fresh pressed juice, but at times I have added concentrate to sweeten, and
bring out more apple flavor. With this in mind you can vary the amount of
water you add to bring out more "body" if you want with the concentrates.
Good luck.
John Dixon

Quote:
> Have a one gallon batch going right now. Didn't have any problem getting
the
> ferment to start - bubbled like crazy, kept us awake at night when I first
> put it in the secondary. Smelled like beer when it was in the primary.
> Haven't tasted it yet, so can't tell you how it's turning out.



> > Cheers,

> > I am thinking of making apple wine from store bought, canned apple
> > juice. The label does not show any sulfites in the product. i know I'll
> > have to start the yeast slowly, and add the acids and sugar. Has anyone
> > tried this and what advice can you guide me with?

> > Thank you in advance,       David

 
 
 

Apple wine from apple juice?

Post by John Nesselro » Wed, 22 May 2002 22:12:56


Quote:

> Cheers,

> I am thinking of making apple wine from store bought, canned apple
> juice. The label does not show any sulfites in the product. i know I'll
> have to start the yeast slowly, and add the acids and sugar. Has anyone
> tried this and what advice can you guide me with?

I made a hard cider a while back that was excellent. Light, crisp and
a little tart. Similar to a Woodchuck Cider, though not as sweet. I
used pasteurized, unfiltered cider in jugs, available from the
grocery, from a local cider mill (Louisberg, KS). Lower ***
content than a wine (~7%) and carbonated. Would be happy to share the
recipe if you'd like it.
 
 
 

Apple wine from apple juice?

Post by JArment2 » Mon, 27 May 2002 05:38:43


As an experiment, I tried making a gallon of apple/pineapple wine.  I used 23
fl oz pineapple juice, 64 fl oz apple juice, 41 fl oz water.  I added sugar to
get my S.G. = 1.093.  I added acid blend to get my % tartaric to .61.  I used
EC-1118 yeast to ferment.

This gallon has been stabilized, cleared without fining, and tastes excellent.
I will probably sweeten just a touch, as it fermented dry.

My advice is use 100% juice (some "juice coctails" are only 20% juice).  I used
generic brands and the result was great.

Quote:
>I am thinking of making apple wine from store bought, canned apple
>juice. The label does not show any sulfites in the product. i know I'll
>have to start the yeast slowly, and add the acids and sugar. Has anyone
>tried this and what advice can you guide me with?

 
 
 

Apple wine from apple juice?

Post by Jack Kell » Mon, 27 May 2002 22:43:46


David, go to http://winemaking.jackkeller.net/request.asp and scroll
down to "Apple Juice Wine."

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

 
 
 

Apple wine from apple juice?

Post by Scot Mc Pherso » Tue, 28 May 2002 02:55:30


Another good reference is "The Joy of Winamaking", by Terry Gerry.  Many of
the recipes and methods revolve around "frozen canned" juices.

Scot Mc Pherson


Quote:
> David, go to http://winemaking.jackkeller.net/request.asp and scroll
> down to "Apple Juice Wine."

> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

 
 
 

Apple wine from apple juice?

Post by Thistletop Farm » Tue, 04 Jun 2002 11:36:33


    I would like to see this recipe if you don't mind.



Quote:
> > Cheers,

> > I am thinking of making apple wine from store bought, canned apple
> > juice. The label does not show any sulfites in the product. i know I'll
> > have to start the yeast slowly, and add the acids and sugar. Has anyone
> > tried this and what advice can you guide me with?

> I made a hard cider a while back that was excellent. Light, crisp and
> a little tart. Similar to a Woodchuck Cider, though not as sweet. I
> used pasteurized, unfiltered cider in jugs, available from the
> grocery, from a local cider mill (Louisberg, KS). Lower ***
> content than a wine (~7%) and carbonated. Would be happy to share the
> recipe if you'd like it.

 
 
 

Apple wine from apple juice?

Post by John Nesselro » Fri, 07 Jun 2002 08:34:07


Quote:

> I would like to see this recipe if you don't mind.

5-? gallon     Louisburg Apple Cider  
7/8 t.  Grape tannin    
2-? t.         Pectic enzyme  
5 t.    Yeast nutrient          
Wyeast 3783 Rudesheimer (Reisling)              
1/3 C   Corn sugar              

Ingredient Notes:
Cider   Louisburg Cider Mill Old Fashioned Cider. This is pasteurized
and unfiltered with no preservatives. There is a significant fine
sediment. I used nearly all the sediment.

Method:
1. Prepare yeast culture.
2. Dissolve tannin and yeast nutrient in 1-pint cider; simmer 10
minutes.
3. Dissolve pectic enzyme in 1-pint cider.
4. Transfer cider, pectic enzyme mixture, tannin/yeast nutrient
mixture and yeast culture to 6-? gallon carboy with fermentation lock
or blow off tube.
7. Ferment at 70-75 degrees for three weeks or until fermentation
stops.
8. Rack into secondary fermenter for three more weeks.
9. Clean and sterilize bottles, siphon hose. Boil caps.
10.Bring 2 cups cider to a boil. Add 1/3-cup corn sugar. Continue to
boil for 5 minutes.
11.Dissolve syrup into bulk of cider. Stir but do not agitate.
12.Siphon into bottles and cap.

Lightly carbonated. The *** content (based on original SG)is
approximately 7%. It mellowed significantly over a year. It was a
little tart to my taste, so I began splashing a little apple juice in
the bottom of the glass and poured this cider on top.

Hope you like it as much as I did.