MAKING LIGHT BODIED APPLE WINE AT HOME

When we speak of wine, generally we think of grape wine. However, we can make wine with so many other fruits. Apples are a delightful option besides grapes. Here is a simple wine recipe made with apples.

Ingredients:

Apples of mixed variety 6 lbs

Golden raisins ½ lb

Sugar ( granulated) 3 lb

Lemon 1 no ( juice taken out and zest preserved)

Pectic enzyme ½ tsp

Yeast and nutrient

Instructions:

1. Wash the apples and dry them with absorbent paper.

2. Chop the apples into small pieces.

3. Chop the raisins into small pieces.

4. Add the apples to a gallon of water in a large vessel and bring it to a boil. Once the water comes to a boil, lower heat and simmer for 15 minutes.

5. Strain this liquid into primary fermentation vessel. Add the sugar and lemon zest and stir well.

6. Once cool, add pectic enzyme and lemon juice to the liquid, stirring well. Cover and keep in a warm place for 24 hours.

7. After 24 hours, add the yeast and the nutrient to the liquid. Stir well and again cover to set aside for another 24 hours in a warm place.

8. Strain this liquid into the secondary fermentation vessel and fit it with an airlock to make it fully airtight.

9. Let the vessel stand for 30 days in a cool dry place.

10. At the end of the 30 days, open the vessel and siphon off the top clear liquid into another vessel with help of a pipe. In wine recipes this process is called racking.

11. Add chopped raisins to this and again close the mouth of the vessel with airlock. Keep this vessel to ferment undisturbed for about 6 months.

12. After 6 months, siphon off the top clear liquid again into bottles. Taste and you may leave to mature for an year.

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