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Apple wine (dry)
|
Ingredients |
Metric |
British |
USA |
|
Apples |
2.75 kg |
6LB |
5LB |
|
Brewing sugar |
1 kg |
2 1/2 LB |
2 1/4 LB |
|
White wine concentrate |
150 mL |
Quarter pint |
Quarter pint |
|
Water |
4.5 L |
1 gallon |
1 gallon |
|
Lemon |
1 |
1 |
1 |
|
Wine yeast |
|
|
|
|
Yeast nutrient |
|
|
|
|
Citric acid |
1 teaspoon |
1 teaspoon |
1 teaspoon |
- Wash and cut up the apples, skins, brown patches and all. Windfalls will do.
- Simmer for 10 to 15 minutes in one gallon of water.
- Strain the liquid onto the sugar and the thinly peeled rind of the lemon and stir well.
- When lukewarm, add the juice of the lemon, the yeast and the yeast nutrient to the liquid.
- Add the white wine concentrate, cover it, and leave it for 24 hours in a warm place.
- .Pour into a fermenting jar, cover with three layers of clean nylon material, or insert an airlock.
- Leave in a warm place to ferment for four weeks.
- Siphon off into a clean, dry storage jar and ferment out under an airlock.
- Siphon off and mature for six months before bottling.
