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Apple wine (medium)

This is a truly delicious wine, and although it appears heavy on fruit, it is well worth making. It is strong, yet delicately flavoured, with an attractive, faintly cidery bouquet.

• Chop the apples into small pieces and put them into a fermenting bucket.
• Add the yeast and water; the water should not cover the apples.
• Leave for about a week, stirring vigorously several times daily to bring the apples to the top.
• Keep the bin closely covered and in a reasonably warm place.
• Strain the juice from the apple pulp.
• Press the juice from the apples and add it to the remaining liquor.
• To every 4.5 L (one gallon) add 1.5 kg (3 lb) of sugar.
• Put into a fermentation vessel and fit an airlock
• Rack when it has cleared
• The wine will be ready for drinking within six months, but it improves with being kept for a year.
• If eating apples are used, it is a good idea to make one crab apple for every 10 lb, and another improvement is to employ Sauternes wine yeast.