Then add the sultanas, sugar, juiced lemons, water, yeast and nutrient. Cover and leave for 8 hours or more, overnight would be good. Make sure you keep the apples pressed down under the water with plate and weight. Add the pectolase enzyme if you’re using it and stir well. Put in large bucket and cover with water. Wash and cut up the apples, skins, brown patches and all. This could take a while so you could leave overnight. Cover and allow to cool to 20 oC or below. Heat, stirring so that the sugar dissolves. Put the sugar in a saucepan and cover with enough water to dissolve it. In the final stage the wine will finish clearing and will improve with more keeping. In the second stage you’ll ferment out all the sugar and get the wine to start to clear. The first stage is about getting the flavour extracted from the apples and the fermentation started. There are three main stages to the wine making process. MethodĮverything you use needs to be sterilised – use a proprietary steriliser. (I used 5 tsp nutrient and 1½ tsp yeast.) You can substitute a good heaped teaspoon of marmite, yeast extract or malt syrup dissolved in a mug of hot water for the nutrient. * Yeast and nutrient, as individual make instructions. You don’t have to include it, but you may have trouble getting the wine completely clear. * Pectolase enzyme, as individual make instructions (I used 8g) This will help prevent a pectin haze develop in your wine. * Bottles and corks or wine bag(s)/box(es) to store and serve your wine Ingredients * Some tubing to transfer wine between buckets and demijohns. * A wine bottle to hold any excess ferment. You can substitute a cotton wool plug loosley secured with cling film and an elastic band. They are plastic or glass and should be filled with cold water through which the gas bubbles but stuff can’t go back the other way. * Airlock(s) to stop bugs and things getting into the demijohn(s) while the fermentation takes place and to allow the carbon dioxide produced to escape. The 5 litre square water bottles are good substitutes. * A large plastic demijohn for the later fermentation or five plastic or glass demi-johns. * Something to strain the wine after the initial fermentation. * A big plastic or metal spoon or paddle to stir with * A food grade bucket or large bowl that has a lid or you other way to cover for the initial vigorous fermentation. You will need the following items of equipment: This recipe will make 25 litres which is about 30 standard sized bottles. The ones I use taste a lot like sauvignon-blanc. Your apple variety will affect the taste. The wine you make really can be very good. To be honest it’s better to make a big amount to really use a good quantity of apples. Making wine is an ideal way of getting the most out of your harvest and using the bruised and damaged ones.
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