When the wine is ready, proceed to stabilization. You should taste the wine to find the dryness or sweetness level that is desired. Allow fermentation to continue longer if needed for desired dryness. Monitoring: Check S.G.: if 0.990-0.996 the wine will be dry, if 1.000 it will be medium- sweet, if greater than 1.000 it will be a sweet wine. Although yeast activity will decrease as the fermentation process proceeds, the process will continue on in this phase. Once the vigorous fermentation has subsided, rack to the secondary fermentation vessel, a one gallon carboy or jug, gently press the fruit to extract remaining wine, add remaining sugar and fit the airlock with bung in the opening. Continue to monitor the yeast activity (bubbling, foaming, etc.) that is most active in this stage. Stir once in the morning and once in the evening. ***Place primary fermenter with lid lightly on (can use a cheese cloth or clean hair net over bucket) and in a location, that is 65-75 Degrees Fahrenheit.Ĭonsistent stirring: Stir gently twice daily for 5 minutes. and temperature in a log will be helpful especially if you would like to duplicate your results next season. Next, measure and record the Specific Gravity and temperature to establish a fermentation starting point. Pour yeast mixture into bucket and stir gently. Add an equal part of juice to the hydrated yeast mixture and let stand for 15 minutes. Bubbling or increase in mixture size is a good sign of rehydration. Stir contents of yeast packet into warm water and be sure to break up any clumps. This water is to not exceed 104 degrees Fahrenheit.
#APPLEWINE KIT FREE#
Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water. After additional 12 hours, add activated yeast. After 12 hours, add the pectic enzyme and yeast nutrient, recover the primary, and continue occasional stirring to circulate the fruit.
The water will not cover the apples, so stir every two hours to bring bottom apples to the top. Put into primary fermentation vessel, add the water and crushed and dissolved Campden tablet and cover the mixture with sanitized muslin or towel.
Contaminated equipment can ruin the quality of the juice and the ending product.Ĭhop the apples into small pieces, avoiding the core so as not to cut any seeds. Helpful hint: make sure all equipment (i.e. A thermometer and brewing belt may be used to monitor and control temperature. Primary fermenter, stirring spoon, hydrometer, straining bag, siphon tubing kit, 1 gallon carboy or jug, an airlock and bung. of ripe apples (mixed varieties are OK)ġ pack of Lalvin K1-V1116 or EC-1118 wine yeast Winesap, McIntosh, Jonathans, and crab apples are best.ġ2 lbs. Sweeter eating varieties, especially Delicious, are to be avoided. ***Note that 1 pack of yeast would be enough for 6 gallons. This recipe makes a 1 gallon batch, If a larger batch is desired, all ingredients will scale proportionately.
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