Apple Wine from The Complete Book of Home Preserving by Mary Norwak
Use a mixture of dessert and cooking apples, but avoid russets. Apples oxidize very quickly, and it is therefore best to start off in a slightly different way. Put 7 pints/3.5 litres water into a b...
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Cooking tools:
- Bucket
- Kettle
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 6 fl.oz/150 ml water at 75°F/24°C
- 2 teaspoons sugar
- ¼ teaspoon citric acid
- Juice of 1 orange
- 12 lb/6 kg apples (mixed if possible)
- 1 lb/450 g crab apples
- 2½ lb/1.25 kg granulated sugar
- 1 teaspoon nutrient salts
- 1 teaspoon pectic enzyme
- Yeast starter of sauternes or general purpose yeast
- 1 teaspoon tartaric acid
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