A Very Ancient Craft
APPLE WINE 1
2 containers frozen apple juice
4 1/3 CUPs sugar
6 tsp. acid blend (the frozen stuff tends to be sweet!)
1 Campden tablet
1 tsp. yeast nutrient
1/2 tsp. pectic enzyme
1/4 tsp. grape tannin
1 pack. of "all purpose" (white wine) yeast
Thaw the frozen juice and add to your jug with about 2 1/2 quarts of water.
Boil about one quart of water and dissolve the sugar in it while it is boiling.
Add the sugar solution to the apple juice.
Make a past of the grape tannin in about 2 tbs. water to make a paste.
Thin the paste so that it can be stirred in.
Add all of the ingredients, including the tannin, to the sugar-apple juice mixture.
Make sure the juice mixture has cooled to about 70 to 75 degrees, then pitch the yeast.
The starting SpG should be about 1.094.
On the first racking (about 4 or 5 days later) add 3/4 cup more sugar.
Then bring the water level up to 1 gal.
When I have made this wine it has cleared nicely. It matured rapidly (I think). I didn't keep it until it over-mature in any case! Possibly a little less sugar, such as omit the 3/4 at the first racking, might make it drier.