Apple Wine Recipe

An old, trusted recipe. However, be sure to make extra care with sterilisation, and be aware that the
type of apple dramatically changes the finished flavour.

Ingredients
- 3 1/2 lb Cooking Apples
- 2 1/2 lb Granulated Sugar
- 1 Gallon Cold Water (8 Pints)
- 2 Lemons
- 1 Orange
- 1 tsp Wine Yeast
- 1 tsp Yeast Nutrient
- 1 tsp Pectic Enzyme

Method
- Wash and cut apples - do not peel or core, mince if possible.
- Put into a plastic bucket[1] and pour 1 gallon of cold water over them.
- Cover bucket[2] and leave for a week, but stir well every day with a plastic spoon[3].
- After a week, strain liquid through muslin into another bucket.
- Add 2 1/2 lb of sugar and juice and grated rinds of washed lemons and orange.
- Stir well until sugar is dissolved.
- Add the yeast[4], yeast nutrient and pectic enzyme[5]; then cover bucket and leave for 24 hours.
- It will then be ready to strain and put into fermentation jar[6] (squeeze until dry).
- Can be used as a non-alcoholic fruit drink straight away or if left for 4 months will turn into clear
wine[7].

Notes
Some points not made clear in the original recipe.

1 All utensils and bucket etc should be sterile. Please see the section on Sterilisation. This is very
important.
2 Some muslin, or sterile cloth tied around the top with string should suffice.
3 Yes, it is important.
4 Try and find wine yeast, rather than bakers' yeast - the difference is that bakers yeast can make
wine only up to 14% alc, and wine yeast wine between 15% and 18% alc.
5 Follow instructions on packet bought, or, about a teaspoon of each. They are not essential to the
process, but certainly help increase fermentation speed and strength of wine.
6 These can be bought in chemists or wine-making or home-brew shops, they hold about a gallon and
have a slim top where a fermentation lock can be inserted. If you really can't find one, you can
ferment in a bucket that has polythene tied around the top tightly with string - air will find a way out
when pressure increases and hopefully not let any air back in. If you use a fermentation jar, ensure
that you sterilise the lock - the lock should have water in both chambers, so air bubbles through it as it
is pushed out of the bottle - you should top up the lock when it gets low.
7 See section on Racking, also important.