(2 votes, average: 4.50 out of 5)
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Make your own organic wine at home. It’s really not that hard. Be creative!
Difficulty:
Ingredients
Directions
Quarter the apples and run them through a grinder. Bring pulp to simmer in 1 gallon of water, holding simmer for 15 minutes. Strain juice onto the sugar in primary fermentation vessel, stirring well to dissolve, then reintroduce the strained pulp and, when cool, the pectic enzyme and acid blend, stirring well. Cover, set in a warm place for 24 hours, then add yeast. Cover, and set in a warm place for four days, stirring twice daily. Strain pulp and pour liquor into secondary fermentation vessel and fit with air lock. Rack when clear and fermentation has ceased. Rack again in 30 days and again in another 30 days, then bottle. Allow one year to age.
Categories: Beverages, Old-Fashioned
Submitted by: runningtrails on September 4, 2010
Zifsaf says:
Do I just use the pulp or the apple juice, pulp, and water?
On November 22, 2014 at 3:32 pm
Sheryl - Runningtrails says:
I use the entire apple, frozen first, then mashed before boiling. It’s all trained out before putting into the primary fermenter with water.
On August 21, 2015 at 7:05 pm