10 1/2 gallon bottles of Wal-Mart pure apple juice (not from concentrate)
2 tablespoons yeast nutrient
1/2 teaspoon pectic enzyme
2 1/2 tablespoons acid blend
1 teaspoon wine tannin
5 campden tablets
5 pounds sugar
1 package EC-1118 yeast
Directions
Pour the 10 bottles of apple juice in the primary fermenter.
Add the yeast nutrient, pectic enzyme, acid blend and the wine tannin.
Crush the campden tablets and pour in the primary fermenter.
Take a specific gravity reading.
Pour the sugar in the primary fermenter until the specific gravity reads 1.09 or so.
Typically, all 5 pounds of sugar will be used, so your specific gravity could be higher or lower than the 1.09 reading.
Let the contents sit in the primary for 24 hours before adding the yeast.
After 24 hours, pitch the yeast and cover.
Within 48 hours, fermentation should start.
Check the specific gravity on a periodic basis.
Once the specific gravity reaches 1.01, rack to a carboy leaving the sediment behind.
Let it set for 5—7 days.
Rack again and add the stabilizers and clearing agent.
After 5—7 days, most of the sediment should have settled.
Rack into a clean carboy.
If you want, add cinnamon extract.
Let sit for 1 to 2 weeks and rack again if more sediment appears.
Filter and let age for 2 to 3 months.
Bottle and enjoy your wine.
Total cost of this wine excluding the bottles will be less than 25 dollars for 5 gallons of wine or 27 bottles. That equates to less than a dollar a bottle.
Add as favourites (7) | Views: 102