I'm new to the winemaking lark, just made my first batch from a country wines kit, which was pretty simple, but not that cheap. Now that I've done that I want to have a go with stuff I grow. Does anyone have a recipe for wine from cooking apples? - we have tons and I've done all the usual stuff, Chutney, mint jelly, bramble & apple Jam etc. Need something nice and simple no technical jargon.
You could try this one. I'm sure someone else will be able to give you more information, it will be just a matter of waiting.
I'll try that again!
I've never actually made an plain apple wine but I regularly make cider using supermarket apple juice. The recipe which TA linked to should be ok - I've read other apple wine recipes which are basically the same as a cider but with 50:50 water and apple juice, with extra sugar added. It might be worth using a decent apple juice but I'd ignore the comment about having to buy it from a hippie shop - as far as I can tell, all 100% apple juices are just that - no preservatives added at all, unless they're listed on the ingredients. But course since you've got your own apples then that's not an issue.
The recipe listed sultanas but you can also add 1 litre of grape juice instead.
OK, I said I've never made an apple wine but I do have a small ~1 litre experimental batch of 'apple and rowan' wine on the go at the moment. I happened to find a few apple trees while I was out picking berries so I picked a bag full and brought them home. I juiced them using a normal kitchen juicer (the type with a whirring blade which mushes up and strains the juice and spits out fairly dry pulp). I let the juice settle then scooped off the thick layer of mush which rose to the top. It took quite a while to juice the apples - if you've got an apple press then it might be easier.
Another deviation from the recipe - you can get away with bakers yeast instead of buying wine yeast. I've had 14% wines doing that
I've never used malt extract so I can't comment on it's effectiveness.
If the apples are very sharp, the wine might need a bit of sweetening, but you won't know whether it needs sweetening or not until it's finished fermenting, and possibly matured for a few months.
Good luck and I'd love to hear how it turns out
You might get a different 'cooked' taste doing it that way but it'll work fine. It might be a good idea to get hold of some pectolase from a homebrew shop - it breaks down the pectin which comes out of the apples. Adding about a teaspoon to a gallon of wine should do the trick. The wine will come out a bit clearer, with less chance of setting like a jelly
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