oliveoil54
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Have decided to use up load of free apples to make some wine, have read that apple can be a bit tasteless, so thought of adding elderberry tho not sure? Any advice? Idealy I would like something a bit lighter (but reasonably dry) than the bramble & elderberry that I have just made, also pref a wine that doesn't take quite so long to mature. Any recipes that are easy using approx 6lb elderberries & 20lb of apples? Not necessarily combined.
Also have read lots of different recipes, which have very different methods & not sure which is best? Is it best to simmer apples & poss elderberry first or put the raw chopped apples & elderberry mash on cold water?
Chop 6lb apples small, boil & simmer for 15mins in 1 gall water, then strain onto 1Kg of sugar, mix. When cool add 250ml of white grape concentrate, 1tsp of citric acid, 2 tsps of pectolase, the yeast and 1 tsp of yeast nutrient then decant to DJ & leave to ferment.
Or
12 lb. windfall apples, mixed varieties
3 lb granulated sugar
1 gallon water
1 tsp. pectic enzyme
Sauterne wine yeast and nutrient
Quarter the apples and run them through a mincer. Bring pulp to simmer in 1 gallon 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, stirring well. Cover, set in a warm place for 24 hours, then add yeast and nutrient, 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 airlock. 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
Or
24 lb. windfall apples, mixed varieties*
3-6 lb. granulated sugar
1 gallon water
1 tsp. pectic enzyme
Sauterne wine yeast and nutrient
Chop the apples into small pieces, put into primary fermentation vessel, add the pectic enzyme and water and cover the mixture. The water will not cover the apples, so stir several times a day to bring bottom apples to the top. After 24 hours, add the yeast and nutrient. Keep covered (a bath towel held fast with a large rubber band works well if the primary fermentation vessel doesn't have a lid) and in a warm place for 7-10 days. When the vigorous fermentation of the pulp subsides, strain the juice from the pulp and set aside, then press the juice from the pulp and add to the set-aside liquor. Measure and add 3 lb. sugar per gallon of liquor. Put into carboy or gallon secondary fermentation vessel and fit with airlock. Rack when clear, allow another 60 days, then rack again and bottle. Allow six months before tasting, one year for best results
Or
3lbs elderberries
4lb apples
1 gallon of water (8 pints)
juice of 4 lemons
Yeast
Yeast Nutrient
Pectolase
3lbs sugar
String the elderberries and put them into large saucepan and crush them (I used a potato masher). Wash and chop the apple and then put in the pan with the elderberries. Bring them to the boil and boil for about 15 minutes then decant to large sterilised bucket. Cool the mixture to lukewarm then add the yeast, yeast nutrient and the pectolase.
Cover the brew and leave it in a warm place to ferment for four or five days stirring every day. Strain the liquid onto a syrup made with the sugar and 1 pint of water. Add lemon juice. Pour into a 1 gallon jar (I have 2) and fit a fermentation lock filled with some sterilising solution. AS the wine clears, rack the wine as required. When fermentation is complete bottle.
Any advice and/or recipes welcome.
Also have read lots of different recipes, which have very different methods & not sure which is best? Is it best to simmer apples & poss elderberry first or put the raw chopped apples & elderberry mash on cold water?
Chop 6lb apples small, boil & simmer for 15mins in 1 gall water, then strain onto 1Kg of sugar, mix. When cool add 250ml of white grape concentrate, 1tsp of citric acid, 2 tsps of pectolase, the yeast and 1 tsp of yeast nutrient then decant to DJ & leave to ferment.
Or
12 lb. windfall apples, mixed varieties
3 lb granulated sugar
1 gallon water
1 tsp. pectic enzyme
Sauterne wine yeast and nutrient
Quarter the apples and run them through a mincer. Bring pulp to simmer in 1 gallon 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, stirring well. Cover, set in a warm place for 24 hours, then add yeast and nutrient, 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 airlock. 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
Or
24 lb. windfall apples, mixed varieties*
3-6 lb. granulated sugar
1 gallon water
1 tsp. pectic enzyme
Sauterne wine yeast and nutrient
Chop the apples into small pieces, put into primary fermentation vessel, add the pectic enzyme and water and cover the mixture. The water will not cover the apples, so stir several times a day to bring bottom apples to the top. After 24 hours, add the yeast and nutrient. Keep covered (a bath towel held fast with a large rubber band works well if the primary fermentation vessel doesn't have a lid) and in a warm place for 7-10 days. When the vigorous fermentation of the pulp subsides, strain the juice from the pulp and set aside, then press the juice from the pulp and add to the set-aside liquor. Measure and add 3 lb. sugar per gallon of liquor. Put into carboy or gallon secondary fermentation vessel and fit with airlock. Rack when clear, allow another 60 days, then rack again and bottle. Allow six months before tasting, one year for best results
Or
3lbs elderberries
4lb apples
1 gallon of water (8 pints)
juice of 4 lemons
Yeast
Yeast Nutrient
Pectolase
3lbs sugar
String the elderberries and put them into large saucepan and crush them (I used a potato masher). Wash and chop the apple and then put in the pan with the elderberries. Bring them to the boil and boil for about 15 minutes then decant to large sterilised bucket. Cool the mixture to lukewarm then add the yeast, yeast nutrient and the pectolase.
Cover the brew and leave it in a warm place to ferment for four or five days stirring every day. Strain the liquid onto a syrup made with the sugar and 1 pint of water. Add lemon juice. Pour into a 1 gallon jar (I have 2) and fit a fermentation lock filled with some sterilising solution. AS the wine clears, rack the wine as required. When fermentation is complete bottle.
Any advice and/or recipes welcome.
