I slightly altered a recipe I found on the interner. Omitting grape concentrate and campden tablet but used boiling water rather than cold. Used 8lb of Bramleys off Kev and 8lb of yellow ones off Paul Mason and doubled the recipe below.
Recipe (for 1 gallon):
- 8lb of mixed apples
- 2lb of sugar
- 1 tsp pectolase
- Youngs white wine yeast
- 1tsp yeast nutrient
Chopped 16lb of apples and added them to 8 pints of boiled water. Dissolved 2 tsp of pectolase in a cup of water and added to the apples. Then boiled 2 pints of water and dissolved 4lb of sugar into it and added to the bucket.
Covered with lid.
Day 2 - 07/11/11 - pitching
Added 2tsp of yeast nutrient dissolved in a cup of water. Then added 5g sachet of yeast, leaving it for 15 minutes until stirring in.
Day 9 - 14/11/11 - straining
Have been stirring it once a twice a day.
Strained through a sieve into a fermenting bucket then squeezed the remaining fruit through muslin. Left with just under 3 gallons. Fitted an airlock and it's bubbling away nicely.
Strained through a sieve into a fermenting bucket then squeezed the remaining fruit through muslin. Left with just under 3 gallons. Fitted an airlock and it's bubbling away nicely.
Day 78 - 27/01/12 -racking off
Finally got round to racking off the wine into demijohns. Only managed to get one and a half gallons as the rest was thick sediment. It had been left in the bucket for a while and in hindsight I think earlier and frequent transferring would be better.
What remains is a little cloudy still. Tastes quite dry and sharp with a hint of farmhouse cider.
