- For every gallon of cider add to it:
- 1 Pound of Cane Sugar
- 1 Teaspoon of Yeast Nutrient
- 1/8 Teaspoon of Pectic Enzyme
- 1-1/2 Teaspoon of Acid Blend
- 1/4 Teaspoon of Wine Tannin
- 1/8 Teaspoon of Ascorbic Acid
- 1 Campden Tablet (crushed and dissolved)
- What Kind Of Apple Cider Should I Use?
- The first issue at hand is obtaining the cider. This shouldn't be to hard. Any roadside stand will do. The type of apples used for making apple wine is not to critical. Some winemakers are of the opinion that a blend of several apple varieties is best for the sake of balance, but in my opinion any common variety seems to stand well on its own.
- It is important however, to make sure that no preservatives have been added to the cider that might interfere with the fermentation. Cider that contains preservatives like "Sodium Benzoate" and "Potassium Sorbate" should not be purchased for making wine - Ascorbic Acid is okay. If the labeling doesn't say, then ask.
- What Equipment Will I Need?
- The equipment you will need is no different than any other wine making endeavor. You'll need a Primary and Secondary fermentation vessel, air-lock, siphoning equipment, hydrometer, etc. For more information about home wine making equipment, see the article, "How to Get Started in Home Wine Making".
- A little later, you will also be adding 1 Package of Lalvin EC-1118 for every batch up to 5 gallons in size. All of the above items can be found on our web site at: www.eckraus.com
- Mix together everything listed above in an open container (primary fermenter), EXCEPT for the yeast. Cover with a light towel and let sit for 24 hour.
- After 24 hours, add one package of Lalvin EC-1118 Yeast for each batch that is 5 gallons in size or less. Batches larger than 5 gallons will require a minimum one package of yeast for every 5 gallons.
- Allow to ferment 4 to 5 days or until your hydrometer reads around 1.030 to 1.040 on the Specific Gravity scale.
- After 4 or 5 days, carefully siphon the wine into a Glass Carboy so as to leave most of the sediment behind. This is called "Racking". The Secondary Fermenter should be some type of food-grade container that will allow you to attach an Air-Lock to it.
- Allow the wine to ferment another 2 to 3 weeks under air-lock, or until the hydrometer reads .998 or less on the Specific Gravity scale. Now the wine needs to clear. This usually takes at least and additional 2 to 3 weeks.
- Once the wine is completely cleared, add a second dose of Campden Tablets at the rate of 1 tablet per gallon. And it is then ready to be bottled and aged.
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