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Apple Wine

Apple Wine

Apple wine is surely a drink to appreciate, especially if you like apples and are a fan of fruit wines.


The great thing about apple wine, however, is that it?s relatively easy to make. Unless, of course, you want to go all the way and make your own apple cider from scratch. Now that would be quite a longer process but if you’re feel like tryin’ something new you can follow our Applejack Mash Recipe here.

Otherwise, buying some good apple cider from a local orchard gets you half the way to drinking your own apple wine. Just add sugar, yeast, let it ferment, then bottle. Well, there’s a bit more than that, so read through the instructions carefully!




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Apple Wine
A crisp moonshine recipe to bring in a new season!

  • 5 Gallons of Apple Cider (Without Preservatives)
  • 5 Pounds of Cane or Table Sugar
  • 1 Small Packet of Wine Yeast

    EquipmentSee our guide here!

  • Fermentation Bucket
  • Mixing Spoon
  • Siphon Tube
  • Secondary Fermenter or Bottling Bucket

  1. Pour five gallons of apple cider into the primary fermentation bucket.
  2. Mix in sugar with a sanitized spoon until fully dissolved.
  3. Add yeast, lose the lid, put airlock in place, and let ferment for 5 days at room temperature.
  4. When airlock activity starts slowing down to only a couple of bubbles per minute, transfer the wine from the primary fermenter to the secondary via a siphon tube, leaving all the sediment in the primary.
  5. Add airlock to the secondary fermenter, let the wine sit for at least 3-4 weeks, then bottle.

Unlike hard cider, apple wine doesn?t need carbonation, so you don?t have to prime it when bottling.

In order to get better fermentability, it is recommended to add a yeast nutrient before pitching yeast.

Wine yeast is preferable for making apple wine because it is good for fermenting fructose contained in the apples, though you can experiment with other yeast types for different results.

The actual variety of apples used for making the cider is not crucial, though may get different flavor profiles with different profiles.

In order to make the wine as clear as possible it is recommended to add a teaspoon of pectic enzyme before fermentation to eliminate haze.


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