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 YeastEquipment - See 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.
Recipe by at