October 2018 – I had no idea what I was doing when I made this. Of course, there was no internet in which to look things up, and the books I had at the time provided no guidance, so I proceeded as I would with any other fruit. In hindsight, I should have used apple juice.
|Fruit||20# Macintosh apples|
|Citric Acid||3 tsp|
|Sulfite||7 Campden tablets|
|Yeast||Red Star Epernay II|
|1 gallon reserved for sparkling||01/15/1987
|Yield||25 bottles + 5 bottles sparkling wine|
|Afterthoughts||I tried making sparkling wine twice — neither attempt was what I’d call a thundering success. I may try again … or I may not …
Apple wine should be sweetened slightly. It tends to be astringent if it’s not. This is often true to non-grape wines.
|October 2018||It just occurred to me that I used Campden tablets, and I was wondering why. I think I had purchased a large bag a year or two before and was using them up. Campden work … but they are a PITA for anything other than gallon batches.|