2013 Apple, 2nd run

December 2013When I was done juicing the apples from this year’s apple wine, I had a bucket of moist pulp. Since I could not let it go to waste, I started a second run off the pulp.


Fruit pulp from 1 bushel Red Delicious apples, after juicing
Water 3 gallons
Yeast Fermentis Pewmiwe Cuvee
Sugar 6 lbs
Pectic Enzyme 2-1/2 tsp
Grape Tannin 3/4 tsp
Yeast Nutrient 1-1/2 tsp
Sulfite 1/4 tsp per racking
Sorbate 3/4 tsp
Fining Agent Super Kleer K.C.


I have a bit over 3 gallons of juice from the apples, so I added 3 gallons water to the pulp. Mixed with powered stirring rod, which formed a thick slurry, could not get a SG from it.

So I assumed 1.010 (which was the juice) and added 2# sugar per gallon.

Added pectic enzyme.

SG 1.070
Purchased yeast nutrient at American Brewmaster, added to wine. Still can’t check SG, too thick; wine is fermenting well. 12/24/2013
SG –
Poured slurry through a straining bag and hand pressed it, netting about 3-1/2 gallons of juice. 12/30/2013
SG 1.010
Racked the wine, adding 1/4 tsp sulfite and 3/4 tsp Sorbistat-K to stabilize it.

Added 2 cups sugar to lightly sweeten it. Unfortunately the taste of this one is thin, I don’t know how much I can do with it. I may add 2 quarts of apple juice to jack up the flavor a bit.

Added a package of Super Kleer K.C. to help clear the wine.

SG 0.990
Bottled the wine. 04/30/2014
SG – ??


Yield 17 bottles
Alcohol 10.9%
Residual Sugar no clue
10/28/2018 I never recorded notes on this one. To be honest, I didn’t expect much from it.

It had a bit of a pink color, from the Red Delicious skins, something the main batch didn’t have.

It aged very quickly – it was very drinkable at the 3 month mark after bottling. The last bottle was gone in less than a year, but that was ok. It appeared to have peaked and the only direction was down.

But … it did what it was supposed to do – it was something interesting to drink while the main batch was aging.