2013 Apple, second run
December 2013 – When 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|
|Yeast||Fermentis Pewmiwe Cuvee|
|Pectic Enzyme||2-1/2 tsp|
|Grape Tannin||3/4 tsp|
|Yeast Nutrient||1-1/2 tsp|
|Sulfite||1/4 tsp per racking|
|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.
|Purchased yeast nutrient at American Brewmaster, added to wine. Still can’t check SG, too thick; wine is fermenting well.||12/24/2013
|Poured slurry through a straining bag and hand pressed it, netting about 3-1/2 gallons of juice.||12/30/2013
|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.
|Bottled the wine.||04/30/2014
(didn’t record the SG)
|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.