Bakeapple Wine

Ingredients for 6 US Gallons (23 Liters)

Preparation

Gather all necessary Equipment See Basic Winemaking Equipment

Clean everything with a sulphite solution

Unit Converter

Ingredients:

Bakeapples - 18 pounds (8 Kilograms)

Bentonite - 3 teaspoons

Cane Sugar - 10 pounds (4.5 Kilograms)

Pectic Enzyme - 1 teaspoon

Potassium Sorbate - 1 teaspoon

Tartaric Acid

Yeast Energizer - 4 teaspoons

Yeast Nutrient - 3 teaspoons 

Yeast Lalvin EC1118 - 1 package

Step No 1 - Primary Fermentation - Day 1

1. Crush Bakeapples and place in nylon straining bag.

2. In a Food Grade plastic fermenter pour in 2 gallons (7.5 Liters) of warm water, the sugar and the grape concentrate (if required).

3. Let stand 24 hours.

4. Measure all other ingredients except Potassium Sorbate, Grape Concentrate and yeast and stir into primary.

5. Re-hydrate yeast (see package instructions and add one tsp sugar). When yeast is working, pour into primary and stir gently. Cover and insert air-lock.

6. Allow to ferment for approximately 5 days, stirring twice daily, until Specific Gravity reads 1.030.

7. Rack wine into glass secondary, top up with boiled and cooled water, if necessary, and re-attach air lock

8. Allow to ferment undisturbed until all fermentation stops and the wine begins to clear, approximately three weeks.

9. Rack wine into another clean secondary. Dissolve Potassium Sorbate into small amount of warm water and pour into carboy. Stir to get rid of any residual gas.

10. Allow clear and age, this will take a minimum of three months.

11. If desired you may add finings to speed up the clearing process.

12. If you want to bulk age your wine, be certain to rack it off the accumulated sediment.

13. Filter your wine, if desired.

14. Add Vintner-s Grape Concentrate and stir gently

15. Add Super Smoother and Conditioner, if desired, and bottle.

16. The longer you age your wine the better it will be. We recommend at least six months.