Wine Making · Intermediate
Country Apple Wine
A fruit-wine approach using pressed apple juice as the base. Juice gravity and acidity vary, so measure before making adjustments.
Batch size19 L (5 US gal)
Estimated ABV9–12%
Estimated OG / FG1.075–1.090 / 0.998–1.010
Recipe parameters are estimates, not guarantees. Measure gravity and follow yeast, nutrient, sanitation, and safe-packaging instructions for your ingredients and equipment.
Ingredients and batch scaling
- 18–20 Lfresh or preservative-free apple juice
- 1 packetwine yeast suited to fruit wine
- yeast nutrientOptional; follow the product label.
- sugarOptional; measure the must before adjusting.
Method
- Sanitize equipment and check the juice label for fermentation-inhibiting preservatives.
- Measure gravity and pH/TA if available; adjust only from a tested recipe.
- Aerate the must at pitching and add yeast and any approved nutrient per instructions.
- Ferment under the selected yeast temperature range, then transfer off sediment.
- Confirm stable gravity, allow the wine to clear, and bottle with appropriate stabilization practices.
Suggested fermentation timeline
- Day 0: measure, prepare, and pitch.
- Days 1–7: monitor temperature and activity.
- Weeks 2–4: check gravity; transfer after fermentation and settling.
- Months 1–4: clear, rack if needed, and package when stable.
Scaled quantities are proportional estimates. Yeast pitch rates, process losses, and equipment efficiency may not scale linearly.