Apple wine from Allens Apple juice (walmart)

[Dave Savoie]

5 gallon pure apple juice (no preservatives)
5 lb. granuated sugar
7.5 tsp. acid blend
2.5 tsp. pectic enzyme
1.25 tsp Grape tannin
5 crushed Campden tablets

Lavlin 71B


Put juice, sugar, crushed Campden tablets, pectic enzyme, acid blend, and tannin into primary fermentation vessel. Stir vigorously to dissolve solids and cover. After 24 hours, add yeast and nutrient and cover. Stir daily. When S.G. reaches 1.040 (3-5 days), rack into secondary fermentation vessel and fit airlock. Rack again after 30 days and again after two months. When wine is clear, rack again and bottle. Taste after six months.

For something different you could throw in some Raspberry or Cranberry Concentrate

[Dave Savoie]

If any of you have tried my apple/pear wine it is a bit high in ABV due to my own stupidity I added more sugar than what was called for in the recipe so this recipe should produce a perfect wine !!!

[Richard]

Was doing some reading, and now I plan to try this recipe in a split with different acid profiles. Your recipe Dave, whilst excellent (seriously), I think might be sweeter because of the acid blend causing lower pH and leading to lower attenuation. I want to see if some small changes could potentially lead to an even better drop

I may be wrong and it might just be the alcohol content causing the yeast to get bored.

Anybody got experience with different pH profiles in wine care to comment?

[Dave Savoie]

the 71b attacks the malic acid in the apple wine if you use 1118 it should dry it right out the pear wine is sweet due to pears having much more unfermentable sugars in them than apples

[Dave Savoie]

Also I added way more sugar to my wines than what is in this recipe this recipe has been adjusted to provide a less sweet wine I do believe

[Richard]

I wonder if you could use some 6-row to "mash" the unfermentables in the pears.