Crab Apple Wine – 1 Gallon Recipe Using Grape Concentrate

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How to make 1 gallon of Crab Apple Wine
Ingredients:
5 lbs or 2.3 kg of Crab Apples
250 ml of White Grape Concentrate (needed to give your wine balance and body)
3.5 litres of water
1 3/4 lbs or .8 kg of sugar
½ tsp Pectic Enzyme (needed to maximize juice extraction & help clear wine)
1 Campden Tablet (needed to kill any potential bacteria/wild yeast on your fruit)
1 tsp Antioxidant powder (needed to prevent the wine from browning)
1 package Champagne yeast (this proper strain of yeast will ensure best flavour)
1 tsp Yeast Nutrient (needed to ensure and efficient & complete fermentation)
Method:
Use only unbruised, ripe fruit and gently wash. Cut the apples up while avoiding the
seeds and place the fruit in a nylon straining bag. Crush the fruit and strain the juice
into your primary fermenter and add one crushed campden tablet per gallon. Tie the
straining bag and place the fruit pulp in the primary fermenter with the juice. At this
point stir in all remaining ingredients, except for the yeast and the antioxidant powder.
Cover your primary fermenter, let sit for 24 hours, then sprinkle the yeast and recover
your fermenter.
When visible, active fermentation subsides in about 3-7 days (your hydrometer should
read approx. 1.010sg), strain and remove your fruit pulp and syphon the wine off the
sediment into your carboy. Top up the carboy with water and attach an airlock. When
fermentation is completed in about 3 weeks (your hydrometer will read the same for
three consecutive days, usually below 1.000sg), syphon off of sediment into a clean
carboy and let it sit 2 months until clear. When clear, add antioxidant powder and
bottle.
Hints:
Like any recipe your finished wine will depend on the quality of the ingredients you use. Make sure
your fruit is in good shape and use all ingredients listed above. Imagine trying to bake a cake without
eggs!
If you’re going to sweeten your wine you will need to stabilize with campden tablets and potassium
sorbate.
Fruit wines need lots of ageing (usually 1 year) so you’ll have to be patient.
Recipe from Wine Sense.
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