Thin Apple Juice Wine Recipe #002

This is an experimental apple juice wine recipe. It’s a work in progress that I’m about to start and it’s only my second homemade wine. I wanted to try apple juice because it appears to be the cheapest juice. I also wanted to try something with a little water added that’s a less thick wine and easier to top up when racking.

Ingredients

  • 96oz Great Value 100% Apple Juice
  • 32oz Spring Water
  • Sugar to 1.13 S.G. (17.1% Potential Alchohol)
  • 1 tsp Pectic Enzyme
  • 1 Campden Tablet, Crushed
  • 1 tsp Yeast Energizer (Nutrient Booster)
  • 1 pkg Red Wine Yeast

Primary (5-6 Days)

  • Clean then sterilize bucket, lid, stopper, gravity tester, spoon and measuring equipment
  • Boil sugar in water and allow to fully cool
  • Combine all ingredients EXCEPT yeast and sugar into bucket
  • Slowly add sugar water until you reach 1.13 S.G.
  • Cover loosley (no air lock)
  • After 24-hours, sprinkle yeast on top and re-cover
  • When fermentation slows it’s ready for secondary

Secondary (About 3 Weeks)

  • Siphon (rack) into secondary bottle, cover and attach airlock
  • Ready to clear when ferment is complete (S.G. is below 1.000)

Clear (About 2 Months)

  • Siphon off into clean secondary, cover and re-attach airlock

Potential Alcohol

Cups Sugar S.G. % ABV
0 1.030 3.5
2 1.074 9.4
3 1.096 12.2
4 1.11 14.2
5 1.126 16.2
6 1.136 17.8

Notes

  • Found Great Value 96oz 100% Apple Juice for $1.75 and wanted to try it
  • As a comparison, I paid about $12 for my previous grape juice recipe
  • I skipped boiling the sugar and simply sturred it well
  • I might have over shot the starting S.G. here, I’m okay with some residual sugar though
  • A S.G. of 1.090 (12% potential) seems to be the sweet spot for most wines
  • I left the yeast at room temperature for 24-hours with the juice, that may help it get started more quickly

Sep 3rd, 2018

  • Added 6 cups sugar to S.G. of 1.136 at 72 degrees
  • Combined ingredients EXCEPT yeast

Sep 4th, 2018 (Day 1)

  • Pitched red wine yeast
  • 4 hours later there are bubbles on the surface

Sep 6th, 2018 (Day 3)

  • Still bubbling quite well
  • Fermintation smell
  • No, or little, lees on the bottom

Sep 7th, 2018 (Day 4)

  • Still fairly active (bubbly) but maybe slowing a little
  • Can’t see any lees on the edges but it’s too cloudy to tell for sure

Sep 8th, 2018 (Day 5)

  • S.G. 1.070 (about half way?)
  • Still active
  • S.G. 1.136 (17.8% ABV) – 1.070 (8.9% ABV) = 8.9% ABV at this point

Sep 9th, 2018 (Day 6)

  • Still bubbling but slower still
  • A small amount of lees is becoming visible in the bottom

Sep 10th, 2018 (Day 7)

  • S.G. 1.056 at 74 degrees
  • Still active, still slowing

Sep 11th, 2018 (Day 8)

  • Very slow activity

Sep 12th, 2018 (Day 9)

  • S.G 1.052
  • Slowing even more
  • Seeming like 1.030 (or lower) might not happen

Sep 15, 2018 (Day 12)

  • S.G. 1.048
  • Racked to secondary
  • This will probably never reach dry
  • 11.5% current ABV based on start/end
  • Tastes sweet but also terrible; maybe time will be good to it
  • Maybe the acid is off? Need a tester

Nov 03, 2018 (2 Months)

  • S.G. 1.040 (5%)
  • Racked again (very little lees)
  • Tastes sweet but slightly bitter
  • Quite acidic after taste
  • Starting to be pretty clear

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