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Ohbeary's Spiced Apple Wine

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  • Ohbeary's Spiced Apple Wine

    Originally posted here by Ohbeary.



    2lts white grape juice
    2lts apple juice
    1lb 5oz golden granulated sugar
    1 tsp pectolase
    high alcohol yeast

    top up with water to 1gal after initial ferment

    When fermentation is finished siphon off the sediment, measure the volume of the sediment in a jug and discard, take a similar amount of water and in it simmer a cinnamon stick 2 cloves a bay leaf and a slice or two of fresh ginger, strain through double muslin and add back into wine, leave to mature under airlock.

    Can be enjoyed dry or sweetened to taste as preferred.

    Best enjoyed after maturing for one year.

  • #2
    I tried this over christmas after cheating on the spices with 1.5 tsp of mixed spice. It's a year old, sweetened to 1.010 and really nice, though I am sure it can be improved.

    When I go rummaging around Bob's garden in a couple of weeks time, I will leave a bottle in the hope of seeing some comments on this thread...

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