I agree that freezing helps break down the fruit ao the yeast can better utilize the sugars. If you prefer a sweeter, richer wine then this is a good option.

Getting the fermentation too warm could result in off-flavors in the wine. Earlier in the thread you mentioned a sg reading of this wine to be 1.076 which as it turns out is what my current reading is before adding the yeast.

fresh or bottled apple juice or cider 1.25 pounds granulated sugar (more or less to bring s.g. to 1.095) 1 tsp acid blend 1 2/3 tsp pectic enzyme 1 crushed campden tablet 1/4 to 1/2 tsp tannin 1 1/2 tsp yeast nutrient wine yeast (champagne is good) In primary, stir sugar into juice until dissolved. There are countless trees not only in people’s gardens but also escapees that grow wild. It may taste a little thin. Congratulations on your vinegar, it sounds delicious! The sweeter the fruit juice and more sugar added, the higher the possible alcohol content. If so is there away to add sugar for ABV but keep final wine semi dry? Once you’ve tried making wine from fruit juice, then try your hand at making wine from fruit, flowers or even herbs. And especially, don’t use anything that has held vinegar unless you want to make more vinegar. 1. Make a simple syrup by dissolving equal parts sugar and water together in a saucepan, and then add that to the wine before bottling. What this means is that we are relying on pectic enzymes and yeast to do the work for us.

Just put a new balloon or plastic wrap cover over the container and let it set for another month or so, then rack again. If you live in an area that grows apples or if you happen to have some apple trees in your back yard... or... if you are like me and have a neighbor that has apple trees... you are all set!! By adding sugar after fermentation, the wine may begin ferment again (which can lead to blown corks and a really sticky mess.). Yes, it would require bottles that can be crown capped or corked and caged. You will know that it is fermenting by the bubbles in the airlock. For more information, please read our Disclaimer and Privacy Policy. We just need to chop or crush the apples and then ferment with the apple in contact with the yeast. For most yeast strains it is around 18-22C (64-72F) give or take a few degrees. Thanks for the great tip! This means if you cannot gather all the apples in one go you can save them and make the apple wine later in the year. 2.Take the prepared apples and place in the fine straining bag.