2009 Apple Wine
There doesn't seem to be anything magical or mysterious about apple wine... except that I have not made it yet. So, this year is the year because we got out dads cider press and put it to the test. We got 47 gallons of apple cider this year. My friend Jimmy provided the venue and after sending everyone home with MORE than enough, I was stuck with about 27 gallons or so. I've combed the net and hit the forums, and here is where I'm putting together my own version of apple wine.
A fellow on the wine board suggested a starting S.G. of 1.095. "I've made good apple wine anywhere from 10% to 14%, but the higher it is, the longer it needs to age before it's enjoyable." That's good enough for me. I am making 20 gallons and I have to sweeten the juice. I'm torn between honey or sugar.
Notes on acidity:
- Addition of sweetening material will dilute the acid level.
- In apple wine the acidity is expressed in terms of malic acid. This is different from grape wine where the acidity is expressed as tartaric acid.
- To convert the tartaric acid value to malic acid, simply multiply the tartaric acid value by a factor of 0.873.
