As some of you may know, I enjoy another hobby of wine making. After putting on 7 gallons of wine today (it will make about 36 bottles) I thought I'd just go a little in depth as to the process and what all is involved in case anyone else would be interested in doing this!
Batch 1: Apfelwein
I fell in love with this in Germany a few years ago, and when I got back to the states I started making my own...this got me into the hobby!
1 5 Gallon Carboy (reusable)-$30
10 Gallons 100% Apple Juice- $20
2 Pounds Dextrose-$3
1 Packet Montrachet Wine Yeast- $0.30
I put on 5 gallons today.
I mix 10 1/2 gallons of 100% apple juice (no preservatives is important!) with .2 pounds of dextrose confectioners sugar added to each bottle. Next, I pour it all into a sterilized 5 gallon glass carboy and add 1 packet activated Montrachet Wine yeast (1 Packet can be used for up to a 6 gallon mix).
I put an airlock on it and allow it to sit for about 3 months. It is fine after 1, but apfelwein is traditionally pretty dry and the longer it sits, the more sugar is converted to alcohol. After 3 months it is approximately 14% alcohol won't go up much from there.
After 3 months I siphon off the wine into wine bottles (I buy them for $2 or so, but they are reusable and you can use recycled store bottles or even gallon jugs...just STERILIZE THEM).
Makes 24 bottles of wine.
Then I put on 1 gallon each of Red Grape Wine and Grape Raspberry Wine
2 Gallons Distilled Water (Store bought for the sterile containers!)-$1.40
2 Cans Each of Grape and Grape/Raspberry 100% Juice concentrate
2.5 Pounds Sugar- Cheap (Not special sugar)
1 Packet Red Wine Yeast-$0.30
1 Packet Yeast Nutrient-$1.00
2 Balloons
For each flavor I boil a quart of distilled water on the stove, then mix in 1.25 lbs sugar until dissolved. Remove from heat, mix in 2-12oz containers 100% juice concentrate and yeast(no preservatives!). Next I funnel this back into the sterile empty gallon container. Add water to make 1 gallon. After it is cooled to room temperature I mix in a half pack of activated red wine yeast. Put a balloon over the top and poke 5 tiny holes in the thick part of the balloon..this allows CO2 to escape from the yeast while not letting germs in. Allow to sit for 4-6 weeks, then siphon off into bottles! Makes 5 bottles per gallon.
Some notes:
After you siphon off the liquid, you can reuse the yeast left behind if you immediately start a new batch of wine!
You only need yeast nutrient if you use distilled water, the yeast needs some of the chemicals that are dissolved in tap water to reproduce!
I will add some pictures soon and hope to inspire some people to try this! Feel free to ask any questions about the process/finished product that you would like!
-My 5 gallons of apfelwein bubbling away already!
http://www.flickr.com/photos/hugh-jass/6321268250/
Batch 1: Apfelwein
I fell in love with this in Germany a few years ago, and when I got back to the states I started making my own...this got me into the hobby!
1 5 Gallon Carboy (reusable)-$30
10 Gallons 100% Apple Juice- $20
2 Pounds Dextrose-$3
1 Packet Montrachet Wine Yeast- $0.30
I put on 5 gallons today.
I mix 10 1/2 gallons of 100% apple juice (no preservatives is important!) with .2 pounds of dextrose confectioners sugar added to each bottle. Next, I pour it all into a sterilized 5 gallon glass carboy and add 1 packet activated Montrachet Wine yeast (1 Packet can be used for up to a 6 gallon mix).
I put an airlock on it and allow it to sit for about 3 months. It is fine after 1, but apfelwein is traditionally pretty dry and the longer it sits, the more sugar is converted to alcohol. After 3 months it is approximately 14% alcohol won't go up much from there.
After 3 months I siphon off the wine into wine bottles (I buy them for $2 or so, but they are reusable and you can use recycled store bottles or even gallon jugs...just STERILIZE THEM).
Makes 24 bottles of wine.
Then I put on 1 gallon each of Red Grape Wine and Grape Raspberry Wine
2 Gallons Distilled Water (Store bought for the sterile containers!)-$1.40
2 Cans Each of Grape and Grape/Raspberry 100% Juice concentrate
2.5 Pounds Sugar- Cheap (Not special sugar)
1 Packet Red Wine Yeast-$0.30
1 Packet Yeast Nutrient-$1.00
2 Balloons
For each flavor I boil a quart of distilled water on the stove, then mix in 1.25 lbs sugar until dissolved. Remove from heat, mix in 2-12oz containers 100% juice concentrate and yeast(no preservatives!). Next I funnel this back into the sterile empty gallon container. Add water to make 1 gallon. After it is cooled to room temperature I mix in a half pack of activated red wine yeast. Put a balloon over the top and poke 5 tiny holes in the thick part of the balloon..this allows CO2 to escape from the yeast while not letting germs in. Allow to sit for 4-6 weeks, then siphon off into bottles! Makes 5 bottles per gallon.
Some notes:
After you siphon off the liquid, you can reuse the yeast left behind if you immediately start a new batch of wine!
You only need yeast nutrient if you use distilled water, the yeast needs some of the chemicals that are dissolved in tap water to reproduce!
I will add some pictures soon and hope to inspire some people to try this! Feel free to ask any questions about the process/finished product that you would like!
-My 5 gallons of apfelwein bubbling away already!
http://www.flickr.com/photos/hugh-jass/6321268250/
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