Doesn’t sound quick to you? It had been bulk aging for four months and hadn’t thrown sediment – not a hint, even after agitating. I bottled bright clear wine ten months after pitching the yeast without fining. I haven’t done that, so I don’t know.īut I do know that if you want to make good wine quickly, the clarified juice wins hands down. To find out, I’d need to make two batches, as identical as I could except that one used clear juice and the other unfiltered, taste them blind and see. I would always buy unfiltered juice it’s cloudy with a visible sediment at the bottom, and a lot of people (including me!) expect it to taste better than the bright clear juice that next to it on the grocery store shelf. I’ve made a lot of apple wine, but this is the first time I used clarified juice. What really jumped out at me from this experience was the importance of choosing between unfiltered and clarified juice. Now, it’s one thing to say that a recipe is easy to make, but how do you know until you try it yourself? That’s what I did, and I’m very happy with the result: an easy to make wine that was ready to bottle quickly and tastes good. I created an easy recipe for Leslie on the fly. I need to know everything I will need to make a sweet apple wine, and I also need step-by-step instructions. I know of a homebrew shop about 45 minutes from me. I know pretty much nothing about wine making. From this point on, you can rack your juice/wine from the solids and go on with the next step in your process.Ten months ago I posted a simple recipe for apple wine, at the request of a reader:
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |