7-8 lbs apples or 2 qts. apple juice
4 1/2 qts water
2 1/4 tsp acid blend
1/2 tsp pectic enzyme
1 tsp nutrient
1 campden, crushed
1 pkg champagne yeast ( I use Lalvin EC-1118)
Starting S.G. 1.85-90
This recipe calls for the apples to be pressed and not put the pulp into a bag. I have a juicer I use for this step.
Put the juice into the primary; immediately add the crushed campden tablet and pectic enzyme to prevent browning. Stir in all other ingredients except yeast. Cover and let stand 24 hours.
Stir well, add yeast. Cover primary. Stir daily.
When ferment reaches S.G. of 1.040(3 to 7 days) siphon wine off sediment to secondary, attach airlock.
When ferment is complete (S.G. reaches 1,000 after about 3 weeks) siphon off sediment into clean carboy, reattach airlock.
Let stand undisturbed for 2 months, siphon to clean carboy. REPEAT THIS STEP 2 MORE TIMES. Total of 6 months.
Add 1 tsp anti-oxidant and bottle or bulk age.
I use a mix of apple varieties. Delicious apples have to be mixed with others because of their low acidity.