Caramel Apple Wine


5 gallons


4 lbs. Caramelized Sugar

1 lb. Granulated Sugar

1/2 C Brown Sugar

2 Tblsp. Ground Cinnamon

1/2 tsp. Nutmeg

7 tsp. Acid Blend

1 1/4 tsp. Tannin

2 1/2 tsp. Pectic Enzyme

2 Campden Tablets

5 Gallons of apple juice


The best way to get the caramelized sugar into the must is to heat 3/4 of a gallon of the juice to just about boiling and slowly add the caramel. Because of the 200 degree difference in temperature, the caramel will instantly boil the juice on the surface. It is a two person job. One slowly pours while the other stirs like mad. Once it has adjusted to room temp. add it to the rest of the must. My wife and I have made this wine the past three years and have tweaked the recipe each time. This year we used fresh apples, where in years past we have used juice and have added other spices such as cloves or cinnamon sticks instead of ground. It is a work in progress. Enjoy and be creative.