Bakeapple Wine Recipe

Recipe for 4.5 litres (1 gallon) and may be multiplied.

All teaspoon measures are level

4 lbs. Bakeapple

3 lbs. sugar

2 teaspoon tartaric acid

1 teaspoon yeast nutrient

½ teaspoon yeast energizer

½ teaspoon Potassium Sorbate

1 port wine yeast

water to make up 1 gallon

Method:

(1) First it is advisable to make a yeast starter, by using the juice form one orange and 1 cup of cold water . Put this in a sanitized wine bottle with your yeast. Shake vigorously to aerate. Plug the top with some paper towel.

(2) When you see signs of activity in the starter, using a straining bag mash and strain out juice into primary fermenter. Keeping all pulp in straining bag tie top and place into primary add 10 cups of water and 1 campden tablet. Cover and leave for 24 hours.

(3) Add the remaining ingredients and yeast starter and ferment for 4 days on the pulp stirring twice a day, keeping it covered in between .

(4) Strain off into a gallon jar and attach airlock. Top up with pre-boiled cool water when the initial fermentation slows down.

(5) Ferment to dryness (about 1 month at 75 F), rack into another jar and top up with cooled pre-boiled water. Attach airlock.

(6) Let mature, racking every 3 months for up to a year. 

(7) Filter your wine.

(9) Bottling - add ½ teaspoon Potassium Sorbate

Sweeten before bottling using Wine Sweetener and Conditioner to taste.