Holiday Spiced Apple Wine

 

• • 1 gallon of Kirkland Apple Juice

• • White Sugar (see note 1)

• • ½ tsp Pectic Enzyme

• • ½ tsp Yeast Nutrient

• • 1 pkg Cortes Blanc Yeast

• • 1 tbs Ground Cinnamon

• • 1 Whole Clove

Combine apple juice, pectic enzyme, yeast nutrient, ground cinnamon, and clove to fermenter and mix thoroughly. Take a SG reading. Use a calculator to determine how much sugar to add to get to the SG listed in note 1. Once SG has been reached, pitch the packet of yeast, add the airlock, and wait. Primary fermentation typically starts within 24-48 hours and last 7-14 days. Take a SG reading and document it. Once primary fermentation completes, typically when the bubbles stop in the airlock, transfer to the wine to a secondary for clarification. This step can be repeated until the wine reaches the clarity you desire. Take a final SG reading. If it has not changed since the first one taken after primary fermentation, everything is ready for bottling. Bottle the wine. Lastly, let the wine age. Aged wine can be minutes to years. All up to you.

Notes:

 

1. Use enough white sugar to get the SG to 1.120.