Although it seems a bit late in the year to start the apple wine, its the first chance we've had. We're using cooking apples which we picked in September/October from the orchard. They seem fine and fresh, so we have followed these steps today:
- Sliced the apples roughly and mashed them in a bag with a meat tenderiser.
- Squeezed and halved two lemons
- Added apples and lemons into a large sterilised wine barrel (60 litres).
- Poured over several kettles of boiling water.
- Stirred the apples.
- Covered the apples with tap water (about 20 litres) - we used to use spring water from Malvern but the car isn't up to the trip today.
- Stirred in 2kg of granulated sugar (all we have today).
- Added two sachets of 'champagne' yeast to warm water, left it to start fermenting, then added to the barrel of apples, sugar and water.
- Left the barrel in the outhouse with a clean cloth covering it.
Mashing the apples
We need to:
- stir the apple barrel daily for a week.
- add a further 10kg of sugar and one more sachet of yeast.
- remove the apple pulp and top up the water at the end of the week.
Leave it for a week.
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