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Ингредиенты
- 1 gal of fresh apple juice
- 1 lb (approximate) sugar
- 1 1/2 tsp acid blend
- 1/2 tsp pectic enzyme
- 1/4 tsp tannin
- 1 tsp yeast nutrient
- 1 x crushed camden tablet
- 1 pkt champagne yeast
Инструкции
- 1. Put juice in primary fermentor, add in camden tablet and pectic enzyme.
- 1a. Starting SG should be about 1.090.
- 2. Stir in all remaining ingredients EXCEPT yeast and cover primary.
- 3. Wait 24 hrs and pitch yeast. Recover primary.
- 4. Stir daily and check SG.
- 5. When SG is 1.040 (3-5 days) rack to secondary and airlock.
- 6. When ferment is complete (approx. 3 weeks) rack and airlock again.
- 7. Rack off sediment again in 2 months and again if necessary till wine is clear before bottling.
- 8. You may want to add in an anti-oxidant at bottling.
