StillSmart

Thought I'd share this recipe now that apples are readily available, came about as an experiment several years back when i was trying various methods with the glut of apples i had available to me. Now i say champagne as this is what anyone thought it was that i gave some to. Was the first thing they said 'ís this a homemade champagne?' with no input from me lol. Who am i to argue. It's quick (as can be quafed soon after fermenting) but a little labour intensive but the results are worth it! Basically ya need a kg of apples per litre of wine to be made. I use a variety out of my garden but i have no idea what they are - big, red, sweet an juicy and not far off the size of a bramley so i figure a dessert apple is maybe best for this brew, i can't say i've tried it with any other of the varieties i can lay my hands on. Core your apples, chop/blend into small bits and place in a large cooking pot. JUst cover with water and boil until a mush giving a stir occasionally (about 20mins). Seive off the juice into a secondary container and return the mush back to the cook pot, again just cover with water and boil again for 10mins. Sieve off juice as before and back to the pot with the mush. Repeat once more (you still get a bit of flavour coming through i just eek it out, maybe 2 boils will be sufficient. Let juice cool a bit and stir in enough sugar to achieve 1.060SG. Cool further (below 40deg C) and add appropriate amount of pectin enzyme. Transfer to DJ's and pitch yeast, i use EC-1118 but any champagne yeast will do. Ferment as usual - i don't use yeast nutrient on this one leaves an aftertaste as it's not gonna sit around for months. There'll be plenty of bits in there from the boil but settles out just fine. Give it a month or so when ferment has stopped for several days and siphon off into flip top bottles or whatever you would use for sparkling wines, add teaspoon of sugar and a light sprinkle of champagne yeast (it will ferment again without the addition of the yeast but will be very, very slow - those EC-1118 are hardy buggers!) I tend to put some into a fizzy pop bottle too so i can guage when the wine has proper fizzed up but usually a month if kept inside! Cool and drink when ready Now if you wish to take it further you can do the usual of second bottled ferment inversed so you can freeze the neck and get the plug out but i'm lazy and don't mind pouring off the sediment - if its been in the fridge long enough it's pretty much stuck to the bottom in a compacted lump anyways Enjoy. K

Good idea. I was thinking of doing some apple and elderflower wine.

Will do this instead. Will let you know what happens....cos I will just freeze and press and then ferment (cos I am lazy)


Better dig out some fizz bottles.

Similar to a apple wine I use to do when on the farm...but I would leave it until it was finished, then bottle so no fizz...but this way it would be a giggle at xmas...apple champagne..we've just been given a load of windfalls...

Windfalls.. Given...

I have just started collecting. 2 buckets so far. Straight in the freezer.

Hope you all enjoy. I like this recipe 'cos it's quick... none of the waiting for a year + with the usual apple wines before you drink! Certainly with my reds (apples >:D ) it gives a nice light and crisp flavour with plenty of fizz and seems to be a firm favourite with my family and friends! I did forget to add top with water to your desired volume after the addition of sugar i.e. 10kg prepped apples = 10L wine. The boiling mush water won't be sufficient - but you probably guessed that being wine makers too No Meta either, made that mistake once and it tasted like s!*t.

have to say I didn't really understand the boiling bit.