Apple wine

• 15 lbs. Apples
• 4 ½ Gallons of Water
• 8 lbs. Sugar
• 5 tsp.Acid Blend (2 ½ tsp for tart apples)
• 1 ¼ tsp. Tannin
• 5 tsp. Yeast Nutrient
• 1 ½ tsp. Pectic Enzyme
• 5 Campden Tablet, Crushed
• 1 pkt. Champagne Yeast

Dissolve sugar in 2 gallons of water. Quarter and core apples (if you don’t want a blush wine peel apples). Put Apples in a strainer bag. Pour sugar water over top of the apples. Add Tannin, Acid Blend & Yeast Nutrient. Stir well Test to see where your acid level is. If below .55 add more acid blend. You want your acid to be between .55 to .65. Then do a specific gravity test to find where your sugar level is. Record. When must is room temp. add in Campden Tablets. 12 hours after you add in Campden Tablets and in Pectin Enzyme. 12 hours after the Pectin Enzyme add in the Yeast.

Apple Cider Wine

5 gallon batch

• 4 gallons of fresh apple cider (without preservatives).
• 1 gallon of water.
• 8 pounds of sugar.
• 5 tsp yeast nutrient.
• 1 1/4 tsp tannin.
• acid blend.
• 5 campden tablets.
• pectin enzyme

Boil the gallon of water and the 8 pound of sugar. Pour the sugar water and apple cider into the Primary fermenter bucket. Add yeast nutrient, tannin, and test for acid. Add enough acid to bring the range into .55%-.65%. Check PA, it should be between 10% – 14% PA on the hydrometer. Add 5 crushed campden tablets. After 24 hours add pectin enzyme according to package for 5 gallons of must. 12 hours later, pitch your yeast. It should start fermenting in a couple of days.

Elderberry Wine

• 10-15 lbs of Elderberries
• 8 lbs of sugar
• 4 1/2 gallons of water
• 5 tsp yeast nutrient
• 8tsp Acid Blend
• 5 Campden Tablets
• Pectin Enzyme
• Lavin D47 yeast or Lavin 71B yeast

Pour sugar into 2 gallons of water and bring to a boil. Place berries into a straining bag and place in Primary Fermentor. Pour boiled sugar water over berries and bring level to 5 gallons with spring water or boiled water. Add yeast nutrient and acid blend. Test PA of the must. It should be between 10-14%, I try to get it at 12% PA. Test acid with Acid Test Kit, it should be between .55% and .65%. When must has cooled to room temperature add Campden Tablets. 12-24 hours later add pectin enzyme. 12-24 hours after that, pitch yeast.

Frozen Concentrate Wine

5 gallon batch

• 8 (eight) 12 oz cans of frozen fruit juice concentrate  (NO Preservatives!)
• 4 gallons of boiled water
• sugar
• 5 tsp yeast nutrient
• 5 campden tablets
• acid blend

Boil the sugar and water and then add the water and frozen concentrate to the primary fermentor. Test you PA with a hydrometer and add sugar until you get a reading between 10% and 14% PA on your hydometer. Test for acid. Add enough acid to bring the range into .55%-.65% on the acid test kit. Add yeast nutrient and campden tablets. Wait 24 hours then pitch your yeast.