Apple Wine

A. Starter

White grape juice concentrate 250ml

Sugar 250gms

Yeast (Vintners Harvest CY17,Gervin GV9) 1sachet

Yeast Nutrient 5gms

Vitamin B 2 tablets


B. Main Fermentation

Fresh apple juice 2litres

Pectolase 5gms

Sodium Metabisulphite (10% solution) 5ml

Sugar 170gms (approx)

Tartaric acid 2.5gms

Tannin 10ml

Bentonite 5gms


C. Stabilising

Potassium sorbate 2.5gms

Sodium Metabisulphite (10% solution) 5ml


Make up the yeast starter as per the instructions. Dissolve the sugar in ½ litre of warm water, add the grape juice concentrate and make up to 2 litres with cold water. Add the yeast starter and ferment down to 1010 or less


Extract the juice from apples, preferably of mixed varieties (juice or press), and leave for 24hours. Rack the clear juice off the sediment and calculate the sugar content. Add to the fermenting grape juice with the remaining additives and sufficient sugar (as a syrup) to give an equivalent starting gravity of 1075 in 5 litres. Top up to 4.5litres, and ferment out to dry.


Rack off the sediment.

Top up with ½ litre cooled boiled water Stabilise with potassium sorbate and sodium metabisulphite solution.

Fine and filter as preferred.


This recipe is an extract from "The ABC of Wine Making" copyright and courtesy of Mrs Sue Frecklington, Lombard Wines, Millstone Winery, 112-113 High Street, Lincoln LN5 7PY