Font-size:A A A A A Ikke innlogget. MAKING WINE   Wines:   Blueberries   Apples   Figs   Hips   Rhubarb   Rowanberries   Raisins   Various stages Pretreatment: Attachment Pretreatment: Freezing Pretreatment: Mass fermentation Treatment: Sulfur Main fermentation Stop fermentation   Send me your TIP

Apple-wine   NB! Lot of tast is in the skin. Do not include apple cores. Ingredients to start:   12 kg apples   10 liter water   2 kg sugar   * Also: pectolase (wine-enzyme) Instructions: Wash the apples, cut into chunks, and put them in a wine-tank. Pour boiling water with sugar into the tank. Cool to about 25 degrees, and add yeast, yeast nutrient og pectolase. NB! Apples float during fermentation, and becomes brown when they come in contact with air.       You can prevent this by placing a lid or dish over, and place something heavy on top. Let the mixture stand for a week, and then sift the fruit pulp from the wine. Now the MAIN FERMENTATION begins