Apple-wine

DIFFERENT Blueberries Figs Rhubarb Raisins TREATMENT Attachment Mass fermentation Main fermentation

WINES Appples Hips Rowanberries     Freezing Sulfur Stop fermentation

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