Granny Smith Green Apple Wine Recipe
Hey Guys and Gals!
Are you looking for an awesome Granny Smith Apple Wine Recipe light or full body flavor you will find it blow? So look no further you have found what you have been looking for! Below is the most awesome tasting Granny Smith Apple Wine Recipe’s in the world.
Light Granny Smith Green Apple Wine Recipe
- 7 – 8 pounds of apples (or 2 quarts of juice with no preservatives added)
- 4 1/2 pints of water
- 2 pounds of sugar
- 2 1/4 tsp of Acid Blend
Full Body Granny Smith Green Apple Wine Recipe
- 14-16 apples or 1 gallon of apple juice
- 1 pounds of sugar
- 1 1/2 tsp of Acid Blend
Both Recipes Continue here
- 1/2 tsp of Pectic Enzyme
- 1/4 tsp of Tannin
- 1 tsp of Nutrient
- 1 crushed Campden tablet
- 1 package of yeast, of your choice. (For Further reading on which yeast to use)
- 1 tsp anti oxidant
- 2 Caroboy’s or fermenting containers
- Fruit Press
- Straining bag
- Airlock bungee
Wash and sort your apples. Use only solid firm fruit. Cut your apples into smaller pieces and press the juice from your apples.
(If you do not have a press to press the juice out of your apples you can put your cut up apples into a nylon straining bag and press the juice out through the mesh as they ferment. They will get soft so keep squeezing periodically.)
Put your juice into your Primary Fermenter and add your crushed Campden Tablet and Pectic Enzyme. This will help with the clearing of your wine.
Stir in all other ingredients except for the anti oxidant and your Yeast and cover your fermenter.
After 24 hours add your yeast and cover your fermenter.
Take the sugar gravity with your hydrometer Starting Specific Gravity (S.G.) should be between 1.085 – 1.090
Stir your batch every day and check the Specific Gravity with your Hydrometer. In about 3 – 5 days your S.G. should be about 1.040.
Now you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.
(The sediment is the stuff that accumulates at the bottom of your container.)
Attach your airlock and wait for your fermentation to be complete.
You will know it is complete when your S.G. has reached 1.000. This will take about 3 weeks.
Siphon your wine off the sediment into a clean secondary carboy, reattach your airlock.
You will wait about 2 months and then siphon your wine off the sediment again. Keep doing this until your wine is clear. If it is clear now then it is time to bottle.
Before bottling add your anti oxidant.
Let wine sit for a couple of months before drinking.
To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist.
I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.