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Country Wine
Devon Orchard Apple Wine
Not cider — a proper still apple wine, richer and more complex. I use a blend of culinary, dessert, and crab apple varieties for balance. Ferments slowly through winter and emerges wonderful in spring.
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10.7%
ABV
23 L
Batch size
1.078
Target OG
0.996
Target FG
Ingredients
9kg mixed apples (dessert, culinary, crab — pressed or juiced)
Juice to make 4.5L total
700g white sugar (or to target gravity — adjust)
1/2 tsp acid blend (or lemon juice to taste)
1 tsp pectic enzyme
1 Campden tablet
1 tsp yeast nutrient
Cider/wine yeast blend
Method
1. Press or juice apples. Treat immediately with Campden tablet to prevent browning.
2. Next day add pectic enzyme, leave 12 hours.
3. Check gravity. Add sugar to reach 1.075–1.080 OG.
4. Add acid blend if needed — should taste pleasantly sharp.
5. Add nutrient, pitch activated yeast.
6. Ferment slowly at 12–15°C (cold garage through winter is ideal).
7. Rack when gravity below 1.010.
8. Allow slow finish — may take until spring.
9. Fine, filter, bottle. Age 6–12 months.
Process
Yeast
CY17 (Lalvin)
Target temp
13°C
Nutrient protocol
Low nutrient needs — apple juice is nutritious.
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