Homemade Apple Wine Recipe For Beginners (2024)

Apples are a bona fidestaple fruit. You can make anything out of them, from apple sauce to apple juice, to apple pie! But once you’ve finished this sweet-treat phase?

There’s so much more to this classic fruit than just dessert!

You can turn that apple juice intoapple wine and hard ciderwith a little aging. These classic drinks areeasy to makeanddelicious to boot. Let’s get into it!

Time to Assemble a Wine Making Kit!

Homemade winedoesn’t have to be intimidating!In case this is your first time making homemade wine*,here are the tools you’ll need:

• 2 Glass fermentation jugs (Look forone-galloncarboys)
• Rubber stoppers and Airlocks (Also called Water locks)
• Brewing Sanitizer
• Straining bag
• Wine bottles
• Bottle Corkerplus corks
• Brewing Siphon
• Large Pot
• Potato Masher
• 1 Large funnel

A wine starter kit will alsohave most or all of these tools, so you can look into getting one to save yourself some hassle.

Some of these items arecommon kitchen implements, so you’ll probably already have them at home.

Remember to Keep It Clean

Here’s an important reminder before you begin. No matter what wine recipes you plan on making, remember to usesanitized bottlesthroughout the wine making process.

But don’t just stop at the bottles!Every tool or tube you useshould be sanitizedevery timeyou use it.

Contamination is areal riskduring the wine-making process andcan ruin an entire batch. Sterilizing is for both your and the wine’s safety!

With a clean wine-making environment, you’lleliminate the risk of contaminantsgetting into your wine andreduce the risk of your wine spoiling duringfermentation.

Few Ways to Accomplish a Clean Kitchen

We’re not here to police anyone’s sanitizing, but the level of cleanliness you adhere towill depend on you.

At the very least,pour some boiling wateron anycooking implements you uselike bottles, pots and spoons.

Do this step to lower the chances of anuninvited guestgetting into your wine. Keep your apple wine batchesclean and delicious!

Apple Wine: Ingredients

Here’s what you’ll need to turn your juice into wine!

• 4 kg of fresh apples
• 1 lb. of Cane sugar
• Water to fill
• 1 tsp. of Yeast nutrient
• 1/4 tsp. of Wine tannin
• 1/2 tsp. of Pectic enzyme
• 1tsp. of Acid blend
• 1 Campden tablet
• 1/2 tsp. Potassium Sorbate (Only for back sweetening)
• 1 Cinnamon stick (Optional)
• 1 lb. Raisins (Optional)

Note that this recipe will make enough for one gallon of apple wine.

Does Apple Wine Need All That?

Yes! Well, technically. Whilesome ingredients are essentialfor this apple wine recipe, some of the ingredients we’ve listed above mightsound optional.

If you’re wondering whether we need them, here’s a little breakdown ofwhat they addto the wine-making process, plusa few substitutesyou can use instead.

Cane Sugar

This ingredient isessential for fermentationand extremely vital to the wine-making process.Without this, you won’t get wine. You don’t have to stick to cane sugar, either.

You can also usebrown sugarinstead, depending on what flavor you’re looking for. The amount of sugar you add will change,following your tastes.

A word of warning, though: Expect a higher alcohol content and some residual sweetness in the final wine if you want a sweeter wine.

Wine Tannin

Tannins are used in wine toadd bitternessto the taste. Luckily, wine is not quite coffee, so this bitterness ismuch more well-balanced.

Since we’re using apples instead of grapes, this ingredient becomesa stand-infor themore common sourcesof tannins.

The “more common sources” are specificallyeverything in a grape, from the skins to the stems, plusthe wooden barrelsused to age wine.

If you want to, you can also adda handful of oak chips or oak cubesto your primary fermentation container tosimulate this agingfor yourself.

If you’re missing wine-making tannin, you can opt touse some black teainstead. Make sure youbrew it nice and strong!

Acid Blend

This acid blend powder is used mainly forbalancing the many kinds of acidin your wine’s flavor.

If you want to skip out on lemon juice using acid blend powder, that’s alright!Lemon juicewill make for aperfectly workable stand-in.

Just remember that if you use lemon juice, it’ll be the same asjust adding citric acid instead of afull suite of acids.

Pectic Enzyme

This ingredient is essential forpreserving the appearanceof your apple wine. The pectic enzymebreaks down the pectinthat naturally occurs in apples.

Without it, you’ll risk your winelooking hazy and unappetizing.

If you don’t want to add this enzyme but still want to enjoy clear apple wine,mark your calendar down.

You’re going to be waiting for a while longer becausethe only alternativeto the pectic enzyme islots and lots of additional racking!

Yeast Nutrient

If sugar wakes up your yeast, nutrients will give it a to-do list andget it moving faster.

These nutrients will ensure that your yeastgoes through proper fermentationanddoesn’t slow downin the middle of the process.

In case you just can’t find any yeast nutrients around, take note of these two things:

First, we strongly recommend you usebrown sugar for your yeast. Second,grab some raisinsas a substitute.About a handfulwill do.

Potassium Sorbate

Also known as E202, this preservative helpsextend the shelf lifeof everything it’s found in, making itideal for aged wine!

Potassium sorbate is fine if you’re making apple winefrom scratch,but it’s a different story if you’re usingapple juice as a base.

If the apple juice you’ve chosen has this listed as one of its ingredients, your apple winewon’t go through proper fermentation.Keep that in mind!

Campden Tablets

Most recipes for apple wine will ask you to add Campden tablets. This wine recipe is no different. Campden tablets are an essential ingredient becausethey help stabilizeyour apple wine.

Without these tablets, there’s a good chance that your wine willchange to an unpleasant color,and you might evenlose some flavor!

Wine Yeast

We emphasize this ingredient because of its vital presence in the wine-making process. The kind of yeast strain you addwill determine a lot of your wine’s final flavor.

Takechampagne yeast, for example. This strain has anextremely high alcohol tolerance, so it’s guaranteed tokeep eating sugaras long as you add it.

In the case of apple wine, go for amiddle-of-the-road kind of wine yeast.Something with a fair alcohol tolerance that will adda lighter fruit flavor.

You’ll needjust a littlewine yeast for this recipe. Usuallyless than an entire packet,but make sure tocheck the yeast instructions.

Is Bread Yeast a Good Alternative?

If you know anything about baking bread,you might be tempted to use its yeastinstead.

This is anextremely bad ideabecause using any kind of yeast apart from wine yeast will make your entire first batch* of apple winetaste like bread.

They might call beer “liquid of bread yeast,” butyou don’t want your apple wine to taste like that!Furthermore,baking yeast is designed for much shorter periods of activation.

In the end, you’ll risk unpleasant andunpredictable off-flavorssneaking into your apple wine.

Which Apple Varieties Should I Use?

Before you start making apple wine, you’ll need tofind some apples first,of course! As you can probably guess, you’ll need to findsome apple trees.

You might even have some growing on your property, whichwould be ideal.

Hopefully, they’reall the same variety!If that’s the case, you just need to find out whatkind of apples you’ve got.Note that this apple wine recipe willspecifically require tart apples.

If you have other kinds of apples lying around, that’s alright too, butyou’ll probably have to adjust the flavorsslightly.

If you want an apple wine with amore complex flavor,look for thePink Lady variety.

Will Any Kind Of Apple Do?

When determining how as much liquid of each kind you’ll need, you shouldadjust it to your taste.The flavors you add willdetermine the flavor of the finished product.

If you’re using your own apples, remember tosteer clear of those hanging out on the ground.

These windfall appleswon’t be any goodfor your homemade apple wine recipe because of their risk. Bacteria will stick to them andcontaminate your apple wine!

Completely perfect applesaren’t required;A bruise or two WON’T change anything.

What if There Is a Rotten Apple Present?

If you see anymoldy or rotten apples, toss them outimmediately!

Wild apples aren’t quite good for eating on their own since they lack sugar, and they’re naturallyextremely bitter.

But on the flip side, they’re a very good fruit formaking apple wine out of.

If you happen to have any wild apple trees nearby,now’s the time to pick from them.If you can’t find any of the apples mentioned above,cooking apples will do in a pinch. Or store bought juice if you are in a pinch…

Which Store Bought Apple Juice Should I Use?

When choosing apple juice for winemaking, there are a few key factors to consider:

1. No Preservatives: Ensure that the apple juice doesn’t contain preservatives like potassium sorbate or sodium benzoate, as these can inhibit fermentation.
2. 100% Pure Juice: Look for juices that are 100% pure apple juice without added sugars or artificial flavors.
3. Cloudy vs. Clear: Cloudy apple juice (often labeled as “natural” or “unfiltered”) can give a richer flavor, while clear juice will result in a lighter wine.

Here are five store-bought apple juice options that are commonly recommended for winemaking:

1. Martinelli’s 100% Pure Apple Juice: This juice is often praised for its pure apple flavor and lack of preservatives. It’s made from fresh apples and is available in both clear and cloudy versions.
2. Tree Top 100% Pure Pressed Sweet & Tart Apple Juice: This juice is made from a blend of apple varieties, giving it a balanced flavor that’s both sweet and tart. It’s also free from added sugars and preservatives.
3. Simply Apple 100% Pure Pressed Apple Juice: This is another popular choice among home winemakers. It’s made from pure pressed apples and has a rich, full-bodied flavor.
4. Whole Foods 365 Organic 100% Apple Juice: If you’re looking for an organic option, this juice from Whole Foods’ private label is a good choice. It’s made from organic apples and doesn’t contain any preservatives.
5. Lakewood Organic Pure Apple Juice: This is a premium, cold-pressed apple juice that’s made from organic apples. It’s free from preservatives and additives, making it suitable for winemaking.

The BEST Way To Distill Supermarket Apple Juice?

Remember, the quality and flavor of your wine will largely depend on the quality of the juice you start with.

It’s always a good idea to taste the juice before fermenting it to ensure it has a flavor profile you like. Always check the label for any added preservatives or ingredients before purchasing.

Easy Homemade Apple Wine Recipe

After you’ve got cooking apples and everything prepped, it’s time to take those apples andturn them into drinks!

Apple Picking

Pick up a few pounds of apples first! We recommendbuying them in bulk at the end of the season.

Your applesdon’t have to be completely perfect;You’re going to be handling them pretty roughly anyway.

Just keep these tips in mind:

• Getorganic appleswhenever you can
• Clean your apples before use(Soak them completely in water for 10 minutes before washing them)
• Avoid windfall apples and crabapples

Once you have enough apples,leave them alone.Apples willquicklybrownonce they’ve been peeled or cut, soset your fresh apples aside!

You could also try making somefresh apple juicewhile you wait.

Get Cooking!

Fill your pot with water,andget it to a boil.Let itcool slightly,and thenadd sugarto the boiling water.

DON’T add anythingwhile it’s still boilingbecause you’ll riskburning your sweetener.If your sweetener burns,toss the water and start over.

If you intend to use raisins, then now’s the time tochop them roughly.Make sure you’vebroken up all of their skins.Otherwise, skip them and go straight to the boiling water.

Now, it’s time to head on over to the apples andchop them up.Don’t bother peeling or coring them. You wantevery part of the applefor your wine!

If you want someextra flavors like cinnamonin the final wine,now is to add them.

Place the young wine mix inside your fermentation bucket, andlet it sit overnightor for at least 8 hours.

Foaming Time

Once 8 hours or more have passed, the juice mixshould be bubbling.This is the sign thatyour juice is starting fermentation.

Those bubbles need help, so go ahead andadd yeast plus yeast nutrientsto the juice. Pitch in youracid blendnow as well.

Next, set your mixture aside for thenext five days.Use a sterilized spoon tostir it twice a day.

Afterabout a week,your wine should havefinished primary fermentation,but it might taketwo weeks.Once the juice hasstopped foaming,it’s time for the next step.

Strain, Pour, and Pour Again

After the primary fermentation has finished, you’ll need toclear your juice of the apple chunksinside.

Take a clean pot, andplace a sieveon top. Stretch anempty straining bagover both of them, thenpour carefully.

We recommend doing this stepin batchesso that you won’t have tolift a full gallonwhile pouring.

If your wine isstill cloudyafter one straining, take another clean straining bag andrepeat the process.

Take your large funnel, and place it over your fermentation jug.Slowly pouryour young wine inside. Seal it with an airlock, then place your apple wine in acool, dark place.

Once it’s beenthree weeks,your wine should havestopped bubbling.Now, for the next step!

Rack and Rack

Your jug will probably have somefunky sediment and yeast leeslying around the bottom. That’s what you need to get rid of now.

You’ll need torack your wine.This means you’ll bemoving itfrom one clean jug to another.

Take your filled-up jug, and place it on astable raised surface.We recommend a countertop.Move it slowlyso that you don’t shake up the sediment!

Put theempty jug underneath the filled one.Pop open the airlock on the top jug andlower your siphon inside,butnot to the bottom.

Take the siphon’s other end, andsuck on it as hard as possible.You should tastejust a hint of sweet wine,before stopping.

Quickly now! Stick that endinto the empty jug,and wait for it to fill up.

Move the siphon down the top juguntil you’ve gotten all the juiceyou canwithout picking upany extra sediment.

Reseal the newly-filled jug with the airlock, then set it aside forthree more weeks.If it’s still cloudy when you check on it,rack it again!

Extra Apples and Cider

Some of you may be asking, “Hey, what about that hard cider?” This section is for you.

Despite all we’ve said about apple wine,the first drinkthat comes to mind when you think of apples isapple cider.

Apple Cider Recipe

Cider making is just as easy and fun as wine-making! Note that this recipe makesenough for 1 gallon of cider.Here’s what you’ll need to get started:

Hard Cider Ingredients

• Different varietiesof apples, about11lbs. worth(*See below)
• The pectic enzyme (3/4 tsp. per gallon)
• Campden tablets (1 tablet per gallon)
• 2 or more Cinnamon sticks (Optional,for extra flavor)

You’ll be using thesame tools and equipment for this juiceas you did for the wine, so sterilize them. You’ll also need afood processor.

*Similar to wine making, the apples you use for your juice will need to bechosen carefully. Cider makers usuallygo for a more complex flavor, but it’s up to you!

Step-By-Step Hard Cider

Once you’ve got your apples,wash them wellto avoid anything lingering on their skin.Without peeling them,roughly chop the apples.

Crush the apples inside the food processor. You might need to do this inseveral batches.Ask yourlocal winemaking shopif they have a press you can borrow to make this easier.

If you’re using a press,you canskip choppingthe apples.

Next, pour the apple juicestraight from the processor or press it into your demijohn.Don’t use a straining bag,even if you want to!

Leave enough head space, thenseal it with an airlock. If you want to avoid cloudy cider, throw in acrushed Campden tablet and Pectic enzymeat this point.

Add your cinnamonhere if you want aslight spicein your cider. Set aside in a cool, dark place.

At this point, youjust have to wait!Let the juice go through fermentation on its own. Sinceapples have wild yeast, they’ll start fermentationwithout outside influence.

The End Result!

If you’renot using wine stabilizers,you can alsopasteurize the ciderby heating the juice to160F for 10 minutes,then let it cool until it’sbetween 70 to 85F.

This is theideal fermentation temperature.

Rack the juice into another demijohn after roughly 5 to 7 days and wait for the vessel toclear completely.This should only take2 to 3 weeks.

If your cider hasn’t cleared yet, we recommend adding1/2tsp of extra Pectic enzymeandwaiting an additional week.

Enjoy your hard apple cider!

FAQs

Homemade wineisn’t hard to make, but there are many things to learn. Here area few more tidbitsof info!

How Does Back Sweetening Work?

So let’s say your apple juice hascompleted its fermentation.You decide to sample some of your (hopefully) sweet wine…and it’s dry.Not even a hint of sugar left!

Where did it all go?The culprit isthe kind of wine yeastyou used. Remember how wine yeast needslots of sugar to act as foodand kickstart the fermentation process?

Some strains of wine yeast have anextremely high tolerance for alcohol, which means as long as you keep giving them sugar,they’ll keep going through fermentationuntil you add something tostop them yourself.

If you want a drier wine, then this is perfect for you! However,if you want a sweeter dessert wine, you’ll need to fix this. Time to start back sweetening your wine!

So…What Is It?

Just like it sounds, “back sweetening” wine is when you backtrack andfix the sweetness of your winebefore bottling time. Don’t forget to add Campden tablets alongside your sugar!

Sugar got you into this mess, and now it will get you out! The simplest way to back sweeten is toadd sugarto your wine.

There are two optionsyou have for additional sugar sources.

The first and easiest is plain sugar.Take some water, and dissolve your sugar into it ata ratio of 1:1.Then pour it into your wine.

If you don’t want to do that, you canchoose to use apple juiceinstead. Apple juice comes with an added benefit.

It’ll alsocome with additional flavorsthat will likelyblend wellwith your apple wine.

What Do Wine Stabilizers Do, Anyway?

We’ve mentioned Campden tablets before, but this little chalky fellowlooks more like medicinethan something you’d want in your food. You might be asking,“Is this safe to use?”

Fortunately, yes! A Campden tablet is auseful tool in the wine-making world.They’re not essential all the time, though.

Butwhen you use them,you should also be usingpotassium sorbate or E202.

It’s helpful to think of Campden tablets and potassium sorbate asinsurance against further fermentation.

See, when you pitch in more sugar into your wine, there’s a good chance that you’ll end uprestarting the fermentation process.

Beware Exploding Bottles!

This means your wine yeast will wake up again andgo through fermentation again. You’d just get a dry wine. Big deal, right?

There’s just one more thing. Fermentationdoesn’t justturn sugar into alcohol. It alsoreleases CO2 in your fermenting vessel.

With nowhere to go, that CO2 will stay inside your wine bottles andbuild up pressure until they go POP!

To “pause” further fermentation,you’ll need to add some E202before bottlingyour apple wine. This won’t kill the yeast but ratherstop it from reproducingand making more CO2.

Using Campden Tablets

Campden tabletswork alongside E202.

It stops the wine yeast from reproducing while alsopreventing wine’s oxidization, which helps your winemaintain its flavor and color.

As a bonus, it also stops the wine fromturning into vinegar!

Do You Need to Carbonate Your Hard Cider?

Don’t be surprised if your first sip of ciderisn’t as fizzy as you’d hoped.That’s because commercial apple ciders areoften carbonated.

However, the cider-making process at homedoesn’t requireany carbonation.

But you can if you want to!Just keep in mind thatif you want to back sweetenyour cider, you’rebetter off not carbonatingit.

This is becauseyou don’t want to restart fermentation when adding sweeteners.

Carbonation Styles

There arethree methods availableto you. The first involves putting your juice throughsecondary fermentation.

Mix somepriming sugarinto your hard cider before bottling it to begin this secondary fermentation. This won’t require any extra prep;Just add the sweetenerof your choice.

You’ll need roughly2.5 tbsp of sweetener per gallonof apple cider you’re carbonating.

Ensure that your cider is insidebottles that can take extra pressure without popping. We recommend usingflip-top bottlesfor this method!

After you’ve bottled your drinks,wait about 2 weeksfor them to carbonate. Expect to seesome extra sedimentin your bottles. And they’re ready!

The second and third methods are much easier. Just pick up somecarbonation drops,and make sure they’llfit the size of your bottles. Follow their directions to get it right!

Finally, you could use force and some more tools.Pick up a Corny keg,andpump carbon dioxide directlyinto your juice.

This methodalso allows you to back sweetenif you wish.

Bottles and Toast!

The second your wine looks clear, it’s bottling time! Bottling your wine is thesame as racking.Justreplace the gallon jugs with wine bottles.

Cork and label your bottles, then leave them foranother month before enjoying them!Be patient once you’re looking at a bottle of your finished wine!

Bottlingisn’t the last stepof the process, so your incredible drinkcan improve even more.Just give it a bit more time.

A better wine starts with your patience.In the meantime, while you’re lettingyour first batch of wine agea little, why nottry the other recipedown below?