Name: Apple & Cinnamon Country Wine
Yield: 1 gallons
Ingredients: 2.5 kg eating or cooking apples (or 3 litres fresh apple juice); 800 g white granulated sugar; 3.5 l Water; 2 item whole cinnamon sticks; 1 tsp wine yeast (EC-1118 or general purpose wine yeast); 1 tsp yeast nutrient; 1 tsp pectic enzyme; 1 tsp Campden tablet; 1 item Lemon Juice

About this recipe

Apple and cinnamon country wine is a wonderfully warming homemade fruit wine that tastes like autumn in a glass. Made from fresh-pressed apple juice or windfall apples, this easy apple wine recipe is spiced with whole cinnamon sticks for a comforting depth of flavour. Unlike hard cider, this country wine ferments with added sugar to reach a fuller body and higher ABV. It's a brilliant way to use a glut of garden apples and requires no specialist equipment beyond a fermentation bucket and demijohn.

Ingredients

eating or cooking apples (or 3 litres fresh apple juice)2.5 kg

white granulated sugar800 g

Water3.5 l

whole cinnamon sticks2 item

wine yeast (EC-1118 or general purpose wine yeast)1 tsp

yeast nutrient1 tsp

pectic enzyme1 tsp

Campden tablet1 tsp

Lemon Juice1 item

Method

1

If using whole apples: wash, core, and roughly chop them. No need to peel. Place in a sanitised bucket.

2

Pour over 3.5 litres of cool water. Add the crushed Campden tablet and lemon juice. Cover and leave for 24 hours.

3

Add pectic enzyme and leave another 12 hours.

4

Dissolve sugar in 500 ml of warm water and add to the must. Stir well and check SG (aim for 1.090–1.095).

5

Add the cinnamon sticks and yeast nutrient. Pitch the rehydrated yeast.

6

Ferment for 5–7 days, stirring daily. Strain off the apple solids through muslin.

7

Transfer to a demijohn with the cinnamon sticks. Fit an airlock.

8

Ferment to completion over the next 4–6 weeks, then rack to a clean vessel.

9

Once clear (4–6 weeks), taste, adjust sweetness if needed, then bottle.

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