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Apple & Cinnamon Country WineCountry Wine · Country Fruit Wine · Still · Off-Dry

Apple & Cinnamon Country Wine

E
by @essesser
12.5%
ABV
1.095
OG
1
FG
1 gallons batch · target 12% ABV
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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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