Mood’s Farm Applewine (2015)

This is one of the four fermentations that came from this years haul of cider from moods farm. My goal was to create a dry to off-dry wine that was high in fruity character. As I normally do with fruit wines, I threw in pectic enzyme to create a clear wine later down the road. I may bottle three gallons dry, back sweeten one gallon, and age one on bourbon soaked oak.

  • 5 Gallons Moods Farm Cider
  • 5 Lb Corn Sugar
  • 2 1/2 tsp Pectic Enzyme
  • 5 tsp Yeast Nutrient
  • 5 Campden Tablets
  • 6 1/2 tsp Wine Acid Blend
  • Yeast: Red Star Cote des Blanc (3 Packs)

Process: After sanitizing all equipment, I poured the cider and corn sugar into the fermenting carboy and mixed thoroughly. I then added my Pectic enzyme, Yeast Nutrient, and Campden Tablets. I then took an acid reading, finding that my acid level was between 0.3 to 0.4 titratable acid. In order to bring it up to roughly 0.6 titratable acid I added 6 1/2 tsp of acid blend to the mix. I then left the mixture covered with a paper towel and rubber bands. The next day I pitched 3 packs of Cote des Blanc yeast. I found that the wine started fermenting within an hour. (TO BE CONTINUED)

One thought on “Mood’s Farm Applewine (2015)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s