Apple Wine Medium Body Recipe

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Quarter the apples and run them through a mincer. Bring pulp to simmer in 1 gallon water, holding simmer for 15 minutes. Strain juice onto the sugar in primary fermentation vessel, stirring well to dissolve, then reintroduce the strained pulp and, when cool, the pectic enzyme, stirring well. Cover, set in a warm place for 24 hours, then add yeast and nutrient, cover, and set in a warm place for four days, stirring twice daily. Strain pulp and pour liquor into secondary fermentation vessel and fit with airlock. Rack when clear and fermentation has ceased. Rack again in 30 days and again in another 30 days, then bottle. Allow one year to age. Adapted from C.J.J. Berry's 130 New Winemaking Recipes

For this and all apple wine recipes, unless varieties are specified, the more acid and sour varieties are preferred and the sweeter eating varieties are to be avoided. Winesap, McIntosh, Jonathans, and crab apples are best. Delicious apples should be avoided.