Apple Wine


  • 12–14 lb. windfall apples
  • 1 gallon water
  • 1 campden tablet
  • 1 teaspoon pektolase
  • 1½—2½ lb. sugar
  • yeast in variety of choice: graves, sauternes, etc.
  • nutrient


Wash apples and remove any bad portions. Mince or better still crush the apples and add them to a gallon of cold water in which the Campden tablet has been dissolved. Sprinkle in the Pektolase. Soak for 3 to 4 days. Strain and squeeze the pulp dry. Add sugar to the liquid. The quantity will vary according to the sweetness of the apples and the type of wine you want to achieve; a hydrometer would be useful here. Add the prepared yeast and nutrient. Apple must takes to yeast well, and it is well worth experimenting with different varieties.