Apple Wine

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 6 fl.oz/150 ml water at 75°F/24°C
  • 2 teaspoons sugar


Use a mixture of dessert and cooking apples, but avoid russets. Apples oxidize very quickly, and it is therefore best to start off in a slightly different way. Put 7 pints/3.5 litres water into a bucket (4 pints/2 litres cold and 3 pints/1.5 litres boiling), add the sugar and 1 Campden tablet. Stir until the sugar has dissolved. Wash the fruit, cutting away any bruised parts and chop the fruit