2/26/2010

yield: 1.5 gallon

• 5lb granny smith apples
• 1 1/2 cup raisins
• 3lb brown sugar
• 1/2tsp pectic enzyme
• 1tsp acid blend
• Montrachet yeast

Core & dice the apples into a straining bag along with the raisins. Heat the water and mix in the brown sugar to dissolve. Pour water mixture over the apples in a 2 gallon bucket. Add pectic enzyme, acid blend, and yeast.

S.G. 1.104

3/7/2010

Racked the wine into 1 gallon jug + 1 3qt jug. Topped off with Mott's Apple Juice to make 1 3/4 gallons. Distributed air space evenly before topping both jugs off.

S.G. 1.040

8/22/2010

S.G. 1.020 1 gallon

S.G. 1.014 .75 gallon

Blended the two to get S.G. 1.016 and bottled. It was ready to drink and quite good.