Tired of making apple pies. Making Apple Wine!

11 years ago

A fun little experiment. We have apples coming out our ears. Freezer is full of apple pie mix. This year I decided to peel, slice and core the apples and use all of it in the wine. Made 2 batches. First is done fermenting and waiting for the first racking with airlocks. Second was a little odd and it's a long ferment. I never put any yeast in there. Just wild. Man, it's the queen of ferment!

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rgreen48

11 years ago

Last year I did pears I collected from random common pear trees around town. Wherever I saw a tree, I asked "what are you doing with those pears?"

Most people considered them a mess, so they were happy to let me pick and gather. I made 11 gals. Got about 5 or so cases.

I used EC-1118 yeast. It cooked them up but good lol. The final product is delicious!

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Comments (8)

Suzi AKA DesertDance So CA Zone 9b
Original Author
11 years ago
That's a really good idea! We have whole citrus orchards around here with tons of fallen fruit. Citrus wine isn't so fashionable, but I have made skeeter pee before which is basically lemonade wine. I made jalapeno wine a couple years ago too. Delicious way to drink heat!
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rgreen48
11 years ago
last modified: 11 years ago
I've seen recipes for skeeter pee on the winemaking sites I read, but being so far from citrus country it has never been an option. I can imagine it's great though!

Jalapeno wine sounds weird, but I'd try it. Couldn't hurt... ok, it might hurt a little - in passing!

It was tough to clean so many pears. I'm looking to fashion a fruit press for the next time I try to make that much. How much juice did you wind up with from your apples? Was it 2 carboys?

People don't always realize that in pioneer days, and when Johnny Appleseed was traveling around, one of the main reasons for apple trees was for hard cider! Without refrigeration, fermentation was one of the few ways to preserve a lot of fruit. It had so many uses too!

When your batch is done, a nice wedge of pie and a sip of the wine will make for a nice evening's dessert!
Suzi AKA DesertDance So CA Zone 9b
Original Author
11 years ago
The first batch I cooked per instructions. The fruit was broken down by the cooking process. I added sugar and yeast. There was a lot of lees. But that batch is in a couple jugs with air locks. Second batch was simple. Fill the primary with fruit. Pour boiling water over. Stir for a while. Evidently I used the same spoon to stir the batch with the yeast for the one with none, so it has been fermenting for days. No idea what the outcome will be.

Skeeter Pee is really good as is Jalepeno wine.
rgreen48
11 years ago
last modified: 11 years ago
Yeah. Sounds like you have a mixture of a little cultivated yeast from the first batch, and some wild yeast from the apples. It's a toss up. Some wild yeasts, although they usually work a little slower, can be great. Others, well, not so much lol. If it isn't the best, try blending the 2 in a glass. If it tastes ok, then blend the batches before bottling.

I did a very small batch of blackberry a bunch of years ago by basically making syrup (without cooking it), putting it in tupperware, and burping the lid twice a day. I had added no yeast at all. I let in age in the fridge for a few months, burping it when the lid puffed up. It was some of the most delicious fruit wine I have ever tasted. I think there were only 3 glasses lol, but they were good!

I am about to freeze zucchini. I wonder how that would fare?

.
caitlin726
11 years ago
Ahh, I can still remember the apple wine I had in a little restaurant outside Monet's house in France. Delicious
Suzi AKA DesertDance So CA Zone 9b
Original Author
11 years ago
I can't see zucchini as wine...... Sorry Dude!
rgreen48
11 years ago
Lol... where's your sense of adventure?