He used the same formula that he uses for his homemade blackberry and muscadine wines. Once the wine cleared, it was the prettiest pale golden yellow I had ever seen! Very delicious!
- 1 quart of crushed fruit per gallon of wine
- 1 pack yeast
- 3 lbs. sugar per gallon of wine
- Pillow case
- 5 gallon bucket
- 3 gallon wine jug
We use our food processor to "crush the fruit. Place cored and sliced apples in a food processor.We use a four cup measuring glass to put the batches in until we get a level quart. Line a 5 gallon bucket with a clean pillowcase. Pour 12 cups (3 quarts) of fruit inside the pillowcase to make 3 gallons of wine.
Pour in 9 pounds of sugar on top of the crushed apples..
Pour pack of yeast on top of sugar. With a wooden spoon, blend well. Fill the bucket half full with warm water. Stir again. Twist the pillow case closed. Cover the top of the bucket. Andy uses a wire to tighten the cloth over the top to keep gnats out.
Seal off with an airlock.
I cannot wait to "sample" this when it quits processing! It smelled heavenly when we mixed it up.