Apple Wine

6 cups apples, cored and chopped 2 pounds raisins 1 cinnamon stick (optional) 4 1/2 cups granulated sugar 1 teaspoon yeast nutrients 1 1/2 teaspoon acid blend 1/2 teaspoon pectic enzyme 1 campden tablet 1 gallon water, hot 1 package wine yeast (for 1 to 5 gallons)

Place fruit in primary fermentor. Pour boiling water over it. Let sit overnight.
24 hours later, add balance of ingredients. Stir to dissolve sugar. Stir daily for 5 to 6 days or until frothing ceases. Strain out fruit and squeeze as much juice out of it as you can. Siphon into secondary fermentor and attach airlock.
For a dry wine, rack in three weeks, and every three months for one year. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.
If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows.
Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.
The wine is best if you can refrain from drinking it for one full year from the date it was started.
NOTE: The best apples to use are tart apples such as winesap, jonathans, etc and not the delicious apples.

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