Apple Concentrate Wine

• 2 12-oz cans frozen apple concentrate
• 1-1/2 lbs granulated sugar
• 1 tsp acid blend
• 1 tsp pectic enzyme
• 1 crushed Campden tablet
• 1/4 tsp tannin
• 3 qts water
• 1 tsp yeast nutrient
• 1 pkt Champagne wine yeast

Bring 1 qt water to boil and stir in sugar until completely dissolved. Pour frozen apple concentrate in primary and add boiling sugar-water. Add remaining 2 qts cold water, acid blend, tannin, yeast nutrient, and crushed Campden tablet. Stir well, cover primary and set aside for 12 hours. Stir in pectic enzyme and recover primary. After additional 12 hours, add activated yeast and recover primary. Stir daily for 10 days, keeping covered. Rack into gallon secondary, top up if required and fit airlock. Rack, top up and refit sirlock every 60 days for 6 months. Stabilize, sweeten if desired and wait 2 weeks. Rack into bottles and set aside one year. [Adapted recipe from Terry Garey’s The Joy of Home Winemaking ]