Apple Juice Wine

• 1 gal fresh or bottled apple juice
• 1-1/4 lb granulated sugar
• 1 tsp acid blend
• 1-2/3 tsp pectic enzyme
• 1 crushed Campden tablet
• 1/4 to 1/2 tsp tannin
• 1-1/2 tsp yeast nutrient
• 1 pkt Champagne wine yeast

In a primary, stir in sugar until completely dissolved. Add acid blend, 1/4 teaspoon 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. Taste wine to determine tannin adequacy. If not adequate, stir in 1/8 teaspoon additional tannin and set aside 4 hours. Taste again to determine if another 1/8 teaspoon is required. When satisfied, rack into gallon secondary and fit airlock. Any additional wine can be poured into small bottle for topping up later and airlocked using #2 or #3 bung. 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. [ Author’s own recipe ]