Apple Wine (4) [Heavy bodied]

• 1 gallon pure apple juice (no preservatives)
• 1 lb. granuated sugar
• 1-1/2 tsp. acid blend
• 1/2 tsp. pectic enzyme
• 1/4 tsp tannin
• 1 crushed Campden tablet
• Champagne yeast and nutrient

Put juice, sugar, crushed Campden tablet, pectic enzyme, acid blend, and tannin into primary fermentation vessel. Stir vigorously to dissolve solids and cover. After 24 hours, add yeast and nutrient and cover. Stir daily. When S.G. reaches 1.040 (3-5 days), rack into secondary fermentation vessel and fit airlock. Rack again after 30 days and again after two months. When wine is clear, rack again and bottle. Taste after six months. [Adapted from Raymond Massaccesi’s Winemaker’s Recipe Handbook]