My Next Attempt – Edwort’s Apple Wine

1279 days ago

Yup, you guys must fed up to hear me saying that I will be doing Edwort’s Apfelwein time and again but yet I was still making beer. Trust me, I am quite fed up as well. What to do, my friends wanted beer. But this time, I am quite sure that I will be finally making Edwort’s Apfelwein and with a twist. One of my friends had bought an Ice Apple Wine which he claimed tasted extremely nice and he wanted to find something smiliar to it. I didn’t actually drank it as he had already finished drinking the entire bottle. If I am not wrong, the wine is from Pinnacle and you can read more about this wine in this link. Anyway, from the site, it states that it is made up of 6 varieties of apples blended together. This got me thinking that instead of using just one type of apple juice to make the Apfelwein, perhaps I could use several different brands of apple juice as a blend? I was sourcing NTUC and Sheng Shiong and other local stores and I discovered that there are indeed a lot of different types of apple juice being sold. Initially I wanted to do an Apfelwein using Fuji apple juice from Vecool, but now I am thinking of using the Vecool juice as the base (majority of the blend like 50%) while mixing with 4-5 other types of apple juice. I am sure that this will turn out interesting.

Anyway, this should be the recipe for the Apfelwein:

  1. 10 litres of Vecool Apple Juice (Fuji Apple Juice)
  2. 2 litres of Marigold Apple Juice (100% Juice)
  3. 3 litres of Ceres Apple Juice
  4. 4 litres of Cyprina Apple Juice
  5.  2.3 litres Berri Apple Juice
  6. 2 litres Just Juice Apple Juice
  7. 2 x 5g packs of Red Star Cote de Blanc Yeast
  8. 1kg of Dextrose
  9. Yeast nutrients

The 1kg of dextrose should add a little more alcoholic kick to the entire thing. I just hope that it won’t thin the wine too much till it becomes like drinking plain water. The yeast nutrients should help the yeast along as it is known that apple juice don’t provide enough nutrients to the yeast for a healthy fermentation. I also used 2 packs of yeast instead of just one. The reason is that I don’t want the wine to taste too cidery, although it is supposed to be a hard cider. I would like it to taste more like a wine instead. I think the most likely reason for the cidery taste is due to unhealthy yeast. Note that all the juice have to be free from preservatives or it won’t work as the preservatives will kill off the yeast before it can do it’s work.

Now only if the local home brewing shop starts carrying wine bottles and corks, everything would be great. Too bad, we don’t have any stores in Singapore selling these wine making equipment. I will have to bottle my wine in either glass beer bottles or PET bottles. It certainly doesn’t look that nice.

Singapore Wine Brewing