Apple Wine
Apple wine is one of the most important and versatile country wines in the UK. It sits somewhere between a crisp white wine and a light cider-style wine depending on the apples used. Cooking apples like Bramley produce a sharper, more structured wine, while dessert apples such as Cox or Russet give a softer, fruitier result. When well made and aged, apple wine develops a clean, refreshing character with subtle orchard fruit notes. This recipe is designed for fresh apples, but frozen fruit can also be used with excellent results. It is an ideal first wine for beginners because apples are widely available, easy to prepare, and forgiving during fermentation.
At a glance
About this wine
Apple wine is one of the most important and versatile country wines in the UK. It sits somewhere between a crisp white wine and a light cider-style wine depending on the apples used. Cooking apples like Bramley produce a sharper, more structured wine, while dessert apples such as Cox or Russet give a softer, fruitier result. When well made and aged, apple wine develops a clean, refreshing character with subtle orchard fruit notes. This recipe is designed for fresh apples, but frozen fruit can also be used with excellent results. It is an ideal first wine for beginners because apples are widely available, easy to prepare, and forgiving during fermentation.
Ingredients
- 3.5–4.5 lb (1.6–2.0 kg) fresh apples (mixed varieties recommended)
- 2–2.25 lb (900 g–1 kg) white sugar (adjust to taste and apple sweetness)
- (to make up to 1 gallon / 3.8 L total volume)
- 1 tsp yeast nutrient
- ½ tsp pectic enzyme
- 1 Campden tablet (optional, recommended for fresh-picked fruit)
Wine yeast (half packet recommended)
- Lalvin 71B (recommended for fruity, rounded style)
- Lalvin D47 (more structured, wine-like body)
- EC-1118 (clean, strong ferment, very dry finish)
Optional ingredients
- ½ tsp wine tannin (for added structure, especially for dessert apples)
- Juice of ½ lemon (if apples are very sweet or low acid)
- 1 cinnamon stick (for a lightly spiced variation)
- 1 tsp glycerine after fermentation (for mouthfeel improvement)
Equipment
- The following equipment is recommended to make this 1 Gallon.
- Sanitising fluid,
- 2 gallon Fermenting bucket,
- Demijohn,
- Hydrometer,
- Syphon tube,
- Air lock,
- Rubber bung,
- Measuring cups,
- Muslin bag,
- Thermometer,
- Extra long stirring spoon,
- Kitchen scales,
- Campden tablets
Preparation
- Wash the apples thoroughly and remove any damaged or rotten fruit.
- Remove stems and cut apples into quarters (no need to peel or core).
- If using windfall apples, ensure all bruised or mouldy sections are removed.
- Lightly crush or pulp the apples to release juice. A food processor or fruit crusher works well.
- Place the crushed fruit into a sanitised fermentation bag inside the primary fermenter.
Method
Making the Must
- Dissolve the sugar in approximately 2 litres of boiling water.
- Pour the hot sugar solution over the apple pulp.
- Add cool water to bring the total volume close to 1 gallon (4.5 L).
- Allow the must to cool below 25°C (77°F).
- Add pectic enzyme, yeast nutrient and crushed Campden tablet (if using).
- Cover and leave for 24 hours if Campden was used.
Fermentation notes
Primary Fermentation
Add (pitch) the yeast. Stir once or twice daily to keep the fruit cap moist.
Press the fruit bag gently back into the liquid each day.
Ferment for 5–7 days at room temperature (18–22°C ideal).
Lift the fruit bag and allow it to drain naturally — do not squeeze hard.
Siphon the liquid into a sterilised demijohn.
Fit an airlock.
Top up with cooled boiled water if required.
Secondary Fermentation
Allow fermentation to complete over 3–5 weeks.
Rack (syphon off sediment) into a clean demijohn whenever a layer of lees forms (~1–2 cm).
Clearing & ageing notes
Once fermentation has fully stopped
Leave to clear naturally for 2–3 months.
Rack once more if needed.
Bottle once bright and clear.
Apple wine improves significantly with time and should be aged for at least 6 months, with 9–12 months giving the best flavour balance.
Tips & notes
- A mix of apple varieties produces a far more complex wine than a single type.
- Cooking apples improve acidity and structure, while dessert apples improve aroma.
- Freezing apples before use helps break down cell walls and improves juice yield.
- If the wine tastes thin, it will usually improve significantly with 6–12 months ageing.
- EC-1118 will produce a very dry wine;
- 71B gives a softer, fruitier finish.
- Avoid over-squeezing the fruit bag, as this can release excess pectin and tannin.
Serving suggestions
- Serve chilled (8–10°C). Excellent as a refreshing summer wine.
- Pairs well with light chicken dishes, pork and mild cheeses.
Storage & ageing
- Store in a cool, dark place.
- Best flavour develops after 6–12 months ageing.
FAQs
Can I use cooking apples? Yes. Bramley and other cooking apples give more acidity and structure.
Can I mix apple varieties? Yes. A mixture of cooking and dessert apples often gives the best balance.
Can I freeze the apples? Yes. Freezing can improve juice extraction and is particularly useful when processing larger quantities.
Can I back-sweeten the wine? Yes, after fermentation is complete and the wine has been properly stabilised.