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Cinnamon Apple Wine Recipe:
Prepare:
Ensure Everything is Sanitized!!! Use Star San.
Wash and Puree 50 lbs of organic sweet apples to net 40 lbs of apple puree. No seeds or cores.
Add a little water to get the apples to puree.
Add: 6 to 8 lbs of simple syrup. Make: 8 lbs of sugar and 4 cups of water.
Medium low het until completely dissolved and clear. (Don't Burn It)
Looking for the goal of a 12.5% to 15% ABV (Shoot for 12.5%)
4 1/2 tsp Wine Tannin (Follow instructions on packet, amounts can vary)
4 1/2 tsp Acid Blend (Follow instructions on packet, amounts can vary)
4 tsp Pectic Enzyme (Follow instructions on packet, amounts can vary)
4 Campden Tablets (Follow instructions on packet, amounts can vary)
Combine and wait 24 hours.

Take a Hydrometer reading. Looking to land at 12.5% ABV
Add Simple Syrup if needed.

Next Day:
Add 4 tsp Yeast Nutrient & Mix.
Add 1 Packet of Red Star Premier Classique Yeast to top of mixture.
(If a strong odor occurs, add more yeast nutrient)
Stir everyday for 5 to 7 days. Then let ferment until complete. (Bubbler will have no action)

Day 10+ ABV (Specific Gravity) with a Hydrometer should show 0 or lower. 1.00 or less than 0%

Rack the wine into a 3 gallon or 3x 1 gallon carboys
Add Bentonite to each gallon. 2 tsp & 1/2 cup warm water will make enough for all 3 gallons.
Stir for 3 days then add 8" of a Brazilian Oak Spiral, evenly distributed.
Toast the Oak for 10 minutes and Boil for 1 minutes to Sanitize.
Let rest for 90 days.

Rack one clear into a 5 gallon bucket.
Add: 3 Campden Tablets
Add: Potassium Sorbate 1.5 tsp
De-Gass
Back Sweeten to your liking. We did 3 lbs of Sugar & 3 Cups of water for our simple syrup.
Bottle, Cork, & Enjoy!!! :)

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