Apple wine
History
November 2019
November 3, 2019
Morning:
- Cut 36oz of Eun-Joung's apples into eighths, including cores, but not seeds. Put in my 항아리.
- Added peel, juice, and seeds from one of her lemons
- Added about 3.5oz of sugar (all that I had left) and about 8oz of her wild honey from Nova Scotia
- Added about 8 cups of filtered water boiled for about 30 minutes, then cooled
Smelled so good! Mixed around noon.
Plan to let it go anywhere from 4 days to two weeks, however long it takes for the mixture to calm down (plus a day). Then I'll get rid of the solids and let it ferment some more.
November 4, 2019
Morning, some very light foam on top. Stirred in morning, noon, and night.
November 5, 2019
Morning, no foam. Apples starting to brown on one side. Stirred in morning, noon, and night.
November 6, 2019
Morning, no foam, more browning, but apples still feel solid. Starting to smell like the apples are fermenting. Tastes sweet (and nice), but not really boozy (or terribly apple-y) at all. Stirred in morning, noon, and night.
It's been really chilly, which may explain why it's taking so long to ferment. I'm also not sure how yeast-laden Eun-Joung's Nova Scotia honey is. Patience!
November 7, 2019
Morning, no noticeable differences from yesterday. Still smells great, though! Stirred in morning, noon.
November 8, 2019
Morning, foam, glorious foam! Finally! The wine was in a heated room for the first time in three days, which may have contributed.
Noon, started smelling sour.
November 9, 2019
Still foamy. Starting to smell a little better, but no longer sweet
November 10, 2019
Morning, no longer foamy. Smells like my lemon honey wine. Probably will start my secondary ferment tomorrow.
Noon, foamy again! Maybe hold off on the secondary ferment?
November 11, 2019
Still foamy.
November 12, 2019
Still foamy, but seems to be slowing down. Start secondary ferment tomorrow?
See Also
Using this recipe as a guide.
