does any one know the shelf life of apple wine(home made)?

Answer 1

Apple Wine
In all apple wine recipes, unless varieties are specified, the more acid and sour varieties are preferred. Sweeter eating varieties, especially Delicious, are to be avoided. Winesap, McIntosh, Jonathans, and crab apples are best. This recipe makes one gallon (3.8 L).

Ingredients
12 lb. (5.4 kg) of ripe, windfall apples (mixed varieties are OK)
2.0 lb. (0.91 kg) finely granulated sugar
5 pints (2.4 L) water
1 1/2 tsp. pectic enzyme
1 crushed Campden tablet
1 tsp. yeast nutrient
1 pkg Sauterne or Champagne yeast

Chop the apples into small pieces, avoiding the core so as not to cut any seeds. Put into primary fermentation vessel, add the water and crushed and dissolved Campden tablet and cover the mixture with sanitized muslin or towel. The water will not cover the apples, so stir every two hours to bring bottom apples to the top. After 12 hours, add the pectic enzyme and yeast nutrient, recover the primary, and continue occasional stirring to circulate the fruit. After additional 12 hours, add activated yeast. Keep covered and in a warm place for 7–10 days, stirring twice daily. When the vigorous fermentation of the pulp subsides, strain the juice through a nylon straining bag and set aside, then firmly (but not too hard) press the juice from the pulp and add this to the set-aside liquid. Slowly stir in the sugar (finely granulated) and continue stirring until completely dissolved. Pour into secondary fermentation vessel and fit with airlock. Rack when clear, allow another 60 days, then rack again and bottle. Allow six months before tasting, one year for best results.

Answer 2

If you store it in a cool dark place and keep the cork wet it will last forever. I normally let it age for a year or two before I drink it.

Answer 3

If it's ready to drink, I wouldn't let it sit too long. Enjoy it while it's still good! : )

Answer 4

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