Apple Wine,whats the best variety of apples to use?

Answer 1

It is my understanding that usually when making apple wines apple cider is used most of the time.
The type of apples used for making apple
wine is not to critical. Some winemakers are of the opinion that a blend of several apple varieties is best for the sake of balance, but in my opinion any common variety seems to stand well on its own.

For every gallon of cider add to it:
* 1 Pound of Cane Sugar
* 1 Teaspoon of Yeast Nutrient
* 1/8 Teaspoon of Pectic Enzyme
* 1-1/2 Teaspoon of Acid Blend
* 1/4 Teaspoon of Wine Tannin
* 1/8 Teaspoon of Ascorbic Acid
* 1 Campden Tablet (crushed and dissolved)

A little later, you will also be adding 1 Package of Lalvin EC-1118 for every batch up to 5 gallons in size.
Basic Process

1. Mix together everything listed above in an open container (primary fermenter), EXCEPT for the yeast. Cover with a light towel and let sit for 24 hour.
2. After 24 hours, add one package of Lalvin EC-1118 Yeast for each batch that is 5 gallons in size or less. Batches larger than 5 gallons will require a minimum one package of yeast for every 5 gallons.
3. Allow to ferment 4 to 5 days or until your hydrometer reads around 1.030 to 1.040 on the Specific Gravity scale.
4. After 4 or 5 days, carefully siphon the wine into a Secondary Fermenter so as to leave most of the sediment behind. This is called
"Racking". The Secondary Fermenter should be some type of food-grade container that will allow you to attach an Air-Lock to it.
5. Allow the wine to ferment another 2 to 3 weeks under air-lock, or until the hydrometer reads .998 or less on the Specific Gravity scale. Now the wine needs to clear. This usually takes at least and additional 2 to 3
weeks.
6. Once the wine is completely cleared, add a second dose of Campden Tablets at the rate of 1 tablet per gallon. And it is then ready to be bottled and aged.

If You Like Your Apple Wine Sweet . . .
You can sweeten it with more sugar, honey or whatever. But, three things have to happen first:

* One, the fermentation needs to have already stopped completely and the wine given a couple of weeks or better to completely clear.
* Two, you need to carefully siphon the wine off the sediment into a clean container. Otherwise, this sediment will be stirred up again when you mix in your sugar.

Answer 2

Macintosh and Granny Smith are my time-honored form of apples. I additionally like Gala and Golden delicious, yet on condition that they are decrease. I certainly have in no way tried any SweeTango apples. Are they solid? i myself dislike pink delicious!! So bitter.