apple wine

I made apple wine and at the time of the first racking it didn't taste too bad,But after i put in a the 4 cadman tablets for the 4 gallons,and about a week later it taste dosen't taste good.Would anyone know what happened? I have 2 more 5 gallon carboys that are almost ready to stop.These also taste pretty good,but I don't want to screw the taste up on these. TKS for any help.
John

Give it 6 weeks for the sulphite to gas off, then taste it or just wait 3 months till next racking and taste it you will find that it taste good again.

Bob1, is that what you think that made it taste bad.
Glad to know.Im going to rack my other 2 5gal jugs tomorrow and not put anything in them,.I wonder if passing it through a ultra violet light will kill off the yeast.I know boiling it would. But thats alot of boiling.
Thanks all.
Johnny

do not boil your apple wine. You will loose alcohol content. Unless you want it that way. I suggest listening to bob1. Time is your friend here.

winenot: Thanks,.Im just now racking my other 2 5gal carboys.1st rack.
Thanks all,have a nice day/night
Johnny

I just racked my apple wine and at the start the sg was at 1.07 and now it is 1.009. Its pretty clear and dosen't taste to bad. Im coming up with about 6.9 percent alc. is that correct? I was thinking of Putting about another 1/2 cup of sugar per gal to rise the alc. content and that should make it a bit sweeter.Not too sweet.Right now it taste like HARD apple cider.It has a bit to it.
what do you think?
Thanks for your input. Oh would anyone know what the acid reading should be in apple wine,I couldn't find that on the net.

That will come out to 9% when done, but yea 1/4 cup sugar per gal. wont hurt you at all. You may want to do this twice. I would have let it ferment down to 1.010 then added sugar to bring it back up to 1.030. Use the campten tabs though you need them if you wont your wine to last. Taste before you add it. When you get ready to bottle add it and wait 6 weeks then bottle.

One more thing your not done fermenting you should not be adding campten tabs yet. Not till its dry. From what I understand with that low level of alcohol, you have no way of knowing if you have killed of the yeast or not. I have added it add added sugar at same time and watched it continue on fermenting. A 10% alcohol content is required to kill yeast. The sulphite is for preservation of the wine not to kill the yeast.

Bob. Thanks,im going to put in the 1/4 cup per gal,and let it go,and drop the SG. so to get that 10% alc. See you guys later and have a nice day/night
Johnny

hey johnny,

your acid level should be where u like it. u could take about 4 cups or small bottles and do four different experiments. add different amounts and or different types of acid.

maybe u could look up apple cider and apple wine recipes and see if they put in any acid.

and if your going to drink any of your product young like u said forget the campden tabs.

gl and cheers

this is one recipe i found.

APPLE WINE (4) [Heavy bodied]
1 gallon pure apple juice (no preservatives)
1 lb. granuated sugar
1-1/2 tsp. acid blend
1/2 tsp. pectic enzyme
1/4 tsp tannin
1 crushed Campden tablet
Champagne yeast and nutrient

DamageInc. Tks for the recipe , While doing this,for the first time ,I think that making Fruit wine with real fruit is the hardest.When I made the 3 -5 gal. carboys,I thought no problem,yeast sugar apples time. But then when I made my FIRST grape wine out of concentrate that is in its First stage,I said this is easy.

ya grapes are forgiven, to do fruit u have to have a little more understanding of what u want to do. i have had luck with "red pastur" yeast , a temp above 70f and some yeast nutrient.

bob says use the d47 as a yeast with fruit because it ferments a little slower so your fruit can stay on the yeast longer in the primary. and too i guess u could weight down your fruit in pantyhose or make sure to push it down daily.

cheers bro

DamageInc :I tried to put the fruit in the pantyhose but not much would fit because they were tight already and also she was starting to giggle and laugh and asked me how far up would I be filling her pantyhose, and how long before she could take them off.

she already had it full?

i bet it had a peach in it...lol