I have always been a fan of a nice, sweet apple and thought that it was time for me to try and make a batch of Apple Spice Wine from scratch. We used a variety of apples such as red, yellow and green but red apples made up 80% of them for the sweetness. The others were used to add some tartness as well.

I decided not to purchase apple juice or cider but make it all from scratch to see if I could come up with a nice tasting cider that could eventually become a signature wine I make. The apple cider actually had a very nice flavor and my son’s eyes got large when he tasted it. He said it was very good.


  • 6 pounds Mixed Apples
  • 1/2 gallon water
  • 1 tsp Nutmeg
  • 1 Cinnamon Stick
  • 3 pieces Clove
  • 1 cup Brown Sugar
  • 2 1/2 cups sugar
  • 1 tsp Acid Blend
  • 1/2 tsp Pectic Enzyme
  • 1/2 tsp Yeast Energizer
  • 1 Campden Tablet, crushed
  • 1 pkg wine yeast


  • Wash, core and cut up apples in to smaller pieces.
  • Using food processor or blendor, chop up apples.
  • After you chop all the apples pour them in a nylon straining bag to keep pulp separate from liquid. Tie Bag and put in primary.
  • Add Nutmeg, Cinnamon Stick, Cloves, Brown Sugar, Sugar and water to primary.
  • Using Hydrometer, check to make sure your Specific Gravity is 1.080.
  • Crush Campden Tablet and mix well in to must. Cover Primary.
  • After 24 hours, add Acid Blend, Pectic Enzyme, Yeast Energizer and yeast.
  • Stir must daily and check Specific Gravity. Once it reaches 1.040, remove nylon straining bag and lightly extract liquid from it.
  • Siphon off sediment to clean secondary.
  • Attach Airlock.
  • Once Specific Gravity reaches 1.000, siphon off sediment and reattach airlock.
  • Siphon again in 2 months and once before bottling.


  • Apple cider mixture will be brown once air hits the apples. This is OK.
  • Use a mixture of apples. I used mainly sweet red apples and mixed in yellow and green for tartness.
  • You can use apple juice when topping off secondary in place of water but make sure that the apple juice contains no preservatives or sulfites.

To back-sweeten so it is not dry you can add sorbate so the yeast doesn’t start the fermentation process and add sugar syrup to your taste.

To make a sugar syrup use 2 cups white table sugar and 1 cup water and heat on stove until sugar is dissolved. As you add keep taking a Specific Gravity reading.




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