Measured the Apple Cider Wine gravity today to find it at 0.990, perfect dryness. It appears that there is still some malolactic fermentation taking place, but certainly, the wine is ready for clearing. I racked the apple wine off the sediment into a new clean carboy so it can start fining and aging. I was amazed at how much of the lees already settled out of this must. Amazing. It was a thick yellow mush of apple waste. And it smelled…like junk. I was especially amazed since I had already racked off the lees once already.
I took a quick taste of the wine and found it very tarte, which makes sense considering how dry it is. Will definitely need to back sweeten this apple, as I’m not sure this really dry wine would be pleasant to drink. Add sugar, and what a difference it will make.
Now it will sit for several months and settle out. Rack again, and sit again. The waiting part is definitely the hardest. Its all about time.
Interesting comment about the sweetness…(or lack of it) and that’s after you had added a considerable amount of sugar in the first phase right?
Looking forward to testing it : )
I have more frozen cider if you want to try another batch…
Indeed. Dry because all of the sugar used up by the yeast during ferment.
Would love more juice. Perhaps could try something different with it?
What about mixing in with a grape? Or try cutting in multiple fruits…?
On Sunday, April 25th, I racked the Cider off of some additional lees (sediment) that precipitated from the wine. The cider is as clear as a bell! I did notice a faint not-so-pleasant odor coming from the wine. Hope it did not spoil. I did not taste it this time, as I didn’t have time. I will taste again and likely sweeten prior to bottling. Can’t wait.