They are everywhere!
Seems like every year I get asked the same question....
"Can I make wine with the apples from my backyard?"
If you are done making crabapple jelly, apple sauce, froze enough for pie filling and you still have an abundance, THINK WINE!
If you are bringing it into the shop for us to make your wine, please freeze your apples. This method ensures the fruit is softer and will release more juice. Otherwise, crushing or juicing your apples would be needed, and we don't do that in our shop. If you want to juice your apples at home, no problem. I wouldn't recommend boiling them and straining the juice. The flavor changes when the apples are cooked and clearing your wine might be more tricky.
Thawing is needed before your wine making appointment. If they are in freezer bags, they will leak. They always do! Make sure you put them in a clean container to thaw so that the juice is caught and we can add it to your wine. The fruit will shrink when thawed. Don't worry - the amount you've measured before thawing will be enough.
Remember to bring in sugar when you come in for your appointment. We have sugar on hand, but you will save money if you bring in your own. The sugar you bring in is all used up by the yeast to make your alcohol. This does not affect the sweetness of your finished wine. We do not use that method of wine making. 4 to 5kg is recommended. 4kg usually gets us about 10-11% alcohol. Enough for a wine that can be aged for about a year. Easy to drink and enjoyed by almost everyone. 5kg usually yields about 12-13% alcohol, better if you are planning to store it for a while. We can use more sugar, more than 5kg, but this is where the alcohol gets high enough that it can sometimes overpower the delicate flavor of the fruit.