Apple cider wine is a sweet-flavored rosy wine with a hint of apple that can be made with several apple products such as apple juice, cider or applesauce. One of the best flavors, though, comes from making it homemade with fresh apples. Whether you make this for a party, housewarming gift or to sell, this refreshing beverage requires some time and materials you need to obtain through specialty stores or online.
Cut the apples into 1/2-inch chunks and toss into a large pot. Fill the pot with water until the apples are just covered at the top. Simmer for about 15 minutes covered.
Add the sugar to a separate 5-gallon bucket. Strain the pot liquid into the bucket on top of the sugar. Add the lemon zest. Stir thoroughly and gently.
Add the lemon juice and pectic enzyme while stirring, after the apple mixture and sugar has had a chance to cool off. Cover the bucket with a towel and secure the rubber band around the edges. Place the bucket in a warm location for 24 hours.
Pour the yeast nutrient into the bucket and stir well for a couple of minutes. Cover the bucket again with the towel and place in the warm location for an additional 24 hours.
Strain the mixture into the secondary fermentation vessel, where it will remain for a long period of time. Fit with the airlock. Let it sit for 30 days in the warm location.
Rack after the wine has been sitting for 30 days. Racking is another word for siphoning. Siphon the apple wine from the fermentation vessel to a separate secondary fermentation vessel, making sure the majority of the sediment is caught in the siphon. Depending on the type of siphon you have, the instructions will vary. Attach the airlock after siphoning is completed.
Allow the apple cider wine to ferment for at least six months in the airlock before opening and tasting.