Making wine at home is a rewarding, and sometimes complicated, endeavor. Fruity wine, such as apple wine, can be created from fresh apples, apple sauce or apple cider, the latter being probably the most simple method of making apple wine. This sweet, rose-colored wine is great as a housewarming gift, party beverage or for holiday occasions. Besides needing specialty materials and machinery, obtained through Web sites or winemaking stores, to create wine from apple cider, it is important to make sure your apple cider has no preservatives or additives, which may interfere with fermentation. Before using, make sure to sanitize the hydrometer with rubbing alcohol.
Combine the apple cider, sugar, pectic enzyme, acid blend, wine tannin, ascorbic acid and Campden tablet in the primary fermenter. Remember that this recipe can be increased per gallon of apple cider. Cover with a towel and let sit in a warm dry area for 24 hours.
Remove the towel. Add one package of the wine yeast for every batch that is less than five gallons. For larger batches, add one package for every five gallons.
Place the towel back onto the top of the primary fermenter. Let the apple wine ferment four to five days or until your hydrometer reads about 1.030. If stronger wine is desired, let is rest until the hydrometer reads about 1.090, which is around 12 percent alcohol content. Hydrometers measure specific gravity, which, according to the Grapestompers.com website, is the relative "weight" of a liquid compared to plain water.
Siphon the wine from the primary fermenter to the secondary fermenter after five days. This removes most of the sediment. Attach the airlock to the secondary fermenter.
Continue to let the wine ferment for another three weeks under airlock. At this point, make sure the hydrometer reads about .998 or less. Let the wine be after this, to clear for an additional two weeks.
Add one Campden tablet per gallon of apple wine once the wine runs clear. Pour the apple wine into bottles to prepare for drinking after being chilled.