- One 5-gallon plastic fermentation barrel with lid
- Something for stirring the contents
- Milton baby sterilising liquid
- Large strainer
- Long clear plastic tubing (available from DIY stores)
- One 5-gallon plastic demijohn
- Rubber bung and airlock
- 30 wine bottles (ideally clear glass)
- 30 stoppers
- Enough healthy apples to fill the 5-gallon barrel when quartered and cored… its best if you can get a mix of cooking and eating apples
- Wine yeast (follow manufacturer’s guidance given on container regarding amount)
- 8kg of sugar (adjust this depending on how sweet you like your wine)
- 1kg chopped golden raisins
- The juice of 9 lemons
- Small cup of black tea
- Sterilise the fermentation barrel and lid using the Milton liquid.
- Wash the apples, quarter and remove the core, place in fermentation barrel until almost full, discarding any bruised bits.
- Fill with boiling water. It doesn’t take all that much since the barrel is so full of apples.
- Put the lid on and leave for a few days, stirring twice daily.
- After a few days the apple juice will have seeped out into the water. Strain out the apples and you’re left with the apple liquor.
- Add the sugar, raisins, lemon juice and tea.
- Top up with part cold, part hot water (so the temperature of the water is lukewarm) to make up to five gallons and stir to ensure all the sugar is dissolved.
- Add the wine yeast, stir, cover with lid and store somewhere warm.
- After a few hours you’ll notice something starting to happen… there’ll be a froth on the surface as the yeast starts to ferment, turning the sugar into alcohol. Stir the contents twice a day.
- It will take a couple of weeks or so for the fermentation to finish. Once completed transfer the liquid to the demijohn using the plastic tubing and funnel. Make sure all the equipment has been sterilised with Milton liquid.
- Avoiding disturbing any sediment, place the fermentation barrel at a higher level than the demijohn (e.g. put the barrel on a table and the demijohn on the floor), put one end of the plastic tubing in the barrel, and having placed the funnel in the neck of the demijohn give the other end of the tubing a strong suck to pull some of the wine in the tube up and over the edge of the barrel. Quickly remove your mouth and put the tube end into the funnel. The wine should start to drain.
- Avoid transferring any sediment if you can. Once all the clear liquid is in the demijohn top up with water to bring to five gallons. Seal with the rubber bung and airlock, having put a small amount of diluted Milton liquid in the airlock.
- You can now store the wine for months somewhere cool and frost free. At first the fermentation may start up again and you’ll see bubbles going through the airlock. Gradually the wine will clear.
- Once fully clear repeat the draining process, this time from the demijohn to sterilised wine bottles. Put a stopper in each bottle and store.
- The wine will be ready to drink but will improve even more with age. Typically, I bottle and start drinking the wine from May onwards. If the wine is too strong dilute with water.
(From Allotment Heaven 2011)