Flying Trucker wrote on Nov 1^st, 2011 at 11:16am:

Hi "H"...

We had cherries also but wine can be made from just about anything...

The Province of Ontario has some of the best wines, beers and cheese anywhere in the world today...they have the ribbons to prove it...

Me, give me a Mac and a salt shaker anytime...

I do want to say you will want to stick with the more tart apple varieties when you are making apple wine. McIntosh, Jonathan and Winesap apples are the best but any tart apple will work as will any combination of tart apples. You will want to stay away from the brand Delicious because of its low acid content.

Apple Wine Recipe #1

INGREDIENTS:

7 - 8 pounds of apples (or 2 quarts of juice with no preservatives added)

4 1/2 pints of water

2 pounds of sugar

2 1/4 tsp of Acid Blend

1/2 tsp of Pectic Enzyme

1/4 tsp of Tannin

1 tsp of Nutrient

1 crushed Campden tablet

1 package of yeast

1 tsp anti oxidant - This is added before bottling

Starting Specific Gravity (S.G.) - 1.085 - 1.090

Wash and sort your apples. Use only solid firm fruit. Cut your apples into smaller pieces and press the juice from your apples. (If you do not have a press to press the juice out of your apples you can put your cut up apples into a nylon straining bag and press the juice out through the mesh as they ferment. They will get soft so keep squeezing periodically.)

Put your juice into your Primary Fermenter and add your crushed Campden Tablet and Pectic Enzyme. This will help with the clearing of your wine.

Stir in all other ingredients except for the anti oxidant and your Yeast and cover your fermenter.

After 24 hours add your yeast and cover your fermenter.

Stir your batch every day and check the Specific Gravity with your Hydrometer. In about 3 - 5 days your S.G. should reach 1.040.

Now you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy. The sediment is the stuff that accumulates at the bottom of your container.

Attach your airlock and wait for your fermentation to be complete.

You will know it is complete when your S.G. has reached 1.000. This will take about 3 weeks.

Siphon your wine off the sediment into a clean secondary carboy, reattach your airlock. You will wait about 2 months and then siphon your wine off the sediment again. Keep doing this until your wine is clear. If it is clear now then it is time to bottle.

Before bottling add your anti oxidant.

Let wine set for a couple of months before drinking.

*** If you want more of a full bodied heavier wine then make the following changes to the recipe:

14-16 pounds of apples (or 1 gallon of juice - no preservatives added)

1 pound of sugar

1 1/2 tsp of Acid Blend

All other ingredients are the same



Apple Wine Recipe #2 - Crabapple Wine
4 1/2 pounds of Chopped Crabapples
1/2 pint of White Grape Concentrate or 1 pound of raisins

7 pints of Water

1 3/4 pounds of Sugar

1/2 tsp Pectic Enzyme

1 tsp Nutrient

1 tab Campden Crush

1 pkg Wine Yeast

1 tsp anti oxidant - This is added before bottling

Starting Specific Gravity (S.G.) 1.090-95


Follow the same directions as in Recipe #1

I remember awhile back a few members wanted a sports category, seems like we need a fine foods and beverage category

Hi Ang2dogs....

Yes I do believe you are right...

Hi jimm57...

You like every other member here has the same right...

To read a post...
and
If you don't like what you are reading...
then don't finish reading it...
Go look at something else...

It is that simple...

I was answering "H"s post when he typed he had never seen a recipe for Apple or Raspberry Wine.

Here at Simviation we try to help each other out and I was just posting him two recipes and there are many more on the Internet regarding Fruit Wines...

As a retired Senior Captain with an ATR and having three Log Books full of great memories, sitting in the left seat for more than five decades before retirement I had a policy.

I would give as much or more back into the company as what it gave to me.

So when we were on a three or four day freight trip I would try to do all the cooking in the aircraft galley during those long flights.
As the Captain I got to purchase all the food also.
Cornish Hens, onions, cheese...etc....anything that could be done in the galley or precooked, warmed and eaten by the crew.

Thus allowing the young backend crew who were working their way up and the First Officers to get in more flying experience and time as I sure did not need it.

Just like the old boys helped me...

When not doing freight runs, regular scheduled passenger flights I flew the bush off floats, skis and wheel/skis just for extra money.
Sitting around a campfire at night with your crewperson or several other crews (even from the competition) we would share our food and try new recipes out on each other.

I was never picked up and thrown into the lake by the other guys but came close a couple of times when the old timers didn't care too much for my cooking concoctions...

So I hope now you can see that aviation being real or simulated, cooking, sailing and a lot of other topics can all be reciprocally connected.

Hi Paul...

I remember the "Simviation Cafe" and I often wondered it I was posting in the right forum....

I do believe there were two forums in the General Section and I used to get them mixed up.

One was the "Simviation Cafe" but can't put a finger on the other one....

What was the "Simviation Cafe" called before it became the Simviation Cafe?

jimm57 wrote on Nov 2^nd, 2011 at 10:08am: