Making Apple Wine:~day 13

Last month Maine Man and I listened to a presentation on wine making at the Common Ground Fair.  The guy that spoke was completely down to earth.  I did not catch his name but he was a tall, burly, long bearded gentleman.  His first words were “I’m gonna keep this real simple…..” and that is exactly what he did.  Here are the notes I took from the CGF.  The ending part I really did not catch so for anyone with wine making experience please feel free to pick up where I left off.  I will add your advice to my notebook.


  • 5 gallon bucket with cover
  • airlock
  • 5 gallons of cider
  • sugar
  • yeast (regular bread yeast is ok, you do not need any fancy wine yeast)
1.5 lbs sugar to 1 gallon of cider
1 teaspoon of yeast to 1 gallon of cider
Mix, keep at 70-85 degrees for fermentation
4-6 weeks alcohol will made
3-6 months wine will be clear

We did not have enough cider to fill the carboy so MM found a way to improvise as always.  He truly is my MacGyver!  He laughed when I showed him this picture and said “don’t use this technique at home.”

We plan to make a big batch next week  so any advice is welcomed!