Grape and Apple Wine Recipe

This is great if you don't have enough grapes to make a full gallon of wine, it also helps give the wine extra body and acid.

You will need:

8lb apples - mixture of varities is best. Cookers and Eaters are fine to use.
10lb grapes - White is best in the recipe, but red makes a lovely rose.
10 oz sugar
2 tsp citric acid
1/2 tsp tartaric acid
1/2 tsp tannin or 1/2 a cup of cold strong tea.
Campden Tablets
1 tsp Pectolase
1 tsp Yeast
1 tsp Yeast Nutrient
Wine finings


Press the apples and grapes so that you have a 1/2 gallon of juice from each. The measurements should give you equal amounts of juice, but this may vary depending on the juicyness of your fruit.

Pour the grape juice and apple juice into a fermenting bucket.

Add in the sugar, citric acid, tartaric acid, Tanning and stir until everything is dissolved.

Take a hydrometer reading and save this for later, this will give you an apporoximation of the finished alcohol content, if you would like it a little stronger, then add a little more sugar.

Add a crushed Campden tablet and the Pectolase. Cover and leave for 24 hours.

Stir in the yeast and yeast nutrient.

Put the lid back on loosly and transfer to somewhere luke warm (approx 18°C) for 10 days.

Transfer the liquid into a demi-john to the top of the shoulder. Fit a bung and airlock (half filled with steriliser water) and transfer to a cool corner in the house, ideally between 16°C and 18°C to allow for the the fermentation to complete. This can take up to 6 weeks.

Once the fermentation has completed, rack the wine off the sediment into a clean, sterilised demi-john. Add 1 crushed Campden tablet and stir. Refit the airlock and leave for 48 hours.

Add the wine finings as per the instructions and allow the wine to clear.

Once clear, take the final hydrometer reading. This will tell you the proof of your finished wine.

Bottle and ideally leave for 6 months for its full flavour potential to be reached.