Spiced New England Apple Wine

[Brann_mac_Finnchad]

I started an apple wine (8-10% ABV) tonight, with the following recipe.

6 cans apple juice concentrate
1 gallon apple cider
2.5 pounds granny smith apples (pureed)(to hopefully provide some tartness)
4 pounds brown sugar (1/2 dark, 1/2 light
2 cinnamon sticks (in primary)
Water to 5 gallons

Safale 05 yeast

In the secondary I'm planning to add orange zest and oak (medium American cubes).

OG is 1.072


Comment? Suggestions?
Not sure how I want to do the oaking--if I want to put them in now (sometime during primary), during secondary, or if I want to use cherry or hickory chips (toasted) instead.

 

[Brann_mac_Finnchad]

It's tasting good so far--has been in secondary for a while now. There is no oakyness (I didn't add that much, but I think it's contributing a bit of flavour), and I added two more cinnamon sticks (the flavour from which is obvious). Flavour is dry (but not too much so), with the apple starting to come back, and noticeable cinnamon spiciness.
I have orange peels sitting in vodka, to be added in the tertiary.

 

[WilliamSlayer]

Sounds like a good recipe. Would you change anything to suit your tastes now that you are farther along?

 

[Brann_mac_Finnchad]

More oak, I think. Other than that, I'm fairly happy with where it is. Might back sweeten with juice concentrate when it comes time.

 

[kmae248]

How are you adding the orange zest? When you bottle? I'm super new to brewing, making a orange spiced cider sounds awesome!

 

[Brann_mac_Finnchad]

It's added in secondary, or after primary fermentation. That way it has time to settle out before bottling.