On Tue, 13 Dec 2005 06:35:50 -0500, "Jon Gilliam" >
wrote:

>Apple wine, especially if you've fined and filtered it, doesn't have a
>strong apple aroma or taste. All that clarification and racking will leave
>you with a white wine that tastes, well, pretty much like a white wine.

I did fine with bentonite.

>In 2003, on the other hand, we made some wine from cider, fined it with
>PVPP, and ended up with something very much like a nice german white wine
>... very nice chilled, you'd never know an apple had been involved. It was
>particularly good because the cider was from a produce stand where they had
>made it from a blend of a bunch of different apples.

I've heard that the best apple wine and apple juice comes from a
combination of different types of apples. Apparently you get a better
flavor, acid, and sugar blend. I actually used 4 different types of
apples in my wine with varying acidity and tastes. I'm hoping my
finished wine tastes something like a german white wine. I stopped
fermentation at 3 BRIX to keep some sugar and keep alcohol around
11.5%.
>
>One thing you can do to give your wine a bit more "apple" character is bump
>up the malic acid content (malic acid tastes a bit "appley") ... acid blend
>is generally one third malic acid. To preserve the apple flavor, fine less,
>rack less, and definitely avoid a MLF.

I did some acid trials and found the Malic to be a bit harsh. However,
it definitely does represent apple character better than others. On a
suggestion from a professional apple winemaker friend, I used a dash
of citric acid instead. Even though apple has little or no native
citric, a dash gives the wine a crisp taste that I really liked.
>

>
>"Charles E" > wrote in message
.. .
>> Please allow me to beat my apple wine dead horse once again:
>>
>> This is my first time to try apple wine. The wine has now clarified
>> and willl likely be bottled after a few more weeks of cold
>> stabilization. Problem is there doesn't seem to be much apple
>> character at this point in the process. I can barely detect any hint
>> of apple in the aroma or taste. Is this temporary or par for the
>> course with apple wine?
>>
>> Thanks,
>> Charles
>