Hi all,

First let me say thanks to all who have posted recipes, advice, etc.

I'm new to winemaking. And to be honest I just had to tell somebody
about my first batch of apple wine. LOL Suggestions and comments are
welcome.

Recipe:
Apple Wine
Approx ABV 5.5%

1/2 gallon 100% apple juice
1 tea bag
3/4 oz raisins
1/2 pack Curvee Yeast
3/8 teaspoon Yeast Energizer

Place all ingredients in primary except for yeast and yeast energizer.
Take SG. Add yeast energizer. Ensure must temp is between 80 and
90 degrees and then pitch yeast. Cover with cheese cloth and allow to
ferment. Starting SG 1.046

I started this batch 1/13/04 and it finished fermenting on the
18th.(SG=0.998) Is this normal? It had a lot of settling in the
bottom so I racked it off tonite 1/29/04 and of course I had to taste
it. It was GREAT. It seemed to evaporate as soon as it hit the
tounge. But my wife wanted it sweetened so we added 1/2 teaspoon of
sugar per ounce. We plan on bottling it around the 19th of next month
so it will have a chance to settle in the bottle for her birthday
which is Feb 28th. I hope to be able to put the other bottle up for a
while longer if I can keep out of it. *S*

Thanks for letting me ramble. Have a great day.

Dave