I am wondering if someone out there knows what are the best Apple varieties
to make wine out of. I live in Iowa zone 5.

Thanks

Maurice

We've been to: http://www.cidrerie-michel-jodoin.qc.ca/e_prod2.html
which is about 20 minutes from home. They make amazing ciders and my
husbands favourite is a Rosé Sparkling Cider and that's made with Geneva
apples. We're also in a zone 5.
What is the difference in apple cider and apple wine? The alcohol?
Louise)

"Maurice Hamling" > wrote in message
news:k1xqc.32172$6f5.3044684@attbi_s54...
> I am wondering if someone out there knows what are the best Apple
varieties
> to make wine out of. I live in Iowa zone 5.
>
> Thanks
>
> Maurice
>
>
>

I've always found that when I used cider the wine came out too sweet
for my taste, others may think otherwise. We live in Pa. & the best
apples for the job around here are the Stayman (Winesap) apples.
These things make you wince when you take a bite, very tart, & that
flavor translates into VERY tasty wine. Don't really know if these are
available nationwide or indiginuos to our area but if you get the
chance use 'em, you'll be pleased with the results. Granny Smiths are
a distant second but will do in a pinch. Staymans are a late apple,
usually not picked till about mid october around here. Good luck.

Weez wrote in message >.. .
>We've been to: http://www.cidrerie-michel-jodoin.qc.ca/e_prod2.html
>which is about 20 minutes from home. They make amazing ciders and my
>husbands favourite is a Rosé Sparkling Cider and that's made with Geneva
>apples. We're also in a zone 5.
>What is the difference in apple cider and apple wine? The alcohol?
>Louise)
>


One thing I can think of is that there are sparkling and still ciders, while
I guess an apple wine is still (unless there is *sparkling* apple wine :-)

john

On 5/18/04 6:31 PM, in article k1xqc.32172$6f5.3044684@attbi_s54, "Maurice
Hamling" > wrote:

> I am wondering if someone out there knows what are the best Apple varieties
> to make wine out of. I live in Iowa zone 5.
>
> Thanks
>
> Maurice
>

The general consensus I see is that a blend of apples usually produces an
optimal wine. I believe, from what others have written, 60-80 percent should
be tart apple varieties and the rest sweeter varieties to provide more
appley flavors. I have tried to make apple wine three times - from apples
and crabapples without too much variance and have been disappointed in the
body/flavor of my wines. That doesn't say much though. I have tasted a few
apple wines made by others that were really delightful.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine
http://homepage.mac.com/gregcook/aws

(remove spamblocker from my email)

In message m>, Greg
Cook > writes
>
>The general consensus I see is that a blend of apples usually produces
>an optimal wine. I believe, from what others have written, 60-80
>percent should be tart apple varieties and the rest sweeter varieties
>to provide more appley flavors. I have tried to make apple wine three
>times - from apples and crabapples without too much variance and
>have been disappointed in the body/flavor of my wines.

AOL; I've found the same to be true for making crabapple jelly, too. I
like to gather apples from several different crab trees, so I get a
mixture of the yellow ones with a blush of red, and the hard green very
acid ones. And then throw in a couple of pounds of eaters for variety.
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