Apple wine conclusions

[tonyhibbett]

Having made many gallons of apple juice last autumn, I made various batches of wine from the cider it produced. After 6 months bottle maturing, I have concluded that my apples, on their own, are not fit for purpose. Using pure apple juice, instead of adding water, improves the flavour but also increases the malic acid element, which gives an unwelcome bitter/sour edge to the dry wine.
I am therefore relieved that neither of the 2 trees has produced a single bossom this year!