Spiced Apple Wine Recipe - How to Make Apple Pie Wine at Home!

Spiced Apple Wine Recipe - How to Make Apple Pie Wine! We have made cider, cyser, and apple wine, but what about a spiced apple wine? Sort of a less expensive version of my Spiced Metheglin? This super easy to make wine can be made with easily attainable gear and ingredients. It finishes out pretty quickly so you can be drinking spiced apple wine in weeks rather than months!

Ingredients:
1.2 Pounds (545 grams) White Sugar

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#spicedapplewine #applewine #wine #winemaking

[georgecolby]

I know I've said this before, but imma say it again: I recommend trying an apple wine where you boil down the juice to raise gravity instead of using sugar. I tried it and LOVED the way it tasted. The concentrated apple flavor is really nice. With the spices here it would be a bit of a waste because the extra apple flavor probably wouldn't come through. Regardless, love your videos, you guys are awesome!

[mattrenaud]

I put up a batch of this (spiced apple wine) about 6 months ago. I cracked a bottle today to enjoy while sitting in the sunshine and I just keep being surprised by this wine. It just keeps getting better and better! It's light, flavorful, apple forward, and with lots of complexity. Almost like a nice Riesling with apple and spice notes. It has become my favorite white wine. And I'm amazed that something so simple can be so good. Thanks for everything you do!

[johnaldrich]

I used "mulling" spices from World Market to make a spiced cider. Ended up back sweetening using honey (3 cups, approximately in over 5 gallons.) I left the spices in the fermented cider for 3 days and the spices really stand out, in a GOOD way!

[alexlarsen]

Made this exact thing 3 months ago, did not put any pectic enzymes beforehand or clearing agents afterwards, it's been in bottles for a month now and it's perfectly clear, whiskey color. In fact, it cleared out within a week after I racked it and degassed it.
So, just wait...it probably will clear out.
I popped a bottle open as I was watching this, it is amazing! More apple pie due to those spices but I don't mind at all. :))

[mattrenaud]

I just tasted my first batch of this (Spiced Apple Wine) at 4 weeks. I'm VERY pleased! Even this young it's much better than many commercial white wines I've purchased. Aroma was mostly apples with a nice overtone of spices. The flavor started with a flood of spices then the apple came in behind. The finish was more spices and a little roughness at the end. I attribute this to youth. I think this will get much better in the coming month or two.

The spice level was about right to my taste, so I rough racked to get it off the spices. OG was 1.113, gravity today was 1.008 (ABV ≈14.2%). I expect it to keep going a little in secondary/conditioning (I used 71B) but don't know how much. Depends on our Illiterate Fungus Friends (IFFs). I'll check it again in a month or so.

[Malphazar]

I put a 1/3 piece of a cotton ball in the top of my airlock and it keeps the fruitflys out and still lets it outgas, really try it works wonders

[fabiolindquist]

I made an Apple Wine with this same yeast, and lots of spices (cinammon, clove, cardamom, star anis and ginger), turned Very good

[ma]

Ha! I did something like this a year and a half ago. Main differences were I did 2 cloves, and some brown sugar (with 71B). The aging reeaally helped mellow out the spices side of it for mine.

I call it an Apple Pie Wine. And then my one buddy suggested trying to infuse some butter taste to it (to get it even closer to the name) by fat washing some butter in a spirit and adding that...

[Magpyro]

I tried this! I know you recommend following a known recipe when new, but I tweaked it to fit my situation(metric). I ended up with a gently spiced 11.5% wine with a nice full mouth feel.

[shauncarr]

I make strawberry wine it turns out so good when you put strawberries in primary and secondary

[kylejackson]

I would love it if you guys made a video on brewing Ethiopian

[ImpersoNation]

Brilliant, informative as usual. You can also use glycerin in the airlock, especially if you're bulk aging your wine, as it will never evaporate. You can also suspend a clove in the glycerin to repel any bugs. It's 100% safe and is sometimes used to backsweeten. Keep up the good work 👍🏻.

[inferialy]

Hi Derica and Brian,
Your mate from Australia here. Actually brewing a batch of apple cider at the moment myself. A bit off topic, but an idea for a future video for you here:
Yesterday I was a farmer's market and bough some lovely mead from this lady who has her own apiary. We were chatting and she told me an interesting technique in her brewing I have not considered before: when she brews her mead she uses 4 different yeasts all in one batch. She claims that 4 different colonies in one brew provide a better rounded and interesting flavour. And her mead is actually really nice.
Will probably test this theory in my next brew myself.
Keep up your good works, your videos rock.

[jongrnl]

We’re making this right now and plan to do the first racking tonight assuming it’s done (95% sure it is). However we’re putting the spices in secondary because this is our second brew and we’re hoping the high ABV protects us from some newby mistakes. With that said, I tasted it last week and it tasted like a candy apple. Even with out spices it’s one of the best things I’ve ever had!

[toddpearce]

Hey Derica and Brian! I want to thank y’all for all the work you put into your videos to explain how to make these products! I started my first batch last Saturday 11/4, using Publix Premium apple juice, 1.2 lbs of sugar, 1 clove, 8 all spice berries and 1 cinnamon stick and about a gram of Fermaid O. OG was a little lower than y’all’s at 1.900, but should still yield around 12% if it goes to 1.000. I also ended up using Lalvin D47, but should be ok because it has a 14% tolerance. I am looking forward to it finishing fermenting in a few weeks and then conditioning it for a few more and hope it is ready in time to enjoy for Christmas! Thanks again for all of the advice and inspiring us viewers to make our own! Cheers!

[wesp]

Bottling spiced metheglin, drinking your easy grape juice wine, making spiced apple wine…pretty sure I just rewatched the sugar calculations five times bc I keep getting metheglin brain or grape wine brain or Hendricks kilju brain…omgoodness I just spit out cider when Brian said otherwise know as WUS 🤣 love you guys so much and no it’s not your brews talking

[not-on-pizza]

This is making me wonder what other spices you could add to a spiced brew, and the effects that that might have. I've been eyeing your Spiced Metheglin recipe with interest, with a view of making something that tastes similar to a spiced rum. I know that I was considering fennel at one point. Might also consider vanilla (although maybe not with apple).

Also, liking the new plan of splitting two-part brews more evenly. Feels more manageable to watch that way.

[seanm]

Hi Derica and Brian, I started this exact recipe back in June and I have some really nice bottles of wine! They finished just in time for my in-laws to come up and try it! It turned out great! 😋

Thank you so much! Just started a new batch today!

[kevinpetersen]

Hello Derica and Brian,
I really appreciate your videos! I am new to brewing, having tried canning and pickling. I made the "Basic Mead" May 28th 2022 and the "Apple spice wine" June 8th which brings me to my predicament ; I assembled 3.68lbs sugar with 1.050 apple juice, 8 all spice, 1 clove, 2 grams red star classic with 2 grams Ferm Go and pitched wet. 24 hours later I added 1.5 ferm O... after that I realized my mistake was three times over from the recipe of 545 grams sugar(1669g) . Since I have gassing through the airlock I can assume that fermentation has begun(9days). Essentially I have to let time go by before checking the gravity?, O yeah, the SG was so far down on the bulb it was off the scale, I heard some talk on your videos about dividing and refermenting. So my question is to wait until after fermentation? Divide to three and add water, cause i feel like adding more apple juice/? Do I shake to help split the ingredients? Do I wait to see if the yeast comes back or re-pitch the yeast? Can I save it ? or do I need to pitch it? All information would be helpful.
You'll be happy to hear since that I have two more ferments; another apple spice wine; 545g sugar, 3qt apple juice, 8 all spice, 1 clove, 1 cinnamon stick, 1.108 SG, 2 g fermo and 6g go ferm with 5g red star classic, pitched wet.
Capsicumel mead; 5 jalapenos 8.9oz, rasins 3.8oz, honey 3.5lbs, twinings black tea 1cup, 1.150 SG, 1g ferm start, 17ml distilled water and 5g red star classic, wet pitch. I saw mentioned you were a little high on FG so I adjusted the yeast?
Did I mention I was grateful to you guys for all the information and effort your put into your channel! Thanks again, I have no way to repay you other than gratitude.
Sincerely,
Kevin

[danielinfalt]

Made this recipe for my first wine. I just finished bottling it and it tastes amazing.