Home Made Apple Core Wine





Introduction: Home Made Apple Core Wine

When apples are a good price at the store it is a good idea to buy bulk. There are so many things you can make including Stewed Apples, Apple Tart and Apple and Raisin Cake. We've made all of these recipes but we also like to make our own apple core wine. We drink the wine and also use it for cooking.

The beauty of this recipe is we've used apple cores that would normally be discarded.

Now, commercial wine makers have very specific processes and equipment. But we've managed to make wine with everyday household items. As you make more wine, you may want to invest in proper brewing equipment (barrels, air locks, finings etc) but start small and see where it takes you.

This is how we did it.

Step 1: Assemble Your Fruit

  • 3.5 kg apple cores and skins (you can use full apples, just cut them up into large pieces)
  • 1 kg sugar
  • 4 L of boiling water
  • 5.5 grams yeast (we've used standard bakers yeast)

This makes a gallon of wine (5 x 750ml bottles).

Put your apple cores into a glass vessel (we've used a 6 L hurricane jar) and pour in the boiling water.

Cover with cling film and leave for 5 days. What you are making is called a 'must'.

Step 2: Removing the Fruit From Your Must

The fruit floating on the top of your must may look a little frightening but don't worry. Remove the fruit from the must and discard it...ideally in your compost bin.

You may also want to strain your must through a muslin or plain cotton cloth.

Step 3: Add Sugar and Yeast

Add sugar and yeast to the must.

Step 4: Optional Stage - Measuring Specific Gravity (liquid Density)

This is not an essential task, but if you have a hydrometer use it to determine the alcohol level in your finished wine.

A hydrometer measures the specific gravity of the must. Place the hydrometer in the must and take the reading. Keep this number safe until the next stage.

Cover the jar with cling film and leave for 4-6 weeks.

Step 5: Six Weeks Later...

...and it's time to bottle your new wine.

But first, we again take a reading with the hydrometer. Make a note of this and we'll calculate potential alcohol level shortly.

Informational. Yeast consumes sugar and secretes alcohol. Eventually the alcohol will become too strong for the yeast and the yeast will die. Your finished alcohol level and overall sweetness of the wine will depend on how sweet your must was at the beginning, and also what type of yeast you used (wine brewing yeast will have a higher tolerance to alcohol).

Step 6: Get Your Bottle On

If you look at the photo you may notice the wine is cloudy and there is heavy sediment at the base of the jar. To disturb this sediment as least as possible, we'll siphon the wine into bottles.

You may also notice the wine has changed color and smells alcoholic...great!

Bottles - we've simply reused commercial bottles and their caps. You may wish to remove the labels and affix your own.

Step 7: Siphoning Requires a Height Differential

To make your siphon work the wine needs to be higher than the bottles.

Start your siphon and cycle the bottles through the flow of wine.

Step 8: We're Approaching the Bottom, Captain!

Take care when you get near the bottom of the wine...you want to avoid as much of the sediment as possible.

We've taken one more hydrometer reading, just for good measure.

Potential alcohol is determined by:

%v/v alcohol = (SG2 - SG1) / 0.0074 Where -
SG1 is the initial specific gravity measurement

SG2 is the final specific gravity measurement.

Our readings were:

Initial reading 1090

Final reading 1000

1000 - 1090 / .0074 = 12.1% alcohol

Step 9: Your Wine Is Ready to Taste...

...after 4 months, however generally longer is better. Try and leave it for 12 months before you crack it open.

This is a long time I know, but the wait is worth it.

I'd suggest you make a new batch every couple of months...that way you'll have an ongoing supply of wine in the future.

I hope you have enjoyed this instructable.

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12 Discussions

Hi smirnoff, our brew is more like a sweet dessert wine. The apple flavour comes through but then I am expecting it...someone new to this may not pick it though.

How would you describe the flavour? Is the sweetness akin to, say, your average gewurztraminer or riesling? How prevalent is the apple flavour? Easily discernible or would you have to be told it was apples to know?

Thanks for the instructable.


1 year ago

Is the process the same with other fruits?

2 replies

In principle yes, though fruits have differing levels of fructose (sweetness) which determines how much sugar you'll add to your wine must. I can't give you a simple rule or formula to cover all fruits so would suggest you google a wine recipe for the fruit you have. Good luck...wine making is a wonderful endeavour.

is the fructose level only important in making the wine sweet? Or is it important for another reason?


1 year ago

First couple steps are done! I was wondering can I add a stick of cinnamon to the bottle before I cork it, or should I have added the cinnamon to the must, or....?

1 reply

Good job! It'll be fine to add it to the bottle, but I'd suggest a whole stick (quill?) may be too strong...try a smaller amount. I haven't tried adding cinnamon to wine but did to kombucha...definitely needed less per bottle.

Let me know how it goes...exciting!


1 year ago

I agree, great presentation - can't wait to try it!


1 year ago

Uhm... is there some reason you don't run this through a coffee filter or a colander lined with paper towel first to simply remove the sediment? I always do that as a final step when I make extracts of my garden herbs... Would it work for wine? Or is there a particular reason that you don't?

2 replies

Hi Nokota, thanks for your question. On Step 2 I've mentioned it's an option to strain through a cloth and doing this will remove a lot of sediment. And yes you could strain the must through a finer filter to remove more sediment.

Thanks for your comment.

This is really solid information. Clearly presented and easy to understand. Nicely done!