Wicked Spiced Apple Barleywine

Source: Tim Jacobs
Recipe added: 11/19/99
Email: tjacobs@cusa.com

This took almost 2 days for a ferment to really begin, once it did, it was a nice even ferment for 9 straight days, then just about stopped. The oak chips and extra dry hop really help attribute to the overall taste and texture of this wine. I call it a barleywine just because of how strong this is. You'll definitely want to drink this one in moderation - I would guess at least 12-15% or more, yet very smooth and very delicious. The apple and oak flavors, the hops, and the spices really blend nicely together, without any one thing being overwhelming. I primed enough for a six pack and left the remainder in wine bottles. It was smooth enough to drink without the carbonation. To have this one ready by Christmas, you'll want to start this at least the middle of September to the first part of October. Enjoy!


Recipe type: Extract
Batch Size: 2-1/2
Starting Gravity: high
Finishing Gravity:
Time in Boil:
Primary Fermentation: 2 weeks
Secondary Fermentation: 1 month or longer



Using 1-1/2 gallon of water, boil apple juice concentrate and all spices for 1/2 hour. Put 1/2 oz hops in hop sack into boil. Add pale malt and boil for another 20 minutes. Core and slice apples, put into boil and boil for another 10-15 minutes. Turn off heat, let sit for at least 10 minutes to cool off. Add about a gallon of water and lots of ice in primary (I used 3 gallon carboy). Pour entire mixture (apples and all) into carboy and stir. Let sit for at least another 5-10 minutes. Dissolve entire packet of yeast in cup of warm water, pitch, and stir. Primary ferment for 9 days, strain to remove apples and spices. Pour into secondary, add oak chips and about 1/4 ounce leaf cascades. Stir, and let sit for at least a month. Prime, bottle and let sit for at least another month.
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