Apple wine (dessert)

Set the weight of the must to at least 100 ° Ochsle, season, to balance the acidity, possibly blend. Make sure that the fermentation temperature is higher (at least 20 ° C), prepare for a longer fermentation period, may take until spring. Move the vessel frequently, to stimulate yeast activity. After fermentation and clarification are complete, sweeten slightly if necessary (otherwise the wine tastes too "spicy").