Celery and Apple Wine


  • 3lb/1.35kg Prepared Celery
  • 2lb/900g Cooking Apples
  • 1 tin white wine concentrate
  • 2lb/900g granulated sugar
  • 2tsp citric acid
  • ½tsp wine tannin
  • 1tsp pectolase
  • 2 Campden tablets
  • 1tsp yeast nutrient
  • 1 pkt Young’s general purpose white wine yeast


  1. Trim the celery, clean and chop into small pieces.
  2. Boil the celery in water to soften for 30 minutes and then allow to cool.
  3. Strain and presss and discard any pulp, add the citric acid, pectolase and 1 crushed Campden tablet.
  4. Rinse and cut up the apples, add to the celery must. Cover with a clean tea-towel and leave for 24 hours.
  5. After 24 hours add the white wine concentrate, wine tannin, yeast nutrient and packet of yeast, ensuring the must is the correct temperature for the yeast. Stir gently and ensure the apple pieces are submerged for 5 days keeping lightly covered.
  6. Now strain the must through muslin, eventually pouring the liquidinto a clean demi-john. Fit an airlock. Allow to completely ferment (ie 1 bubble every 30 seconds.)
  7. Rack off into another clean demi-john and add a crushed Campden tablet. Store until the wine is crystal clear.
  8. Finally, rack again, ensure fermentation is complete then fit a solid bung and leave for about 6 months.
  9. It is a beautiful dry social wine which can, if too dry, be sweetened with a wine sweetener, but a word of caution, only a few drops at a time as this wine is intended to be dry and bright.