Best 6 Cinnamon Apple Wine Cooler Recipes

APPLE WINE

Steps:

• Start by removing about 1 quart of juice (4 cups) from the gallon, and then pour the other 3 quarts into a fermentation vessel.
• Place 2 cups of the removed juice in a small saucepan, and set the other 2 cups aside for topping off the fermentation vessel later.
• Gently warm the juice in the saucepan. Add all the ingredients (except yeast) and stir to dissolve. Turn off heat and allow the mixture to cool to room temperature.
• Pour the sweetened juice mixture into the fermentation vessel with the other apple juice.
• Dissolve the winemaking yeast in a small amount of unchlorinated water (about 1/4 cup). A packet is sufficient to start fermentation in 5 gallons of juice, so only use roughly 1/5 to 1/2 the packet. Allow the yeast to sit for about 10 minutes to rehydrate.
• Add the wine yeast to the fermentation vessel with the juice.
• Top off the fermentation vessel with some of the apple juice you set aside at the beginning until the level of the juice is at the base of the neck of the fermentation vessel. Be sure to leave 2-3 inches of headspace to allow the mixture to bubble.
• Cap with a rubber bung and waterlock (filled with water) and allow the mixture to ferment in primary for about 7 to 10 days. Fermentation will be very active, and may bubble up into the water lock. If so, clean out the water lock and re-attach it as necessary.
• After primary fermentation, use a brewing siphon to move the ferment to a clean fermentation vessel, leaving any sediment behind.
• Re-cap with a water lock and allow the mixture to ferment in a cool, dark place in "secondary" for at least 6 weeks, but preferably longer, like 6 months.
• When fermentation is complete, bottle the wine in wine bottles and allow it to bottle age for at least a month but preferably longer before drinking. If you'd like sweet wine, back sweetening may be necessary at this point. See notes for instructions.

CINNAMON APPLES

Steps:

• In a large saucepan, bring the water, candies and sugar to a boil over medium heat; boil and stir until candies and sugar are dissolved. , Reduce heat; carefully add apples. Cook, uncovered, until apples are tender. Cool slightly. With a slotted spoon, transfer apples to a serving dish; pour sugar syrup over apples. Cool slightly. Cover and refrigerate for at least 3 hours.

APPLE CINNAMON WINE

Steps:

• In a 2 quart container, combine wine, apples, sugar and cinnamon; stir until sugar dissolves.
• Cover and refrigerate for 1 month to allow flavors to blend.
• Use cheesecloth to strain wine.
• Reserve 1/2 cup apples for apple cinnamon cheese ball if desired.

RASPBERRY COOLERS

Steps:

• Combine raspberries, sliced lemon (if using), vanilla bean, and sugar in a double boiler or heatproof bowl set over a pan of simmering water. Cook, stirring, until raspberries have released most of their juices, about 12 minutes.
• Strain through a fine sieve, pressing gently with the back of a spoon; discard solids. Let cool. Pour 1/4 cup syrup into each of 3 ice-filled glasses. Top each with 1 cup seltzer. Serve with lemon wedges.

HOT SPICED WINE

Steps:

• Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in a 3-qt. slow cooker., Add remaining ingredients. Cook, covered, on low until flavors are blended, 4-5 hours. Discard spice bag. Serve warm.

CINNAMON COOLER

Steps:

• Combine bourbon, cinnamon apple spice tea, maple syrup, and lemon juice in a cocktail shaker and fill with ice. Shake briefly to chill, about 5 seconds. Strain into ice-filled highball glass. Top with sparkling water and garnish with apple slice.