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Apple wine homebrew3/28/2024 I'm guessing this one will have to age like the apple cherry wine. It'll get about 12%- 13% ABV once finished. The OG for this batch was 1.092, slightly higher than the apple cherry wine. In doing so, this also aerated the must, and because this wine has really high sugar content, it needs all the oxygen it can get.Įventually got it all dissolved (and aerated)įinally it came time to take a gravity reading and pitch the yeast. Adding in little amounts of the necessary water and shaking the jug helped accomplish that. Now comes the challenge to incorporate all of the sugar I adding in. It went easier than last time, but I still had to melt some of the ice chunks caught up in the funnel. Since I already knew how much sugar I needed to add, I figure it might be wise to add it in first before the liquid so I do not clog the funnel later. But the first step I did this time was add the sugar to the carboy first. Another preparatory measurement was to remove the juice from the freezer sometime before I opened the cans.
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