Hi, I just started my first wine, apple:
⢠950g Coxs
⢠2.45Kg Bramleys
⢠625g Red Falstaff
⢠250g Raisins.
⢠4.5L water
⢠1Kg Granulated Sugar
⢠1 tsp Pectic Enzyme (Pectolase)
⢠1 tsp Yeast
⢠1 tsp Nutrient
⢠2 tsp Citric Acid
Grated the apples and added the raisins, then boiled water and dissolved sugar in it then added this to the fruit and allowed to cool. Added Pectolase. Stirred twice a day. 2 days later added yeast, citric acid and yeast nutrient. This bubbled furiously for several days under the cap of fruit, which I stirred back into the must twice daily. After a week or so it quietened down quiet considerably so I filtered it into a demi john, squeezing the pulp to extract as much juice as possible. I ended up with an extra 1/4 - 1/3 dj of juice. What should I do with it? It seems a real waste to throw it away (it smells amazing!) but if I don't have a full dj then the air will ruin it... right?
⢠950g Coxs
⢠2.45Kg Bramleys
⢠625g Red Falstaff
⢠250g Raisins.
⢠4.5L water
⢠1Kg Granulated Sugar
⢠1 tsp Pectic Enzyme (Pectolase)
⢠1 tsp Yeast
⢠1 tsp Nutrient
⢠2 tsp Citric Acid
Grated the apples and added the raisins, then boiled water and dissolved sugar in it then added this to the fruit and allowed to cool. Added Pectolase. Stirred twice a day. 2 days later added yeast, citric acid and yeast nutrient. This bubbled furiously for several days under the cap of fruit, which I stirred back into the must twice daily. After a week or so it quietened down quiet considerably so I filtered it into a demi john, squeezing the pulp to extract as much juice as possible. I ended up with an extra 1/4 - 1/3 dj of juice. What should I do with it? It seems a real waste to throw it away (it smells amazing!) but if I don't have a full dj then the air will ruin it... right?