Good day all. Here where i reside the local apple orchard released their first juicings of the season. Ive never pressed my own however this is as close as im gonna get to fresh juice.
started with a og of .061 and ending up at .099..some brown and cane sugar was added to get the og up to .061 as the juice was 20 points lower.
this wine was racked after 4 days. fermentation stopped or mostly stopped as im sure some sugars are residual. no starter was prepared just champagne yeast was used after rehydrated.
racked again 3 days later and is now sitting still at a constant 73 degrees. no pectin enzyme was used just waitin for the remaining yeast to drop out and possibly for it to clear up a bit however it has maintained its golden amber color.
plans are to bottle and carbonate to create a sparkling apple wine. est alc % is at 8.1 or so as i've not done another reading nor an accurate temp was taken at time of sg investigation.....cheers and beers.....