New to wine making. Got most of my hardware from Father-in-Law.
I have a couple of unfinished works on the go. No real success to report yet. I might say though that the batch we just bottled isn't bad for being young.
On a whim, noting a huge amount of crabapples on a few trees and some sort of small pie type apples on another, I decided to continue my march foreword into vintner hood.
A lot of posts I have seen since mention chopping, crushing, bagging and boiling this mash.
I juiced everything with my Brevill juicer. I toyed with the idea of pulling the stems, but that would take me into next week. That said, this also means the seeds got banged up/ cut in the process too.
Question: do you think this will result in a sour mix? or will the 20 pounds of sugar I added offset this?
Note: aprox 40 pounds of fruit, 1 liter of grape concentrate, topped to about 5 gallons.
Edit: all solids, minus foam ended up in the trash. I have skimmed as much of the remaining foam from the surface as I can during the first 24 hour rest period prior to adding the yeast. Initial SG 1.126