Started a batch of cider/graff/braggot last night with:
3lb amber DME
4gal apple juice/cider
1gal purified water
1 5g packet Nottingham ale yeast rehydrated
OG = 1.100
Brought 1gal water to a boil, added the DME and turned off the heat. Covered and let sit for ~30 minutes, then put in ice bath. Added honey while still somewhat warm to help dissolve. Poured apple juice into fermenter, then added DME/honey mixture. Rehydrated yeast and pitched.
Pitched the yeast at about 9PM last night, and it is bubbling slowly this morning. My question is, should I add more apple juice to bump up my volume and bring the gravity down a little bit? I was shooting for ~1.085, but obviously I undercalculated it.
I am gonna add some pectic enzyme and a dose of Fermaid-K, and I was wondering if I should just go ahead and add a little more juice. I know if I am gonna add more sugars, I need to do it ASAP.