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Im not going to claim to be an expert here but there are certain things than could have effected this, such as if the primary was in quite a warm place fermentation may have been faster than expected and the gravity was already lower than expected when you transferred it to the secondary? Did...

Yes if i was to just use the naturally occuring sugar in the juice but the plan is to keep adding sugar gradually untill a total of 1350grams sugar (including the naturally occuring sugar in the juice). This should as far as i can work out get it to about 13.5% also making the process a bit...

Topher the OG of the juice was 1.042, im not entirely sure of where im headed with this as im really not that experienced and it was a bit ad hoc in the way i did it, although from what ive read 1350grams of sugar should ferment out to about 13.5% if done in 5 litres (taking into account that...

Well that's reassuring, will it eventually fall to the bottom or am I going to end up siphoning through it? As for the calculated abv, I am still a newbie to this but I believe it should end up at about 13.5% from reading up on it.

I used youngs super wine yeast compound, just what I had. There's 3 litres in there at the minute was planning to top up to 5 after 2 to 3 days. So should I leave it as it is to ferment or should I disturb it now.and then?

I honestly couldnt say, doesnt look like foam per say but then ive never had anything like this on the few things ive made... hope this img works... Ok that pic came out bigger than expected... the stuff on top appears to be solid and if disturbed will bob under water. The juice itself was smooth.

Hi all, I'm Dave and after moving house i found my neighbours dabbled in a bit of home brewing and quickly took it up myself (love it). ive made some beer and cider and started on some wines, so far all from kits, but after reading around and spotting 5 litres of fruit juice carelessly left on...