So I pressed a load of apples (50kg, 3 different types of eaters, with a small percentage of cookers thrown in) yesterday and I checked the alcohol potential of the juice and I was only getting a reading of 5%. I would have expected this to be higher.
I've checked the Hydrometer and it is fine - have I done something wrong, or is this normal and what can/should I do to raise the alcohol potential of the cider?
I've checked the Hydrometer and it is fine - have I done something wrong, or is this normal and what can/should I do to raise the alcohol potential of the cider?