Surprising Apple Wine Fermentation Experiment

I have recently grown in interest in wine and the making of. I decided to make a very basic grape juice wine pitching champagne yeast. (Nothing special).

I also decided to buy some apple juice and pitch a very old packet of safale s-33 (that I got for free due to its expiration during the winter). I did this just to see what would happen. After adding sugar the SG of the apple juice was 1.070 and now 6 days later I checked the gravity and it is down to 1.000! I m absolutely shocked that this yeast was able to do this.

I found this very interesting and wanted to share my results.

Not surprising. I have been shocked that a batch of wine went from 23.4 brix to dry two days after pitching.