Hi there, i have lurked and in Feb. I started a batch of Apflelwein, then in March some JOAM. After reading a few books about wine making I have figured out Apfelwein is not quite what i'm trying to make so this went in the bucket last night
1.5 gallons of Sam's club AJ
1 packet of nottingham
1 tsp acid blend
1/4 tsp tannin
1 tsp of nutrient
1/2 tsp of pectic enzyme
corn sugar to bring it up to 1.060 OG
Its bubbling away like mad and making my cool closet smell very very apply and good. My bucket most likely does not seal well as the airlock has no movement or even a pressure change but as much as its bubbling away I wont worry.
at 66 to 68 degrees most of the time should i wait a week to start checking readings or just a few days? Then transfer to multiple secondaries for a few weeks then prime and bottle.
My goal is a carbed cider around 7% or 8% sweetened with a bit of splenda if needed and possibly primed with a good apple juice to bring back a hint of apples if that will make any difference at all.
Still very new but I try to read allot and be well informed before I start talking lol
1.5 gallons of Sam's club AJ
1 packet of nottingham
1 tsp acid blend
1/4 tsp tannin
1 tsp of nutrient
1/2 tsp of pectic enzyme
corn sugar to bring it up to 1.060 OG
Its bubbling away like mad and making my cool closet smell very very apply and good. My bucket most likely does not seal well as the airlock has no movement or even a pressure change but as much as its bubbling away I wont worry.
at 66 to 68 degrees most of the time should i wait a week to start checking readings or just a few days? Then transfer to multiple secondaries for a few weeks then prime and bottle.
My goal is a carbed cider around 7% or 8% sweetened with a bit of splenda if needed and possibly primed with a good apple juice to bring back a hint of apples if that will make any difference at all.
Still very new but I try to read allot and be well informed before I start talking lol