So, as a long time fan of alcohol I got into brewing recently. My parents have an apple orchard and so apples are quite easy to come by. I built a small-scale press at the start of December last year and made my first batch of cider. Nothing fancy, but it turned out great in my opinion. So of course I didn't stop there!
I made another 10 liters of cider which is almost done with its second fermentation. But that's not why I'm here. I'm quite confident it will work out.
I wanted to try an apple wine. Our apples generally reach an SG of about 1060 (hope I got that right). Or roughly 6% ABV. So after pressing the juice I added extra sugar to get it to about 12% ABV (using a Champagne yeast). However, I realized later that extra sugar is usually not added until áfter the first fermentation. The fermentation is slowing, and the SG is down to about 1010 by now. However, it's still absolutely opaque. I'm just wondering if it's because of adding too much sugar too soon, or if I can still expect it to clear.
And a second question is regarding apples. I pressed some more juice today, but it was very thick. I have a basic knowledge of apples, and I know the pectine increases as apples age. But is this kind of juice still usable? I treated it with pectic enzyme though.
Thanks for any advice you may have!
I made another 10 liters of cider which is almost done with its second fermentation. But that's not why I'm here. I'm quite confident it will work out.
I wanted to try an apple wine. Our apples generally reach an SG of about 1060 (hope I got that right). Or roughly 6% ABV. So after pressing the juice I added extra sugar to get it to about 12% ABV (using a Champagne yeast). However, I realized later that extra sugar is usually not added until áfter the first fermentation. The fermentation is slowing, and the SG is down to about 1010 by now. However, it's still absolutely opaque. I'm just wondering if it's because of adding too much sugar too soon, or if I can still expect it to clear.
And a second question is regarding apples. I pressed some more juice today, but it was very thick. I have a basic knowledge of apples, and I know the pectine increases as apples age. But is this kind of juice still usable? I treated it with pectic enzyme though.
Thanks for any advice you may have!