Recent content by bama_new_wine

We used Lalvin EC-118 yeast. I'll research finishing gravity, but if anybody already knows this, it will save me some time.

I agree it should finish lower than that. The recipe says the target SG is 1.000.

I

Should I add nutrient, wrap a heater strip on it, or what?

I'm not sure of the exact temp of the must. I don't have a thermometer on the carboy, but the room it's in is 68-72 fahrenheit.

We are making our first cider, from apples we pressed. The pressing gave us 4.5 gallons of must. We started with a SG of 1.060, left in the primary with no airlock (the recipe did not say to use one) for 10 days, until SG was 1.020. We racked 4 gallons to a 5 gallon carboy and put on bung and...

Update: It took 8 days to reach SG of 1.020. Now it is all in the secondary, working.

Mary's Wine Recipes is a book available at our local supplier. They have a wide variety of things not available in our area, but they sure are proud of them! They tend to stock the high-end items (YETI coolers, Big Green Egg grills, etc.).

We are making our first cider, and we are using apples from our orchard. The recipe comes from "Mary's Wine Recipes." The recipe says to add sugar to the juice to reach SG of 1.060, wait 24 hours (to allow Campden tablets to halt natural yeast), float yeast, then leave in primary fermenter for...

We are making our first cider, and we are using apples from our orchard. The recipe comes from "Mary's Wine Recipes." The recipe says to add sugar to the juice to reach SG of 1.060, wait 24 hours (to allow Campden tablets to halt natural yeast), float yeast, then leave in primary fermenter for...

Wow! That looks awesome! Congratulations on the score.

Who is Jack Keller, and how do I find his muscadine recipe? We have muscadines and scuppernongs in abundance in this area, and an acquaintance has offered to trade some.

Wow. Thanks, all of you. This looks like great stuff I can use. I'll let you know how it turns out.

I've never made cider before, and only one batch of wine. We want to use our Gala apples to make cider. They aren't an ideal cider apple, I know, but it's what is on our farm. As for processing the fruit, we have found conflicting advice, so I look to you experienced hands. Should we remove...

None of the recipes for crabapple wine are very detailed about treatment of the fruit. Must we remove the stems before pressing? Some recipes are conflicting as to pressing or chopping the fruit. Which way is best? I have harvested my tree, and washed and rinsed the crabapples in a vinegar/...