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Looking at some videos it looks like people use 1 package of yeast for up to 5 gallons. We only made just over a gallon but still used the whole package. Think that is the culprit? We followed a recipe pretty strictly. Once we rack it we are going to start another batch almost immediately...

Started our first batch ever a week ago, it was apple wine. We started with a gravity of 1.085 on the hydrometer. The only problem is within 4 days it was down to 1.0. Is that normal? According to the book I have it shouldn't happen nearly that fast. What is the best thing to do at this...

Yeah we used a strainer bag, put all the "mash" in the bag and squeezed real hard, most of the juice came out.

We ended up trying out a strainer bag and just squeezing it really hard... It worked great. Thanks for the suggestions everyone! Adding yeast tonight to begin fermentation. Hoping we have a good wine by Christmas.

Doing our first attempt at apple wine ever with 2 large boxes of apples we got from a local grower. Unfortunately we waited a little longer than wanted to start juicing the apples. We don't have a press so I used my masticating juicer which normally is pulp free but the apples are super soft...