read pages 1-15 of the apfelwein sticky, and decided i gotta start some this weekend...i wont have time to sift through the 500+ pages of the thread b4 then,, so was hopeing you peeps could help me with a few questions
If i use a 6gallon carboy, should i do the 5 gallon recipe or up the ingredients to fill the 6?
if i make a 6 gallon batch, how much more sugar and/or yeast should i use?
should i use potassium metabisulfite or Potassium Sorbate to stabilize and/or preserve?
i've only got wine makeing equipment and tons of bottles, would bottleing this like wine be a problem? how long would it last in a wine bottle?
thanx in advance for any help
If i use a 6gallon carboy, should i do the 5 gallon recipe or up the ingredients to fill the 6?
if i make a 6 gallon batch, how much more sugar and/or yeast should i use?
should i use potassium metabisulfite or Potassium Sorbate to stabilize and/or preserve?
i've only got wine makeing equipment and tons of bottles, would bottleing this like wine be a problem? how long would it last in a wine bottle?
thanx in advance for any help