It's that time again, apple harvest!
From our tree, the easy to reach apples filled 4 5-gallon buckets. Each 5 gallon bucket gives us about a gallon of juice. Our poor juicer is having a rough time, and it may be time to retire it.
All the juice was divided into two 2-gallon buckets, then potassium metabisulfate was used to sterilize it. I took a gravity reading, and it measure to be about 1.050 SG. Which would give a final ABV of 7%.
Recipe Log
9/25/2018
- SG 1.050
- Added Yeast Nutrient, Tannins, Yeast,
RIP.....
We lost both buckets. One because I was silly enough to think I didn't need an airlock. And the other because it took so long to get to the liquor store to buy a bigger carboy, that the wine just went bad. It smelled bad, it didn't look great, and it was just gross.
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