justineaton
Well-Known Member
- Joined
- Aug 21, 2013
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Hello everyone, I don't really have any specific questions I just wanted to share what I plan on doing and see if anyone has any advice for me. I am attempting my first batch of Apple wine, I plan to bring my unpasteurized apple cider to 160° and add 2-3 cups of sugar to dissolve into it then pour it into my 5 gallon carboy and add Potassium metabisulfate, Pectic enzyme, and yeast nutrient according to the amounts on the lable. Airlock it and let it set for a week and siphone it into a five gallon bucket so I can clean the sediment out of my carboy and then siphon it back into that since my bucket isn't set for an airlock and I figure that raking it twice will be good for it anyway. After that I am going to let it ferment out completely and a week or two after it stops bubbling I will siphon back into my bucket a second time, add a stabilizer (pottasiom something ? I forget but I already bought it) and then backsweeten with a frozen juice concentrate and bottle it. Does that sound right? Any tips or advice?