I took my apples from the freezer to the juicer and into the fermenter last night and I have a few questions/concerns.
I did use ascorbic acid in a bucket of water as I was cutting the apples up to prevent oxidation but when I went to juice them before I could get them all done my apples oxidized some.
I didn't want to leave the pulp out of the fermentation so I put them in anyway. Is there anything I can do about it to resolve the possible color issue or will it go away with processing? I did notice 2 things with this browning. When I fill my wine thief the liquid looks like a see through greenish color, I assume because I used a lot of green apples in my batch, but it is the foam on top that is brown and the pulp is brown.
My other question is my SG is 1.020. so I added 8 cups of sugar made into simple syrup using some of the apple juice. Should I have done this, or something else. The new SG is 1.042. Should I add more sugar to get it up to 1.085 or more apples? The temp on my fermenter is 68-70 degree's
Also I actually had 65 pounds of apples and I used 8 gallons of water and I guesstimate that I have about 15 total gallons of juice now. It is in a food grade 32 gallon Brute Can.