I know what you are talking about. My first batch of apple resulted in the police responding to my girlfriends home early one morning...She heard noises and thought it was a burglar, so she called the sherrif's office...When they entered her home they discovered the noise was one of the bottles...
Ok...so the apple is salvagable, no?
Now, how much to use of this k-meta per gallon?
Why is this refermentation or maloactic thing happening only with the apple must? Bewildering for sure but this is what keeps it interesting for sure.
Z
I am attempting my second batch of apple juice wine and after I back sweetened it has refermented. I added potassium sorbate ( 1tbs per gallon) and it has still refermented. Should I increase the sorbate when I "re-back sweeten?). Any suggestions would be apprecisted.
Michael
Wade,
thank you for the quick response...I do not have a specific recipe but am researching.I plan to add cinnamon when racked to the secondary..So you are saying yes..I do realize that during fermintation even the juice (or water if used) will become cloudy...but will eventually clear.....so...
I want to make apple wine and am contiplating using apple cider from an area orchard...(no preservatives etc)...My question is; will the cider eventually clear because it is very cloudy on the shelf or should I just use apple juice because it is already clear. (the only preservative in the juice...