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Frozen apple juice. Store brand. 16% alc!

thank you Turock & jswordy!!!!

It's going to be about 11% abv still apple wine fermented with spices. How much metabisulfate should I add at the time of bottling to keep it fresh at room temperature for a while? Thank you.

Freezing the must ????

Looks excellent!! How many bottles you got?

Good luck!!! Please let us see how it looks after bottling & labeling!!

great label !!!

How different readings could be if the 'bulb' is not cleaned well but calibrated? Is it +/- 0.1 pH or could it be really dramatic for simple home winemaker?

I would wait until Malolactic Fermentation if it didn't happen yet. Plus you can reduce tartaric acid by cold stabilization. And you can balance acidity by sweetness. 0.8 tA isn't too much.

It's seems pretty expensive to calibrate an pH meter for each little batch. Makes sense to wait and check all at ones as BobF said. Thanks, everyone!

How often do you calibrate your pH meters? How often do you use them?

Looks professional!

Thanks for the link! Seems like extremely useful online tool.

No worries! I never sulfited water in my airlocks and all went just fine.

If you can afford glass - go glass and you'll have no problem!

And I have airlocks. No need for balloons :]

I see it's not that easy to maintain a healthy wild frementation. To be honest I wouldn't go that far. Thanks for your help, I will keep it cultured and progressive :]

Thank you for your opinion. I agree: where is no need to regress. Cultured yeast is pretty inexpensive. The same with nutrients, tartaric acis, etc. I assume not too many home winemakers count on spontaneous frementation.

Thank you for sharing your experience! But do you think one can make a good, stable apple cider without any yeast (and yeast nutrients) addition? It doesn't matter what alcohol content it would be, 6 or 14%, I am just curious if a wild yeast from air can manage to ferment apple juice to...

Hi everyone. The name is Alex and this is my first post. I have made cider only twice, both times using Red Star Champagne yeast and fermenting it up to 12.5% alc. As a source I took apple juice consentrate. I'm wondering if someone has an experience fermenting cider without cultured yeast...