Neil
Junior
What do you think the lowest ABV would be that would preserve an apple wine base?
I have several gallons of apple wine that are new and a little higher ABV than I think I ultimately want based on the young flavor. All alcohol, no apple...
I also have a decent amount of left over home pressed apple juice, that I do not have room to freeze.
I would like to add some of the apple juice in the future to the wine to reduce the ABV, and boost the "apple" flavor, but I don't want the young wine to start fermenting again. from the sugar in the juice.
The young wine is not yet totally clear, so I don't want to add sorbate yet, as I understand it is not very affective if there is still a decent amount of yeast present.
I was thinking of fermenting the extra juice it to a low ABV (just the sugar naturally in the apple say 6-7% based on the SG) so it would preserve, and adding it to the high ABV wine once it was clear and I could stabilize it.
If things don't work out I will just make Cider out of the leftover apple juice, but if I could make a low alcohol base that would not go off over say 2-3 months I would like to use that to tweak my main apple wine..
Thanks
Neil
I have several gallons of apple wine that are new and a little higher ABV than I think I ultimately want based on the young flavor. All alcohol, no apple...
I also have a decent amount of left over home pressed apple juice, that I do not have room to freeze.
I would like to add some of the apple juice in the future to the wine to reduce the ABV, and boost the "apple" flavor, but I don't want the young wine to start fermenting again. from the sugar in the juice.
The young wine is not yet totally clear, so I don't want to add sorbate yet, as I understand it is not very affective if there is still a decent amount of yeast present.
I was thinking of fermenting the extra juice it to a low ABV (just the sugar naturally in the apple say 6-7% based on the SG) so it would preserve, and adding it to the high ABV wine once it was clear and I could stabilize it.
If things don't work out I will just make Cider out of the leftover apple juice, but if I could make a low alcohol base that would not go off over say 2-3 months I would like to use that to tweak my main apple wine..
Thanks
Neil