Ok so I used champagne yeast on this apple cider and its still fermenting after 10 days. Should I just let it work until it stops? It appears to be slowing down now but still working pretty good. I've never used champagne yeast before so I'm a little nervous. It seems to keep all the solids...
Sweet! I sure do appreciate it. I could literally ask a million questions but I will try and keep it down a little haha. I will try and get down there sat that sounds like a good time.
I'm thinking I might need to end making a blend my self depending on how much pear juice I end up with. I wonder what it would taste like with peach or mango? Lol.
Ya here in pa I think the cider means its not filtered or preserved. They just press the apples and then run them through a UV light. Lol. The cider has a way different taste then the regular apple juice. I'm kinda nervous about the pear wine. That starts tomorrow.
I think it will be ok. No harshness to it. This is my 1st apple wine and only my 3 rd batch of wine ever lol. So I'm nervous. I have 100 lbs of Seckel pairs that I'm going to press and start on Thursday. Just kinda flying by the seat of my pants. I really appreciate the tips. I think I read that...
Ok good I'm at 3.6. If my ph tester is right. Can I correct it after its done fermenting or am I stuck with what I have now that the yeast is in. Thanks for the advice. I know enough to be dangerous that's about it.
Hey I was wondering what my acid or ph levels ahold be to get a good flavor out of my apple cider I'm doing. I have it all together in my primary now going to add yeast today but I'm new to this. Would really appreciate some tips