I have a carboy of cider fermenting. For kicks I decided to add enough sugar to the must to obtain a P.A. of 15%. I know its unlikely I can achieve 15% through fermentation so I'll have sugar in excess. When primary fermentation comes to end what S.G. can I expect when I take hydrometer...
I made 2 batches of cider using 2 parts braburn (ph=3.5) and 1 part fuji (ph=4.1). When I combines the 2 varieties I had a ph of about 3.8. I added some acid blend to both batches and got the ph down to 3.7. Its been 2 days since I added the yeast. The ferment has been really slow to start. One...
I'm using 22 gal carboys for both primary and secondary fermentation. Is it necessary to purge the secondary carboy with argon before I rack my cider or will sanitizing the secondary carboy keep my wine from becoming infected?
