Tobeymcmullen
Junior
- Joined
- Nov 5, 2014
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- 2
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I am very new to the wine making, so in my ignorance I decided to use juice from some home made apple cider to make my first batch. I added the juice the sugar and the water. Let it set overnight and then primed my yeast and once it started bubbling I added it to my mix. Capped it of and let it run till my bubbles were popping off at about a minute per air bubble. Racked it off and WOW, that burned the whole way down. I wonder , can the apple cider being fresh pressed cider, could it have added to the ferment and made the mix stronger? It had no apple flavor and was strong as whiskey.... What did I do wrong. I am very new so dummy down the terminology....