- Aug 2, 2008
- Reaction score
I started a batch of apple wine with cider from a local orchard. I started with a 5 gal. batch with an original SG of 1.075. It probably had already started to ferment naturally however as there was considerable sediment in the bottom of the jugs. I racked into the secondary at SG .995. My secondary was a 7 gal., however, and I topped off with 2 more gallons of fresh cider I went back tothe orchard to buy. Is there something I should have added other than additional campton tablets when I racked it? Thanks for any hints or advice.