Apple Must after 12 hours with Yeast

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RickD

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Just looked in on my first 1.2 gallons of apple wine, from bottled juice. Starting SG was 1.082, pH 3.79 This is what I found when I removed the cover. Does this cap (?) look normal? It's about 1/2 - 3/4 inches thick. Also, I'm under the impression that I need to give this a good stir every 24 hours. Sound right? I went ahead and stirred this until the cap appeared to go back into suspension/solution, leaving behind a white froth which I assume to be CO2.

IMG_1605.JPG
 
Looks good to me. Yes, generally once or twice a day is recommended until SG is somewhere around 1.010 (very rough number). Yes, the bubbles are CO2 from the yeast making alcohol. BTW, welcome to WMT.

Thanks! When I am ready to rack, should I try to skim off the cap first? It seems that would be easy to do.
 
I really like @Scooter68’s tips in this forum: Getting Started in Country Fruit Wine Making ?
All of the information won’t apply to you at this stage in your journey, but it may answer a lot of the questions you have now, and more importantly give you the reasons for when and why things are done. File it away for future reference.
 
I really like @Scooter68’s tips in this forum: Getting Started in Country Fruit Wine Making ?
All of the information won’t apply to you at this stage in your journey, but it may answer a lot of the questions you have now, and more importantly give you the reasons for when and why things are done. File it away for future reference.

Yes, thanks! I actually printed it out.
 

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