Apple wine by stages

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Wildjer

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I have a bumper crop of apples this year and can only get so much juiced at one time. I had one batch last week that started to get mold before I added the K yeast and now it is working. However I would like to fill the fermenter and wanted to know what the risks are if I add more juice and other ingredients now?
 

GreginND

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If the wine is actively fermenting, adding more juice should be no problem. It should continue right along. I'm about to do the same this weekend.
 

salcoco

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if not already added I would suggest adding some yeast nutrient at same time as adding the juice. also make sure fermentation temperature and juice temperature are not more than 15 degrees apart.yeast can get temp shock if juice is to cold.
 

meadmaker1

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You need to test and adjust sg in each addition before adding, if knowing aproxamate abv is a concern.
 

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