- Sep 15, 2014
- Reaction score
Good question sour_grapes. The wine has sugar added to target about 11% ABV, and the cider to hit about 5%. In addition, I plan to stabilize the cider and then make it sparkling.
Lol! I actually have one of those! It hasn’t been used in years, I pulled it out yesterday but it needs a through cleaning. I remember the last time I used it I wasn’t happy with it and used the food processor, which is one of the reasons I decided to use the processor again. I remember it didn’t seem to do a good job macerating the apples, but that was at least 12 years ago! When my kids were home we made apple juice with it and the press, it sure went a lot faster back then! I would process the juice into jars, it never lasted long.With 12 trees, You sound like a candidate for a real apple crusher.
Something along this line:
Thank you! That makes me feel better! As a newbie winemaker, I am afraid I am doing it wrong....but I am seasoned at food preservation, so I think I sorta know what I am doing........LOL!@Jennifer Patterson
Ive read that the oxidized portion will fall out during fermintation.
Ive also seen posts suggesting that kmeta will prevent this fall out.
I have no sites to post but, wine maker mag. had an artical about it a few issues back.
Hopefully someone with more insight will respond.
Otherwise ive not worried about it and get wine the color of apple juice.
And ive worried about it and get wine the color of apple juice.