I'm making wine from homegrown apples for the first time. SG is currently 1.100 and the apples have been finely chopped. Added all the usual ingredients - water to 5 gallons, Yeast Energizer, Pectin Enzyme, Kmeta, acid blend, etc. Waited 12 hours, added chemicals, waited another 12 hours (as per recipes) and checked temp; all was good. When it came time to add the yeast I first spread it on top of the floating apple must or pulp. Waited a day and then pushed down the pulp. On day three I couldn't really tell if things were happening so took an SG reading, still at 1.100. Thought perhaps I shouldn't have pushed the yeast down with the pulp so I added another pack of yeast on top. That was this evening.
Was this a good thing to do or not? Is the pulp / liquid at 1.100 too sweet? Some articles I read stated the yeast (Lalvin EC-1118) doesn't tolerate too much sweetness. Don't have a PH meter so can't tell you the acidity level.
Garry
Was this a good thing to do or not? Is the pulp / liquid at 1.100 too sweet? Some articles I read stated the yeast (Lalvin EC-1118) doesn't tolerate too much sweetness. Don't have a PH meter so can't tell you the acidity level.
Garry