So me and my wife started our apple wine this evening. We ground 110 lbs of apples and put them in a 20 gallon Brute with 6 gallons of apple juice. I added the pectic, k-meta, yeast nutrients and tannin then started dumping in sugar.
I had several totes of supplies I got in a real good deal and one had bags and containers of sugar so I dumped in two 6 pound bags then started dumping the container. The texture seemed a little off so I licked my finger and tasted it… Citric Acid! Luckily I hadn’t mixed in the sugar, which was raw so it was tan colored, and I was able to scoop the white citric powder off the top. 5 lbs of citric acid probably would have ruined the whole batch.
I just finished going through the tote and tossing anything not labeled!
I had several totes of supplies I got in a real good deal and one had bags and containers of sugar so I dumped in two 6 pound bags then started dumping the container. The texture seemed a little off so I licked my finger and tasted it… Citric Acid! Luckily I hadn’t mixed in the sugar, which was raw so it was tan colored, and I was able to scoop the white citric powder off the top. 5 lbs of citric acid probably would have ruined the whole batch.
I just finished going through the tote and tossing anything not labeled!