montanaWineGuy
Senior Member
- Joined
- Mar 31, 2015
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Yesterday I cut up the apples, added the same 15lbs of sugar, boiled the water, later I added some Pectin Enzyme, tannin and acid blend. This morning prior to adding the Yeast Nutrient I measured the SG of each 6+ gallon fermentation bucket. One was 1.110 and the other was 1.090.
What might account for the difference?
What might account for the difference?