Hi everyone, am new to winemaking and last week started my first batch of Apple wine.
got me some free brambly apples from a friends garden, bought a book, checked out some sites and got on with it, forgetting to take the first pa reading in the excitement.
I strained and wracked it off tonight and it smelled like cider, not a bad thing, thought I and was very pleased with myself until I took the pa reading which is 0.990.
I've been franticly thumbing through the book and found that one can add sugar but usually before bottling nothing said about how to raise the pa levels or perhaps I've missed it (a possibility in my panic state)
Please can someone help me with this.. ps tasted quite dry when siphoning into demijohn..
ever grateful Dee
got me some free brambly apples from a friends garden, bought a book, checked out some sites and got on with it, forgetting to take the first pa reading in the excitement.
I strained and wracked it off tonight and it smelled like cider, not a bad thing, thought I and was very pleased with myself until I took the pa reading which is 0.990.
I've been franticly thumbing through the book and found that one can add sugar but usually before bottling nothing said about how to raise the pa levels or perhaps I've missed it (a possibility in my panic state)
Please can someone help me with this.. ps tasted quite dry when siphoning into demijohn..
ever grateful Dee