- Apr 18, 2016
- Reaction score
The average Brix of apple is 13.3, or SG=1.0538, but you'll need to measure what you are using to see what yours is.4x4Lbs so 16Lbs and two gallons of Honey. Any way to determine approx SG with thise numbers?
Apple juice contains a lot of malic acid, which is fairly sharp and strong, so you'll definitely have some acid in there. If you have a meter, go ahead and take a pH reading just to see where you are, your ferment will be sound as long as you are above 3.2 or 3.3, and your wine will be stable as long as you are below 3.6 or 3.7. Since your must will be fairly light in color, you may be able to use the pH test strips, which are harder to read for red wines.Thank you JohnD and Bill!
Yes I have hydrometer and Brix meter so will open a jug of the juice and measure when I start it up.... Maybe I can brix meter the honey too but it might be off that scale. Low and slow with mixing the honey in sounds good and I'll check out fermcalc for reference... I thought I would be using much more honey but that's ok as it looks like I'll have extra for some different meads then and I'll pic up another gallon or 1.5 of the juice so there is some extra for top-up and tasting as we go
I've never had mead so am very interested in trying this liquid gold nectar of the gods and incorporating it into our cellar with different recipies
Thank you for the input so far it's very helpful!
Do these typically need any additional acids? We don't really ever drink sweet wines so very interested to see how it tastes dry. I imagine that this would take some oak very well too....