Batch 6: 1GAL apple juice + sugar

• Fermentation start date: [2019-12-01 Sun]
• Bottling date: [2019-12-15 Sun]
• Refrigeration date: Ongoing, saving some
• Fermentation duration: 14 days
• Bottling duration: Ongoing, saving some
• Original Gravity: 1.062
• Final Gravity: 1.02
• PH: 3.9ish

Recipe: Modified Edworts Apfelwein

• 1GAL Motts apple juice with ascorbic acid
• Red Star Premier Blanc Champagne Yeast
• Sugar + water for bottling

• Getting the process to work well
• Interested to see how the new recipe works
• Need patience… and bottle labels
• Final SG was 1.007ish when bottle opened
• Tried measuring + adding malic acid
  • Default: 3.9ish – kinday
  • Default: 3.6ish – tart, good, alive
    • 1/8 tsp malic acid for 100mL
  • Default: 3.2ish – tart, bad, puckery
    • 1/4 tsp malic acid for 100mL