Batch 6: 1GAL apple juice + sugar
Metadata
- Fermentation start date:
- Bottling date:
- 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 + Ingredients
Recipe: Modified Edworts Apfelwein
- 1GAL Motts apple juice with ascorbic acid
- Red Star Premier Blanc Champagne Yeast
- Sugar + water for bottling
Lessons Learned
- 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