« on: October 02, 2013, 07:49:42 PM »
K - need to pick ur brains - again. So have apples coming out my ying yang (have already made 40 or 50 gals) - want to make a sweetish apple wine - have taken the apple juice and froze it and drained the concentrate out of it (reduced from 24 to 8 L). Want to ferment with yeast that terminates at say 12 - 15% abv and have some residual sweetness - any suggestions? - am going to shoot for a sg of say 1.12. Another observation - the first off gas from fermentation appears to have a lot of the aroma and is lost - am going to "bag" the ga, compress it and use it to carb to hopefully reinstall some of the aromatics - any idea of how much volume would be produced from say 1.12 to 1.02 sg?