Fermenters Forum

DAY ONE
1 Gallon McIntosh apple cider, tested specific gravity right out of the refrigerator. Added enough sugar (2 1/2-3 cups) to make 1.080 SG at the refrigerator temperature that it is currently at.

Accidentally added 1/4 tsp Potassium Sorbate (stabilizer). Hopefully it will still ferment.

The recipe calls for acid blend. This apple is fairly acidic already. Upon testing, the acid was already at .7% so none was added.

DAY SEVEN
Racked wine at 1.040

SIX WEEKS (February 1, 2010)
Racked wine. Good apple flavor with a rubbery taste. About 1/2 inch of lees on the bottom of the gallon carboy.

Tried something new, gradually added 1/4 tsp. of acid blend and blended into the wine. After 3/4 tsp. the rubbery aftertaste was gone and the flavor was very good.

Added 16 oz. hard, cold, city water.

SIX 1/2 MONTHS (June 24, 2010)
Bottled. Quite acidic. Added too much acid at racking. It STILL has an undertone of rubbery flavor

April 2013
At nearly three years, this wine has a very distinct apple flavor and pretty good taste. Can't believe it took three years to get to this point My fist half-way decent apple wine. Still a very faint rubber flavor as you continue to drink this.