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Thanks! That makes me feel better!!

I am making crab and regular apple wine and was going to add the yeast.Tested it before that with the hydrometer and it shows 1.100 already. I thought it should read 1.000 prior to the year. Am I in trouble already with my wine project?

Ok. Thanks!!

Is it ok to freeze them before trying to mash them?

I have about 15 pounds of crab apples and wanted to make 7 gallons of wine so I need about 7 more pounds. I have some sweeter bigger apples I could add to them. Would that work??

So now it’s time to put it in the Carboy but I have a feeling I’m going to have alot off air space…. Any ideas?

Yeh…. That’s what I saw after the fact so I’m worried about my 7 gallons of wine now…😟 it is what it is and can only hope it’s good enough to drink.

That’s what I did with my chokecherries. I mashed them after boiling and then used a masher after simmering for 10 minutes and then dumped the 18 pounds of berries into a pillow case and squeezed all the juice into the water. It was 1.100. I put the yeast in 24 hours later.

Chokecherry

It is at about 1.100.

Hmmm… the two recipes I looked at both said to bring the berries To a book and simmer them for 10 minutes.

Chokecherries. I didn’t check it yet. I could do that now since it hasn’t been 24 hours yet if you I should.

I didn’t realize I was supposed to let my fruit ferment in the bag and instead squeezed all the juice out after boiling it and threw the pulp away. Do I need the pulp to make the wine or is the juice going to be enough?