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I would pour it all together stir it up then split it

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I think ive been near 4 to 1 buckets of apples to buckets of juice. It will depend on size of the apples and how juicy they are though. (Smaller ones pack more densely) I only use straight juice for apple. Never water. I often use apple juice in place of water in other fruit wines

Welcome. What are you making, or what has inspired you to give this a try

You should be ok depending on yeast and temperature, but i would put the whole thing in a bigger catch tub anyway. I use a cut 1/3 of a plastic barrel, a friend of mine uses a grout mixing tub that holds two buckets or car boys. You could pull off a gallon and ferment that in another container...

I do have this in my back pocket. Matched to the twin two stroke it s attached to. Was on an ultralite that got hung up in some power lines

I might have given up yesterday. I looked it up and checked out the time and cost commitment. 7k to 10 k depending on how good you are and how quickly you complete objectives. Decent school 20 min. Away.

Are there any pilots in the group? Flying keeps coming up on the bucket list.

Did you, can you, post the how too sheet I see there. I love to give this a try.

Do you understand SG now.

I must admit, i read a lot of posts and forget sometimes the thread or even category that i am in. And at 220 posts in, the recipe is a ways back there. I personally have only been able to follow 1 recipe exactly "joes ancient orange" Every thing else has been more less a perponderance of the...

This was pissing me off but now its funny Ive been reglueing wine boxes right and left some twice. It makes sense that glue wont stick to glue already there so it lets go again. Learning all the time LOL.

Did you mix campden tabs or k meta in your original mix. You see this step in many recipes. It stops wild yeast and helps preserve fruit while off gassing. Allowing all the elements of your mix to permeate each other. Pick out the fuzz you can and get the yeast on it. I'd wipe down the exposed...

A co worker picked and froze 45lbs of yellow plumbs from his trees just for me to use to make wine. So here we go. It's not perfect timing but plumbs won't wait till i have time and i can't keep 45 lbs of plumbs frozen I normally would put three or four nasty bananas frozen and thawed in for...

Clearing agents aren't necessary, they may speed clearing but may change or add taste elements. gravity is as good a clearing agent as any. I like to add bentonite to my starting batches, it is clay, not a mixture of chemicals, it helps the fines to clump together and fall out. And its cheap

I read somewhere but haven't tried it, but the artical said to freeze the berries stem and all, them remove them from freezer - grab the stem and tap the clusters against the side of an empty bucket, the berries should fall off. Them refreeze until you accumulate the amount you need.

10% to 12% alcohol potential as a target for fruit wines

What are you using to determine your sugar. You could have held out on the water and added it later when things settled down. You can also pour some in another container and join them back when you pull out the fruit pulp.