johnnyirish said:
Just stated making apple wine. (first time) I was told to just cup up the apples add some water. But now im worried after the fomenting stage, there will not be 23L of juice my carboy is looking to hold. Am I doing this wrong.
Thanks.
Firstly, i hope this isn't offensive but judging by your spelling and grammar you seem pretty young. Be advised that making wine or beer at home is illegal in most states if you are under the legal drinking age. If you get caught it can carry harsh penalties for you and your parents.
That being said, there are a lot of missing details here.
1) Did you sanitize and how?
2) What kind of yeast did you use?
3) What kind of airlock did you use?
4) What type and size is your carboy?
5) At what temperature did you begin fermentation? How steady was your room or cellar's temperature range throughout the process?
6) If you have a hydrometer what was your initial SG reading?
7) How did you prepare the apples?
8) How much water did you add?
9) How long has it been fermenting?
10) How would you describe the fermentation? Slow? Violent?
11) What kind of odors do you smell?
12) How does it taste?
13) Have you racked it into a secondary fermenter yet?
14) MOST IMPORTANT: What would make you think you did something wrong?
Answer as many of those questions as you can and I'm sure someone here can point you in the right direction.
