Dividing an Apple Wine

[LittleBearGameFarm]

Hi All- Have a couple questions about some apple wine I just started.

I am thinking about dividing my apple wine I just started to make wine and hard cider. I have 6 gallons going in the primary right now. Had some issues starting out. I started the must a little hot at an SG of 1.104 because I knew I would dilute it a little later. I pulled the 5 LBs of Apples I had in there on Day 3 and added 1/2 Gallon of Apple Juice. The 71B-1122 didn't start the fermentation so I pitched an 1118 and its going good now. Since the fermentation hadn't started with the 71B, the SG was 1.100 after apple juice addition. If I let this go to dry, I think the PA would be a little under 14%.

I would like to pull 2 gallons out and dilute it with 3 gallons of apple juice. I think the apple juice I have been getting has been about 1.005 (based on calculations not hydro reading). My assumption would be that the sugar in the apple juice would then get consumed by the yeast and I would end up with a cider a little over 6% alcohol. After this has cleared, I would add 5 oz cane sugar with the 5 gal of cider and bottle in beer bottles. Would the yeast still have enough life to carbonate this after being diluted a few times?

I wouldn't think the flavor would be diluted at all with the addition of apple juice. With the remaining 4 gallons of must, I would like to dilute that with 1/2 gallon of apple juice for PA of about 12% and experiment with some different flavor additions. On paper it looks good but would diluting a must down that much have any negative affects on it?

Thanks!

 

[salcoco]

although it seems you are diluting all of your additions have sugar that will be consumed by the yeast. the yeast will continue to grow as long as there is food available. a small addition 1-2 grams of yeast nutrient might also help. as for the carbonation in the beer bottles, 5 oz sugar is about right for the 5 gallons and it will carbonate in about 2-3 weeks. do not add sufite or potassium sorbate into each of your solutions and the yeast will still be viable.