I thought I had all the ingriedents?

[subnate]

Hey I just mixed up my first gallon of apple wine I used:
-1 gallon simply apple juice,cider
-1 teaspoon yeast nutrient, is yeast energizer the same thing?
-1/8 teaspoon of pectic Enzyme
-1.5 teaspoons of acid blend
1/4 teaspoons tannin
and one campden tablet crushed.

it also call for 1/8 of ascorbic acid do you think I need this or will what I have work fine. I"m letting it sit for 24 hours before I ad the yeast. Does this sound about right? I measured with the hydrometer and got a reading of 1.089. a little high I know.

 

[Tom]

I'm guessing you added sugar to get that gravity?
Did you do a TA test or just add acid blend
Otherwise looks ok

 

[sly22guy]

From the Web:
"The most common source of nitrogen is Yeast Nutrient it comes either in
powder or tablet form. Yeast Nutrient supplies nitrogen to the yeast in
the singular form of a phosphate. Yeast Nutrient is sufficient for make
wines from grapes and other fruits that are similar to grapes such as
currants and berries.

In certain situations Yeast Energizer may be more beneficial than Yeast
Nutrient. Just like Yeast Nutrient, the Energizer supplies the wine yeast
with much needed nitrogen, but from a wider range of nutrients than just
phosphate. Yeast Energizer contains over a dozen yeast extractive
proteins, along with B1 Vitamin, and di-ammonium phosphate. All are
valuable sources of nitrogen."

Ascorbic acid helps wines from browning. You can also add this at the end before bottling. If your going to drink it right away don't bother. if you plan on aging it then add it.

Id suggest starting a 5 gal batch asap. 1 gal batches are alot of work for way less wine!

 

[Tom]

I agree 1,000%!
At least 3gal min

 

[winemaker_3352]

Id suggest starting a 5 gal batch asap. 1 gal batches are alot of work for way less wine!

I totally agree!! I did some 1 gallon batches and i won't be doing that again. Too much time and effort for a few bottles of wine.

It takes just as much time do a larger batch.

 

[subnate]

I just added acid blend this is my first attempt ever and I was just trying to go by the recipe, and it said nothing about testing, I wouldn't of used a hydrometer if some one here wouldn't fo said something.

 

[Wade E]

You will be alright without the ascorbic acid most likely. I use it with lighter fruit and white grape wines as a precaution to prevent oxidation but its not something that will hinder your wine in any way not having it.