Thanks for accepting me. I plan to make a 30- or 40-gallon batch of apple wine this fall. I've done it years ago, with outstanding success, but I'm doing my studies to possibly improve. I bought 40 gallons of cider from a local orchard, pasteurized it, added sugar, 1118 yeast. Fermented start to finish in 6-gallon carboys. It finished at 17 percent.
