An update to this adventure. I started with 60 gallons of cider in two 55-gallon, open top, drums as primary fermenters.
Wine 2024-09-13
60 gallons cider 1.055 sg- potential 7%
added 90 pounds sugar
09-14, Introduced ec1118 yeast
09-20 added 20 pounds sugar--- 1.115 sg, Brix
27
09-22 1,115 sg, Brix 26.5
09-23 1.114 sg, Brix 26.5
09-24 1.105 sg, Brix 23
09-27 racked into carboys- 68 gallons
09-28 1.087 sg, Brix 21
09-29 1.085 sg, Brix 20
10-01 1.079 sg, Brix 19
10-02 1.074 sg, Brix 18
10-03 1.073 sg, Brix 17
10-04 1.070 sg, Brix 17
10-05 1.069 sg, Brix 17
10-06 1.067 sg, Brix 16.5
10-07 1.066 sg, Brix 16
So now I'm thinking of adding 10 pounds more sugar. The carboys have about 1 inch of dregs. Question is, should I rack to remove the dregs or just add sugar and stir? I've heard differing opinions. It seems that the dregs have a lot of yeast in them.
