Thanks for the advice. I pitched a second round of yeast into the crab
apple and it took off within 12 hours!!! I have really enjoyed this group
and am reading daily (and learning lots!!!).

Racked for my first time on the apple. Anyone have any idea's if I can put
the left overs on my compost pile?


"Ann Durham" > wrote in message
...
> Hi and let me thank everyone in advance who could offer any help on this
> subject. I have my first two gallons of wine cooking, they are apple and
> crab apple wines respectively. I am following the recipes I found in
Terry
> Garey's 'the Joy of Home Winemaking' book. They were both started on
> 8/21/04, the apple is 8 pounds of shredded (tart) apple and the crab is 4
> pounds of shredded crab apples. Then into each: 2 pounds sugar, 1 crushed
> Camden, 1 tsp yeast nutrient, 1/4 tsp tannin(wait 12 hours), 1/2 tsp
pectic
> enzyme. After 24 more hours I added the pitchable liquid champagne wine
> yeast WLP715 on 8/23/04 1/2 of the bottle into each of the primaries.
Apple
> PA 10 SG 1.075. Crab PA 12 SG 1.084.
>
> Here's the question, today when I came home from work (8/25/04 5:30 ish),
> the apple is going like mad and the crab is still just sitting still.
I've
> been stirring each mess 3x daily. Just took the SG of the crab again and
it
> is 1.090 (but it is warmer tonight). So why is one working when it's
> neighbor is sitting idly by? Any thoughts???
>
>