FoodBanter.com - View Single Post - stupid newbie wants to know: can this batch be saved?

ChildFree Abby

wrote:
> Steve:
> Thanks for the advice. I answered your questions below, and will try to
> be patient.
> Liz
>

> 1 gallon apple juice
> 1 lb sugar
> 1 tsp yeast nutrient
> 1/8 tsp pectic enzyme
> 1 1/2 tsp acid blend
> 1/4 tsp wine tannin
> 1 campden tablet (memory is fuzzy here - I think I used 1/2 tsp meta)
> 1 pkg Lalvin EC-1118 yeast
>
> I mixed everything but the yeast in primary fermenter and let sit 24
> hours. Then I added the yeast which I used according to the package
> directions for prep.
>> 5) What is the specific gravity & temperature of the must?
> sg 1.092 temp 70F
>> 6) Buy a couple of spare packs of yeast. Shouldn't be more than a $1
>> each.
> will do from now on
>> 7) With some wines, 24 hours isn't long enough.
>>
>> Steve
>>

Hi, Lilibet,

Another newbie here also, and this may be a stupid question too.
Concerning your juice, is it preservative free? Check your label. Any
preservatives will give you big problems.

Abby

>

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