This batch was made from the very limited amount of crabapples I picked in August 2012 and several pounds of wild apples courtesy Anne-Marie Fournier. All of these apples have been frozen since end of the summer. I mostly followed my previous crabapple recipe, plus 2 cans of frozen white grape juice – plus whatever other juice we had in the freezer since I was short on sugar – 1 can of blended Cranberry juice, 1 can of Orange juice, crushed apples in a nylon bag, 9 pounds of sugar, pectic enzyme, acid blend, yeast nutrient, grape tannin and campden tablets. Yeast: Lalvin K1-V1116.
Status | Date | Specific Gravity | Fluid Temp. | Air Temp. |
---|---|---|---|---|
Pitch Yeast | 2013-04-24 AM | 1.100 | 66°F | 68°F |
Primary Fermentation | 2013- AM | °F | °F | |
Secondary Fermentation | °F | |||
Clearing | 2013- | — | °F | |
Second Clearing | ||||
Tertiary Clearing | ||||
Quaternary Clearing | ||||
Quinary Clearing | ||||
Bottling |
Primary Fermentation