specific gravity question

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buddyjeff
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specific gravity question

Post by buddyjeff »

i made an apple mash 18lbs apples 5 gallons water 10lbs sugar 1/2 tsp amylase enzyme and wine yeast started with 1.080 and its been 2 weeks and its 1.050 how much longer do i need to wait
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fizzix
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Re: specific gravity question

Post by fizzix »

Is the temperature correct for the yeast you're using? Some wine yeasts like it cool.
Sometimes fruit just takes a long time, too.
ShineRunner
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Re: specific gravity question

Post by ShineRunner »

Did you do anything to the apples to prep them? Any other nutrients? PH?
buddyjeff
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Re: specific gravity question

Post by buddyjeff »

no i just put them in a food processor thats it and its about 65 ish
Mack76
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Re: specific gravity question

Post by Mack76 »

pectic enzyme?
buddyjeff
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Re: specific gravity question

Post by buddyjeff »

no just amylase enzyme didnt know i need any other really
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