cooked 2.5 kilo depitted/destemmed apples/pears (60/40 ratio) with 1.5liter apple juice. no extra sugar added
washed out the pulp with water throug a kitchen sieve covered with a fine cloth and ended up with 7.5 liters juice.
added citric acid: acidity of 4
sg of:1.070 should give a wash of 10.7% alc is it required to ad some extra sugar or not?
tomorrow i will pitch the yeast. (let it cool down during the night)
i have dry bakers and wine yeast available. witch one would be best?
any advice apreciated.
have to clean the kitchen now,or it will be the last time in there!
if you don't want to do time,
don't do a crime!
and as a finishing touch,
god created the dutch.
