Mashed apples

[Grappa-Gringo]

I racked off almost 5 gallons of juice from an apple press... just from letting it sit in the pails alone with the mush it separated. No yeast, no Camden-sp? no anything. Got my Hydrometer-- correct spelling this time- and got a 1.100 reading.... I'd say it's good to go.
Thinking, if I add a pkg of yeast and warmed it up a bit...(the juice) would that be good or bad thing to do?
As for the remaining mush...hmmm....combined both pails into one...now have about 12 gallons of mushed apples... press or dump? I'm seeing this as a huge mess to press...
Your thoughts?
gg

[shadylane]

Hells of fire
Was the SG 1.100 or 1.010
Or did it start fermenting at 1.100 and end at 1.010

[Grappa-Gringo]

shadylane--- I haven't even pitched the yeast yet and it's at 1.100... I think that's how you read it, isn't it?

[cranky]

It's entirely possible that wild yeast got in there and fermented everything. Your reading looks like 1.010 to me but I can't really see it that well. If so, it probably fermented on wild yeast. You should be able to taste the alcohol in it if it is already fermented.

[brat]

According to the pic you posted your s.g. is at 1.010 either those apples had no sugar to begin with or you got some wild yeast in there. Give a taste if it's good I'd go with it.

[Beerdude]

1.100 from apples only shouldnt be possible? More like 1.050 from juice without sugar. Thats what i get as a SG when fermenting applejuice anyway...

[der wo]

It's definetely 1.010.
Either the fermentation has started already and is almost finished or your Hydrometer is crap.
-pure water should give you 1.000
-1l water + 200g sugar should give you 1.068

[Grappa-Gringo]

It's 1.010 I've been reading it incorrectly, sorry folks

[shadylane]

Just a thought
Maybe add enough sugar to get the starting gravity up to 1.040 - 1.050ish
That will make up for the low sugar in the apple juice.
Might lower the flavor a little or it might not.
The extra alcohol in the must, might help extract the apple flavors so they carry over into the brandy

[cranky]

I think I spoke to you (GG) about these apples 7 days ago when the apples were first chopped. That would be a fairly fast ferment on wild yeast but not beyond the realm of possibility. I'm thinking the apples had plenty of sugar and the wild yeast have eaten most of it. I also have been sitting here doing some math and think there could be as much as 3-5 gallons of juice left in the 12 gallons of pulp in those containers depending on method of extraction. Don't know if it is worth it to you to try to get it or not.