This is an adaptation of STLBrewer's recipe for sweet mead. No water, just juice and honey, and no mixing of honey and juice, so not possible to do initial hydrometer reading.
Batch = 4 liters (green 4 liter jug, to be racked in regular 1 gal jug)
3 lbs clover honey (Central Valley, CA)
6 lbs 13 oz (by weight per digital scale) or 110 fl oz Trader Joe's Gala Apple unfiltered juice, no preservatives or additives, not even ascorbic acid.
7 g Lalvid D-47, rehydrated in ~100ml H2O at 104F, pitched at 70F. Must temp ~68F
1/4 tsp yeast nutrient, Oak Barrel Winecraft, generic(?) Fermaid K(?)
SG of unfiltered apple juice straight out of the bottle was 1.053.
It's been 7 hours since I pitched the yeast, it's now bubbling 1 per sec, almost consistently.
What's the calculated / estimated SG for this one? Thanks.
Batch = 4 liters (green 4 liter jug, to be racked in regular 1 gal jug)
3 lbs clover honey (Central Valley, CA)
6 lbs 13 oz (by weight per digital scale) or 110 fl oz Trader Joe's Gala Apple unfiltered juice, no preservatives or additives, not even ascorbic acid.
7 g Lalvid D-47, rehydrated in ~100ml H2O at 104F, pitched at 70F. Must temp ~68F
1/4 tsp yeast nutrient, Oak Barrel Winecraft, generic(?) Fermaid K(?)
SG of unfiltered apple juice straight out of the bottle was 1.053.
It's been 7 hours since I pitched the yeast, it's now bubbling 1 per sec, almost consistently.
What's the calculated / estimated SG for this one? Thanks.