Agriculture Reference
In-Depth Information
fermenter in advance and use a magic marker to mark gallons
and quarts on the outside of the vessel for easy reference.) I
use bottled water because my well water is sub-optimal, but if
you have good water where you live, tap water is fine. Don't
worry about whether or not your water is chlorinated, because
the Campden tablets we'll be adding later serve to remove
chlorine from the water.
3. Use your hydrometer to measure the specific gravity
(SG) of the must. You are aiming for an SG of between 1.085
and 1.110, but in all likelihood your must measures much
lower. Add the required amount of sugar or honey to your
must. This will slightly increase the volume of your must, but
that's fine.
4. Use your acid testing kit to test the acidity of your must.
If needed, add acid. Try to use the specific acid (or acid
blend) that will best enhance the character of the fruit. For
example, malic acid will enhance apples and pears whereas
citric acid will enhance watermelons and tartaric acid will
enhance grapes. If you are in doubt, use an acid blend made
up of equal parts of the three acids.
5. Add one teaspoon of yeast energizer for each gallon of
must.
6. Add pectic enzyme as directed on the container, or
double the amount if the recipe table specifies doing so.
7. Add tannin as appropriate for the fruit being used. (This
is described in the accompanying recipe table.)