[Robert Groves]

hello ,

I do not know what the specific gravity was at the start , there were 5 US gals or a little less in each pail as well as about 13 lbs sugar , 13 lbs apples that were cut & cored . To that I added 1 packet of wine yeast that said it was good for 5 gals . Like I said before it worked away bubbling for over 21 days , I kept the temp at around 70 F the whole time . Now I have siphoned of all the clear & squeezed the apple mush through cheese cloth , ended up with fairly good tasting week cider I guess . Sure would like to be able to do something with it to get the ABV up to over 10% before I distill it .

Thanks Robert

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