We used 5 gallons of apple juice from local farm - the specific gravity started at 1.05 and we added 3 cups of sugar to get specific gravity to 1.06
Here is the recipe I used from "the art of making wine" Anderson and Hall 1970 (they have been making home made wine for decades)
Day 3 - jan 7- specific gravity is now 1.055, also tested acid using attach sheet tartic acid is 0.6875% and sulfuric acid 4.4%
Day 8- jan 12- specific gravity now 1.025 - also tested PH 4.0
Day 9- specific gravity is 1.020 ready for racking into carboys - fit into 5 gallon and need to top off with a little water (40 oz) - they live in my guest shower for now
Jan 25 - Day 21 - The specific gravity is just above 1 at 1.001 - perfect and time to stop fermentation - also taste and sweetness to the tong is perfect so I am going to stop fermentation and rack
Jan 25 - Day 21 - First racking - you can see the dead yeast at the bottom of the carboy I left and will wash out
I add potassium sorbate to stop any further fermentation. Now I put them back in carboys and top off and let sit for a number of months
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