First Timer Apple wine 36

The primary foamed and bubbled for about a week, then slowed down. I didn't have time to transfer it, so I added 1cup of sugar. Last night, 8 days after adding yeast, I strained the pieces and pulp thru a colander. then strained the juice thru a grain bag. I poured some of the juice into the secondary and added some sugar, more juice more sugar. Some of the sugar didn't dissolve so I stirred the secondary best I could. I was afraid all that straining and stirring would have exposed the yeast to to much O2, but it's bubbling away nicely. One big bubble every second or faster.

I ended up with about 4.25 gallons. I added some water to the left over pieces and pulp, and squeezed out as much juice-water as I could, and repeated until I was able to fill a 3liter bottle. I only added 1cup of sugar to this, and it's bubling too.

I think I still need to stir the big secondary to dissolve some sugar. Is is a bad idea? Will the yeast convert it if it's just laying on the bottom?

I hope to start another 5 gallon Apple batch tonight using EC-1118 if my supply store has it. Stu

On Tue, 20 Sep 2005 17:29:26 GMT, "Ray Calvert"