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Process:
6/26/2012
Poured apple juice and concentrate into 6.5 gallon carboy. Added brown sugar to half-empty apple juice bottles and dissolved by shaking, then poured into carboy. Measured OG at 1.072. Pitched the yeast.
8/24/2012
Took final gravity reading of 0.997 at 80ºF, making for a final gravity of 0.999 and ABV of 9.9%. Ran the batch through some cloth, but it was very clear and left no residue behind.
Tags: apple, fruit wine, recipe, wine