Well, it's been a while. I have mostly been making/ drinking the still cider recipe that I did as batch one because I am finding it to be a refreshing low alcohol wine alternative. So not a lot to report...

I have been doing some acid testing of shop bought apple juice which all suggests that for making wine solely out of carton apple juice the 3.8l of juice in a 4.5l batch gives the optimum level of acidity for a dry white apple table wine. More juice allows for more backsweetening if medium is your thing.

Batch three (the red from the gervin recipe book) has proved very successful and makes a nice light fruity red. A sort of summer red I suppose...

Next batch is another still cider but this time as follows...

4l apple juice
1x 500g jar lidl cherries...
Yeast, nutrient etc.

Future apple wine batches will involve oak and them fruit tea bag things... Not at the same time...!