What do most of you use for sugars. I made my first wine last week.
My co-worker makes fantastic wine( sampled several )
Anyhow, i used 10lbs cane sugar, 1 frozen can of apple concentrate,3 cans of grape concentrate, 3 lbs of fresh peeled,and diced apples(in a large brewing bag) with the ec-1118 yeast ( i believe). My OG was 1.130 and hydrometer says it should finish around 15%. I realize this could take 6 months or so. What else should i watch out for- any thoughts could be helpful .The temp has been around 72 degrees ( i understand that is not that important- as long as its not too high)
Airlock activity has slowed now (6 days now).. I was going to wait 14 days or so to rack off the yeast ..thoughts or comments please...