▲ 7 r/winemaking
First time Making wine, feeling a bit clueless and would like some advice.
I’m trying to make apple cider wine after getting some from a nearby orchard. It has been a week since I added the yeast and it looks like this (see image attached). I’m thinking it needs to go for longer, but I’m not sure how long, especially since the sediment is still floating and hasn’t sunk. Any tips and advice would be appreciated.
The wine is just apple cider and sugar. With pectic enzyme, acid blend, yeast nutrient, and a campden tablet
u/Equivalent_One_5436 — 14 days ago