Well, my backyard Winesaps apples are ready for my first from scratch home brew! I picked 115lbs of apples and we are grinding and pressing them this weekend! I plan on washing the apples in a soda ash rinse before grinding, and then using sodium metabisulfate/campden tablets for 24h in the pressed juice to kill any bacteria and wild yeast before adding yeast and fermenting. I have 4 lbs of corn sugar ready for priming, do you think that will be enough? Or too much? Going for off-dry, not too sweet, and fizzy!
Anyone experienced with this?
Thanks everyone for your help!