@tekdc911
that is a good mix you should be near the 20% mark like 1.20 on brix
the water is fine it is the ph u are tweaking with the gypsum this stuff makes it prefect for the little guys
your sugar u are heating it up in the water so it desolves into a simple syrup then adding that to the fruit and water mash right
2 gallons of water all that sugar on a stove eye untill it hits 130 f then remove it let it cool down to about 80f then dump and mix it with the fruit mash and add the cold water that has had the airstone in it for 2 hours (or u get water jugs from the store fill them up and set in the sun for 72 hours they will oxygenate do to the plastic allows 8% oxygen to pass tho it the sun and thermal heat just speeds it up )
as for the filtering they sell wine filters that can do it but it is 2 carboys and a silk/paper screen ............racking it will work but the super kleer will do it in 24 hours as compared to 2 weeks racked and stable
the vinegar part is from the storage if u do not have a high enough abv they will turn in the bottle ...........not like u are heating them up and locking them down as in canning ...........unless the abv is high enough to kill the spores on contact good chance the low ones will turn while resting/aging
