Originally Posted by evanos
I just whipped up a modified apelfwein recipe too! And the fermentation rate was just as fast as that. It's pretty cool, huh? It's a good thing there wasn't much krausen on mine or half the cider would be in the blow off.
Yup, the montrachet is really well behaved with foaming. My last batch it sat like this for 3-4 weeks. I know the apfelwein tends to absorb a lot of the CO2 so I make sure to swirl it around a bunch before I bottle.
Usually when I swirl it the disolved C02 comes out so strong that it almost blows the airlock top off