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Old 04-08-2011, 08:48 PM   #1
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Default Pitch yeast at priming...

I have some Apfelwien that Im not too confident has any living yeast in it.
So Im going to pitch some yeast at bottling, but Ive never done that before so Im looking for some pointers.

Here's my plan, please point out 8if there's any blunders here:

1 Pitch yeast (1 packet dried Nottingham) and priming sugar solution into bottling bucket.
2 Add 6.5 gallons of apfelwein, mix well.
3 Bottle.



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Old 04-08-2011, 11:01 PM   #2
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Why do you think there isn't any living yeast?

From what I understand you would not need that much yeast. More like a quarter or half a packet

Primary: Highrise IPA w/ extra Simcoe and Citra, Smoke Bomb Imperial Smoked Chipotle Porter, Lime Apfelwein
Secondary: Houblonmonstre 3
Bottled: ApfelweinC (+Concentrate), Unicorn Blood 2 (AW+1.5g Black Cherry Juice), Bavarian Hefeweizen 2
Next Batches: Wheat Stout, Quick n Dirty Berliner Weiss, Antithesis Saison du Vin, Split Open and Melt Imperial Stout
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Old 04-09-2011, 12:39 AM   #3
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Never brewed apfelwine. Drinking it once in Sachsenhausen was quite enough, thank you - that's a hangover I'll never forget.

As long as you haven't lagered it for a long time, you should be fine, unless there's something about apfelwines that's different from beer. The dry yeast won't hurt though.

Fermenting: Gerboise Bleue Farmhouse Ale. Ivy Mike Citra-Victory Pale Ale.
Kegged: Colonized By Wankers Wee Heavy. Spanked By Leviathan Barleywine. Green Hell Double IPA.
On tap: Castle Bravo American Stout. Silence of the Chavs Robust Porter. Smell the Glove Bretted Quad.
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