Originally Posted by bchurch
At what temp is everyone fermenting at? Also will there still be enough yeast at 6 months if i want it to be sparkling?
EdWort ferments at ~70 if I remember correctly, and I have my second pint of apfelwein in hand and I'm too tired to check though.
I just did mine at room temperature, which actually varied quite a bit, probably ~70 at the beginning, but then more like ~62 and I am very happy with it.
Not sure about yeasties at 6 months. If it was any earlier than 6 months, I'd say it's good to go, but that is kind of the cutoff point where you have to at least begin thinking about adding some more yeast. I also force carb, so I have no experience here.