Apfelwein with Grape Juice
I did a batch of 4 gallons apple, 1 gallon grape- dextrose, swapped out Moncharet for D47 wine yeast-
Expecting insane airlock activity 24 hours past the pitch- and I have gotta nothing but a few bubbles here and there.
I do have a few floating yeast colonies growing on top- much MUCH different looking as to when I did the regular apfelwein - 5 G apple, Moncharet yeast and dex of course.
Any reason for the slow start?
Its totally purple by the way- so I expect something interesting in the month that I take this thing into bottles.
Were there any preservatives in either juice?
None- 100% juice- no preserve- remember im using 4 G apple 1 G grape black cherry / concord grape blend- no preserve. 1 pack D47 dry wine yeast.
Had this been a regular apfelwein- the airlock bubbles per second would be off the chart at this point. But ATM we dont even have regular airlock activity- strange
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