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.
Primary 1 > Funky Dunky w/ Lemon test
Primary 2 > Apfelwein
Primary 3 > Experimental Pale Ale
Bottled > Bellys Belgium-E, Brown Eye PA-E, Pale Ale-E, Guinness -biab, Apfelwein, Funky Dunky Blonde-biab