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Old 03-13-2011, 04:52 AM   #1
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Default EdWort's Apfelwein, stuck fermentation?

So I've had an apfelwein in the primary for 5 weeks today and both last week and today I took gravity readings and I'm at 1.012. I agitated the fermenter a little bit last week to try and shake the yeast up but apparently it hasn't done any good.

What should I do now? Pitch more yeast? Add nutrient? Ambient temps in the room are about 66-68 degrees.

It's clear, and fairly tasty, altough not as dry as I expected (obviously)

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Old 03-13-2011, 05:53 AM   #2
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Patience is all that is needed. You can go for 3 months in the primary without issues.

What was your fermentation temp?

Did you use Montrachet yeast?

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Old 03-13-2011, 06:15 AM   #3
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Yes on Montrachet. I don't have the exact ferm temps but ambient temps hold around 65-68.

I'll wait a while longer. Was just hoping to see the FG fall some in the past week

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Old 03-13-2011, 06:50 AM   #4
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At that temps, you definitely need to wait.

Besides, good Apfelwein needs time to mature.

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Old 03-29-2011, 04:26 PM   #5
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FYI I raged because temps skyrocketed in the ferm room while I was gone on a trip(about 73-75 degrees) but the apfelwein took off. It's slowed down since then and I'm hopefully closer to the FG. I'll take a sample this weekened and maybe bottle. That'll be 8 weeks, that's alot of patience for me

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