jaycount

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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)

EdWort

Recipes 

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?

__________________
Cheers,

EdWort

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Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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jaycount

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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

EdWort

Recipes 

At that temps, you definitely need to wait.

Besides, good Apfelwein needs time to mature.

__________________
Cheers,

EdWort

http://img248.imageshack.us/img248/93/bcb.png

Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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jaycount

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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