dbr

Recipes 

I did it a long time ago and the results were not pleasant. It tasted horrible. Wine yeast is made for a reason.... and it isn't any more expensive than baker's yeast. Trust me on this one, use wine yeast!

bguia

Recipes 

Apple wine bouquet is subtle, baker yeast would mask most of it unless you bulk age, a long time. I only use baker yeast in sugar washes, but I know people that still use it in grape wines. Not too long ago that was the only yeast available. The strains available today are better adapted, unless you have a specific task for it, steer clear of baker yeast.

bkvail

Recipes 

That's all I needed to know!

Pronay

Recipes 

I don't think i let my batch finish, I drank it too soon and made me sick, I've learned my lesson

universe

Recipes 

The foam is gone and it now looks like Ed's does with the Montrachet. Bubbling away like mad in my crawlspace.

bkvail

Recipes 

I put together my first gallon this afternoon - 1 gallon juice, 1 cup sugar, premier cuvee yeast - it's already bubbling away just after a couple hours!

__________________
.:Karin:.

secondary:
3 gallons strawberry lemon
1 gallon JAOM
1 gallon lime
1 gallon apfelwein

ChshreCat

Recipes 

Tomorrow will be 3 weeks in the bottle for my apfelwein. After work, I'm going to crack open a bottle of the carbed stuff.

__________________
"Science + beer = good!"
-Adam Savage

LibertyBrewer

Recipes 

I have an apfelwein problem. I made up a batch yesterday. Went to the local wallyworld and bought 4 gal of Treetop apple juice. I had a gallon of apple cider in the fridge, and used it in the batch also. I made sure that all of the juice/cider I put in was without preservatives. I followed the directions and added the yeast.

Now, here comes the problem. We had a cold front blow through here on friday night. It was cool in the house on saturday, but not that cold. I didn't fire up the furnace until saturday. It goes T U. The temp in the house this morning, was 50. I have no signs of fermentation. What should I do? I have the batch in a better bottle, still in the cardboard box it came in. I left it in the box, but put the whole thing in the sun to warm it up. Still no action in the fermentation lock. Any ideas????

ChshreCat

Recipes 

The good news is that the cold isn't going to kill it. It'll just make our yeast sleepy and they'll wake up when they warm up.

You could put your BB in a tub and add some warm water to it. Or put it in a small room with a space heater. Or an electric blanket or heating pad.

Or you could just let it hang out while your furnace gets fixed.

__________________
"Science + beer = good!"
-Adam Savage

BigKahuna

Recipes 

I get mine going in the upstairs...70 + most of the time, then once bubbling I take it down stairs...currently 50. It takes a long time to ferment out....but it's OK...I've got PLENTY.

I'd just put it somewhere warm for a few hours...it'll take off....Some time in the next 3 days.

__________________