Boy, this is a really interesting topic. Been reading and have a question. Made a batch on 5/1. Starting to clear now and will probably rack to keg here in another month. My question, after I rack off of the yeast cake, can I reuse the cake and just dump in more apple juice and sugar, shake it up, and then let it sit? What I like about this stuff is that you don't have to worry about blowovers and you don't have to keep it totally dark.
Ready to do my second batch this weekend. I just realized my Redstar Montrachet yeast has not been refrigerated for 4 months since I got it when doing my first batch.Do you guys think it's bad and should I get some fresh yeast?
I like mine lightly carbonated. It tastes better. I don't care what z Germans say.
Who's afraid of zee-Germans? I tend to let my carbed stuff sit for awhile after pouring, and next batch I'll lower the priming sugar a bit as well. I also just corked my "still" half, CO2 and all, so it's still a bit tingly. (if those ^%&%* corks hold I'm happy)
(batch #2 is looking great, this recipe gives you drinks and a show)
__________________
The man who lets a leader prescribe his course is a wreck being towed to the scrap heap. - Ayn Rand
Ready to do my second batch this weekend. I just realized my Redstar Montrachet yeast has not been refrigerated for 4 months since I got it when doing my first batch.Do you guys think it's bad and should I get some fresh yeast?
It isn't kept refrigerated at my LHBS. I think it'll be OK.
Quote:
Originally Posted by Ol' Grog
Boy, this is a really interesting topic. Been reading and have a question. Made a batch on 5/1. Starting to clear now and will probably rack to keg here in another month. My question, after I rack off of the yeast cake, can I reuse the cake and just dump in more apple juice and sugar, shake it up, and then let it sit? What I like about this stuff is that you don't have to worry about blowovers and you don't have to keep it totally dark.
It has been done though I wouldn't try it, 79 cents for a fresh pack vs all that juice, with the potential for autolysis and soapy apfelwein...
I plan to make this weekend but I'm going more for a wine not a cider. Can i do the same process as the cider but degas the wine once it has finished fermenting and it has cleared.
ok kegged the Apfelwein i started on April 24th, whoa!
Wife loved it..i loved it..both had hangovers this morning!, ugh!
but it came out excellent . good recipe.problem is its pretty strong.. i dont know how long it'll take to swill 5 gallons..I need to throw a party to get rid of it... hehe,
How can i make it closer to 3.5% - 5% ? my old man brain cant handle the 8% or whats left of it anyway..thnaks for the recipe.Joe
My question, after I rack off of the yeast cake, can I reuse the cake and just dump in more apple juice and sugar, shake it up, and then let it sit? .
i bet you could..but the cake is really stuck to the bottom..not like a beer yeast for sure. you may have to warm up some juice say 1/2 gallon and swish the heck out of it to get it off the bottom. since its been setting up for so long .
I'm guessing that's what the rhino farts are eh?
Linear Mode
