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Old 02-03-2008, 03:54 PM   #1
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Default Atomic Apfelwein??

Last month I womped up a batch of Edwort's apfelwein. Unsure about the viability of the yeast I used ( a pack of Nottingham I had in the fridge for months) I dumped in a packet of safeAle the following day. As of today, it's been 4 weeks, and it's still bubbling away!

I'm assuming it's going to be damn strong, any thoughts on the flavor I might get from the oddball yeast combo I used??

On tap: Porter
In process: Mead, Apfelwein
On deck: Holiday something?
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Old 02-03-2008, 05:57 PM   #2
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i actually just started a batch of apfelwein in a mr beer fermentor and thought it was contaminated at first since there was alot of stuff floating on top + a circular layer of film/tiny bubbles -- but has since cleared up and is bubbling like crazy now.

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Old 02-17-2008, 10:47 AM   #3
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It can take up to 6 weeks to fully ferment.
I used 2 Safale US-05s and it was still going strong at 4 when I kegged it

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Old 02-17-2008, 11:46 AM   #4
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Adding more yeast will not make it stronger.
All you need is adequate yeast.

As long as fermentation completes then the only ways to increase ABV is with more fermentables or a yeast that attenuates more fermentables.

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Old 02-18-2008, 02:38 AM   #5
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I've done it with nottingham. Can't say I liked it. Montrachet may take longer, but it's worth the wait, and the apfelwein has a much crisper, drier flavor.

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