My apfelwein has been in primary for exactly 3 1/2 weeks now. I followed EdWort's recipe to the letter, just for reference with the substitution of Champagne yeast for Montrachet.
Question #1) Like a previous poster, my primary bubbling exploded with airlock activity 2 days after I pitched. It remained at 2 bubbles per second for 7 days and then stopped totally. The temp in my "fermenting closet" has been constant between 65-70 the entire time. So, is this "rags to riches" fermenting activity typical for an apfelwein?
Question #2) In his recipe, EdWort stated that the apfelwein would clear up between weeks 3 and 4. Mine is now crystal clear which on the surface sounds like a success. However, there isn't the slightest bit of trub, lees, particulates, etc. on the bottom of the carboy and in the small taste test I performed, the apfelwein tasted yeasty. Is there actual trub/lees I should be looking for before bottling? Or does the clarification not produce any? I know that doesn't sound right but I'm a bit befuddled. Also based on everybody's experience, should I wait for the yeasty taste to drop away before bottling, or is that a characteristic of the Champagne yeast (I've never used it before)?
Thanks for everybody's help!!!
Originally Posted by StuporMan
You guys joke around with this all you want, but let me tell you something: I tried making my own beer one time and wound up with herpes!
Billy Corrigan Ale, malted cider experiment, Optimator cloneSecondary:
Sorachi Ace IPABottled:
Dark Lord Clone Imperial Stout, Winter 2010 Spiced Ale Ambassador Brown Ale, Michigan Berry pLambicKegged:
Old Woodward ESB, Strawberry BlondeOn Deck:
Honey brown ale, dry stout