I made Edwort's Apfelwein but found out I could only get ahold of Munton's Dry Ale Yeast once I had bought all the goods, so I pitched it figuring what the heck.
At two weeks my carboy is fully cloudy but the krausen, which never got thicker than 3/4 inch, is relegated to a saucer-sized circle of bubbles in the middle. I just siphoned out a bit to check the gravity and it is only down to abou 1.044. I also had a hard time measuring the gravity because there were a million little bubbles rising as if the sample had been bottle carbonated or something.
So my question is, will this work out alright? Can this yeast get me down to a reasonable final gravity? Am I just being impatient and my gravity is fine for this time frame?
I don't mind if it doesn't get down to .998 like Edwort's with the Montrachet yeast, but since I went through the trouble of throwing in the corn sugar I figure I'd like to get a decent kick out of this stuff.
Thanks alot for the help!