Hey, I have a version of EdWort's apfelwein going....its about 3.5 weeks old and I am going to transfer it to a secondary in the next few days. I used White Labs English Cider yeast WLP775 because the LHBS recommended it, but besides that it is the same recipe with 2lbs dextrose & 5gal Harris Teeter apple juice. Once I transfer it to secondary I was going to just throw some more apple juice on the cake but I have never done this before. I have read on here that this is definitely possible but I wanted to know 2 questions: Has anyone had experience with this yeast and if so what outcomes? Also, when I do start the new apfelwein on the old yeast cake do I just pour it in and thats it or do I give it a good stir to mix things back up?