I followed the recipe for porkfelwine (Pork + Apfelwine) that you guys mentioned on Tuesday. I dried out about 4 pounds of bacon in the oven and removed most of the grease then put it in my carboy along with the traditional apfelwine recipe and 2 packets of montrachet wine yeast.
Usually the apfelwine is going by now 2 days after the start, but still no fermentation, this is getting frustraiting, additionally, there is a ton of coagulated pig grease floating at the top of my carboy, could this be affecting the yeast growth.
Help I don't want to wast 4 pounds of bacon and 5 gallons of juice.
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No matter how rich you are, you can still only drink 16 or 17 liters of beer a day.
Quote:
Originally Posted by quixotic
The true definition of an addiction: not stopping even when a dog is having his way with you.:D
that montrachet takes awhile to start, don't worry...your brewhouse will smell like a smokehouse soon enough
Let me know how it turns out. I'm usually very averse to putting animal products into beer, but I could make an exception for bacon. Chewy yummy smoky BACON!
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Why won't my porkfelwine ferment!
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