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Old 11-05-2008, 08:59 AM   #1
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Default The Apfelwein from hell....

I knew the title would get you, now the issue:

Yesterday my yeast and dextrose arrived, so I thought I'd throw the Apfelwein together. The apple juice had been sitting in the basement for a day or so and had a tempeture of 62 degrees.

in order to get the yeast acclimated to the lower tempeture I rehydrated it in 62 degreee apple juice.

12 hours later and there is not even a hint of fermentation, just a yeast cloud on the bottom of the carboy.

So, is everything alright or do i need to raise the temp?

BTW I raised the basement temp to 65 this morning.



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Old 11-05-2008, 09:25 AM   #2
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These things can take a while to start. Check back in like 3 days. You say you have it in a carboy so it should be simple to dont touch and wait



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Old 11-05-2008, 11:07 AM   #3
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No worries. Just wait...

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Old 11-05-2008, 11:44 AM   #4
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I have had lag times of up to 5 days with wine yeast. It will eventually take off.

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Old 11-05-2008, 04:24 PM   #5
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Mine took 24 hours.

Update: It's now at day 12 and still actively fermenting.

(Seek medical attention for Active fermentations lasting longer than a week!)

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Old 11-05-2008, 06:15 PM   #6
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I had about 12 hour lag, then BANG! out the airlock at the 36 hour mark...

6

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Old 11-07-2008, 09:57 PM   #7
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Update:

Smelled a slight stink in the basement, opened the bathroom to investigate and there it was....

My Apfelwein was bubblin away like a warm bottle of freshly opened cream soda!


Thanx for tellin me to relax.

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Old 11-07-2008, 09:59 PM   #8
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62 degrees is pretty cool, so it takes a while.

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Old 11-07-2008, 10:06 PM   #9
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Hey, Hi ED!!


You're a star!


Thanks for the awesome recipe, I used a cuvee yeast, the yeast you suggested was sold out.


I'll post on your original thread how it turns out.

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Old 11-07-2008, 10:15 PM   #10
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Enjoy! Just be patient. It gets better as it ages.



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