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Old 01-14-2012, 12:18 AM   #1
Mcsuck
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Default First time making apfelwein

Followed Edwort's recipe. It's been 6 weeks and hasn't cleared a bit. I had it at about 68 for 5 weeks and I have since put it in a colder room to try to drop some yeasties out of suspension. Looking at it today I noticed what looked like a cloudy off colored layer of something on top of the yeast cake. My first thought was a bacterial infection so I took a gravity reading and tasted, it's at about .99 and doesn't taste sour. Anyone else see a mystery layer at the bottom of their apfelwein? I tried attaching a pic, hopefully I did it correctly.

image-4177099233.jpg



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Old 01-14-2012, 12:22 AM   #2
BryanJ
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Give it more time. Its fine, they take a while to primary. Mine are always crystal clear so you could read through them.



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Old 01-14-2012, 01:20 AM   #3
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^^ Nothing to worry about - just give 'er some time...

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Old 01-14-2012, 04:44 AM   #4
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Just looks like some suspended yeast. Mine took several months to be crystal clear, but I didn't cold crash.

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