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petergriffen · 10-19-2010, 01:15 AM

So I used Lalvin #EC-1118 Champagne Wine Yeast, bubbled for the first day fast and then stopped after two days. It's been two weeks now. Dont want to open up and test, should I pitch another one or just wait a week-two and then check gravity?

klyph · 10-19-2010, 01:29 AM

I would check the gravity before doing anything.

**RugenBrau** · 10-19-2010, 02:56 AM

Just took a reading on mine and tasted it. I have to admit it is better than apfelwine at this point . gravity is now 1.010 but I am afraid it is going to keep going and turn out too dry. I hope not

petergriffen · 10-19-2010, 10:47 PM

okay I'm at 1.018. Think not much more is happening. Has been in there for 16 days. Think I should pitch the other packet of ec-1118 I have? I didn't make a starter last time, actually never have in my life.

Recluse · 10-20-2010, 01:10 AM

Quote:

Originally Posted by petergriffen

okay I'm at 1.018. Think not much more is happening. Has been in there for 16 days. Think I should pitch the other packet of ec-1118 I have? I didn't make a starter last time, actually never have in my life.

I'm surprised. EC-1118 usually tears through everything. I do usually rehydrate it, though, following the directions on the packet. Not really a STARTER, per se.

pimento · 10-20-2010, 01:27 AM

Quote:

Originally Posted by petergriffen

okay I'm at 1.018. Think not much more is happening. Has been in there for 16 days. Think I should pitch the other packet of ec-1118 I have? I didn't make a starter last time, actually never have in my life.

I may be off-base, but I recall reading somewhere that wine yeasts aren't as good at processing complex sugars as ale yeasts, so the ec-1118 may have given up sooner than nottingham would.

You could try repitching with an ale yeast, but I'm not sure how it would do competing with all that living ec-1118 in there.

Your best bet is to give it a gentle stir and warm it up a few degrees to see if that rouses the yeast.

Graff does seem to have a wide range of ending gravity, people have posted theirs ending up from 1.000 to 1.012.

**chuckjaxfl** · 10-20-2010, 01:39 AM

I'm doing this again, this time w/ Crystal 120L, East Kent Goldings, and I've got it bubbling away with some Pacman at about 50 degrees F.

I played it a little smarter this time. I doubled up on the everything except the juice, so I had two gallons of the wort portion of the recipe. The first gallon went into mason jars and have been processed. The second gallon went into the fermenter with the apple juice.

Now, when I rack this batch off of the yeast, the next batch is, literally, ready to pour in.

wedge421 · 10-20-2010, 01:41 AM

Just had a pour of this for the first time. Really really interesting stuff. Anyone want to spare a bottle for a video review?

akthor · 10-20-2010, 02:26 AM

Has anybody racked a new batch in on top of the yeast cake from another batch of graff?

corbomite · 10-21-2010, 03:54 PM

I have read most of this thread(not all because its 99 friggin pages) and there are different posts about adding non fermentable sugars and whatnot, but has anyone tried bottle priming with DME. Mine is at 1.008 and there is still a krausen chugging away so it will go lower(12 days in fermenter). I don't like splenda, stevia, or lactose, and I was thinking of bottle priming with light DME.

Any one got an opinion on this?

I probably could have used a white labs yeast(like 002) if I wanted it to finish higher but I like US-04. In any case, the hydrometer sample was pretty good(which is surprising this early) so this should be a great cider.