So I have started my first carboy of apfelwein, using Edwort's recipe, except for using cane sugar instead, as Safeway didn't have any corn sugar....
It has been about a week and there are bubbles and all of that, but some of the bubbles are brownish. Could this be bad or am I just neurotic? There are also more bubbles than it was said there would be using the Monrachet yeast.
It has been about a week and there are bubbles and all of that, but some of the bubbles are brownish. Could this be bad or am I just neurotic? There are also more bubbles than it was said there would be using the Monrachet yeast.
