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.
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.