Liquisky
Well-Known Member
I've had 5 gal of apfelwein in a carboy for exactly one year and would like to bottle it and have it carbed. What's the procedure for this? Should I repitch some yeast or just do it regularly?
Thanks
Thanks
carbing Apfelwein after 1 year in the carboy
- Thread starter Liquisky
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SporkD2
Well-Known Member
repitch some yeast and bottle as normal
Kauai_Kahuna
Well-Known Member
Or - If you have a keg setup, you can carbonate the cider in the keg, then bottle from there.
The plus side is no yeast sediment.
The down side is the cost of the kegging system / keggerator.
Personally I like still cider, or carbonated cider, hot cider, cold cider, it's all very very good.
The plus side is no yeast sediment.
The down side is the cost of the kegging system / keggerator.
Personally I like still cider, or carbonated cider, hot cider, cold cider, it's all very very good.
beerfactory
Well-Known Member
man, I wish I would have thought to repitch. I just bottled a batch from 9 months ago and bottled as normal.
I guess the 3/4 cup corn sugar will act as a back sweetener...
I guess the 3/4 cup corn sugar will act as a back sweetener...
brzrkr
Member
How long should you wait after repitching before bottling??
Clayton
Well-Known Member
you dont wate. the fermenation gas has to happon in the closed bottle to make pressure and disolve co2 gas in to the water
Kauai_Kahuna
Well-Known Member
If you use a bottling bucket, you can add the sugar, and yeast, rack into it and go to town as normal. The racking should mix up everything.
If you racking from the carboy you need to insure you mix the sugar and yeast evenly before bottling.
If you racking from the carboy you need to insure you mix the sugar and yeast evenly before bottling.
jdahl1289
Active Member
Do you have to repich the same yeast or do you use a champian yeast?
