mew said:How long did your fermentation for your batch with cote des blancs last? Mine took ten weeks to stop bubbling and my temp. was about 68 F the whole time. I think I'll try lalvin 71b next time.
I kegged it at 6 weeks. My finishing gravity was 1.002. My temps were around 62 for the start and warmed to about 66-68 towards the end. I used yeast nutrient and aerated very well.
I really like how much the apple comes through. I did a one-gallon test batch, but used champagne yeast. I thought it was too dry and a little puckery. The Apfelwein using the cote is more crisp than overly dry.
I'm off to get a new carboy today as well as some more juice!