Brewer_Steve
Well-Known Member
I've come into possession of a bunch of 2 gallon carboys that I'm going to brew in. I'm planning on making a few small batches of EdWort's Apfelwein and trying varions in each carboy. For example, I'll ferment one with brown sugar and another with corn sugar. I'll try carbing some and not carbing others. I think it'll be fun and provide a good learning experience for a n00b like me to see what changing the recipe can do.
So, to the questions....
I guess that for a 2 gallon batch, I should probably use half of a dry yeast pack considering that I tend to use a full yeast pack for 5-6 gallons. Does that seem about right?
What happens if I use too much yeast?
What happens if I don't use enough yeast?
As I understand things, once fermentation starts, it continues until the sugars are used up. Is it possible for the yeast to run out before the sugars are used up?
Also, I have a couple older yeast packs from wine kits. They are about 1.5 years old. I was considering rehydrating these with warm water and a bit of sugar to see if the yeast is still alive. If it is still alive, is it ok for me to use this stuff for my apfelwein, or is it possible that the yeast looks alive when I rehydrate it but that it doesn't ferment my sugars due to its old age.
Thanks in advance, and I hope you guys aren't too hung over from new year's eve debauchery.... Sadly, I was the designated driver last night...
So, to the questions....
I guess that for a 2 gallon batch, I should probably use half of a dry yeast pack considering that I tend to use a full yeast pack for 5-6 gallons. Does that seem about right?
What happens if I use too much yeast?
What happens if I don't use enough yeast?
As I understand things, once fermentation starts, it continues until the sugars are used up. Is it possible for the yeast to run out before the sugars are used up?
Also, I have a couple older yeast packs from wine kits. They are about 1.5 years old. I was considering rehydrating these with warm water and a bit of sugar to see if the yeast is still alive. If it is still alive, is it ok for me to use this stuff for my apfelwein, or is it possible that the yeast looks alive when I rehydrate it but that it doesn't ferment my sugars due to its old age.
Thanks in advance, and I hope you guys aren't too hung over from new year's eve debauchery.... Sadly, I was the designated driver last night...