RobWalker
Well-Known Member
I'm brewing a 1G apfelwein from real apples. I've no doubt my apples got a lot of exposure to the air during juice extraction, but this really is a trial run for possibly buying a press next year - there's plenty o' fruit around here.
Anyway, due to a low yield my headroom is quite large. I usually let my Apfelwein sit in the primary for 6 months (last time on the yeast cake to be honest, and it was fine) but seeing as I havn't got much room to play with this cider before oxidization ruins it, what's my best course of action? Top up, bottle, or add marbles?
Anyway, due to a low yield my headroom is quite large. I usually let my Apfelwein sit in the primary for 6 months (last time on the yeast cake to be honest, and it was fine) but seeing as I havn't got much room to play with this cider before oxidization ruins it, what's my best course of action? Top up, bottle, or add marbles?