Mustangj Well-Known Member Joined Oct 16, 2006 Messages 1,315 Reaction score 4 Location Royal Oak Sep 20, 2007 #1 My air lock is still bubbling after 18 days, is that normal? The carboy has been stored at somware between 66F-71F.
My air lock is still bubbling after 18 days, is that normal? The carboy has been stored at somware between 66F-71F.
ScubaSteve Well-Known Member Joined May 21, 2007 Messages 3,673 Reaction score 91 Sep 20, 2007 #2 You're right on track The (Montrachet) wine yeast ferments slower than most Ale yeasts.....plus....there's a lot of sugar in 5 gallons of applejuice!
You're right on track The (Montrachet) wine yeast ferments slower than most Ale yeasts.....plus....there's a lot of sugar in 5 gallons of applejuice!
OP OP Mustangj Well-Known Member Joined Oct 16, 2006 Messages 1,315 Reaction score 4 Location Royal Oak Sep 20, 2007 #3 ScubaSteve said: You're right on track The (Montrachet) wine yeast ferments slower than most Ale yeasts.....plus....there's a lot of sugar in 5 gallons of applejuice! Click to expand... That's kinda what I thought. Thanks. I used WLP775 English Cider Yeast.
ScubaSteve said: You're right on track The (Montrachet) wine yeast ferments slower than most Ale yeasts.....plus....there's a lot of sugar in 5 gallons of applejuice! Click to expand... That's kinda what I thought. Thanks. I used WLP775 English Cider Yeast.
L Lewybrewy Member Joined Apr 1, 2011 Messages 14 Reaction score 1 Location Kennewick Nov 3, 2011 #4 I'm also using WLP775 Yeast but with a slight variation on the recipe. Once I get to around ~ 6% ABV, I'm "killing" the fermentation with Potassium Sorbate.
I'm also using WLP775 Yeast but with a slight variation on the recipe. Once I get to around ~ 6% ABV, I'm "killing" the fermentation with Potassium Sorbate.