sleepystevenson
Well-Known Member
Hello,
I made a 6 gal. batch of Ed's Apfelwein in the beginning of Sept, which is still in the carboy. Temps have been pretty consistent between 65 and 68. Anyway, I am gonna bottle it this weekend (3 gal still / 3 gal sparkling).
Do I need to worry about the yeast being active enough to carbonate at this point? (2 1/2 months in the fermenter)??? I am gonna go with 1 oz. priming sugar per gallon.
Also, when bottling the still portion of the Apfelwein, I assume I simply bottle and cap? Obviously no priming sugar necessary.
I am definitely gonna take the advise of everyone I have chatted with here and dump another batch on the yeast cake! Keep the ol' applewein pipeline full!!!
I made a 6 gal. batch of Ed's Apfelwein in the beginning of Sept, which is still in the carboy. Temps have been pretty consistent between 65 and 68. Anyway, I am gonna bottle it this weekend (3 gal still / 3 gal sparkling).
Do I need to worry about the yeast being active enough to carbonate at this point? (2 1/2 months in the fermenter)??? I am gonna go with 1 oz. priming sugar per gallon.
Also, when bottling the still portion of the Apfelwein, I assume I simply bottle and cap? Obviously no priming sugar necessary.
I am definitely gonna take the advise of everyone I have chatted with here and dump another batch on the yeast cake! Keep the ol' applewein pipeline full!!!