Hello,
I am relatively new to brewing and i hope someone can answer a question for me. I started my first batch of Apfelwein last night. This morning when I got up, I looked at it and there seemed to be a lot of activity going on (pretty heavy bubbles), but I just took a peek at it again and there is absolutely no sign of any bubbling. Below is the recipe I came up with. Can someone tell me if I may have messed up - perhaps I killed the yeast? Thanks
2 gal. apple juice (all natural, no preservatives, pasteurized)
1.5 lbs organic cane sugar
5 grams Lalvin 1118
I made sure everything was well sterilized, so I do not think that could be an issue. I am actually brewing it in a Mr. Beer keg. It will be a while before I can expand my equipment. I know the sugar content is high for the juice volume, that is why I chose a yeast with a higher alcohol tolerance. I am anticipating something that is moderately dry, but still retaining a descent sweetness (organic cane sugar only being about 85% fermentable, I think)
I am relatively new to brewing and i hope someone can answer a question for me. I started my first batch of Apfelwein last night. This morning when I got up, I looked at it and there seemed to be a lot of activity going on (pretty heavy bubbles), but I just took a peek at it again and there is absolutely no sign of any bubbling. Below is the recipe I came up with. Can someone tell me if I may have messed up - perhaps I killed the yeast? Thanks
2 gal. apple juice (all natural, no preservatives, pasteurized)
1.5 lbs organic cane sugar
5 grams Lalvin 1118
I made sure everything was well sterilized, so I do not think that could be an issue. I am actually brewing it in a Mr. Beer keg. It will be a while before I can expand my equipment. I know the sugar content is high for the juice volume, that is why I chose a yeast with a higher alcohol tolerance. I am anticipating something that is moderately dry, but still retaining a descent sweetness (organic cane sugar only being about 85% fermentable, I think)