evandam
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OK have a party this weekend and have a batch of Apfelwein (original recipe) that has been going for 41 days now. I would like to debut the Apfelwein. I will be kegging it and I took a gravity reading 2 days ago (1.004) and tonight (1.004 maybe creeping toward 1.003 but hard to tell). Now if it is still fermenting will it hurt to put it in the keg and cool it down and start carbing it. I pretty sure 42 deg is cold enough to stop any activity the yeast might have. I still see some bubbles coming up, but I don't think that or airlock activity necessarily means it is fermenting. My OG was 1.062. I have another batch going that is about 2 weeks behind that probably wont get kegged for a while so I'm not to worried about doing this one too early and I have tasted the samples and it is for sure not sweet or anything at 1004.
After all that, Is a Apfelwein kegged (maybe) early at 1.004 going to be noticeably worse than if left it for another few weeks. Assuming they are both the same overall age?
After all that, Is a Apfelwein kegged (maybe) early at 1.004 going to be noticeably worse than if left it for another few weeks. Assuming they are both the same overall age?