Still going (EdWort's Apfelwein )

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Mustangj

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My air lock is still bubbling after 18 days, is that normal?

The carboy has been stored at somware between 66F-71F.
 
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!
 
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!


That's kinda what I thought.

Thanks.

I used WLP775 English Cider Yeast.
 
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.
 
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