brianmp
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- Nov 23, 2008
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Hey guys,
I just made 2 gallons (yeah, yeah, I know...) of a variation of Ed Wort's Apfelwein (I used granular cane sugar instead of corn sugar (dextrose) so I think it's considered a hard cider). I used half of a packet of Lalvin K1-V1116 yeast for each gallon and placed a balloon on top of each gallon. Here's where my question comes in: the yeast all went to the bottom a minute or two after I put it in and I'm not sure if I should shake it to "suspend" it or if it should stay at the bottom. I'm sure there's a simple answer but I didn't read anything about this and I want to make sure. Thanks for any help!
I just made 2 gallons (yeah, yeah, I know...) of a variation of Ed Wort's Apfelwein (I used granular cane sugar instead of corn sugar (dextrose) so I think it's considered a hard cider). I used half of a packet of Lalvin K1-V1116 yeast for each gallon and placed a balloon on top of each gallon. Here's where my question comes in: the yeast all went to the bottom a minute or two after I put it in and I'm not sure if I should shake it to "suspend" it or if it should stay at the bottom. I'm sure there's a simple answer but I didn't read anything about this and I want to make sure. Thanks for any help!