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Old 03-01-2007, 11:41 PM   #1
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Default bogarted apfelwien thread!!!

i made a batch of the apple brew this past sunday (2/25), and was curious about what the fermentation was supposed to look like.

on sunday i followed ed's recipe, cept by mistake i bought champagiane yeast i think really the kid(6) either heard me say grab the montracht, and tossed it out in spite, or completly disregarded me altoogether

anyhoo, it had a small ring of foam round the top the next day, it however dissappeared and now i just have a cloudy liquid with millions of tiny bubbles like below...

never seeing fruit juice ferment, is this normal? does the yeast get crazy like an ale? or is the wine yeast more refined and proper?

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Old 03-03-2007, 01:20 AM   #2
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It's usually more refined and proper, but it depends on the yeast. I've used red star champagne yeast and it made little foam.
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