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Old 04-08-2011, 08:48 PM   #1
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Default Pitch yeast at priming...

I have some Apfelwien that Im not too confident has any living yeast in it.
So Im going to pitch some yeast at bottling, but Ive never done that before so Im looking for some pointers.

Here's my plan, please point out 8if there's any blunders here:

1 Pitch yeast (1 packet dried Nottingham) and priming sugar solution into bottling bucket.
2 Add 6.5 gallons of apfelwein, mix well.
3 Bottle.



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Old 04-08-2011, 11:01 PM   #2
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Why do you think there isn't any living yeast?

From what I understand you would not need that much yeast. More like a quarter or half a packet
Primary: Antithesis (Saison+Sauv Blanc)
Secondary: Highrise IPA w/ extra Simcoe and Citra, Split Open & Melt Imperial Stout, Apfelwein + Concentrate
Bottled: Quick n Dirty Berliner Weiss, Smoke Bomb Imperial Smoked Chipotle Porter, Lime Apfelwein
Next Batches: Wheat Porter, W00t Stout, Heady Topper, Citra Black IPA
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Old 04-09-2011, 12:39 AM   #3
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Never brewed apfelwine. Drinking it once in Sachsenhausen was quite enough, thank you - that's a hangover I'll never forget.

As long as you haven't lagered it for a long time, you should be fine, unless there's something about apfelwines that's different from beer. The dry yeast won't hurt though.
Fermenting: Gerboise Bleue Farmhouse Ale. Ivy Mike Citra-Victory Pale Ale.
Kegged: Colonized By Wankers Wee Heavy. Spanked By Leviathan Barleywine. Green Hell Double IPA.
On tap: Castle Bravo American Stout. Silence of the Chavs Robust Porter. Smell the Glove Bretted Quad.
Gallons in 2011: 145 and counting.
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