I am trying out my first two batches of apfelwein simultaneously using glass 1/2 gallon barbecue sauce carboys as fermentors.
The one on the right is my first batch, about a month old and racked to secondary using a siphon. It is still bubbling, but very slowly. I mainly just got it off the yeast cake so that it could drop clear.
The one on the left is the second batch in primary. I put the yeast in about a minute before snapping the photo.
Does this look about right? This is my first time and I'm using much smaller containers than everyone else uses to ferment.
Any tips for smaller batches? I'm doing it this way because I cannot afford a large container nor do I have the space for one. I'm also using it as an opportunity to hone my recipe and technique using only $5.00 of ingredients each time.