Originally Posted by Joe_in_CT
I used one of the "sister" jars of yeast for a Whole Foods gallon of juice. I racked it to slow the fermentation. Even in my attic, in Connecticut, it was still too active IMO.
So Joe, how slow are you trying to go?? I understand the reasoning that by brewing it slow less apple flavor is stripped away by the CO2, but how long does a batch that is slow enough to maximize taste take??? Just trying to get a time reference.