I am new to brewing and have mainly focused on beer, but have a small batch of Apfelwein going since I have heard such good things... I need some help though! I used 2 gallons Tree Top apple juice, 1 cup table sugar, 12.5oz Mr Beer Booster (corn syrup solids listed on the packaging), and used a whole packet of Montrachet yeast. It has been fermenting almost a month at 75f and has come down to 1.02 from 1.07 and I know it should have gotten down farther than that. I am aware of steps to take to fix this problem in beer, but clueless when it comes to wine. Any suggestions would be greatly appreciated!!
No yeast, no beer. No beer, no civilization. Therefore, we really have yeast to thank for all our modern-day conveniences and tasty beer
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