Ok, so curiousity got the best of me and tonight I brewed an Apfelwein using EdWorts recipe but I cut it back.
3 Gal apple juice no additives, no preservatives
1 pound corn sugar
1 packet Montrachet yeast
Now for the hard part, waiting
When I pitched the yeast it has now all gone to the bottom.
Is this a bottom fermenting yeast?
Can't wait to try this during the cold winter nights here in Montana, maybe after a day of snowmobiling to relax.