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Old 09-20-2007, 01:25 AM   #1
slowspoke
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Dec 2006
Billings Mt
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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.


 
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Old 09-20-2007, 01:42 AM   #2
EdWort
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Jul 2006
Bee Cave, Texas
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Good job. Now, just be patient. Go get another fermentation vessel and start another batch. You'll thank me later.

 
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Old 09-21-2007, 01:06 PM   #3
slowspoke
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Dec 2006
Billings Mt
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Into the brew 36 hours and have a nice fermentation going
I think EdWort is right, I should start another batch. This is the easiest brewing I have done.

 
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Old 09-21-2007, 01:13 PM   #4
Drunkensatyr
 
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Apr 2007
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We keep 2 5 gal carboys alternating. Ed is right, get more going.

 
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