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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Still going (EdWort's Apfelwein )
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Old 09-20-2007, 10:57 AM   #1
Mustangj
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Default Still going (EdWort's Apfelwein )

My air lock is still bubbling after 18 days, is that normal?

The carboy has been stored at somware between 66F-71F.


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Old 09-20-2007, 11:02 AM   #2
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You're right on track The (Montrachet) wine yeast ferments slower than most Ale yeasts.....plus....there's a lot of sugar in 5 gallons of applejuice!


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Old 09-20-2007, 11:06 AM   #3
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Quote:
Originally Posted by ScubaSteve
You're right on track The (Montrachet) wine yeast ferments slower than most Ale yeasts.....plus....there's a lot of sugar in 5 gallons of applejuice!

That's kinda what I thought.

Thanks.

I used WLP775 English Cider Yeast.
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Old 11-03-2011, 04:06 PM   #4
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I'm also using WLP775 Yeast but with a slight variation on the recipe. Once I get to around ~ 6% ABV, I'm "killing" the fermentation with Potassium Sorbate.
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