Did I leave my Apfelwein lees too long for a Skeeter Pee cake?
Started my first batch of Apfelwein on January 12, with the intent of using its yeast cake for Skeeter Pee. Been happily bulk aging the Apfelwein on the lees, planning to bottle it at the 3 month mark (mid-Aprilish) and start the Pee.
Now it's the end of February. Was just rereading the Skeeter Pee instructions, and got the reminder that a young yeast cake is best for Pee batches. Whoops! There's been no visible sign of fermentation from the Apfelwein for weeks. I haven't done any SG checks, but given 6-ish weeks of work, it's probably good and dry.
Is its Montrachet yeast cake too old for a good Skeeter Pee batch, or will it be come April? Should I get some supplemental Montrachet for insurance, start over, rack now and start the Pee batch ASAP? Would love some advice.
Primary: Janet's Brown Ale | 2013 EdWort's Apfelwein | 2012 JAOM 3-gal | 2013 JAOM 5-gal
Secondary: 2013 Velvet Hammer RIS | 2012 Kit Raspberry Merlot
Bottled: 2014 Peach Sauvignon Blanc | Rich's Legal Wit | 2013 Fireside Barleywine | 2007 Oaked orange blossom mead | 2013 Kit Cabernet
Kegged: 2014 Peach Sauvignon Blanc, sparkling | Mole' Porter
On Deck: Black Cherry Ancho Chile Mead | Leffe Blond clone