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Old 10-05-2007, 01:30 PM   #1
CatchinZs's Avatar
Jun 2007
Carlisle, PA
Posts: 408
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I've let my apfelwein age for a few months but I got to thinking,... it always gets me in trouble.

Is there going to be any viable yeast left to carbonate the bottles?

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Old 10-06-2007, 12:59 AM   #2
Jul 2006
San Diego, CA
Posts: 113
Liked 1 Times on 1 Posts

if you put it into a carboy and still see bubbles forming, you're good to go. Otherwise, just put in a packet of yeast while bottling
Primary #1: Oatmeal Stout
Primary #2: APA
Primary #3: Edwort's Apfelwein
Primary #4:
Primary #5:
Secondary #1: empty
Secondary #2: empty
Bottled: Amber Ale, Hefeweizen, Apfelwein
Drinking: hard cider

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Old 10-06-2007, 01:58 AM   #3
Kayos's Avatar
Dec 2006
Santa Clarita, SoCal
Posts: 1,364
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The yeast stays good to go unless you killed it (usually on purpose). You are good to go.

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