I have a batch of Ed's apfelwein which appears ready for bottling. It's been in the primary for nearly six weeks, and has finally fallen clear.
OG = 1.071
FG = 1.001
That Montrachet yeast is mighty impressive...
My question: do I need to add yeast to the bottling bucket along with the typical 3/4 c. of corn sugar? This juice is VERY clear, with a nice hard-packed cake on the bottom of the fermenter.