Originally Posted by Nurmey
Finally, finally, finally. I'm going to brew Ed Wort's Apfelwein!
I'm pretty excited to get it started.
Do you think it might be drinkable by the first weekend in February?
We will be going to Rochester, MN (on purpose) in Feb and I think that making some grog would really hit the spot in those sub zero temperatures.
It will depend on your yeast. I used Cotes de Blanc since it was in stock, six weeks ago, I am still at 1.006 with no sign of clearing. If you follow the directions I think Feb should be doable still, but carbed only by force. There was wine yeast somebody mentioned within the last seven days that finsihed clear in two weeks flat...
I am mashing right now, 8# 6 row, 0.8 oz mystery hops at 60, 20, 10 later, 4gal batch.
I am looking to make some FYB for my BMC friends next summer, trying to get a handle on the 6 row so I can choose better adjuncts.