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Old 02-03-2008, 04:54 PM   #1
jpuf's Avatar
Oct 2005
Milwaukee, WI
Posts: 285

Last month I womped up a batch of Edwort's apfelwein. Unsure about the viability of the yeast I used ( a pack of Nottingham I had in the fridge for months) I dumped in a packet of safeAle the following day. As of today, it's been 4 weeks, and it's still bubbling away!

I'm assuming it's going to be damn strong, any thoughts on the flavor I might get from the oddball yeast combo I used??
On tap: Porter
In process: Mead, Apfelwein
On deck: Holiday something?

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Old 02-03-2008, 06:57 PM   #2
Jan 2008
Posts: 15

i actually just started a batch of apfelwein in a mr beer fermentor and thought it was contaminated at first since there was alot of stuff floating on top + a circular layer of film/tiny bubbles -- but has since cleared up and is bubbling like crazy now.

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Old 02-17-2008, 11:47 AM   #3
MikeFlynn74's Avatar
Nov 2007
Posts: 3,876
Liked 19 Times on 17 Posts

It can take up to 6 weeks to fully ferment.
I used 2 Safale US-05s and it was still going strong at 4 when I kegged it
If you find yourself going through hell, keep going- Winston Churchill
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The successful have nobody to blame but themselves, I really wish they would take some responsibility for their own actions...

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Old 02-17-2008, 12:46 PM   #4
For the love of beer!
Orfy's Avatar
Sep 2005
Cheshire, England
Posts: 11,732
Liked 94 Times on 62 Posts

Adding more yeast will not make it stronger.
All you need is adequate yeast.

As long as fermentation completes then the only ways to increase ABV is with more fermentables or a yeast that attenuates more fermentables.
Have a beer on me.

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Old 02-18-2008, 03:38 AM   #5
ScubaSteve's Avatar
May 2007
New Bern, NC
Posts: 3,677
Liked 83 Times on 57 Posts

I've done it with nottingham. Can't say I liked it. Montrachet may take longer, but it's worth the wait, and the apfelwein has a much crisper, drier flavor.

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