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?