The problem I had with my Apfelwein was after about 3 weeks to a month it was clearing. So I took a reading thinking it would be done. 1.030!! I just spun the carboy from left to right a couple times, and within a few hours, the yeast was back in suspension, and krausen was forming. It tasted really good, but it was kinda sweet. I can't wait til its done!
Secondary #1: Mead Experiment
Secondary #2: Welch's Wine Experiment
Kegged: Organic APA, Kick the Bucket APA, Pub Ale, Argentine Cascade IPA, ESB
Bottled: Wild Raspberry Cider, Cyser, Insane IPA, Lady Bug Pumpkin Ale, Cider, Christmas Cider.
RIP: Raspberry Hefeweizen, Hoppy Lager, California Common, Oktoberfest, Hefeweizen, Melted tubing brown ale, Honey blonde ale