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Old 09-03-2008, 06:42 PM   #1
Sk84BeeR
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Default 10 gal Apfelwein..Yeast?

Hello all! I just aquired a 15gal barrel for brewing and am about to christen it with 10 gallons of Apfelwein. My question is this:

Do I really need two packs of yeast? or will one work?
(using the yeast from the recipe)

Thanks


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Old 09-03-2008, 07:43 PM   #2
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Using 1 packet of yeast will work just fine, but it will take longer to ferment as those 5g packets are designed to be optimal for 5 gallons. If you want to save a dollar that bad, make a 2 liter starter with 1 packet of yeast & when it's going like mad, pitch it into your must. Regards, GF.


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Old 09-03-2008, 07:45 PM   #3
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One will work just fine, just add a day or two to the fermentation time.

Ten gallons in a 15-gallon fermenter, five gallons of head space (air) seems a little excessive.

Are you not concerned about oxidation?

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Old 09-03-2008, 08:04 PM   #4
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Thanks for the responses. I was just wondering because I got everything together, and i'm so used to doing the 5gal batches I didn't think to go get another yeast packet. Looks like getting another pack would be the best.

I'm not too terribly concerned about 10 gal vs. 15 gal because I had seen where others have done 10gal batches in the same type of fermenter, but I think I'll definately check into that further. If anyone has some experience with this that would be really helpful.

Thanks Again!
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Old 09-03-2008, 08:11 PM   #5
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Quote:
Originally Posted by Pogo View Post
One will work just fine, just add a day or two to the fermentation time.

Ten gallons in a 15-gallon fermenter, five gallons of head space (air) seems a little excessive.

Are you not concerned about oxidation?

Pogo
The yeast is going to create carbon dioxide which is going to push all the oxygen out.
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Old 09-03-2008, 11:53 PM   #6
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Quote:
Originally Posted by PseudoChef View Post
The yeast is going to create carbon dioxide which is going to push all the oxygen out.

I'm still a total noob, but I was thinking the same thing... and since Co2 is more heavy than air, even after fermentation has eased off there will still be quite a layer of CO2 over the must while it's aging... providing you don't disturb it right?
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Old 09-04-2008, 03:23 AM   #7
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Since Cider is not normally racked to a secondary you should be fine.


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