Hey y'all. Been a while since I've brewed (so long that most of the gear made its way into storage!). Anyway, I made 2-5 gallon batches of Apfelwein a couple days apart, my first batch (due to lack of equipment), I shook the sugar in the Apple juice containers halfway emptied into the carboy. This one is off to a great start (cloudy, and fermenting away)--however the one I started last night (Tuesday), isn't up to much at all. There also is a decent amount of sugar on the bottom (only in the indent of the ring of the carboy). Maybe I just didn't noticed last time as far as the sugar goes. Should I agitate the carboy (my old setup was just a plastic coat hanger, cut, and put into a cordless drill.) Should I re-pitch the yeast? Any help would be greatly appreciated. Thanks!
Apfelwein Question
- Thread starter CTBrew
- Start date
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EdWort
Well-Known Member
I would stir the rest of the sugar into solution and repitch.
DavidHawman
Well-Known Member
Pop the airlock off, hold a piece of sanitized aluminum foil over the hole and shake the carboy. I don't see why you would need to repitch. Even if all the sugar was at the bottom, the yeast can still eat the sugars in the apple juice.
