rollinred
Well-Known Member
Well it has been exactly 7 weeks since I pitched the yeast on my first apfelwein, and it still will not stop fermenting.
I did put in 3 pounds of corn sugar instead of the 2 pounds in Ed's recipe, But this just seems to be going way to long. OG was somewhere around 1.1 and I checked it a week ago and it was around .099, so I am assuming that it will stop sometime fairly soon but it is just going constantly.
Also, I am a little unsure as to what I am going to bottle this stuff in. I am not going to spring to wine bottles right now, as the corker and stuff is above budget right now. I really dont want to use beer bottles. So I am wondering if maybe the plastic bottles the apple juice came in would work alright. I am not going to carb this so there would be no pressure inside the bottles. I am just not sure if I want to risk oxygen getting into the cider.
Thanks for any insight.
I did put in 3 pounds of corn sugar instead of the 2 pounds in Ed's recipe, But this just seems to be going way to long. OG was somewhere around 1.1 and I checked it a week ago and it was around .099, so I am assuming that it will stop sometime fairly soon but it is just going constantly.
Also, I am a little unsure as to what I am going to bottle this stuff in. I am not going to spring to wine bottles right now, as the corker and stuff is above budget right now. I really dont want to use beer bottles. So I am wondering if maybe the plastic bottles the apple juice came in would work alright. I am not going to carb this so there would be no pressure inside the bottles. I am just not sure if I want to risk oxygen getting into the cider.
Thanks for any insight.