I mixed up 5 gal of Wal-Mart Apple Juice, a pound of sugar per gallon of juice, and a packet of Montrachet well over two months ago.
The ferment was strong and vigorous. Now it's clear as a bell. At one point it slowed down, but now, it seems as if it's gained a new head of steam. Certainly not vigorous as the initial fermentation, but a little more robust than a couple of weeks ago.
What do I have on my hands? Is it possible for something like this to become infected? Or is that just a ton of sugar for the yeast to handle?
If I cold crash it to stop fermentation, will I still be able to carb it up afterward? And if so, should I add priming sugar?
The ferment was strong and vigorous. Now it's clear as a bell. At one point it slowed down, but now, it seems as if it's gained a new head of steam. Certainly not vigorous as the initial fermentation, but a little more robust than a couple of weeks ago.
What do I have on my hands? Is it possible for something like this to become infected? Or is that just a ton of sugar for the yeast to handle?
If I cold crash it to stop fermentation, will I still be able to carb it up afterward? And if so, should I add priming sugar?