Here's were I buy a lot of my dry yeast. Cheap shipping which is great for yeast only orders.
Red Star Montrachet
Red Star Montrachet
this has prob been answered already in this thread but that is a ton of pages to read.. will red star pasteur champagne yeast be ok for apfelwein?
I am going to prime 1/2 and leave the other 1/2 flat for a taste test. Do I simply bottle the "Un-primed" half then mix in the sugar with the remainder? Or do I need to boil water and mix sugar into it before adding to the must?
Can I carbonate and put it in champagne bottles with beer caps? The champagne bottles can stand the pressure, right?
Does anyone have an idea of how long apfelwein will keep?
How long before I should see any activity?
But from what I've read, its drier and gives it more of a champagne taste.
Will ascorbic acid prevent the yeast from growing? Every type of apple juice I've found contains it.
Alright, I found a couple posts that say this will not hurt, can anyone confirm for me before I go buy it?
hi! first time poster (and practically first time brewer).
my airlock stopped bubbling about 4-5 days into fermentation! i haven't taken a gravity reading. i'm pretty sure there were no sulfites in my juice, and the OG was 1062.
should i stir the lees?
Welcome....NO
Leave it alone....when it's clear then you can give it a taste!
You did use Montrachet?
OK, I've read about 30 pages of this thread and I haven't seen this discussed - why the use of dextrose vs. regular or brown sugar?
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