BillTheSlink
Well-Known Member
I have an Apfelwein I have aged for a year in secondary. It is the Ed Wort's Apfelwein. I know after this long and with my basement temperature going up and down I need to repitch before bottling. How much Montrachet yeast should I add to my five gallons to carb the bottles and also with Montrachet does it take more time to carbonate than the normal three weeks in the bottle? I plan to do this in the next few hours so hopefully some nice knowledgeable soul will get back soon. 
This should really be some good stuff since I let it age. You would not believe what settled out even after five weeks in primary. There is a sediment layer 1/3 inch thick and it is now clearer than a mountain stream.
This should really be some good stuff since I let it age. You would not believe what settled out even after five weeks in primary. There is a sediment layer 1/3 inch thick and it is now clearer than a mountain stream.
