CAlexander
Well-Known Member
Hey guys:
Made a batch of Edworts Apfelwein (same recipe except with Champagne yeast) and it's been fermenting at about 70-72 degrees for about 3 weeks. Yeast has dropped out and it has lost quite a bit of it's cloudiness, the airlock has stopped bubbling and there are only a tiny amount of champagne bubbles coming up occasionally at the very top of the carboy. When do I know when it's safe to bottle? I've heard cider is notorious for blowing bottles, so I want to make sure I give it enough time.
Thanks.
Made a batch of Edworts Apfelwein (same recipe except with Champagne yeast) and it's been fermenting at about 70-72 degrees for about 3 weeks. Yeast has dropped out and it has lost quite a bit of it's cloudiness, the airlock has stopped bubbling and there are only a tiny amount of champagne bubbles coming up occasionally at the very top of the carboy. When do I know when it's safe to bottle? I've heard cider is notorious for blowing bottles, so I want to make sure I give it enough time.
Thanks.