Recent content by Banjopicker

I'm sure this has come up before but I'm having a hard time finding answers. I'd like to know what hoops and hurdles need to be negotiated before I could legally sell apfelwein in Vermont. I've seen wine for sale at farmers markets but didn't ask any questions...

Well, I guess it wasn't done. The 5 gallon carboy I racked into is bubbling again. I had tried agitating the first carboy to get it bubbling again but nothing happened. Now it's bubbling like a glass of ginger ale. I haven't added any yeast nutrient yet and am wondering if it's too late to add...

I thought I'd update this thread regardless of the lack of replies:D The batch of 5 gallons w/ 4 lbs. corn sugar and champagne yeast w/ pectic enzyme added fermented very quickly and was done bubbling in 12 days. I let it sit for another week and racked into a second carboy. It had a 1.00...

Hi all, This forum is great! It's nice to find so much information in one spot. I don't feel the need to read every post on the web anymore:) On 10/4 I started 5 gallons of fresh pressed cider w/ 4 pounds corn sugar, 1 1/2 teaspoon pectic enzyme and 1 packet Red Star champagne yeast. I...