So my apfelwein was made 9/9/2011. 4.5 gallons generic apple juice, about 2-3 pounds table sugar. (I had a 5 lb bag and poured about 1/2 in). Used 1 Montrachet red pack, and some yeast energizer.
Well I bottled it about 3 weeks ago, with 3/4 tsp per bottle table sugar. Left it room temp till a...