I ended up stopping by the brew shop and buying a 5 gallon carboy to use. I started my batch Saturday 07/05. The brew shop did not have Montrachet yeast specifically and recommended I substitute a Montpellier yeast instead made by Lalvin (K1-V1116). It's bubbling away nicely still. Looking...
I see. I'm doing the full five gallon batch. I can top it off to more if I need to minimize air space. Thanks.
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I'm planning on staying my first batch today off apfelwine. Is there any reason to specifically use a carboy? Can I just ferment it in my regular beer fermentation pail?
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