Recent content by Greenash

I've been reading a bit about yeast biology/chemistry and it seems like in the presence of oxygen (aerobic respiration) the yeast does not produce ethanol as opposed to the closed anaerobic fermentation in which it does produce alcohol. Given that, why with wine making do you generally start...

My first batch of Apfelwein has been fermenting for around 6 weeks. It tastes great and I'm beginning to think about bottling it in another couple weeks. I wanted to try some carbonated in 12oz bottles and also some still in corked bottles. I also wanted to try aging the still bottles for a year...

Made my first batch this evening. Only difference is I used Mott's apple juice. Definitely excited to try this out in 6 weeks!