I'll save you the search (but please do look up the epic thread!)
5 gallons apple juice
2 lbs dextrose
1 package Montrachet yeast
mix together - ferment until clear (at the very least 6 weeks); bottle (carb or not) and age for a couple months.
I see mention in the original directions about storing at room
temp of 75 deg. First off the house is around 68-70deg but
I was actually planning on leaving in the garage. I live in
Northern California but it does get chilly in the garage.
Is this a problem?
I see mention in the original directions about storing at room
temp of 75 deg. First off the house is around 68-70deg but
I was actually planning on leaving in the garage. I live in
Northern California but it does get chilly in the garage.
Is this a problem?
If it gets below 62-65 degrees, the yeast may go to sleep and not ferment. If your garage is over 62 degrees, or you have a way to warm it up, it'll be fine. If not, it should go in the house at room temperature.
Adding yeast nutrient will quell the rhino farts. SWMBO (who knows nothing about brewing, etc.) made sure to ask if I put "that nutrient stuff" in the apfelwein before I put the carboy in the pantry today.Also, when you go down later today or tomorrow and see the airlock bubbling away and think, "Oh my god! What is that smell, my Apfelwein is ruined!, Nope that's just the glory of the Montrachet. It is referred to as "Rhino Farts". I tried a toilet paper tube with a dryer sheet over the airlock, from my "college engineering" days. Didn't help. Just stuff it in a closet away from the main living area. It will go away eventually.
Adding yeast nutrient will quell the rhino farts. SWMBO (who knows nothing about brewing, etc.) made sure to ask if I put "that nutrient stuff" in the apfelwein before I put the carboy in the pantry today.
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