TVarmy
Well-Known Member
Hi,
I'm currently making a batch of apfelwein, and it's past the two week mark and still bubbling. It's in a cold basement, so that's probably to be expected. I think it's too much of a pain to check the gravity (ie sanitizing the hydrometer and everything), so should I not bother until I can no longer see tiny bubbles on the inside of the carboy and/or in the airlock? Or are there still bubbles at the end, meaning I should ignore what I see and use the hydrometer?
If it matters, I tested the gravity about three days ago (I had a batch of starsan ready for making a brew of Citrus Weisen), and it's at 1.020, with a target of .998. Does gravity tend to change linearly or geometrically (meaning it'd be speeding up now)?
PS: I'd still wait a week or two for the yeast to fall to the bottom, for clarity. Just trying to figure out the process.
I'm currently making a batch of apfelwein, and it's past the two week mark and still bubbling. It's in a cold basement, so that's probably to be expected. I think it's too much of a pain to check the gravity (ie sanitizing the hydrometer and everything), so should I not bother until I can no longer see tiny bubbles on the inside of the carboy and/or in the airlock? Or are there still bubbles at the end, meaning I should ignore what I see and use the hydrometer?
If it matters, I tested the gravity about three days ago (I had a batch of starsan ready for making a brew of Citrus Weisen), and it's at 1.020, with a target of .998. Does gravity tend to change linearly or geometrically (meaning it'd be speeding up now)?
PS: I'd still wait a week or two for the yeast to fall to the bottom, for clarity. Just trying to figure out the process.