Shinglejohn
Well-Known Member
I made a batch of edworts apfelwein last month and today when i checked the gravity it had dropped from 1.064 to only 1.050. I used pastuerized "cider", though it was filtered. I also used a half pound of brown sugar in substitue of a half pound of dex for color.
I used the same red star yeast as dictated by the recipe
The ferment temp is 70. Has anyone had this issue in the past?
Any suggestions?
I used the same red star yeast as dictated by the recipe
The ferment temp is 70. Has anyone had this issue in the past?
Any suggestions?