So I've been making apfelwein and cyser in one gallon batches, as I typically acquire enough free apples every week or so to make a one gallon batch. I juice organic "dessert" apples, (gala, pink lady, granny smith, etc.), in a consumer centrifugal juicer. I heat to about 170 for a few minutes, skim off the crud, cool to pitch temp, and throw into a one gallon jar, (using wine yeast, I am experimenting with Lavlin and red star varieties at the moment, to see what I like best.
Anyhow, I am running out of jars. My idea is to ferment a one gallon batch in a 5 or 6.5 gallon carboy, and add apples as they come my way. 5-6 one gallon additions over the course of a month or two.
Will this work? Might it have an interesting effect? or will I wear the yeasty beasties out, and generate some nasty sulferic odors? Any insight or experience is much appreciated.
Anyhow, I am running out of jars. My idea is to ferment a one gallon batch in a 5 or 6.5 gallon carboy, and add apples as they come my way. 5-6 one gallon additions over the course of a month or two.
Will this work? Might it have an interesting effect? or will I wear the yeasty beasties out, and generate some nasty sulferic odors? Any insight or experience is much appreciated.