Crazytwoknobs
Well-Known Member
I've done multiple batches of apfelwein with Montrachet, Muntons, wyeast 3068, Safale S-05, and now Lalvin 71b-1122.
It hasn't started fermenting really. There's some foamish stuff, maybe, not really. It's been 72 hours. How sensitive is this yeast?
I'm even thinking one of the juicemakers used sorbate or something.
It hasn't started fermenting really. There's some foamish stuff, maybe, not really. It's been 72 hours. How sensitive is this yeast?
I'm even thinking one of the juicemakers used sorbate or something.