Not sure, but your question gives me a great idea... we need and apfelwein wiki / FAQ thread... cut out all the BS from this thread and collect the good hard data and compile them into one document.this has prob been answered already in this thread but that is a ton of pages to read.. will red star pasteur champagne yeast be ok for apfelwein?
I boil my sugar with a little water. It will help the sugar dissolve and mix evenly. I do the same thing with every batch of my Apfelwein, half still, half sparkling. My bottling bucket(Ale Pail) is graduated as well, with MY measured markings, not the ones that came on it. Just make sure you stir gently, but well.I am going to prime 1/2 and leave the other 1/2 flat for a taste test. Do I simply bottle the "Un-primed" half then mix in the sugar with the remainder? Or do I need to boil water and mix sugar into it before adding to the must?
Sure they'll work fine.Can I carbonate and put it in champagne bottles with beer caps? The champagne bottles can stand the pressure, right?
Taste, Yes, Dry...no. The Montrachet will consume ALL of the available sugars, leaving it at 0.996 all the way down to 0.990 depending on how the juice attenuates. I dont' think I can tell the difference between a .996 and a .994 product as far as sweetness. The other yeast isn't going to go any dryer. you may see a point or 2 difference, but you're going to see that variation in batches of juice anyway. I suggest that you make some side by side, and report your findings after about 4 months.But from what I've read, its drier and gives it more of a champagne taste.
Will ascorbic acid prevent the yeast from growing? Every type of apple juice I've found contains it.
Alright, I found a couple posts that say this will not hurt, can anyone confirm for me before I go buy it?
Welcome....NOhi! first time poster (and practically first time brewer).
my airlock stopped bubbling about 4-5 days into fermentation! i haven't taken a gravity reading. i'm pretty sure there were no sulfites in my juice, and the OG was 1062.
should i stir the lees?
yah, definitely used a packet of montrachet. and 4 days of fermenting then nothing. total silence in the airlock. i don't think my fermenter (brew bucket) is seeping CO2, or if it is, i don't know why it would start suddenly after 4 days.Welcome....NO
Leave it alone....when it's clear then you can give it a taste!
You did use Montrachet?
OH IT"S HERE! Over and Over. 30 Pages isnt' even 10% Silly!OK, I've read about 30 pages of this thread and I haven't seen this discussed - why the use of dextrose vs. regular or brown sugar?