paulster2626
Well-Known Member
So I made a batch of edwort's apfelwein, and that all turned out awesome and everything. So I figured I'd just do the same, but with local apple cider instead.
What I did:
-5 or so gallons of apple cider. It's pasteurized and unfiltered.
-a bunch of brown sugar dissolved in a bit of water
-a packet of montrachet yeast
What has happened:
-it's been sitting there for 3 weeks, almost a month.
-bubbles come up to the surface, looks like normal fermentation
-took a sample today. SG is still way high at 1.054, and it still tastes super-sweet. There is also a fair bit of carbonation.
My question: is this fermenting, or is something else happening that's causing the cider to get CO2'd up? Is there something I can do to kick-start this shizznit? Maybe use a different kind of yeast? I've got some washed nottingham ale and british ale II kicking around so I could whip up a starter.
Or just sit and do nothing? Wait another month? Just finish drinking the batch of apfelwine that's kicking around in the cellar?
What I did:
-5 or so gallons of apple cider. It's pasteurized and unfiltered.
-a bunch of brown sugar dissolved in a bit of water
-a packet of montrachet yeast
What has happened:
-it's been sitting there for 3 weeks, almost a month.
-bubbles come up to the surface, looks like normal fermentation
-took a sample today. SG is still way high at 1.054, and it still tastes super-sweet. There is also a fair bit of carbonation.
My question: is this fermenting, or is something else happening that's causing the cider to get CO2'd up? Is there something I can do to kick-start this shizznit? Maybe use a different kind of yeast? I've got some washed nottingham ale and british ale II kicking around so I could whip up a starter.
Or just sit and do nothing? Wait another month? Just finish drinking the batch of apfelwine that's kicking around in the cellar?