Theblindguy
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- Mar 14, 2008
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As some of you know I made this post about a week ago.
So fearing that the brew wouldnt ferment and be open to infection (due to using ale yeast and so on) I decided to open her up and take a peek. No infection/bad smell and definite signs of fermentation.
What I want to ask you guys is about this crazy change in color. The thing went from just apple juice color to a color and consistency resembling light yellow orange juice. The smell it is giving off might be best described as a strong candied-apple type scent with a hint of freshly baked bread. I know fermentation is active because tons of bubbles were constantly rising to the surface but do you guys think I still need to add that champagne yeast to it or is 1-2 weeks to late to add or unnecessary?
Any thoughts as to what is going on here?
Best regards
Ok so I was out of town and decided to have my friend start a batch of Aphelwine for me. He has helped me brew before so I thought this would be easy for him. So I gave him simple instructions..5 gal of apple juice, 2lbs of corn sugar and add champagne yeast. Well he thought the 4lb bag of corn sugar that I left on the counter was a 2lb bag. (since I do so many kits with all the ingredients measured out beforehand he just dumped it all in thinking this was the case.) Also instead of using the champagne yeast I left he just used some regular Ale yeast.
So how bad will this be?
So fearing that the brew wouldnt ferment and be open to infection (due to using ale yeast and so on) I decided to open her up and take a peek. No infection/bad smell and definite signs of fermentation.
What I want to ask you guys is about this crazy change in color. The thing went from just apple juice color to a color and consistency resembling light yellow orange juice. The smell it is giving off might be best described as a strong candied-apple type scent with a hint of freshly baked bread. I know fermentation is active because tons of bubbles were constantly rising to the surface but do you guys think I still need to add that champagne yeast to it or is 1-2 weeks to late to add or unnecessary?
Any thoughts as to what is going on here?
Best regards