Kershner_Ale
Well-Known Member
I've had the apfelwein in the carboy since Dec. 31st. Was going to bottle it today. In moving the carboy from downstairs to the upstairs kitchen, the apfelwein got shook up a bit. Nothing vigorous, just standard liquid movement when you carry a carboy. Since sitting the carboy on the kitchen countertop, I've noticed carbon dioxide bubbles coming out of the sediment in the bottom and causing the airlock to bubble about 1x / minute. Does this mean the yeast is not done working it's magic and I should not bottle yet? Or is this pretty common when you move a carboy and agitate the sediment a bit?
Thanks,
Jeff
Thanks,
Jeff