Nubiwan
Well-Known Member
- Joined
- Dec 1, 2018
- Messages
- 584
- Reaction score
- 364
Almost certain I read a post on here where someone claimed they simply poured 5 gallons of 100% apple juice over the trub from an ale they just bottled in order to make an Apfel Wine.
I tried to search the same post again, but have been unable to find it.
So, my questions is obviously, does this work? Will the yeast reawaken and ferment the sugars in the Apple juice? Will the end result be a cider, or a wine? Or a load of crap?
If it does work, then do I need to agitate the trub at all to get the "yeast activated"? Stir it up type thing? I assume no point in taking an OG (perhaps from the Apple juice directly).
Do I need to add more or different yeast? What about more fermentable? Can I just add 2 or 3 gallons of Apple juice, instead of 5, and get a similar tasting end product?
Before someone suggests it, I know there is a post dedicated to making Apfel wine, but it's not quite the same as I am asking here, as I think it suggests using wine yeast, if I am not mistaken.
Anyway, thanks in advance.
I tried to search the same post again, but have been unable to find it.
So, my questions is obviously, does this work? Will the yeast reawaken and ferment the sugars in the Apple juice? Will the end result be a cider, or a wine? Or a load of crap?
If it does work, then do I need to agitate the trub at all to get the "yeast activated"? Stir it up type thing? I assume no point in taking an OG (perhaps from the Apple juice directly).
Do I need to add more or different yeast? What about more fermentable? Can I just add 2 or 3 gallons of Apple juice, instead of 5, and get a similar tasting end product?
Before someone suggests it, I know there is a post dedicated to making Apfel wine, but it's not quite the same as I am asking here, as I think it suggests using wine yeast, if I am not mistaken.
Anyway, thanks in advance.