paulster2626
Well-Known Member
I have some of Edwort's apfelwein that's been in a carboy for a month. It's sitting on a yeast cake of montrachet yeast. I just bought a bunch of fresh pressed and flash-pasteurized cider (about 5.5 gallons) from a local farm (it's freakin' delicious).
What I'm wondering is this - if I just bottle up the apfelwein now, can I just throw this cider on the yeast cake that's left over and let it ferment in to a nice hard cider over the next couple of months? The fresh cider has a lot of sediment in it, and I'm just planning on throwing all in together.
Will this be any good? Will the montrachet yeast work well? Does the sediment in the cider make a difference?
What would you seasoned veterans do?
What I'm wondering is this - if I just bottle up the apfelwein now, can I just throw this cider on the yeast cake that's left over and let it ferment in to a nice hard cider over the next couple of months? The fresh cider has a lot of sediment in it, and I'm just planning on throwing all in together.
Will this be any good? Will the montrachet yeast work well? Does the sediment in the cider make a difference?
What would you seasoned veterans do?