Okay, ah. Do some research people. The dead yeast at the bottom... yeah, that collects up no matter if you make one gallon, or a whole barrel of wine. You'll always have to worry about some of that. Now if you place a tap just above the bottom, then you could probably strain all the top stuff out. And then just dump the dead yeast. I just pour it into another container, until it appears like too much of that stuff might get into it, and then dump the little bit left on the bottom. It'll probably get a little better over time, to then place a normal lid on your container. I found sometimes, Apple ferments faster. And will actually get stronger over a shorter period of time. It is almost too sweet, but I like it.
It lists leaving it sit for 6 weeks, but it's not bad to drink it after only 4. You want to ferment it for 4 to 6 weeks, and then refrigerate it if you can.
I found it to be an easy recipe, so have fun. A heads up though, it doesn't need to be kept too cool, or you'll stop the fermentation process.
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Okay, ah. Do some research people. The dead yeast at the bottom... yeah, that collects up no...