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Old 08-08-2009, 03:34 PM   #1
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Default Yeast for Apfelwein?

I know in Edworts is says to use Montract..or something close to that. I was at a local wine brew store trying to pick up some extra airlocks and stoppers for my carboy when i thought i should pick up some yeast for Edworts aphelwein!

they only had one generic strain but it was only 50 cents... so I bought it.
so my question.... do you think Lalvin Ec-1118 saccharomyces bayanus...will work fine?

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Old 08-08-2009, 03:55 PM   #2
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It's champagne yeast and should work. It has a little higher alcohol tolerance than Montrachet and is listed as being a bit faster than Montrachet.

The description for Lalvin 1118 is:
Strong fermenter, low foam, a relatively neutral flavor and aroma contribution. Inhibits wild yeasts. Restarts stuck fermentations.




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Old 08-10-2009, 02:00 PM   #3
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yeah....that low foam thing...Not true at all. I woke up this morning and it's almost reaching the airlock in the 5 gal carboy. It was to my understanding apfelwein doesn't really have a krausen...well this ones putting up a strong arguement against that. I hope when I come up it's either supsided or not moved any higher.

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Old 08-10-2009, 09:05 PM   #4
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Theres a whole lot of threads in the cider forum, and a lot of people seem to prefer ale yeasts to the champagne yeasts.

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Old 08-11-2009, 12:40 AM   #5
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Well the good news is that you have a good fermentation going on. I did have one cider that needed a blow off and now that I think about it, it was a Lalvin product too (D-47). I'm not sure if it was the yeast or the brown sugar I used in that one but it just goes to show that you can't believe everything you read about yeast.

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Old 08-11-2009, 12:46 AM   #6
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I've done four batches of Apfelwein with four different yeasts, and I can say for sure that they all needed to wait for almost a year before being good.

I'm really enjoying the batch I made with 3068.

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Old 08-11-2009, 10:57 AM   #7
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I really like WLP300, and it taste good at 3 months and taste fantastic at 1 year.
The krausen level can get pretty high with ale yeast, and the description for Lalvin 1118 is: Strong fermenter, maybe just not so much low foam.
I'm sure it will turn out great, just remember its not a beer and time is required. Prepare for a month in primary.

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Old 08-11-2009, 03:18 PM   #8
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I've also tried the Lalvin K1V-1116 which is supposed to be good for fruit wines, turned out just as good as the Montrachet I thought.

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Old 08-11-2009, 04:37 PM   #9
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I recommend double-pitching US-05 or using 1056, they're both great for ciders.

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Old 09-24-2009, 03:36 AM   #10
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Quote:
Originally Posted by camiller View Post
I've also tried the Lalvin K1V-1116 which is supposed to be good for fruit wines, turned out just as good as the Montrachet I thought.
This is the one I'm trying right now. My LHBS was out of Montrachet and said that this was a close one. Without doing research I bought it. I know nothing about wine yeast and actually have a question of my own if you guys think that you can help. I know that yeast ferment until there are no more fermentable sugars, but does it take wine yeast longer than ale yeast or about the same time. I'm a wine newb and have only delt with Ale strains. I pitched my Lalvin 1116 last saturday following Ed Worts recipe to the (T) and it's still fermenting, but seems to be dying down. Seems to be about the same time frame of an ale yeast. Is this typical or should I throw another packet of yeast in there?
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