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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Apfelwein Yeast Poll
View Poll Results: Which yeast do you like best?
Montrachet (Edwort's old standby) 105 56.45%
Nottingham 20 10.75%
Windsor 0 0%
Cote Des Blancs 14 7.53%
Wyeast 3068 Weihenstephan Weizen Yeast 8 4.30%
Wyeast 3056 Bavarian Wheat Yeast 0 0%
Wyeast 4766 Cider 4 2.15%
Other Champaign Yeast (please specify) 25 13.44%
Other Ale Yeast (please specify) 9 4.84%
Lager Yeast (please specify) 1 0.54%
Voters: 186. You may not vote on this poll

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Old 03-15-2008, 06:09 PM   #1
EricK The Red
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Default Apfelwein Yeast Poll

For those who've actually tasted their final products, and or tried different yeasts, which do you prefer?

What tastes best to you?

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Primary 1: Cheesefood's Vanilla Carmel Cream Ale
Primary 2: EdWort's Apfelwein w/Montrachet
Primary 3: EdWort's Apfelwein w/Nottingham
Secondary: IPA
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On tap: I.P.A. (BB Kit)
Bottled & aging: American Nut Brown Ale

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Old 03-15-2008, 06:45 PM   #2
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For True Apfelwein...I like the Montrichet.
When I make it with Peach or grape Juice, I like the cotes De Blanc.

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Old 03-15-2008, 07:34 PM   #3
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I use a Narbonne variety, Lalvin 71B-2211

"(14% alcohol tolerance) For producing wines with a fruity aroma. Ideal for concentrates.

Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation.

The 71B strain is a rapid starter with a constant & complete fermentation between 15° & 30°C (59° & 86°F) that has the ability to metabolize high amounts (20%-40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased.

The 71B is used primarily by professional winemakers for young wines such as vin nouveau & has been found to be very suitable for blush & residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters & higher alcohols, making it an excellent choice for fermenting concentrates."

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Old 03-15-2008, 07:45 PM   #4
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I have used Montrachet, Cotes de Blanc and Lalvin EC-118, the last being my favorite. The Wyeast Cider got some good play though- might try it next.

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Old 03-15-2008, 08:06 PM   #5
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I've used a cider yeast cake and Montrachet so far. The Montrachet worked out much much better.

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  • Primary: [2 mr beer lil keg things] Apfelwein. One with sucrose and molasses, the other with fructose and honey.
  • Better Bottle: Empty. Going to be Cheesefood's Caramel Cream Ale.
  • Carboy:empty.
  • Secondary:Brewferm Frambois
  • Piggie: Irish Stout
  • Bottled: Red Ale, Irish Stout
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Old 03-16-2008, 06:20 PM   #6
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Lalvin 71B-2211

worked great

batch went from 1.067 to 1.000 in 2 weeks and it is clearing nicely

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Old 03-16-2008, 06:21 PM   #7
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I've used K-97 and Montrachet. The Montrachet is way better.

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Old 03-16-2008, 06:26 PM   #8
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I use WLP380... I really like it.

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Old 03-16-2008, 06:28 PM   #9
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I marked "Other champagne yeast", but I preferred Lalvin D-47. My current batch is sitting on Montrachet though.

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Old 03-20-2008, 12:37 AM   #10
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Would like to hear how the Nottingham turned out - I have an extra packet laying around and would might try it...

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