Apfelwein yeast question

OHIOSTEVE · 11-20-2009, 08:58 PM

The brew store is an hour each way..... I have red star pasteur red, and red star champagne yeast.... Are either of these suitable or should I just make the drive to get montrachet.

chirs · 11-20-2009, 10:15 PM

red star champagne should be very similar to montrachet

vvolf27 · 11-20-2009, 10:42 PM

I am using Lavlin EC1118 champagne yeast... btw this is my first attempt at wine ever. So take it with a grain of salt!! Just going what others have reported using the same yeast.

It's working, but from what I have read it could make it dry. So I am going to either stop it early or back sweeten it.

Emerald · 11-21-2009, 06:35 AM

I used the lavlin 1118 for both of my first batches and they turned out very good. If it gets too dry just give it a shot of fresh apple juice, not much just a bit, really makes it yummy!

Pivot · 11-21-2009, 07:45 AM

i also used lalvin 1118 for my first batch and it seems excellent.

OHIOSTEVE · 11-21-2009, 04:09 PM

I may have messed up. I mixed everything as directed in the apfelwein sticky. However I took the yeast directlyu from the fridge to the carboy. When I poured it in then rinsedit down the funnel with the last bit of juice it all fell straight to the bottom of the carboy. I have never started with anything this clear so it may be normal. Is it?

WIP · 11-21-2009, 04:49 PM

Don't worry about it.

**Nurmey** · 11-21-2009, 05:25 PM

The yeast will wake up and find the sugars just fine. Personally I always hydrate dry yeast but using it dry works too.

OHIOSTEVE · 12-06-2009, 10:35 PM

Ok before I ask this I KNOW I messed up by not taking an OG reading.... I just checked gravity on my Apfelwein after about 2 weeks...it is only down to 1.020.. I figured it woulkd be about done by now. I used red star champagne yeast and followed eds recipe ) 5 gallons apple juice and 2 pounds corn sugar) ... I got strong fermentation and its down to a blurb every ten seconds or so ( I know not an indication) just wondered if this was a bit slow being in the mid to upper 60's ambient temp?

Pivot · 12-07-2009, 12:04 AM

Quote:

Originally Posted by OHIOSTEVE

Ok before I ask this I KNOW I messed up by not taking an OG reading.... I just checked gravity on my Apfelwein after about 2 weeks...it is only down to 1.020.. I figured it woulkd be about done by now. I used red star champagne yeast and followed eds recipe ) 5 gallons apple juice and 2 pounds corn sugar) ... I got strong fermentation and its down to a blurb every ten seconds or so ( I know not an indication) just wondered if this was a bit slow being in the mid to upper 60's ambient temp?

It will probably continue to ferment for another week or two dont worry about it. My first batch continued to bubble for close to a month. It will make its way there!