Ed's APFELWEIN Yeast Question!

jhonda00 · 09-15-2009, 05:03 AM

Going to make Ed's Apfelwein and I was wondering if some yeast I have will work. I have some Belgian White in my secondary and thinking about just using that cake. I believe it's White Labs Belgian Wit Ale WLP400. What do yall think?

Also, I have some American Hefeweizen Wlp 320 that I have at my disposal. What do you think?

Thanks Guys,
Jacob

**Gremlyn** · 09-15-2009, 05:09 AM

If you can clear it, it might be an interesting combination.

jhonda00 · 09-15-2009, 05:15 AM

Do you think with time it will clear like with a wine yeast? I know I've seen people making this with other ale yeasts, but Belgian Wit yeast is a flavor of no other. I'm just trying to not have to make a trip to the brew shop. I also have the hefeweisen yeast. What do you think about that?

Benjibbad · 09-15-2009, 11:59 AM

I think both of those yeasts will deffinately add a different character to the apfelwein. It could be interesting. If you are not planning on serving it carbonated if you do a good cold crash you should be able to drop out most of the yeast. It might be interesting if you ferment at higher temps to see if you could come up with a banana, clove apfelwein combo. Sounds interesting.

**Gremlyn** · 09-15-2009, 04:33 PM

Quote:

Originally Posted by jhonda00

Do you think with time it will clear like with a wine yeast? I know I've seen people making this with other ale yeasts, but Belgian Wit yeast is a flavor of no other. I'm just trying to not have to make a trip to the brew shop. I also have the hefeweisen yeast. What do you think about that?

Sure, given enough time. If you go 6-8 weeks in the primary and then rack to a secondary for bulk aging (and as stated above, cold crash if possible), I bet you could clear it.

Apple-banana wine does sound good

jhonda00 · 09-15-2009, 06:10 PM

I was thinking of carbonating it, but what do you mean cold crash? like let it age in the bottles in the fridge?

**Gremlyn** · 09-15-2009, 09:48 PM

That means to put the whole fermentor in the fridge for a few days before you bottle it.

jhonda00 · 09-15-2009, 10:07 PM

Yeah, I was afraid you were going to say that lol. I don't have a fridge dedicated for fermenting. Do you think if I age the bottles in the fridge for a week or so it will do the same thing? Well, a lot of the flavors from those yeasts are there because the yeast are still suspended in the drink. I think I'm just going to go with the cake and see what happens. If it's not clear, it's no big deal. I bet it will still taste good.

What do you think?

jhonda00 · 09-15-2009, 11:32 PM

Oh yeah, one more thing. I guess since it's ale yeast I need to make a blow off tube if I'm fermenting in my 5 gal secondary.

**Gremlyn** · 09-16-2009, 07:34 AM

Quote:

Originally Posted by jhonda00

Oh yeah, one more thing. I guess since it's ale yeast I need to make a blow off tube if I'm fermenting in my 5 gal secondary.

It never hurts to start off with a blow off tube, especially if you've got limited head space. Putting the bottles in the fridge won't quite do the same, though the yeast should settle if you rack to a secondary for a while, and then whatever is left will sit in the bottom of the bottles. Just be careful when you pour it out.