Originally Posted by kevinstan
Just started a 1 gallon batch of apple wine. Wondering which yeast I should use. I have Montrachet, Cotes de Blancs, and a pack of champagne yeast. Which would everyone recommend and why ? I plan on pitching today.
I've used all of those yeast strains, and I'd go with the cotes de blancs. It doesn't risk H2S as much, and it still keeps a fruity aroma.
My preference for apple wines is Lalvin's 71B-1122 because it ferments more malic acid than the others. But if you don't have that, the cotes de blancs will work just fine!