Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > First Batch of Apple Wine - Which Yeast?
Reply
 
LinkBack Thread Tools
Old 12-17-2012, 01:11 PM   #1
kevinstan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 158
Default First Batch of Apple Wine - Which Yeast?

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.

__________________
kevinstan is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2012, 01:16 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,817
Liked 4919 Times on 3568 Posts
Likes Given: 990

Default

Quote:
Originally Posted by kevinstan View Post
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!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2012, 04:41 AM   #3
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 2,090
Liked 202 Times on 186 Posts
Likes Given: 35

Default

I just wanted to add that Yooper is spot on. I have grown to love 71B as a great fermenting yeast that yields smooth and rounded drinks that need little aging befor they are well drinkable. Especially when dealing with high Malic Acid type ferments.

From the yeasts you have I also would say Cote de Blancs would fit the bill for a good apple wine yeast.

__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2012, 09:03 PM   #4
kevinstan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 158
Default

2 days in now and it's got the terrible sulfur h2s smell. Why does this keep happening to all my wine ? I am using the cotes de Blancs yeast. I added yeast nutrient yesterday. Brewing room stays at about 69 degrees f.

__________________
kevinstan is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2012, 09:33 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,817
Liked 4919 Times on 3568 Posts
Likes Given: 990

Default

Quote:
Originally Posted by kevinstan View Post
2 days in now and it's got the terrible sulfur h2s smell. Why does this keep happening to all my wine ? I am using the cotes de Blancs yeast. I added yeast nutrient yesterday. Brewing room stays at about 69 degrees f.
Add some more nutrient, and stir well a couple of times a day to see if it helps.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2012, 10:44 PM   #6
novalou
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 600
Liked 36 Times on 35 Posts

Default

Quote:
Originally Posted by kevinstan
2 days in now and it's got the terrible sulfur h2s smell. Why does this keep happening to all my wine ? I am using the cotes de Blancs yeast. I added yeast nutrient yesterday. Brewing room stays at about 69 degrees f.
How much sulfite did you use prior to pitching your yeast?
__________________
novalou is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2012, 11:10 PM   #7
kevinstan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 158
Default

Sulfite ? I didn't add sulfite. Only yeast nutrient, Pectic enzyme, concentrate and sugar with water up to my one gallon and the yeast.

__________________
kevinstan is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2012, 11:18 PM   #8
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 2,090
Liked 202 Times on 186 Posts
Likes Given: 35

Default

When you say yeast nutrient, what kind and how much is being used?

I ask because a lot of H2S problems come from low nutrient issues. I use two forms of nutrients in my Wines/Mead. DAP the Clearish/white crystal type nutrient and nutriferm advanced the fine tan powder type. DAP is used up front when I mix the must up first befor yeast pitch. Usually 1tsp per gallon. I also add 1/2 tsp of the nutriferm advanced up front and again 1/2 tsp at a time once every 24 hours for 3 days in my 5 gallon batches.

__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
 
Reply With Quote Quick reply to this message
Old 12-20-2012, 03:52 AM   #9
kevinstan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 158
Default

I use Fermax yeast nutrient. Directions call for one teaspoon per gallon. Every thing I make is one gallon batches so I have just been using the one teaspoon. Should I be using more ? I have added a half teaspoon more and stirred some to try and solve the h2s problem. It seems to have helped a little bit but the sulfer smell is still there. Should I add more each day and keep stirring ?

__________________
kevinstan is offline
 
Reply With Quote Quick reply to this message
Old 12-20-2012, 04:41 AM   #10
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 2,090
Liked 202 Times on 186 Posts
Likes Given: 35

Default

Fermax is good stuff so you should be fine there. If not using strait DAP and yeast energizer in conjunction then starting with 1tsp per gallon of your stuff is good but I would have probably step feed 1/4 tsp at a time for the first 3 days.

You should be fine on your nutrients now so just slowly degas and whip up your must every day untill you have hit 1/3 of your available sugar consumed. "The 1/3 sugar break." If you do not have a hydrometer then just degas an whip up for the first week. The Sulfer smell should fade with time and a little work.

__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
White labs Yeast nutrient for apple wine MedicineMan Cider Forum 1 05-17-2012 05:54 PM
Video: How to make EdWort's Apfelwein / Apple Wine / Dry Apple Cider jbrookeiv Cider Forum 17 05-28-2011 06:05 AM
First apple wine batch won't ferment iadubber Wine Making Forum 8 02-24-2011 12:36 PM
Apple Wine Yeast help... reality_felix Wine Making Forum 17 03-20-2010 09:35 PM
First batch apple wine needs fix guscampag Wine Making Forum 3 03-10-2009 10:27 PM



Newest Threads

LATEST SPONSOR DEALS