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Old 04-24-2013, 04:36 PM   #1
BamaProud
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Default Lavlin d47 instead of Montrachet in Apfelwein?

Anyone ever compared Apfelwein made with the traditional Montrachet yeast to Lalvin D47? I was thinking about trying it and thought I would ASK before ACTION. What kind of differences should I expect?

...I have both yeasts, just curious if anyone has done a comparison.

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Old 04-25-2013, 11:49 AM   #2
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Nope, I haven't. I read that using Montrachet is one of the big reasons folks get 'rhino farts'. So I use D-47 and K1-1116 instead. :-)

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Old 04-25-2013, 11:52 AM   #3
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The farts don't bother me, I ferment in a fermentation chamber in my garage. I am just wondering what different characteristics Apfelwein with d47 might have.

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Old 06-28-2013, 10:25 PM   #4
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Quote:
Originally Posted by WilliamSlayer View Post
Nope, I haven't. I read that using Montrachet is one of the big reasons folks get 'rhino farts'. So I use D-47 and K1-1116 instead. :-)
So D-47 works fine? No rhino farts? What temp do you ferment at?
Thanks!
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Old 06-29-2013, 02:52 AM   #5
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I used D47 in my cyser. There was a week in which my downstairs bathroom (where the brew closet is) smelled like the Grim Reaper went on a burrito binge

The cyser is 8.3%, fermented from 1.065 to 1.004 in two months. I just racked it and added sparkloid.

My fermentation temp was about 68F.

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Old 06-29-2013, 06:14 PM   #6
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I have used 1116 1118 and 1122 all turned out good. No particular reason just what I happened to have on hand at the time.

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Old 06-30-2013, 11:35 PM   #7
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So D-47 works fine? No rhino farts? What temp do you ferment at?
Thanks!
Yup, no problems for me. I was fermenting at about 69-70. I should note that I used nutrient.
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Old 07-01-2013, 02:22 PM   #8
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I got rhino farts the first time with Montrachet yeast. Now i use a yeast nurtient/engizer blend my LHBS sells called "Super Ferment" and don't have that problem.

I also got Rhino farts from Red Star Pasteur Champagne yeast, Super ferment corrected that problem as well so I use it in every batch of beer/wine I make now.

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