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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 12-21-2006, 08:17 PM   #421
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Default Second Batch - what is the lowest temp for Montrachet?

Ed,

This stuff is so good I am making another batch right now using the same, undadulterated recipe - why mess with a proven winner, right?!

What is the lowest temp you have successfully fermented at using the Montrachet yeast?

Thanks.

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Old 12-21-2006, 09:08 PM   #422
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GOOD GOD!! I just read all 43 pages of this thread and my eyes are bleeding!!! But this sounds great got an extra carboy so why not! Think the only thing I'm going to change is go with brown suger instead of corn. Hopefully it will impart some more sweetness.

Think I'll make this up on Saturday.

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Old 12-21-2006, 10:03 PM   #423
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couldn't find the recommended yeast locally so thats why i used ec 1118.
hopefully it won't hurt the outcome.
thanks for the quick reply ed and others.
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Old 12-21-2006, 10:05 PM   #424
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I just bottled mine today. 5L with 30g of corn sugar.

1x2l
2x1l

Drank the rest.

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Old 12-21-2006, 10:44 PM   #425
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Quote:
Originally Posted by EdWort
Had you used Montrachet wine yeast as my recipe calls for, the foam would have been 1/4 inch max and you'd be seeing thousands of little bubbles running up the sides of the carboy.
I used a Wyeast Champagne yeast (4021) for mine, and I have virtually no foam at all, after four days in the Better Bottle. There was very little foam at all so far, and like you said Ed, I've got those thousands of little bubbles running up the sides.

In fact, if the house is quiet enough, I can hear the bubbles.

It's awesome!
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Old 12-22-2006, 01:58 AM   #426
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I bottled mine tonight, good stuff Ed! I have to leave it for the weekend so I may develop separation anxiety!

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Old 12-22-2006, 08:34 AM   #427
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Quote:
couldn't find the recommended yeast locally so thats why i used ec 1118.
hopefully it won't hurt the outcome.
I used ec1118. I sampled it the other night. Its good. I think its going to ferment pretty dry, but that is what potassium sorbate and sweeteners and flavoring are for. I think we are going to add a bit of apple juice to it.
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Old 12-22-2006, 02:31 PM   #428
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Is the reason we dont see much activity with the Montrachet yeast because it is a bottom fermenting strain?

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Old 12-22-2006, 11:55 PM   #429
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Wow - mine's just about ready to keg. I clocked it at 1.073 before fermentation, and it's all the way down to 1.002! That's 9.3% ABV! This stuff is gonna be potent!

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Old 12-23-2006, 05:05 AM   #430
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Made my Labels today...





If anyone wants the background withouth the text, PM me. I got it off a google search, but it took awhile.

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