So I started mine two weeks ago, but my LBHS was out of the Montrachet wine yeast. They suggested champagne yeast instead, that it would be very similair.
Well I pull a sample today, checked the hydro reading, right at 1.000 (OG was 1.060). Then proceeded to drink the sample. Kinda harsh with a champange after taste. Probably be much better chilled and carbed. It still is a bit hazy so I'm letting it clear for another two weeks or so, then I'll bottle. I know it probably just needs to sit for awhile and it will probably get much smoother. But I couldn't resist pulling a sample (never had apfelwein before).
Has anybody else used champagne yeast before?
__________________ Primary: Edwort's Apfelwein Secondary: Bottled/Drinking: Winter Warmer Ale Plans:
So I started mine two weeks ago, but my LBHS was out of the Montrachet wine yeast. They suggested champagne yeast instead, that it would be very similair.
Well I pull a sample today, checked the hydro reading, right at 1.000 (OG was 1.060). Then proceeded to drink the sample. Kinda harsh with a champange after taste. Probably be much better chilled and carbed. It still is a bit hazy so I'm letting it clear for another two weeks or so, then I'll bottle. I know it probably just needs to sit for awhile and it will probably get much smoother. But I couldn't resist pulling a sample (never had apfelwein before).
Has anybody else used champagne yeast before?
I usually give it 3+ months, but I always use montrachet yeast or lalvin 1116.
I got impatient. I used my sanitized racking cane as a thief and stole a sample (15 days in). Dropped my hydrometer in and it sits at 0.994. Tasted it, other than a slight chemical taste, it was absolutely wonderful. I am going to leave it alone for another 17 days and then I am going to bottle it. I will be carbing half of it and leaving the other half how it is. SUPER EXCITED. Now I know why everyone suggests running another batch two weeks after the first, I luckily ran another batch one week later.
__________________
Marc Moberg
Assistant Winemaker/Cellar Manager
Inwood Estates Vineyards and Winery
1350 Manufacturing St. #209
Dallas, TX 75207
So I started mine two weeks ago, but my LBHS was out of the Montrachet wine yeast. They suggested champagne yeast instead, that it would be very similair.
Well I pull a sample today, checked the hydro reading, right at 1.000 (OG was 1.060). Then proceeded to drink the sample. Kinda harsh with a champange after taste. Probably be much better chilled and carbed. It still is a bit hazy so I'm letting it clear for another two weeks or so, then I'll bottle. I know it probably just needs to sit for awhile and it will probably get much smoother. But I couldn't resist pulling a sample (never had apfelwein before).
Has anybody else used champagne yeast before?
Montrachet is champagne yeast.. let it sit, and that harshness will go away! I highly recommend leaving it as is for 3 months. That bulk aging will bring out the apple flavor and mellow a ton!
I got impatient. I used my sanitized racking cane as a thief and stole a sample (15 days in). Dropped my hydrometer in and it sits at 0.994. Tasted it, other than a slight chemical taste, it was absolutely wonderful. I am going to leave it alone for another 17 days and then I am going to bottle it. I will be carbing half of it and leaving the other half how it is. SUPER EXCITED. Now I know why everyone suggests running another batch two weeks after the first, I luckily ran another batch one week later.
Don't drink too much b4 that yeast drops out otherwise you'll be sitting on the crapper.
lol, never heard that. I guess I will stop sipping it then.
lol do a bit of searching on this thread and you'll find that. I've got some sitting in the primary right now going on two months. I'm thinking in about a month or so I'll throw it into an open keg. I just leave it in the primary for as long as I need unless I need it for another brew.
I don't have the attention span to read through 566 pages. haha.
Thanks for the info, I am trying to get it done for Christmas for sure, possibly thanksgiving. I started it on oct 17th. I will be putting half of it away for the long term.
__________________
Marc Moberg
Assistant Winemaker/Cellar Manager
Inwood Estates Vineyards and Winery
1350 Manufacturing St. #209
Dallas, TX 75207
I don't have the attention span to read through 566 pages. haha.
Thanks for the info, I am trying to get it done for Christmas for sure, possibly thanksgiving. I started it on oct 17th. I will be putting half of it away for the long term.
Yeah, I'd say it will be ready for sure by Christmas heck, even by thanksgiving going by Ed's time line. Ed says he drink this stuff after a month. I brew some things that I drink young and others that I drink aged. This is definitely one of the ones I drink aged. It's just kinda thin and harsh when it's young. It really has more character when you let it age. I've heard at two years this stuff is AMAZING. I've never aged anything that long, but I'm thinking about putting 6 wine bottles of this stuff in the back of the closet and forgetting about it for a year or so.
Linear Mode
