SwampassJ

Recipes 

Experiment. You might like the notty more. I did a cider batch with hefeweizen yeast, tasted like a jolly rancher candy.t

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LMGK

Recipes 

Ridiculous! Just ridiculous... First taste at six weeks. Blown away. I did two 6 gallon batches one following the recipe the other with five pounds of wild clover honey which is awesome. Like a mead cider combo.

Ramitt

Recipes 

Yes, in fact I think I may prefer it to Montrachet.

LabRatBrewer

Recipes 

Mine is about 60 days old. Siphoned off a bottle to give to a friend that I won't see again for a very long time, plus poured an extra glass for myself. Tastes wonderful, a touch hot still. Mixed with 7up and it disappeared. This could get me in trouble. Thanks Ed!

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I like to see a man of advancing years throwing caution to the wind. It's inspiring in a way. - Rita

Brianyear

Recipes 

I have always done this recipe with 2 exceptions:
Brown sugar instead of Corn sugar, and Lalvin 1118 yeast instead of Montrachet.
This time I followed the recipe to the letter and for the first time I am experiencing what has been affectionally dubbed the "Rhino Farts".
My kitchen smells like the south end of a north bound mule.

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Dolor luctus a pretium, dolor miscendarum est potus.
(A beer worth drinking, is a beer worth brewing.)

stikks

Recipes 

First time for me 2.5 g on 2-7-12 no rhino farts.I used Ed Worts recipe to the T
except for the brand of juice.Used Indian Summer,I plan on letting it set till August.

robin850

Recipes 

I also used very fresh and cloudy apple juice. Pectic enzyme helped a bit, but I always use a wine filter before bottling. My local shop rents it for just $10/day, as long as you buy the filters from them. Went through 2 sets of "coarse" filters to get through the 5gal carboy, then 1 set of "standard". Turned out crystal clear.

cheers,

robin850

BrewPirate

Recipes 

I made two batches the first week of January (about 7.5 weeks), one with Montrachet and one with Cote des Blanc. Both with only one pound of sugar instead of two. My wife and I just found out last week that we are going to be expecting our second. So, I was thinking it would be neat to have a batch brewing for the same 9 months or so, then bottle it and give it away to family and friends when the time comes. To decide which yeast to use for the new celebratory batch, I pulled samples from each of my existing batches today and wanted to provide my thoughts and comparison between the two.

Montrachet is definitely dry. It fermented down to about 0.99. Hardly any sweetness, light body. I get a champagne vibe and think it will be good carbed up.

Cote des Blanc was sweeter. It only fermented to about the 1.008-1.010 and you can taste that difference compared to the Montrachet. It has more of an apple taste too which is true to form since the packet said that it was for fruitier wines. Because of the extra sweetness and apple flavor, it tastes more like a dry cider than the Montrachet.

I was going to take a picture and post, but they are identical in color and clarity, so nothing exciting to show.

I'm leaning towards sticking with the original recipe and using the Montrachet. The Cote des Blanc is good, but I think the dryer champagne taste of the Montrachet may work well with the occasion.

kc9eci

Recipes 

Congrats old man!

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ArtimusBeerimus

Recipes 

Eleven weeks in... kegged tonight...

And it was good.

Note to self: Sunday night is a bad night to crack open a new batch of EdWort's Apfelwein.

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Beer is good food