Originally Posted by olllllo
Can you talk about your ability to maintain the target fermentation temperatures for these yeasts. The reason I ask this is that Wheat yeast is more forgiving in high temp situations leading to banana esthers as temps increase (and clove as temps decrease).
I don't doubt that your Apfelwein may taste better (for you). I just want to pinpoint it as a benefit of the yeast characteristics or an off flavor.
Sure thing. The Wheat yeasts, Cider and Cote Des Blancs fermented at a constant 70ºF. The Thames and Montrachet fermented at 64ºF.
The characteristics of the beer yeasts don't seem to carry over into cider. Take for example the 3638 Bavarian Wheat
. The description reads:
Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and cloviness. Flocculation - low; apparent attenuation 70-76% (64-75º F, 18-24° C)
There wasn't any banana, bubble gum, plum anything in the cider. The only distinct fruit character (besides apple, duh!) I got from the cider was pineapple and that didn't stand up to cold conditioning for an extended period of time. I think there is a much different interaction between the yeast and apple juice compared to yeast and wort. And the longer the cider ages the more appley it gets.
I'm just going to keep at it trying different yeasts and different temperatures. I'm doing Wyeast German Wheat, Belgian Wheat and Belgian Saison next. Doing the Apfelwein with different yeasts is a lot of fun, its crazy easy and it tastes wonderful.