Edwort Apfelwein Yeast Experiment
After looking through a couple threads about which yeast to use in making Edwort's Apfelwein, I decided on doing a little yeast experiment myself.
A couple weeks back the SWMBO and I went camping in Duluth, MN. While we were there we went to Fitgers to go on a brewery tour, pick up some growlers, and do the whole tourist thing. All said and done I ended up adding 4 sweet growlers to my collection. Now those 1/2 gal growlers are going to be what I perform this experiment in.
Yesterday, I went to my LHBS and picked up stoppers, airlocks, dextrose, and 4 different variates of dry yeast to test.
The four different yeast I will be testing are:
I will try and post pictures, and other media throughout the experiment.
I will try and post notes about fermentation (will be hard to see since growlers are dark amber in color)
I will post my tasting notes, along with any comments the SWMBO, friends, and family make. (They normally just say whether or not they like it and/or over state the obvious like "this tastes like beer" when they try my homebrew.)
After this experiment is complete, I want to do it again using my favorite 2 yeast from above and comparing them to Wyeast 3068 Weihenstephan Weizen Yeast, and Wyeast 3056 Bavarian Wheat Yeast. I also think it would be interesting to do the same comparison using Wyeast and White Labs liquid yeast.
I am currently doing edworts recipie (slightly less dextrose though, about a lb and a half, maybe more) with safale S-04. I will let you know how that turns out.
This thread should be a great source of information on cider making.
Thanks for doing it.
Went home for lunch and snapped a couple pictures.
Yeast in experiment:
More to come.
I recently made a batch of Apfelwein using the Lalvin K1 and it turned out great. No "rhino farts" and it fermented out to just under 1.0. I look forward to the results of your experiment!
D47 tends to retain more apple flavor at a younger age in my experience. I would expect the same from 1122
Here is what Lalvin's website says about 71B-1122:
"In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites."
I'm hoping that his yeast produces an Apfelwein that does not need to be aged for quite as long.
Sounds good DangerRoss, I shied away from 71B as I would need to place the carboy in my fermentation chamber. 71B likes to ferment a bit cooler than other wine yeasts and my fermentation chamber is dedicated to beer.
Look forward to hearing results on this. I have had success with the 1116 at 24 deg C. I found 1116 finishes sweet at 1.010 consistently with "No Name Apple Juice - Not from Concentrate" and finishes dry at 1.000 with backyard freshly pressed apple juice.
This weekend I actually got around to starting this experiment. Started off by cleaning all the equipment by soaking them in some PBW.
Next, I added 2 pints of apple juice into each growler. I took a gravity reading of the juice and it was 1.044 before adding the dextrose.
After I add the juice, I weighed out 3.20 oz of dextrose
Then the dextrose and yeast nutrient was poured into the growlers, the cap was secured, and then shake the sh!t out of it to dissolve everything.
The next step was to top off each growler with more apple juice. I took a gravity reading from all four growlers before pitching the yeast. The OG for all samples was 1.060
Finally, Pitching the Yeast.
I went to go put the stoppers and airlocks in the growlers but the first stopper pushed through mouth into the growler. So I decided to scrap using the stoppers and airlocks and go Revvy style and just put the caps on lightly without creating an air tight seal.
Fermenting at 70F and all four yeast strains are munching away.
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