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View Poll Results: Which yeast?
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Montrachet
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8 |
47.06% |
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EC-1118
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9 |
52.94% |
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01-31-2009, 10:55 PM
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#1
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Feedback Score: 0 reviews
Join Date: Dec 2008
Location: Wilmington, DE
Posts: 97
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Montrachet or EC-1118 for cran-apfelwein?
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I'm starting a batch of hooch tomorrow using 50/50 cranberry cocktail and applejuice (with 2 lbs sugar for 5-gallon batch). I have Montrachet and EC-1118 on hand. Which do you guys think will give better results?
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01-31-2009, 11:36 PM
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#2
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Feedback Score: 0 reviews
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,380
Liked 5 Times on 5 Posts
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Cranberry cocktail is different then juice if you are not aware. Did you make sure the ingredients are all good?
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Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
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02-01-2009, 12:19 AM
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#3
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Vendor
Feedback Score: 0 reviews
Join Date: Mar 2007
Posts: 3,400
Liked 77 Times on 68 Posts
Likes Given: 40
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Cote des blanc.
Cote des blanc
Forrest |
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02-01-2009, 01:16 AM
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#4
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Subversive Brewing
Feedback Score: 0 reviews
Join Date: Jan 2008
Location: Spokane, Wa
Posts: 4,131
Liked 21 Times on 21 Posts
Likes Given: 11
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I would go for the EC-1118 it is a very hardy yeast, as for Forrest's post , I have never used that he may know better! but you will need a strong yeast to get past the acid content of the Cranberry juice !!!!!
-Jason
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subversive(n.)One who advocates or is regarded as advocating subversion.
Quote:
Originally Posted by KCBrewer
Drinking beer is like sex, you can pound them fast and be finished before everyone else, or take your time and enjoy the ride.
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02-01-2009, 01:25 AM
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#5
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Vendor
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Join Date: Mar 2007
Posts: 3,400
Liked 77 Times on 68 Posts
Likes Given: 40
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The EC-1118 can go to 18% but it will make it extremely dry. If that is what you want go for it.
The Cote des Blanc is designed for fruit wines and it can handle 12-14%. It won't strip the fruit flavor and will not make it extremely dry.
You will probably like the end result better. Try it and find out.
Forrest
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02-01-2009, 02:26 AM
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#6
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Feedback Score: 0 reviews
Join Date: Dec 2008
Location: Wilmington, DE
Posts: 97
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The cran-cocktail is just CB juice, water, sucrose, and asorbic, so it should be fine to ferment.
I've used cote de blanc for several batches of cider/apfelwein with good results, but I don't have in on hand. The LHBS is a pain for me to get to and I'd rather use what I have.
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02-01-2009, 02:42 AM
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#7
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Vendor
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Join Date: Mar 2007
Posts: 3,400
Liked 77 Times on 68 Posts
Likes Given: 40
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Then Montrachet it is.
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02-01-2009, 06:21 PM
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#8
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Feedback Score: 0 reviews
Join Date: Dec 2008
Location: Wilmington, DE
Posts: 97
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I ended up going with Montrachet based on AHB's recommendation and because I decided that I didn't want to make too many changes to the original recipe at once.
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02-02-2009, 06:18 PM
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#9
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Feedback Score: 0 reviews
Join Date: May 2008
Location: Oakland, California
Posts: 1,416
Liked 14 Times on 11 Posts
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IMHO, you're going to want to stablize and backsweeten the batch when you're done, cranberry is very tart, and when you take it out dry, it will be VERY puckery. When I did a cranberry/hibiscus mead I tried taking it dry first, what a mistake, super, super tart. I ended up wishing I had used cote de blancs or D47.
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02-03-2009, 12:04 AM
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#10
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Feedback Score: 0 reviews
Join Date: Dec 2008
Location: Wilmington, DE
Posts: 97
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Quote:
Originally Posted by Freezeblade
IMHO, you're going to want to stablize and backsweeten the batch when you're done, cranberry is very tart, and when you take it out dry, it will be VERY puckery. When I did a cranberry/hibiscus mead I tried taking it dry first, what a mistake, super, super tart. I ended up wishing I had used cote de blancs or D47.
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I plan on bottle-carbing, so that's a no-go. If it ends up too tart I'll probably just cut it with sprite. However, I like things very very dry and tart, so I expect it won't bother me too much.
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