Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Montrachet yeast

Reply
 
LinkBack Thread Tools
Old 04-13-2009, 04:26 PM   #1
Firstnten
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Aberdeen NJ
Posts: 380
Liked 5 Times on 5 Posts

Default Montrachet yeast

going to start my first batch of cider using Montrachet over Champ. Anyone want to give an opinion on the difference in taste?

__________________
Firstnten is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2009, 04:46 PM   #2
Dos_Locos_Brewery
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Allentown, PA
Posts: 179
Liked 2 Times on 2 Posts

Default

I think the Montrachet would be a modest improvement. Champagne yeast is very dry and very neutral. For a cider, I think the Montrachet would give you something more nuanced. I find the dryness with Champagne yeast to be a little austere with cider or fruit wines. The differences are subtle, though.

__________________
Dos_Locos_Brewery is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2009, 05:16 PM   #3
ScottM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Posts: 71
Default

I just racked my first cider off the yeast, and tasted some in the process. This was with the Montrachet, and I did find the flavor very pleasent. Now this is very young, but I would have been happy to drink more!

__________________
ScottM is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2009, 06:12 PM   #4
Firstnten
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Aberdeen NJ
Posts: 380
Liked 5 Times on 5 Posts

Default

I haven't had any problems using champ yeast. And I have consumed whole batches under three months old. Edworts recipe uses motrachet and everyone loves Edwort so I figured I would see how big the difference is.

__________________
Firstnten is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2009, 11:21 PM   #5
Brandon O
Knapsnatchio
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Brandon O's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Tempe
Posts: 1,238
Liked 34 Times on 10 Posts

Default

Quote:
Originally Posted by Firstnten View Post
going to start my first batch of cider using Montrachet over Champ. Anyone want to give an opinion on the difference in taste?

My opinion is don't use montrachet. Wine yeast in general for ciders don't taste good or have any body for my tastes.

Try some safale-05 or some nottingham.
__________________
Brandon O is offline
 
Reply With Quote Quick reply to this message
Old 04-13-2009, 11:32 PM   #6
PAC762
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Wilmington, DE
Posts: 97
Liked 1 Times on 1 Posts

Default

I prefer Cote de Blanc or EC-1118 over Montrachet.

Montrachet isn't bad by any means, though.

__________________
PAC762 is offline
 
Reply With Quote Quick reply to this message
Old 04-14-2009, 12:16 AM   #7
Freezeblade
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Oakland, California
Posts: 1,415
Liked 21 Times on 13 Posts

Default

for ciders, I prefer english ale yeasts, s-04 does wonderfully, and I just opened up a batch I did with the WLP023 burton ale yeast that turned out fantastic.

__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
Freezeblade is offline
 
Reply With Quote Quick reply to this message
Old 04-15-2009, 04:50 AM   #8
potatoe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Posts: 38
Default

Quote:
Originally Posted by Brandon O View Post
My opinion is don't use montrachet. Wine yeast in general for ciders don't taste good or have any body for my tastes.

Try some safale-05 or some nottingham.
I think that only makes sense if your making a particular cider. I like my cider big, very dry, and usually dont start opening bottles until they are a few years old. In that case, Montrachet is my go-to.

If my ABV were 4-6%, and I was looking for something with residual sugar that I could start drinking in a few months, than nottingham would be a fine choice.
__________________
potatoe is offline
 
Reply With Quote Quick reply to this message
Old 04-15-2009, 11:47 AM   #9
Firstnten
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Aberdeen NJ
Posts: 380
Liked 5 Times on 5 Posts

Default

Quote:
Originally Posted by potatoe View Post
I think that only makes sense if your making a particular cider. I like my cider big, very dry, and usually dont start opening bottles until they are a few years old. In that case, Montrachet is my go-to.

If my ABV were 4-6%, and I was looking for something with residual sugar that I could start drinking in a few months, than nottingham would be a fine choice.
A few years? I was thinking of using WL english cider yeast with no added sugar next. Then maybe keggin it.
__________________
Firstnten is offline
 
Reply With Quote Quick reply to this message
Old 04-15-2009, 02:30 PM   #10
Nukesquad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Norfolk, VA
Posts: 80
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Firstnten View Post
A few years? I was thinking of using WL english cider yeast with no added sugar next. Then maybe keggin it.
Man, I have a hard time keeping my cider for a couple of months. I used WLP775 on my most recent cider, but not in isolation. It worked well, taking my cider down to 0.994. However with this particular recipe, I was adding another load of fermentables into the secondary, potentially pushing WLP775 past it's alcohol tolerance. So I chose to add EC-1118, which made it take off again (went back down to 0.996...13.89%ABV). I'm interested in how WLP775 will take with juice alone.
__________________
Nukesquad is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
montrachet yeast in the Apfelwein BillTheSlink Beginners Beer Brewing Forum 13 01-07-2010 09:05 PM
60F is too cold for S-04 and Montrachet yeast, isn't it? Crazytwoknobs General Techniques 12 12-04-2009 03:13 PM
Montrachet Yeast DSeibel Cider Forum 6 04-02-2009 10:03 PM
Montrachet yeast, did I kill it? babalu87 Wine Making Forum 10 03-07-2009 02:37 AM
Montrachet yeast question polarbearbrewing Wine Making Forum 8 08-08-2008 05:39 PM