Ive done serveral now, all based on ideas ive picked out of the other threads:
10g Standard Aplfelwine (as per the original recipe)
5g at 1g Apple, 2g Blueberry, 2g Pomegranate, WINE YEAST
5g at 1g Apple, 2g Blueberry, 2g Pomegranate, CHAMPAIGN yeast
5g at 2.5g Apple, 2.5g Pomegranate, CIDER YEAST
5g Original but using liquid Champaign Yeast
Now im working on a new one:
1g Apple, 3g Blueberry, 1g Strawberry, again on Champaign Yeast.
Personally, all the yeast ive used except for the Red Star wine yeast has been White Labs Liquid yeasts. Ive also found that the Champaign yeast ferments insanely cleanly. I mean the stuff pops out completely clear in record time and has a very clean, slightly dry, but damn TASTY flavor! It seems to preserve the flavors better, HOWEVER that may just be because im also using more flavorful combinations that tend to stick out more.
The one brewed with White Labs cider yeast came out rather on the sweet end, not bad but im more into the clean dry flavor.
I must say, the Blueberry + Pomegranate combo was absolutely amazing. From the time i bottled it, it was completely gone in 3 weeks. People just couldn't get enough of it. It went down easy and smooth and oddly enough left less of a hangover aspect than the standard brew does. Possibly from the cleaner fermentation of the Champaign yeast.
Ideas? Comments? I havent tried spices JUST yet, but im gearing up to soon. As of today i have 3 free carboys so im looking to do 3 more variations this weekend!