GiraffeBrew
Well-Known Member
Can anyone tell me at what temp does Apfelwein ferment best at when using dry champagne yeast?? Scratching my head trying to figure this one out. Thanks and Cheers!!!!!!
I'm brewing my apflwein right now using EC-1118 and my LHBS told me ( as well as the lalvin website) that this strain is highly tolerant of temp extremes ie. 50-86 degrees though i was instructed 1 week at 70-74 degrees than drop her down to like 65 for an additional 5 weeks than use a hydrometer as apflweins finish dry around 1.000 or below. does this sound right?I use lalvin ec-1118 champagne yeast at or around 60 degrees F. I've fermented this at higher temps before but I like the cleaner flavor profile from a lower temp.
I'm brewing my apflwein right now using EC-1118 and my LHBS told me ( as well as the lalvin website) that this strain is highly tolerant of temp extremes ie. 50-86 degrees though i was instructed 1 week at 70-74 degrees than drop her down to like 65 for an additional 5 weeks than use a hydrometer as apflweins finish dry around 1.000 or below. does this sound right?
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