louie0202
Well-Known Member
I honestly found my favorite way is to keg it and carb it like a champagne almost....
louie0202 said:I honestly found my favorite way is to keg it and carb it like a champagne almost....
Just bottled my first batch (1 gal). I got 10 bottles, put a half tspn of sucrose in 5 of the bottles for carbing. I got a couple ounces to taste, it was much more tart than I expected - almost lactic like a Berliner but with a nice apple flavor as well. I think I'll like the carbed version of this more, but we shall see. Using the yeast cake for skeeter pee today!
Oh, and I used Lalvin 71B - not sure if that contributed to the tartness or not.
I can bottle only problem is I still don't have the right amount of bottles yet I need to buy some more from the brew store.All my empties are being used for my beer.
So for those who have used both, do you prefer Montrachet or Lalvin 1118? I'm ready to start my first batch, and not sure which to go with.
So for those who have used both, do you prefer Montrachet or Lalvin 1118? I'm ready to start my first batch, and not sure which to go with.
Recluse said:I prefer Lalvin EC-1118. I find it clears faster, doesn't give Rhino Farts during fermentation (I still use Yeast Nutrient, though) and I think the taste is a little crisper. Oddly enough, a little more sweetness with the EC-1118, in the last few Apfelwein batches, though it usually takes it to dryness and beyond when measured with the hydrometer.
davis119 said:Wait is this a real question? How will u get the yeast out of the bucket of sanitizer? Or am I misunderstanding? Are u going to Buy new yeast and pitch it when u get home from work?
I had a few today so bare with me
What do you carb it too? I've been going really high and like the apple champagne taste...
For those who won't find this because it's buried many pages back: one teaspoon of yeast nutrient/gallon prevents Rhino Farts.
hey all my first batch of apfelwein doesn't have much apple flavor to it at all. i used 1118, so I was reading that might be the cause...can I use the apple juice concentrate to bring back some appley flavors? if so how much? I have about 4-5 gallons left in my glass carboy sitting there waiting for me to give it a good home in some wine bottles, with corks...so no bottle bombs please ...thanks.
If there are still live yeast they will ferment the apple juice you add back. You could add apple juice to taste when serving, or kill the yeast with campden and sulfites, then add juice or concentrate to taste.
the yeast should be plenty dead now I think, its been 6+months...
thanks for the tips...I'm gonna try that out...
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