Apfelwein Yeast Poll

For those who've actually tasted their final products, and or tried different yeasts, which do you prefer?

What tastes best to you?

For True Apfelwein...I like the Montrichet.
When I make it with Peach or grape Juice, I like the cotes De Blanc.

I use a Narbonne variety, Lalvin 71B-2211

"(14% alcohol tolerance) For producing wines with a fruity aroma. Ideal for concentrates.

Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation.

The 71B strain is a rapid starter with a constant & complete fermentation between 15° & 30°C (59° & 86°F) that has the ability to metabolize high amounts (20%-40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased.

The 71B is used primarily by professional winemakers for young wines such as vin nouveau & has been found to be very suitable for blush & residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters & higher alcohols, making it an excellent choice for fermenting concentrates."

Source

I have used Montrachet, Cotes de Blanc and Lalvin EC-118, the last being my favorite. The Wyeast Cider got some good play though- might try it next.

I've used a cider yeast cake and Montrachet so far. The Montrachet worked out much much better.

Lalvin 71B-2211

worked great

batch went from 1.067 to 1.000 in 2 weeks and it is clearing nicely

I've used K-97 and Montrachet. The Montrachet is way better.

I use WLP380... I really like it.

I marked "Other champagne yeast", but I preferred Lalvin D-47. My current batch is sitting on Montrachet though.

Would like to hear how the Nottingham turned out - I have an extra packet laying around and would might try it...

I have done nottingham and didn't care for it. It had way too much of an acidic twang (not to be mistaken with infection) and became increasingly undrinkable. I hear the Hefe yeasts are great though.... I may try it.

if it ain't broke......

Didn't like the Montrachet, but loved the Cotes and the Cotes/Montrachet Blend that I made.

I'm going to try WB06 this weekend. Wish me luck!

monotreachet was not bad I found as it ages at about 7 months it had kind of a bready tatse to it....and after a year... well, let me go open one and try it


edit still slightly bready it has smoothed out and is not so pronounced. I have a batch going right now with 4766 cider yeast Although I did not add the sugar for the extra kick. I think the mono is just to dry

Anyone use K1V-1116?

used a gervin gv3? champagne yeast , fermentation ok , wish i stopped it before finished at medium dry as now its very dry , gonna have to sweeten

I'm currently trying out Lalvin's EC-1118 simply because I picked up like five packs at one point and that's what I have around.

Uh hum, Montrachet, but of course! Nothing else compares and a true EAC wouldn't even dare try anything else.

EdWort said:

Uh hum, Montrachet, but of course! Nothing else compares and a true EAC wouldn't even dare try anything else.

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Hey Ed, doesn't that company make another wine yeast that they list as being used for ciders as well? Just curious of your yeast comparisons for cider.

EAC? In't that: Egotistical ******* Complainer?

I've used both Montrachet and Cotes...Montrachet produced a much better product, nice and dry, but also sweet with some apple flavoring. The Cotes a-wein was very cloudy and bitter, with not so much on the apple flavor. Kind of hooch-ish, even after two months in the bottle.

Next time I am going with a hefe yeast - post # 1857 in the A-wein thread says it's great!

bigjohnmilford said:

if it ain't broke......

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werd!

Denny's Evil Concoctions said:

Hey Ed, doesn't that company make another wine yeast that they list as being used for ciders as well? Just curious of your yeast comparisons for cider.

EAC? In't that: Egotistical ******* Complainer?

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Don't know about any other Red Star yeasts for Apfelwein.

EAC'ness is something that just comes to you. Those who seek it out shall not find it.

OP needs another category for Other wine yeasts.

Denny's Evil Concoctions said:

OP needs another category for Other wine yeasts.

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I can't figure out how to edit poll catergories. Can the mods do it?

So far my favorite is Red Star Pasteur Champaign yeast. But I have one going with white labs american hefeweizen yeast (WLP320), can't wait to try that one!

EricK The Red said:

I can't figure out how to edit poll catergories. Can the mods do it?

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Yeah. Need a Mod to do it.

i used wyeast scottish ale for my first batch at it is <falsetto> awwwsome!! <end falsetto>

im starting another tomorrow and im going to use a wine yeast though...

you know, trying new things and all

I haven't used another yeast, but I really enjoyed the Possmann's Apfelwein and I like the way the Montrachet finishes the wine (fairly similar) and although I am sure that I will try others - this will be the one that I go back to.

White Labs California Ale Yeast.

O.G. 1.060 ---F.G. 1.000

This yeast is very neutral in flavor. Very Dry. It helps bring out the apple flavor. GOOD!

My recipe was
5 Gal Apple Juice
2 lbs Dark Brown Sugar disolved in 1q of Juice brought up to 180 degrees
2 t Yeast Nutriant
California Ale Yeast.

Racked after a month.
Sat in Secondary untill I couldn't wait any longer. It tasted great at the racking.

Guinness71 said:

Would like to hear how the Nottingham turned out - I have an extra packet laying around and would might try it...

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I've used the Danstar Notty dry yeast for a mead and it worked out pretty well. I kept the temp very strictly controlled though (I believe it was 68F) to make sure I didn't get the fruity esters that you get with a British yeast strain. After a year, its pretty nice (typical for a mead to age 1-2 years before drinking)

enderwig said:

So far my favorite is Red Star Pasteur Champaign yeast. But I have one going with white labs american hefeweizen yeast (WLP320), can't wait to try that one!

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Curious to see how mine turns out, its 3 gallons tree top, 2 gallons cranberry/raspberry, 1# Brown sugar and 3# Honey. Decided to try the Pasteur Champagne yeast to see how it turns out as i already have a Montrachet going.