bgrubb7
Well-Known Member
Wow there are so many damn posts on Apfelwein that I've been searching for over an hour now, brain is starting to get tired... still haven't found the answer to my question.
I was planning on using the original recipe, only with Cote Des Blancs yeast to get a sweeter finish. Only problem is from what I gather, the Cote Des Blanc will die off completely from the alcohol, and there wont be enough left for carbonation.
Should I:
A. Repitch a little more yeast at bottling for carbing, If so, how much? Half a pack, or less?
B. Just use Montrachet yeast and sweeten a bit with some unfermentables, or wine flavoring at bottling.
I was planning on using the original recipe, only with Cote Des Blancs yeast to get a sweeter finish. Only problem is from what I gather, the Cote Des Blanc will die off completely from the alcohol, and there wont be enough left for carbonation.
Should I:
A. Repitch a little more yeast at bottling for carbing, If so, how much? Half a pack, or less?
B. Just use Montrachet yeast and sweeten a bit with some unfermentables, or wine flavoring at bottling.