Apfelwein with Saison Yeast
- Thread starter RMohan13
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Freezeblade
Well-Known Member
I heard somewhere that the Saison dupont strain was derived from a red-wine yeast originally, so it's use in an applewine may not be too far off...
lapaglia
Well-Known Member
WLP565 Belgian Saison I Yeast
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Attenuation: 65-75%
Flocculation: Medium
Optimum Fermentation Temperature: 68-75°F
Alcohol Tolerance: Medium
Can you handle peppery cider that may be sweet?
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Attenuation: 65-75%
Flocculation: Medium
Optimum Fermentation Temperature: 68-75°F
Alcohol Tolerance: Medium
Can you handle peppery cider that may be sweet?
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