PickleShaman
Member
Well, let me start off by saying that I was originally planning to make some Apfelwein, Ed Wort style, but I have realized that some plain, sweet, hard cider works better for me. Now, I have everything in order, except the yeast. The only yeast I have is Montrachet yeast, the kind recommended for apfelwein. My recipe calls for rather impotent and slow-working yeast (the original uses yeast collected from apple skins). Some are finding ale yeast to ferment too quickly in relation to the desired final product: A low ABV cider that takes 1-2 weeks to ferment and bottle condition. This leads to a cider that tastes like it needs to be aged, and ends up being closer to an apple wine.
So, my question is: Can I substitute a quite small amount of my Montrachet yeast (Red Star), and achieve the same final product that a slow-fermenting yeast would have? In other words, can I just scale down the amount of yeast to compensate for it's over-effectiveness?
Thanks!
So, my question is: Can I substitute a quite small amount of my Montrachet yeast (Red Star), and achieve the same final product that a slow-fermenting yeast would have? In other words, can I just scale down the amount of yeast to compensate for it's over-effectiveness?
Thanks!