cimirie
Well-Known Member
Forgive the very basic nature of the question. I'm just spit-balling because I'm not super familiar with wine yeasts. I currently have a batch of EW apfelwein and I used Red Star Champagne yeast, which is a low flocculating yeast. At the three week mark, there has been almost no lees drop-out which doesn't suprise me because of the yeast strain. It does have a very yeasty taste, which leads me to believe there are many tiny yeasties floating around still. So my question is this...
When using a low flocculating yeast, is it safe to assume that the yeast taste will stay with the beer/cider/wine much longer than a high flocculating yeast - due to the lack of drop out?
If yes, does that mean (in general and not only related to my current project) that it will need to condition in the carboy longer than others to get rid of the yeasty taste?
Is there something I can add during the clarification process that will expedite or enhance drop out without sweetening the batch? (I've heard sorbate thrown around to stop fermentation and leave more residual sugars, but if aiming for a dry cider/wine/beer...)
Anyways, I know this is a very basic question that I should know the answer to. I'm not really concerned, it just struck me as a question I should know the answer to. Thanks for the help!
When using a low flocculating yeast, is it safe to assume that the yeast taste will stay with the beer/cider/wine much longer than a high flocculating yeast - due to the lack of drop out?
If yes, does that mean (in general and not only related to my current project) that it will need to condition in the carboy longer than others to get rid of the yeasty taste?
Is there something I can add during the clarification process that will expedite or enhance drop out without sweetening the batch? (I've heard sorbate thrown around to stop fermentation and leave more residual sugars, but if aiming for a dry cider/wine/beer...)
Anyways, I know this is a very basic question that I should know the answer to. I'm not really concerned, it just struck me as a question I should know the answer to. Thanks for the help!