Montrachet yeast & washing

cactusgarrett · Jul 21, 2009

I'm going to whip up my first batch of the (in)famous apfelwein, and i was just wondering if the Montrachet yeast can be treated as other beer yeast with regards to the typical washing method after primary fermentation.

If so, are the storage conditions comparable (viability length, temps, etc.)?

Arkador · Jul 21, 2009

Personally, for the $1.75 a pack, I wouldn't bother. I bought 3 packs last time i was at the LHBS, and called it good!

cactusgarrett · Jul 21, 2009

I'm just considering it for more of a convenience thing versus a price thing. On an unrelated note, is this yeast dry or liquid? I'm assuming dry based on suggested price...

weirdboy · Jul 21, 2009

The red star montrachet is a dry yeast.

Yooper · Jul 21, 2009

I've never done it, but I don't think I would even try. You have some stressed yeast (hence the famous rhino farts) and wine yeast lees have very fine sediment in it. I've always just thrown out all of my wine yeast cakes.

If you want to try, though, I'd love to hear how it comes out!

cactusgarrett · Jul 21, 2009

Word! This is my first foray into the apfelwein, wine yeast, cider, anything non-beer, so thanks for the info.

bob1852 · Jul 21, 2009

you can however, add apple juice and dextrose to a montrachet yeast cake after you rack your first batch to the bottling bucket....

chefmike · Jul 21, 2009

which is suggested if you are similiar to most people who like the quick and easy apfelwine that keeps fermenters full and pressure off a light pipeline....

pitch on that cake!

cactusgarrett · Jul 21, 2009

Off topic, but in bottling (or kegging), what ballpark volume of CO2 are you typically shooting for?

Montrachet yeast & washing

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