PAC762
Well-Known Member
I'm starting a batch of hooch tomorrow using 50/50 cranberry cocktail and applejuice (with 2 lbs sugar for 5-gallon batch). I have Montrachet and EC-1118 on hand. Which do you guys think will give better results?
IMHO, you're going to want to stablize and backsweeten the batch when you're done, cranberry is very tart, and when you take it out dry, it will be VERY puckery. When I did a cranberry/hibiscus mead I tried taking it dry first, what a mistake, super, super tart. I ended up wishing I had used cote de blancs or D47.
Other than the presence of Rhino's, I have found absolutely no difference, spec-wise OR taste-wise, between Montrachet, EC -1118, and Premier Cuvee.
If your mileage has varied from the above...please share the details here!
Pogo