Montrachet or EC-1118 for cran-apfelwein? - Home Brew Forums

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View Poll Results: Which yeast?
Montrachet 8 47.06%
EC-1118 9 52.94%
Voters: 17. You may not vote on this poll

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Old 01-31-2009, 11:55 PM   #1
PAC762
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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?

 
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Old 02-01-2009, 12:36 AM   #2
Tusch
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Cranberry cocktail is different then juice if you are not aware. Did you make sure the ingredients are all good?
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Old 02-01-2009, 01:19 AM   #3
Austinhomebrew
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Cote des blanc.

Cote des blanc

Forrest

 
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Old 02-01-2009, 02:16 AM   #4
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I would go for the EC-1118 it is a very hardy yeast, as for Forrest's post , I have never used that he may know better! but you will need a strong yeast to get past the acid content of the Cranberry juice !!!!!




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Old 02-01-2009, 02:25 AM   #5
Austinhomebrew
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The EC-1118 can go to 18% but it will make it extremely dry. If that is what you want go for it.

The Cote des Blanc is designed for fruit wines and it can handle 12-14%. It won't strip the fruit flavor and will not make it extremely dry.

You will probably like the end result better. Try it and find out.

Forrest

 
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Old 02-01-2009, 03:26 AM   #6
PAC762
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The cran-cocktail is just CB juice, water, sucrose, and asorbic, so it should be fine to ferment.

I've used cote de blanc for several batches of cider/apfelwein with good results, but I don't have in on hand. The LHBS is a pain for me to get to and I'd rather use what I have.

 
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Old 02-01-2009, 03:42 AM   #7
Austinhomebrew
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Then Montrachet it is.

 
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Old 02-01-2009, 07:21 PM   #8
PAC762
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I ended up going with Montrachet based on AHB's recommendation and because I decided that I didn't want to make too many changes to the original recipe at once.

 
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Old 02-02-2009, 07:18 PM   #9
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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.
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Old 02-03-2009, 01:04 AM   #10
PAC762
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Quote:
Originally Posted by Freezeblade View Post
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.
I plan on bottle-carbing, so that's a no-go. If it ends up too tart I'll probably just cut it with sprite. However, I like things very very dry and tart, so I expect it won't bother me too much.

 
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