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Old 02-23-2009, 08:10 PM   #1
mrfurlly
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Feb 2009
London Ontario
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went to lhbs, did not have the correct yeast. they gave me lalvin ec-1118. should i use it or try to locate the right yeast elsewhere??

thanks

 
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Old 02-23-2009, 08:24 PM   #2
TwoHeadsBrewing
 
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Feb 2008
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Nope, that yeast works great too. I've used it with my apfelwein before and it tastes great. Starts to clear at about the 4 week mark, and it's crystal clear by 6 weeks. Attenuates down below 1.000...I think my last one was .998.
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Old 02-24-2009, 03:00 AM   #3
Snuffalupagus
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Aug 2008
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Agreed -my first batch of Apfelwein was made with EC-1118.
good stuff -of 35 bottles, I have 2 left... go for it.
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In primary: Earl Gray hard cider,
In secondary: Blueberry apple Monster
Bottled: "All apple" Apfelwein, Mixed berry country wine, Kick yer' butt Hard Cider, "All apple" Achtung!Apfelwein, Kumquat mead, "All apple" hard cider.
Drinking: "All Apple" Apfelwein, Mixed Berry Country wine, Blueberry Belgian White ale.

comming to a carboy near you...
Redhook ESB clone

 
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Old 02-24-2009, 03:21 AM   #4
mrfurlly
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Feb 2009
London Ontario
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i went ahead and used it! maybe ill try and order some of the right stuff in for the next batch.

 
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Old 02-24-2009, 03:32 AM   #5
Snuffalupagus
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Aug 2008
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Quote:
Originally Posted by mrfurlly View Post
i went ahead and used it! maybe ill try and order some of the right stuff in for the next batch.

after a few batches under your belt... you'll realize there is no "right" or "wrong" yeast. - my first attempt was INSPIRED by Edwort's recipe - but due to not having access to Dextrose - and not having Montrachet on hand - I used turbinado Sugar and EC-1118. and I discovered a whole new realm of tastyness with the turbinado sugar (mollasses/rum notes)

I've had good results with both EC-1118, and Montrachet.
I'm currently brewing a batch of Safale 04 to see if it comes out a little more sweet (For SWMBO)
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In primary: Earl Gray hard cider,
In secondary: Blueberry apple Monster
Bottled: "All apple" Apfelwein, Mixed berry country wine, Kick yer' butt Hard Cider, "All apple" Achtung!Apfelwein, Kumquat mead, "All apple" hard cider.
Drinking: "All Apple" Apfelwein, Mixed Berry Country wine, Blueberry Belgian White ale.

comming to a carboy near you...
Redhook ESB clone

 
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Old 02-24-2009, 04:38 AM   #6
PAC762
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Dec 2008
Wilmington, DE
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I think I prefer EC-1118. Very clean tasting. Very quick to ferment and clear. Only down-side is that it needs a blow-off tube... even in my 55-60 degree ferm temp.

 
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Old 02-24-2009, 06:16 AM   #7
billy_awesome
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Dec 2008
London Ontario
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You should see this: http://www.homebrewtalk.com/f32/resu...riments-83060/

It's the sticky in the Cider forum, worth a good read!
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Old 02-25-2009, 03:40 AM   #8
mrfurlly
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Feb 2009
London Ontario
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Quote:
Only down-side is that it needs a blow-off tube...
wish i would have seen this yesterday!!! LOL
minimal loss, seems to have calmed down now as well

 
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Old 02-25-2009, 03:47 AM   #9
mrfurlly
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Feb 2009
London Ontario
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big to a fellow londonite

billy awesome

and thanks for the link

 
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Old 02-25-2009, 04:23 AM   #10
TwoHeadsBrewing
 
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Feb 2008
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Quote:
Originally Posted by PAC762 View Post
I think I prefer EC-1118. Very clean tasting. Very quick to ferment and clear. Only down-side is that it needs a blow-off tube... even in my 55-60 degree ferm temp.
Interesting, it's never needed a blowoff tube when I ferment. Actually, interesting story with my batch back on Jan 24 (ed's AW day!). For the first time ever, this batch developed a good 1-2" krausen. My previous batches had a thin 1/4" layer of bubbles, but nothing that could be called a krausen. THEN, I put together another batch a couple days ago...and no krausen at all. In fact, when I get close to the carboy I can HEAR it! I mean, it sounds like I just poured a soda out and it effervescing....strange apfelwein behaviors! No krausen or bubbles on top at all, but tons of bubbles running up the side lots of little ones coming to the surface. ?
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