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Old 02-26-2012, 03:48 AM   #9291
LMGK
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Feb 2012
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Ridiculous! Just ridiculous... First taste at six weeks. Blown away. I did two 6 gallon batches one following the recipe the other with five pounds of wild clover honey which is awesome. Like a mead cider combo.

 
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Old 02-26-2012, 03:54 AM   #9292
Ramitt
 
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Sep 2011
Bloomington, Indiana
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Quote:
Originally Posted by CreamyGoodness View Post
Can I use Nottie yeast on the next batch? Its what I have left...
Yes, in fact I think I may prefer it to Montrachet.

 
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Old 02-26-2012, 05:25 AM   #9293
LabRatBrewer
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Mine is about 60 days old. Siphoned off a bottle to give to a friend that I won't see again for a very long time, plus poured an extra glass for myself. Tastes wonderful, a touch hot still. Mixed with 7up and it disappeared. This could get me in trouble. Thanks Ed!

 
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Old 02-26-2012, 11:28 PM   #9294
Brianyear
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Aug 2011
Knoxville, Tennessee
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I have always done this recipe with 2 exceptions:
Brown sugar instead of Corn sugar, and Lalvin 1118 yeast instead of Montrachet.
This time I followed the recipe to the letter and for the first time I am experiencing what has been affectionally dubbed the "Rhino Farts".
My kitchen smells like the south end of a north bound mule.
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Old 02-26-2012, 11:42 PM   #9295
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Mar 2011
Bradenton, Florida
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First time for me 2.5 g on 2-7-12 no rhino farts.I used Ed Worts recipe to the T
except for the brand of juice.Used Indian Summer,I plan on letting it set till August.

 
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Old 02-27-2012, 01:31 AM   #9296
robin850
 
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Oct 2011
sheboygan, wi
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I also used very fresh and cloudy apple juice. Pectic enzyme helped a bit, but I always use a wine filter before bottling. My local shop rents it for just $10/day, as long as you buy the filters from them. Went through 2 sets of "coarse" filters to get through the 5gal carboy, then 1 set of "standard". Turned out crystal clear.

cheers,

robin850

 
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Old 02-27-2012, 03:03 AM   #9297
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Jul 2011
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I made two batches the first week of January (about 7.5 weeks), one with Montrachet and one with Cote des Blanc. Both with only one pound of sugar instead of two. My wife and I just found out last week that we are going to be expecting our second. So, I was thinking it would be neat to have a batch brewing for the same 9 months or so, then bottle it and give it away to family and friends when the time comes. To decide which yeast to use for the new celebratory batch, I pulled samples from each of my existing batches today and wanted to provide my thoughts and comparison between the two.

Montrachet is definitely dry. It fermented down to about 0.99. Hardly any sweetness, light body. I get a champagne vibe and think it will be good carbed up.

Cote des Blanc was sweeter. It only fermented to about the 1.008-1.010 and you can taste that difference compared to the Montrachet. It has more of an apple taste too which is true to form since the packet said that it was for fruitier wines. Because of the extra sweetness and apple flavor, it tastes more like a dry cider than the Montrachet.

I was going to take a picture and post, but they are identical in color and clarity, so nothing exciting to show.

I'm leaning towards sticking with the original recipe and using the Montrachet. The Cote des Blanc is good, but I think the dryer champagne taste of the Montrachet may work well with the occasion.

 
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Old 02-27-2012, 03:08 AM   #9298
kc9eci
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Jan 2012
Galesville, WI
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Congrats old man!
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Old 02-27-2012, 06:30 AM   #9299
ArtimusBeerimus
 
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Chicagoland, IN
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Eleven weeks in... kegged tonight...

And it was good.

Note to self: Sunday night is a bad night to crack open a new batch of EdWort's Apfelwein.
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Old 02-27-2012, 02:13 PM   #9300
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Does the count go down again if you finish drinking your batch? If so... sorry...
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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