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Old 02-14-2010, 12:15 AM   #1
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Default Apfelwein yeasts?

Im about to bottle up a batch of apfelwein and I have another 5 gallons of apple juice ready to go for the next batch. I don't have any more dry Montrachet, but I do have the Montrachet yeast cake from the current batch. The apfelwein has been on it about 2 months at this point so I'm not sure if it would be good for another round. I do have a lot of WLP500, I also have some Nottingham and some Windsor.

So, do you think it would turn out well with any of these or do I really need to take a hike to the LHBS?

I'm thinking that the WLP500 fermented ≈70 would be pretty interesting, but I'm looking for second opinions


Primary #1+Auxiliary: Burning River Pale Ale clone
Primary #2: empty
Primary #3: EdWorts Apfelwein #4
Conditioning/Drinking:Brewers Best Belgian Tripel, Apfelwein #3, EdWorts Apfelwein #2, Cranapple Wine, Routers Share Network Closet Strong Scotch Ale, McCormack's Old Malt Oatmeal Stout
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Old 02-14-2010, 01:12 AM   #2
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I've only used Montrachet for the few batches I've made and aside from the rhino farts I've never had a bad batch...I say stick with what got you there..

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Old 02-14-2010, 02:21 AM   #3
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I've read in multiple places that nottingham works well. Some of the stickied threads in this forum go through a few yeasts.
Primary- Raspberry Melomel - Raspberry Cider
Secondary-Welch Grape Wine - Mapfelwien
Bottled- Mott's Cider - Strawberry Mead - Hard Lemonade - The 84 Bushwacker (~11 abv cider) -Mixed Berry Cider - Graff
-The 84 Bushwacker v2.0
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Old 02-14-2010, 02:51 AM   #4
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notty makes awesome cider.
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
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