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Old 10-05-2007, 01:47 PM   #1
Beerthoven
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I'm using Cote des Blanc ( http://morewinemaking.com/view_product/16451/102731 ) to ferment a batch of hard cider.

It took nearly a week for it to get going, but its going well now (its extra stinky too...yum).

The description says its a "slow and steady" fermenter. Anyone use this yeast before? How long do you think it will take to finish from an OG of 1.054 at 75*?
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Old 10-05-2007, 04:42 PM   #2
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I made a batch of Ed Worts Apfelwein with Cotes des Blanc. It is definitely slow going. Took around 6 week til it finished and I think i even let it sit for another week or two on the lees. I didnt notice any stinky smell (something that is associated with the yeast Ed uses, Montrachet) Did you use any yeast nutrient or energizer? I think I used energizer with mine.
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Old 10-05-2007, 05:27 PM   #3
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I didn't use any nutrient or energizer. I'm fermenting apple cider, not juice, so that might be contributing to the smell.
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Old 10-05-2007, 10:22 PM   #4
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I am also using cotes de blanc yeast for my hard cider. I pitched on monday afternoon and by friday morning I had a specific gravity of 1.000. There is still some slow activity in the airlock as of friday afternoon and it tasts pretty good, I may add another cup of so of dextrose and a cinnamon stick, I just can't decide. Good luck with yours. Also mine did have some strange odors, but that is normal with cider/ apple juice even with nutrient sometimes. Paul

 
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Old 10-06-2007, 12:05 AM   #5
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I use cote des blanc for alot of fruit wines. It's not the slowest fermenter I've used, but it isn't very quick. It will fully attenuate eventually and should leave some fruitiness behind.
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Old 10-08-2007, 01:52 AM   #6
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Since I posted on 10/5, airlock bubbling has decreased from about 60/min to 2-3/min. I'll check the gravity in a few days. It smells good now. I think this is going to turn out nice.
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Old 10-12-2007, 05:20 PM   #7
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SG = 0.998 on 10/11, so I think fermentation is done. I'll leave it for 4-6 weeks, then bottle.

Tastes dry and alcoholic, but there is a lot of apple flavor and aroma remaining.
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Old 06-11-2008, 03:03 PM   #8
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Just thought I would update this thread, for the sake of completeness.

I'm just now starting to drink the cider I made with Cote des Blanc yeast, about 9 months after making it. IMO, it has taken this long for it to lose a certain "green" taste and seem finished to me.

The cider turned out delicious. It is crisp and dry and has a lot of apple flavor and aroma. The carbonation is perfect. It is smooth and very easy drinking, with no harsh alcoholic bite that I often find in immature cider. It seems more wine-like and refined than the cider I made with White Labs English Cider Yeast - but that one still has a few months to go before it catches up to this one.

I'm amazed by the color, which is pale yellow and crystal clear. I started with orchard fresh cider that was dark brown and thick with apple pulp.

I'm looking forward to drinking this cider as a refreshing alternative to beer in the long hot summer ahead of us.
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Old 06-13-2008, 12:32 PM   #9
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Quote:
Originally Posted by Beerthoven View Post

I'm amazed by the color, which is pale yellow and crystal clear. I started with orchard fresh cider that was dark brown and thick with apple pulp.

I'm looking forward to drinking this cider as a refreshing alternative to beer in the long hot summer ahead of us.
Good deal, that's how I do it. I plan on buying some Bittersharp to blend with my Spitzenburg that I started this year.
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Old 06-13-2008, 12:37 PM   #10
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Quote:
Originally Posted by Beerthoven View Post
Just thought I would update this thread, for the sake of completeness.

I'm just now starting to drink the cider I made with Cote des Blanc yeast, about 9 months after making it. IMO, it has taken this long for it to lose a certain "green" taste and seem finished to me.

The cider turned out delicious. It is crisp and dry and has a lot of apple flavor and aroma. The carbonation is perfect. It is smooth and very easy drinking, with no harsh alcoholic bite that I often find in immature cider. It seems more wine-like and refined than the cider I made with White Labs English Cider Yeast - but that one still has a few months to go before it catches up to this one.

I'm amazed by the color, which is pale yellow and crystal clear. I started with orchard fresh cider that was dark brown and thick with apple pulp.

I'm looking forward to drinking this cider as a refreshing alternative to beer in the long hot summer ahead of us.
Did you use pectic enzyme? I did, and I used the WL English Cider strain on some local unpasteurized cider...and my cider turned out very dry, crisp, tart and crystal clear. It really is amazing how clear it gets after being so cloudy and dark.
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