Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Lavlin d47 instead of Montrachet in Apfelwein?
Reply
 
Thread Tools
Old 04-24-2013, 04:36 PM   #1
BamaProud
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Tennessee
Posts: 576
Liked 124 Times on 85 Posts
Likes Given: 134

Default Lavlin d47 instead of Montrachet in Apfelwein?

Anyone ever compared Apfelwein made with the traditional Montrachet yeast to Lalvin D47? I was thinking about trying it and thought I would ASK before ACTION. What kind of differences should I expect?

...I have both yeasts, just curious if anyone has done a comparison.


__________________
Wine-Down Brewing and Winemaking
Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale
BamaProud is offline
 
Reply With Quote
Old 04-25-2013, 11:49 AM   #2
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,495
Liked 137 Times on 126 Posts
Likes Given: 4

Default

Nope, I haven't. I read that using Montrachet is one of the big reasons folks get 'rhino farts'. So I use D-47 and K1-1116 instead. :-)


WilliamSlayer is offline
 
Reply With Quote
Old 04-25-2013, 11:52 AM   #3
BamaProud
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Tennessee
Posts: 576
Liked 124 Times on 85 Posts
Likes Given: 134

Default

The farts don't bother me, I ferment in a fermentation chamber in my garage. I am just wondering what different characteristics Apfelwein with d47 might have.
__________________
Wine-Down Brewing and Winemaking
Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale
BamaProud is offline
 
Reply With Quote
Old 06-28-2013, 10:25 PM   #4
dapete
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: Elk Grove, CA
Posts: 47
Liked 2 Times on 2 Posts
Likes Given: 11

Default

Quote:
Originally Posted by WilliamSlayer View Post
Nope, I haven't. I read that using Montrachet is one of the big reasons folks get 'rhino farts'. So I use D-47 and K1-1116 instead. :-)
So D-47 works fine? No rhino farts? What temp do you ferment at?
Thanks!
dapete is offline
 
Reply With Quote
Old 06-29-2013, 02:52 AM   #5
Beernik
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: salt lake city, ut
Posts: 3,548
Liked 499 Times on 366 Posts
Likes Given: 36

Default

I used D47 in my cyser. There was a week in which my downstairs bathroom (where the brew closet is) smelled like the Grim Reaper went on a burrito binge

The cyser is 8.3%, fermented from 1.065 to 1.004 in two months. I just racked it and added sparkloid.

My fermentation temp was about 68F.
__________________
It's a bad sign when you're going away party resembles an open casket funeral where everyone showed up to make sure the body really is in the coffin.
Beernik is offline
 
Reply With Quote
Old 06-29-2013, 06:14 PM   #6
oogaboogachiefwalkingdeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: , ok
Posts: 771
Liked 116 Times on 87 Posts
Likes Given: 8

Default

I have used 1116 1118 and 1122 all turned out good. No particular reason just what I happened to have on hand at the time.
oogaboogachiefwalkingdeer is offline
 
Reply With Quote
Old 06-30-2013, 11:35 PM   #7
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,495
Liked 137 Times on 126 Posts
Likes Given: 4

Default

Quote:
Originally Posted by dapete View Post

So D-47 works fine? No rhino farts? What temp do you ferment at?
Thanks!
Yup, no problems for me. I was fermenting at about 69-70. I should note that I used nutrient.
WilliamSlayer is offline
 
Reply With Quote
Old 07-01-2013, 02:22 PM   #8
Xantus954
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Pittsburgh, PA
Posts: 131
Liked 10 Times on 10 Posts
Likes Given: 13

Default

I got rhino farts the first time with Montrachet yeast. Now i use a yeast nurtient/engizer blend my LHBS sells called "Super Ferment" and don't have that problem.

I also got Rhino farts from Red Star Pasteur Champagne yeast, Super ferment corrected that problem as well so I use it in every batch of beer/wine I make now.


__________________
_____________________________________________

Ever heard the saying "dont s&$*@ where you eat"? I also wouldn't brew where I s%$&@. But ultimately it is your call. lol
-Sonofgrok
Xantus954 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Montrachet Yeast/Apfelwein norn_irn Wine Making Forum 14 05-16-2012 11:04 AM
montrachet yeast in the Apfelwein BillTheSlink Beginners Beer Brewing Forum 13 01-07-2010 10:05 PM
Montrachet or EC-1118 for cran-apfelwein? PAC762 Cider Forum 15 02-05-2009 03:34 AM
can you use Lavlin yeast for Apfelwein? nucmed24 Wine Making Forum 5 10-18-2007 12:35 AM
Montrachet Yeast for EdWort's Apfelwein Fenster Wine Making Forum 5 10-17-2007 09:41 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS