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Old 10-11-2007, 09:11 PM   #1
nucmed24
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Is it necessary to use the Montrachet wine yeast for the Edwort's apfelwein?? I only have Lavlin's EC-1118 and the K1-V1116 yeasts, and the LHBS is 2 hours drive away. I'm not sure of the difference of the yeasts, other than the EC-1118 is a champagne yeast. Thanks in advance.


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Old 10-11-2007, 09:26 PM   #2
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no, people use whatever yeast they have around. I think next batch I'll use a hefeweizen yeast. Check the huge Apfelwein thread for all the different options.


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Old 10-11-2007, 09:33 PM   #3
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I'm using EC-1118 at the moment. It seems to working quite well. It's fermenting quite nicely. I started it on last Friday (5 October). If you want to make pure still Apfelwein I probably would go with something else, as this one produces a lot of CO2 in the liquid while it is fermenting.
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Old 10-11-2007, 09:39 PM   #4
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I have my first batch bubbling away and it used the K1-V1116 and I already like the taste of it quite a bit.
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Old 10-11-2007, 10:30 PM   #5
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I am currently drinking a batch that I made using Lalvin. I used the Lalvin 71B-1122 which is supposed to leave a fruity taste in wines. My cider is quite dry with a nice sour apple/green apple finish.
I have used hefe yeast before, it comes out very good. The batch I have in fermenter now is using White Labs WLP300 hefe yeast.
I don't think varying the yeast gives WIDELY varying results in taste, just subtle differences.
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Old 10-18-2007, 12:35 AM   #6
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Quote:
Originally Posted by nucmed24
Is it necessary to use the Montrachet wine yeast for the Edwort's apfelwein?? I only have Lavlin's EC-1118 and the K1-V1116 yeasts, and the LHBS is 2 hours drive away. I'm not sure of the difference of the yeasts, other than the EC-1118 is a champagne yeast. Thanks in advance.
I've used EC-1118 and Montrachet. IMHO the EC-1118 tasted like Pooch-P*ss. The montrachet is much better. ......



 
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