Today, as part of the new year, I decided to start another batch of apfelwein.
The yield from my first batch, started Fourth of July 2011, has almost run dry. That batch was made with GreatValue apple juice, GreatValue cane sugar, and Montrachet wine yeast. It tasted crisp and neat by football season of 2011, and has only improved year after year.
This time around I was looking to try something a little different, and stumbled upon Thirdthorpe's recipe. Reading WVMJ's response of "more honey no sugar", I've decided to split the difference, arriving at a ratio similar to those of ArcaneXor's "Transatlantischer Honig-Apfelwein" found here:
As it stands now, my recipe consists of:
5 gallons of apple juice (3.5 Indian Summer, 1.5 Langers)
2.3 lbs brown sugar (11 oz light, 27 oz dark)
8 lbs of honey
Juice of 5 limes
Juice of 5 lemon/mandarin hybrids
12.5 tablespoons of ginger.
The ambient temperature will be around 72-75 F.
Considering the above I'm left wondering which yeast I should use. I have:
Redstar Premier Cuvee
Redstar Cote des Blancs
MoreWine's Dry Wine MT
MoreWine's Dry Wine D21
(I have starter nutrients and Fermaid K to help whatever I choose along)
Of course I'm Googling, but do any of the more experienced forum members have recommendations which strains I should lean toward or away from for this concoction, or any other adjustments that should be made?