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View Poll Results: Which yeast do you like best?
Montrachet (Edwort's old standby) 108 55.96%
Nottingham 20 10.36%
Windsor 0 0%
Cote Des Blancs 15 7.77%
Wyeast 3068 Weihenstephan Weizen Yeast 8 4.15%
Wyeast 3056 Bavarian Wheat Yeast 0 0%
Wyeast 4766 Cider 4 2.07%
Other Champaign Yeast (please specify) 28 14.51%
Other Ale Yeast (please specify) 9 4.66%
Lager Yeast (please specify) 1 0.52%
Voters: 193. You may not vote on this poll

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Old 03-15-2008, 05:09 PM   #1
EricK The Red
EricK The Red's Avatar
Sep 2006
Upstate NY (Southern Quebec)
Posts: 319
Liked 1 Times on 1 Posts

For those who've actually tasted their final products, and or tried different yeasts, which do you prefer?

What tastes best to you?

Primary 1: Cheesefood's Vanilla Carmel Cream Ale
Primary 2: EdWort's Apfelwein w/Montrachet
Primary 3: EdWort's Apfelwein w/Nottingham
Secondary: IPA
Kegged & Conditioning: Northern Brewer ESB
On tap: I.P.A. (BB Kit)
Bottled & aging: American Nut Brown Ale

On deck: Fat Tyre Clone, Irish Red & More IPA!

"Beer is a vegetable"

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Old 03-15-2008, 05:45 PM   #2
Senior Member
BigKahuna's Avatar
Feb 2008
Eastern Colorado
Posts: 5,970
Liked 52 Times on 45 Posts

For True Apfelwein...I like the Montrichet.
When I make it with Peach or grape Juice, I like the cotes De Blanc.
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.

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Old 03-15-2008, 06:34 PM   #3
Bro. N.S. Jack Ruby
Sep 2007
Utica, MI
Posts: 19

I use a Narbonne variety, Lalvin 71B-2211

"(14% alcohol tolerance) For producing wines with a fruity aroma. Ideal for concentrates.

Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation.

The 71B strain is a rapid starter with a constant & complete fermentation between 15° & 30°C (59° & 86°F) that has the ability to metabolize high amounts (20%-40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased.

The 71B is used primarily by professional winemakers for young wines such as vin nouveau & has been found to be very suitable for blush & residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters & higher alcohols, making it an excellent choice for fermenting concentrates."


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Old 03-15-2008, 06:45 PM   #4
skinfiddler's Avatar
Oct 2007
Columbus, OH
Posts: 281
Liked 1 Times on 1 Posts

I have used Montrachet, Cotes de Blanc and Lalvin EC-118, the last being my favorite. The Wyeast Cider got some good play though- might try it next.
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~Mark Twain

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Old 03-15-2008, 07:06 PM   #5
Silviakitty's Avatar
Nov 2007
Beautiful Downtown Wilmywood, NC
Posts: 457
Liked 9 Times on 9 Posts

I've used a cider yeast cake and Montrachet so far. The Montrachet worked out much much better.
Cathouse Brewery

  • Primary: [2 mr beer lil keg things] Apfelwein. One with sucrose and molasses, the other with fructose and honey.
  • Better Bottle: Empty. Going to be Cheesefood's Caramel Cream Ale.
  • Carboy:empty.
  • Secondary:Brewferm Frambois
  • Piggie: Irish Stout
  • Bottled: Red Ale, Irish Stout

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Old 03-16-2008, 05:20 PM   #6
Born again N00b
Cheeto's Avatar
Jan 2008
Spokane, Washington
Posts: 7,370
Liked 383 Times on 338 Posts

Lalvin 71B-2211

worked great

batch went from 1.067 to 1.000 in 2 weeks and it is clearing nicely
I don't want to never stop having poop stickers. -Austin post #6909379

I say some stupid chit -TXCrash post #7247287

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Old 03-16-2008, 05:21 PM   #7
Yuri_Rage's Avatar
Jul 2006
Posts: 14,299
Liked 815 Times on 515 Posts

I've used K-97 and Montrachet. The Montrachet is way better.
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Old 03-16-2008, 05:26 PM   #8
The Pol
Feb 2007
Posts: 11,454
Liked 97 Times on 82 Posts

I use WLP380... I really like it.

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Old 03-16-2008, 05:28 PM   #9
Oct 2007
Posts: 1,619
Liked 42 Times on 42 Posts

I marked "Other champagne yeast", but I preferred Lalvin D-47. My current batch is sitting on Montrachet though.

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Old 03-19-2008, 11:37 PM   #10
Guinness71's Avatar
Nov 2007
Posts: 192

Would like to hear how the Nottingham turned out - I have an extra packet laying around and would might try it...

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