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Old 07-28-2008, 03:50 PM   #11
EdWort
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Quote:
Originally Posted by Toppers View Post
The only thing you need to know about Apfelwein yeast is: Red Star Premier Cuvee.

Let's count the ways. Starts fasters, clears fasters, no farting. less aging-to-drinkability, but most importantly tastes better.
Have you made any Apfelwein using Montrachet?

 
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Old 07-28-2008, 03:56 PM   #12
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I dont know. I just tasted my first batch of apfelwien the other day. Its about 2.5 months old now and wonderful. I cant see another yeast helping this the way that Montrachet did. The yeast contributes just the right amount to it.
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Old 07-28-2008, 04:07 PM   #13
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Yeah Ed, 6 gallons (two, 3 gallon batches). It's good, and I made it twice to give it another chance. But, Cuvee smokes it in every regard, so I go with it now. Would I use Montrachet if that's all that was available? Definitely. Lots of respect here for the original recipe and you for bringing it to us.

 
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Old 07-28-2008, 04:14 PM   #14
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Quote:
Originally Posted by Toppers View Post
Yeah Ed, 6 gallons (two, 3 gallon batches). It's good, and I made it twice to give it another chance. But, Cuvee smokes it in every regard, so I go with it now. Would I use Montrachet if that's all that was available? Definitely. Lots of respect here for the original recipe and you for bringing it to us.
My question would be the taste with Cuvee, if it actually tastes like German Apfelwein as does the result from Montrachet.

You mention it tastes better, but how?

 
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Old 07-28-2008, 04:21 PM   #15
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Quote:
Originally Posted by jameswardpeterson View Post
Don't even think about bread yeast.
I know you are.
Stop it.
I did this with a gallon batch as an experiment. I had an extra gallon of Motts apple juice sitting around and an empty gallon fermenter but no brewers yeast. I figured why not, if it was terrible I would only be out like three bucks. So I mixed it up with bakers yeast and an unmeasured amount of corn sugar. It fermented out within a week and tasted pretty sharp and tangy. I bottled and carbed 4 750ml bottles and forgot about them for about 3 months.

Just this past weekend I found them in the closet and figured what the hell. I chilled them and took them over to my buddies bonfire. They were fantastic. I am not just saying that considering they were made with bakers yeast, they were actually excellent cider and everyone there thought so.

Now that I have made enemies out of all of you I might as well suggest it as an interesting experiment. I don't know that I would risk 5 gallons to it, but in a one gallon batch it was fun.

 
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Old 07-28-2008, 04:55 PM   #16
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Quote:
Originally Posted by EdWort View Post
You mention it tastes better, but how?
Good question, that I don't know how to answer 100%. It tastes better at the 6 week mark by a long shot, more fruity and far less green wine burn. It is also aging quicker alongside Montrachet. I know 6 weeks is a joke for you and others that have a real pipeline going, but I am judging them solely at this point in time. Comparison to real Apfelwein? I have none. The Cuvee taste is completely different than Montrachet. If it veers from true Apfelwein style for the sake of tasting awesome, I can live with that.

I am saving some to try in 3-4 months side-by-side again, and am 100% open to the possibility of Motrachet passing Cuvee by. I doubt it will, but will continue to keep some monty batches going just to observe it.

 
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Old 07-28-2008, 05:59 PM   #17
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Quote:
Originally Posted by Toppers View Post
The Cuvee taste is completely different than Montrachet. If it veers from true Apfelwein style for the sake of tasting awesome, I can live with that.
There ya go. I know it sounds like semantics, but I call it Apfelwein because as the recipe goes, it creates a hard cider that tastes just like German Apfelwein. It's a unique taste from Germany that English and American hard ciders do not duplicate.

Folks PM me all the time and ask me about different yeasts and my answer is the same. I only use Montrachet as the results are the closest to my objective (German Apfelwein).

All the other yeasts tried can and will make very tasty hard ciders, but they won't be Apfelwein unless they taste like one.

Have you compared your cider to any commercial examples?

 
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Old 07-28-2008, 07:02 PM   #18
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Quote:
Originally Posted by Tonedef131 View Post
I did this with a gallon batch as an experiment. I had an extra gallon of Motts apple juice sitting around and an empty gallon fermenter but no brewers yeast. I figured why not, if it was terrible I would only be out like three bucks. So I mixed it up with bakers yeast and an unmeasured amount of corn sugar. It fermented out within a week and tasted pretty sharp and tangy. I bottled and carbed 4 750ml bottles and forgot about them for about 3 months.

Just this past weekend I found them in the closet and figured what the hell. I chilled them and took them over to my buddies bonfire. They were fantastic. I am not just saying that considering they were made with bakers yeast, they were actually excellent cider and everyone there thought so.

Now that I have made enemies out of all of you I might as well suggest it as an interesting experiment. I don't know that I would risk 5 gallons to it, but in a one gallon batch it was fun.
I'm actually planning on trying a batch with bread yeast soon (call me a hypocrite) just for sh!ts and giggles. I think the reason it is generally frowned upon is because after aging, the complexity of flavors is no where near as good as other brewer's/vinter's yeasts.
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Old 07-28-2008, 07:23 PM   #19
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Quote:
Originally Posted by jameswardpeterson View Post
I'm actually planning on trying a batch with bread yeast soon (call me a hypocrite) just for sh!ts and giggles. I think the reason it is generally frowned upon is because after aging, the complexity of flavors is no where near as good as other brewer's/vinter's yeasts.
I can see not wanting to use it if you are making something you are planning to celler. But if you are just wanting something to drink it works suprisingly well. Like I said, mine sat for about 3 months and I would say they were probably peaking about then. I liked it quite a bit more than with montrachet.

 
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Old 07-28-2008, 07:24 PM   #20
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Okay so I just had a 1 year old EdWort's Apfelwein over at olllllo's house.

It's wonderful, I thought my apfelwine out of the carboy at 1 month was drinkable to me, just had a cheap white wine taste to it.

But man, after 1 year it tastes like a high class refined drink.

Biggest thing about it...not too sweet, ya know like a hornsby's apple cider or something. Tastes like a real apple in stead of a jolly rancher apple.

I have some 3068 in 5 gallons of applejuice, i'll be interested to see if it is as drinkable and has a natural apple flavor. Jolly rancher apple hornsby's is good for SWMBO but I need something I can consume mass amounts of over the course of an entire saturday.

 
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