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Old 09-04-2008, 12:14 AM   #1
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Default Apfelwein with Saison Yeast

So I have some Belgian Saison yeast, that for one reason or another is not currently able to be put toward beer, i was wondering how this might turn out on a batch of apfelwein... completely crazy or legit? Thoughts?

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Old 09-04-2008, 12:57 AM   #2
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I heard somewhere that the Saison dupont strain was derived from a red-wine yeast originally, so it's use in an applewine may not be too far off...
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
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Old 09-04-2008, 03:14 AM   #3
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WLP565 Belgian Saison I Yeast
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Attenuation: 65-75%
Flocculation: Medium
Optimum Fermentation Temperature: 68-75°F
Alcohol Tolerance: Medium

Can you handle peppery cider that may be sweet?
Primary: 3 gallon cider S-04
Secondary: Valentine Apfelwein Clone 1 Gal
Bottled: Halloween Apfelwein Clone 1 Gal
On Deck: 90 Shilling Clone
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