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Old 12-10-2008, 05:34 PM   #1
Jmac00
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Oct 2008
New Brunswick, Can
Posts: 309
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So i want to make Apfelwein with the original recipe. Problem is, i can't seem to find anywhere to purchase the Montrachet yeast. I don't know much about yeasts, so if someone could tell me what would be equivalent to the montrachet, that would be great.

I can order locally from this line of yeast.
Lalvin Strains

or i can order from these guys...
Homebrew Supplies

Wyeast Products

I've already made a modified batch of the apfelwein using brown sugar and Nottingham yeast and it turned out good IMO, but i don't have anything to compare it to as i've yet to make the original recipe. And with not being able to do the original, i only made a half batch in my smaller carboy. So i want to make a full 23L batch now, but want to try the original. ANY help would be appreciated as i want to start this soon...Thanks in advance.

 
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Old 12-11-2008, 12:39 AM   #2
devaspawn
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Feb 2008
Central VA
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I used Premier Cuvee for my last batch and it tasted EXACTLY the same. I doubt the winemakers will say they are the same but in this case it would seem there were...at least in my experience. Made by the same company as Montrachet.

__________________
Cry 'Havoc,' and let slip the dogs of war;
That this foul deed shall smell above the earth
With carrion men, groaning for burial.

Prim 1: Ogre's House Red Ale
Prim 2: Apfelwein

 
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Old 12-11-2008, 02:29 AM   #3
tom777
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Feb 2008
South Dakota
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I've used both Lalvin EC-1118 as well as the Premier Cuvee -- both turned out fine.

 
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Old 12-11-2008, 01:49 PM   #4
Jmac00
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Oct 2008
New Brunswick, Can
Posts: 309
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Ok, maybe i'll give the Lalvin EC-1118 a try and see how that goes. I'm going away for the holidays for about 3 weeks, and i want to start a new batch before leaving, that way i'm not waiting and thinking about it as much...hahhahaha.

 
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Old 12-12-2008, 11:46 PM   #5
APendejo
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Nov 2007
So.Cal., No. Orange County
Posts: 320
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I have used the 1118 yeast in the past with excellent results. This latest batch I tasted last night after exactly 1 month was made with 1lb. corn sugar and 1lb. of brown sugar and I fermented it with 1116 yeast. It is excellent with a slight apple palate a just a bit tart like a good German table wine. Gonna give it another month to 6 weeks before I bottle (carbed) this one.
AP

 
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Old 12-13-2008, 10:23 PM   #6
Jmac00
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Oct 2008
New Brunswick, Can
Posts: 309
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Excellent!!! Thanks all for your help. I'm always skeptical in using different stuff from the original recipe in fear of it not turning out, but with others having good results, i went ahead and used the 1118 yeast....When i get back from the holidays, i'll just have to bottle it up with minimum wait times...

 
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