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The Apfelwein recipe calls for 5 grams of Montrachet wine yeast but if you want to try using Nottingham, do you still use 5 grams or do you use more? I ask because Montrachet comes in 5 gram packets and Nottingham comes in 11 gram packets so I wasn't sure if that meant each packet was for a 5 gallon batch.
Use the whole 11 gram pack. I'd be ready w/ a blow-off. Monty doesn't need it but I don't know if Nottingham and apple get real active.