Firstnten
Well-Known Member
going to start my first batch of cider using Montrachet over Champ. Anyone want to give an opinion on the difference in taste?
going to start my first batch of cider using Montrachet over Champ. Anyone want to give an opinion on the difference in taste?
My opinion is don't use montrachet. Wine yeast in general for ciders don't taste good or have any body for my tastes.
Try some safale-05 or some nottingham.
I think that only makes sense if your making a particular cider. I like my cider big, very dry, and usually dont start opening bottles until they are a few years old. In that case, Montrachet is my go-to.
If my ABV were 4-6%, and I was looking for something with residual sugar that I could start drinking in a few months, than nottingham would be a fine choice.
A few years? I was thinking of using WL english cider yeast with no added sugar next. Then maybe keggin it.
Man, I have a hard time keeping my cider for a couple of months. I used WLP775 on my most recent cider, but not in isolation. It worked well, taking my cider down to 0.994. However with this particular recipe, I was adding another load of fermentables into the secondary, potentially pushing WLP775 past it's alcohol tolerance. So I chose to add EC-1118, which made it take off again (went back down to 0.996...13.89%ABV). I'm interested in how WLP775 will take with juice alone.
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