Brew-Happy
Well-Known Member
Ok, I decided to start a batch of apfelwein and thought I could do some experimenting as well.
Batch Stats:
2gal size
6 cans of frozen apple concentrate
1lb corn sugar
Fun part:
I want to better understand beer yeast strains so I started one batch with Montrachet yeast and started the other batch with Safbrew T-58. The T-58 is supposed to be spicy/peppery. The goal is to use the supposed neutral palate of apfelwein to discern the yeast properties. After 5days I will pitch 1/2 pack of Montrachet yeast to do a sort of secondary fermentation to ensure the alcohol content is the same as the control batch.
The fun part is experimenting with all of the interesting dry yeast strains out there. Next will be Windsor and maybe something esle. Maybe a hefe strain with enhanced banana profile.
Who knows, the phenolic characters of the beer yeasts plus the cleanness of Montrachet will make for some interesting apfelwein variants.
Ok now I off to smell the airlock again
Batch Stats:
2gal size
6 cans of frozen apple concentrate
1lb corn sugar
Fun part:
I want to better understand beer yeast strains so I started one batch with Montrachet yeast and started the other batch with Safbrew T-58. The T-58 is supposed to be spicy/peppery. The goal is to use the supposed neutral palate of apfelwein to discern the yeast properties. After 5days I will pitch 1/2 pack of Montrachet yeast to do a sort of secondary fermentation to ensure the alcohol content is the same as the control batch.
The fun part is experimenting with all of the interesting dry yeast strains out there. Next will be Windsor and maybe something esle. Maybe a hefe strain with enhanced banana profile.
Who knows, the phenolic characters of the beer yeasts plus the cleanness of Montrachet will make for some interesting apfelwein variants.
Ok now I off to smell the airlock again