Quantcast

Lalvin 1116 applejack

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

clearpower

New Member
Joined
Nov 2, 2016
Messages
4
Reaction score
0
The title says it all, I started 5 gallons of apple wine using lalvin 1116 with juice, 4 cans of concentrate, and about 3 pounds of sugar.

I plan to freeze concentrate it to make apple jack for this fall and winter. I was wondering if anyone has any experience with lalvin 1116, apple wine, or making apple jack.

Have folks been happy with lalvin 1116 for apple wines? I have yet to use it I typically just brew ciders with ale yeasts and the likes, but I wasn't trying to make apple jack with 7% abv cider and have to freeze it 5+ times to finish it.

-thanks
 

Bocochoco

Well-Known Member
Joined
Jul 16, 2020
Messages
150
Reaction score
34
1116 is fine for some. I still swear by nottingham ale yeast for apple wine.
I once did a test and got nottingham up to 24%abv and it NEVER didnt taste like rocket fuel, even after 10 years so either stabilize or ferment dry to 10-14% and freeze ladle.
It leaves a ton of apple flavor but I'd suggest using fresh crabapples for applejack if you can get em.
 

Tancred the Brewer

Brewing Irony
Joined
Sep 19, 2019
Messages
18
Reaction score
7
I use Lalvin EC-1118 with no issues whatsoever. Ferments clean with zero rocket fuel heat once it has been concentrated.
 
OP
C

clearpower

New Member
Joined
Nov 2, 2016
Messages
4
Reaction score
0
Lovely thank you guys! It's still chugging along I feel it's gonna take a while for it to finish because we loaded it up with fermentables trying to get a nice abv to help aid freeze concentration.
 

Farside

Well-Known Member
Joined
Jan 2, 2010
Messages
194
Reaction score
47
Location
Canada
Lovely thank you guys! It's still chugging along I feel it's gonna take a while for it to finish because we loaded it up with fermentables trying to get a nice abv to help aid freeze concentration.
I make applejack from juice and pulp. It concentrates everything so if your yeast leaves residual sugar then sweetness will be amplified. Same deal with acidic apples.
 

Farside

Well-Known Member
Joined
Jan 2, 2010
Messages
194
Reaction score
47
Location
Canada
I tried using crabapples once but there was just too much malic acid. It was like paint stripper.

Has anyone used Lanvin D47 for applejack?
 

Farside

Well-Known Member
Joined
Jan 2, 2010
Messages
194
Reaction score
47
Location
Canada
Well I just pulped the apples I have so far. Been a terrible year for apples. Only have 5 gallons of pulp. It's sitting with some pectic enzyme while I get my starter going.
 

Bocochoco

Well-Known Member
Joined
Jul 16, 2020
Messages
150
Reaction score
34
Crabapple applejack that's undergone MLF has a gorgeous mouthfeel to counter the increased viscosity and increased sweetness of the alcohol. I guess if you dont want to let it age then avoid it.
 

Farside

Well-Known Member
Joined
Jan 2, 2010
Messages
194
Reaction score
47
Location
Canada
Crabapple applejack that's undergone MLF has a gorgeous mouthfeel to counter the increased viscosity and increased sweetness of the alcohol. I guess if you dont want to let it age then avoid it.was drinkable.

There is a huge variation in crabapples too and my choice was probably not well suited to the job.
Maybe I should have used L1122 yeast to tone down the acid. Even after MLF the wine needed 18 months before it
 

pdxal

Well-Known Member
Lifetime Supporter
Joined
Jul 19, 2010
Messages
1,827
Reaction score
251
Location
Portland, OR
Not sure you have to freeze it 5 times to concentrate it.
I have made applejack with apple wine using generic apple juice, frozen juice concentrate, and sugar and had it come out well with EC1118 and with D47. I'm sure 1116 will be fine.
I ferment, then freeze in 2L bottles to -8-10°F for at least several days and turn them upside down as they thaw into jars or bottles, collecting about 1/3 of volume. Has always tasted good with guesstimated 25%ish ABV.
 
Top