Hi,
After dumping my first batch because the nasty taste it developed,
I am giving an other try on making Apfelwein.
I went to my LHBS today and the only white wine yeast they had was Lvalin D47.
I also picked up some clear apple juice this time instead of cider.
I searched the web about the above mentioned yeast, only found some generic
information about it.
Would this yeast be suitable to make Apfelwein, or should I get something else?
Should I add yeast nutrient to the juice?
How about Campden tablets? The http://en.wikipedia.org/wiki/Campden_tablets says
it is added before fermenting and also after fermentation to kill the yeast.
'I think that is fairly confusing. Do I need it at all or can I just go without it or
just use it to stabilize the wine after fermentation?
Thank you.
After dumping my first batch because the nasty taste it developed,
I am giving an other try on making Apfelwein.
I went to my LHBS today and the only white wine yeast they had was Lvalin D47.
I also picked up some clear apple juice this time instead of cider.
I searched the web about the above mentioned yeast, only found some generic
information about it.
Would this yeast be suitable to make Apfelwein, or should I get something else?
Should I add yeast nutrient to the juice?
How about Campden tablets? The http://en.wikipedia.org/wiki/Campden_tablets says
it is added before fermenting and also after fermentation to kill the yeast.
'I think that is fairly confusing. Do I need it at all or can I just go without it or
just use it to stabilize the wine after fermentation?
Thank you.
