Montrachet Yeast/Apfelwein

[norn_irn]

okay so looking to make this famous Apfelwein, do i have to use Montrachet yeast? all the UK online places i look dont seem to sell this, what other yeasts would be good??

 

[Nateo]

I prefer S-04 which is an English ale yeast. Montrachet is probably the last yeast I'd use. K1V-1116 or 71B-1122 would be good if you're set on using a wine yeast.

 

[TyTanium]

Lots of people like the German wheat strains - Wyeast 3068

 

[Nateo]

I've had success using T-58. I'm sure WB-06 the dry wheat strain would work too. Since you're in Ireland I'm assuming it'd be easier for you get Fermentis yeast than American liquid yeasts, but maybe I'm wrong.

 

[norn_irn]

cheers guys, i havnt used American liqued yeasts yet, the costs maybe to much to transport

 

[Dicky]

I've used just simple Youngs brand yeast in the past, turned out pretty good. You can pick it up at Wilcos.

Dicky

 

[BrewUpAndSup]

Youngs is pretty good but I use lalvin and buy it from uk dealer on eBay!

 

[Honda88]

montrachet yeast is nice and smooth as long as you dont start off at higher then 1.090

 

[norn_irn]

ive ordered Lalvin from the homebrewcentre.com, hopefully it arrives today so i can get her going tonight

 

[A50SNAKE]

I used lalvin EC-1118 with my first batch of apfelwein, so I'm not a professional...yet...so from a first timer who reads allot first, it could have been the juice I used, or any # of things, but mine turned out very un-apple tasting...I have read on here in a few spots that the EC-1118 can strip the fruity flavors out of your batches...so just a heads up on what I have found...but, of course, YMMV.

I've got everything to start up two more batches, except the yeasts...I'm going to look for the Montrachet and some Nottinghams I think...hopefully I can find them around here.

good luck.

 

[Vernacular]

I've used champange yeast.... don't remember where it came from though. It finished dry, the way I like it.

 

[norn_irn]

the Apfelwein is on the go, swmbo was giving off last night as she could hear the bloop bloop coming from the airlock
, edwort says to leave it in there for 4 weeks until the yeast drops out, so heres my thinking now;
if i leave it there for 3weeks then transfer it to the secondary and start a skeeters pee using the slurry from the apfelwein, will this work??

 

[gratus fermentatio]

It'll work. Just a thought here, but you might consider making your next apfelwein/cider with an ale yeast. Wine yeast & especially champagne yeasts tend to strip a lot of flavour out. I like the results I get with Nottingham ale yeast, but I've also used S-05 with good results. Just my 2 cents worth.
Regards, GF.

 

[norn_irn]

what alcohol % does that come out as??

 

[gratus fermentatio]

I've had Nottingham go as high as 9% ABV several times.
Regards, GF.