syd138
Well-Known Member
Seems like its a huge factor.
Its been a month since I made my first batch of apfel wein.. racked to my secondary yesterday.. and bottled about a litre of it.
It tastes great.. pretty dry.. just like uncarbonated champaigne. I used EC 1118 champaigne yeast.
So if I used a totally different yeast ie. a type used in Merlot, etc. would the apfel wein end up tasting closer to Merlot?
Its been a month since I made my first batch of apfel wein.. racked to my secondary yesterday.. and bottled about a litre of it.
It tastes great.. pretty dry.. just like uncarbonated champaigne. I used EC 1118 champaigne yeast.
So if I used a totally different yeast ie. a type used in Merlot, etc. would the apfel wein end up tasting closer to Merlot?