SurlyLeprechaun
Member
Has anyone used wyeast Rudesheimer in an apfelwein? i'd like to know as much as possible about what kind of experiences people have had using it, how it affects the flavor, how it compares to the Montrachet yeast in EdWort's recipe, fermentation times and temps, etc. etc. my LHBS doesn't have Montrachet yeast so i'm looking for alternatives. I won't be back to my homebrew equipment until late April so i have plenty of time to decide on a yeast but while i can't brew i figured i'd try and do something productive by seeking some advice.
Cheers
Cheers