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PaulyAnna



Registered: 09/01/15
Posts: 200
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Apfelwein Yeast
#23136269 - 04/20/16 04:53 AM (7 years, 10 months ago) |
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For those of you who have made apfelwein, what is your yeast of preference? Why so?
I'm two weeks into a first apfelwein brew and will soon be transferring to the original one gallon jugs. I would like to start another 5 gallons but experiment with a different yeast. Initially I used Vinter's MA33. I see Wort's recipe calls for Montrachet.
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bigbigbilly
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Re: Apfelwein Yeast [Re: PaulyAnna]
#23139249 - 04/21/16 04:26 AM (7 years, 10 months ago) |
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I made some a long time ago and the folks at my local wine shop said 'any champagne yeast will do' first hit on google that had a good description that i think your looking for was: "I use a Narbonne variety, Lalvin 71B-2211
"(14% alcohol tolerance) For producing wines with a fruity aroma. Ideal for concentrates.
Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation.
The 71B strain is a rapid starter with a constant & complete fermentation between 15° & 30°C (59° & 86°F) that has the ability to metabolize high amounts (20%-40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased.
The 71B is used primarily by professional winemakers for young wines such as vin nouveau & has been found to be very suitable for blush & residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters & higher alcohols, making it an excellent choice for fermenting concentrates."
If you like yours more tart then maybe not this one because it metabolises more of the malic acid but I am faaaaaaaaaaaaaaaar from an expecrt on this. I was just curious too
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maynard
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Registered: 08/02/13
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Edwort for the win. I have some of his apfelvein from 2011 I bring out to celebrate. I did some with champagne yeast, but it was waaaaaaaaay to dry even though I added some concentrated a.j. For sweetness.
I just did his haus pale and it is the very first kegged beer I ever did. Will be doing it again
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PaulyAnna



Registered: 09/01/15
Posts: 200
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Re: Apfelwein Yeast [Re: maynard]
#23160026 - 04/27/16 01:18 AM (7 years, 10 months ago) |
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A coworker also recommended any champagne yeast, but I'll try the 71B and report back. Thanks guys!
-------------------- Let it be, let it be, let it be, let it be Whisper words of wisdom, let it be
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stupididiot
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Registered: 05/31/14
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Last seen: 7 years, 7 months
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hello,
alot of premium ciders use champagne yeast i believe,
i have been using lalvin K1V-1116, for everything, they say it is supposed to retain the fruity character, but to be honest i doubt i could tell the difference between yeasts, especially when fermenting down to zero gravity, and syphoning off the cake...
it's a vigourous yeast that gives off quite a sulphurous fermentation pong though, and has worked well to 15% abv,
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geokills
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Registered: 05/08/01
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Hands down my go to yeast for apfelwein is just the cheapo Red Star Montrachet: http://www.amazon.com/Yeast-Montrachet-Red-Star-Making/dp/B007LQC3Q0
But when I'm feeling rich, I have used WLP775 quite a few times: https://www.whitelabs.com/yeast/wlp775-english-cider-yeast
My target ABV is typically 8-11%, although both of these yeasts would be capable of taking it considerably higher.
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-------------------- ┼ ··∙ long live the shroomery ∙·· ┼ ...╬π╥ ╥π╬...
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PaulyAnna



Registered: 09/01/15
Posts: 200
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In due time I'll try the K1V-1116 and RSM. Thanks stupididiot & geokills.
-------------------- Let it be, let it be, let it be, let it be Whisper words of wisdom, let it be
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stupididiot
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Registered: 05/31/14
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Last seen: 7 years, 7 months
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will be nice to hear your results; i dunno if the 1116 is worth buying, it's just the one i have been using, dunno really if bad advice (??)
can anybody tell me how long you guys usually leave your apfelwine to condition post fermentation ?
mine usually gets drunk too quick... prior to tasting as good as it should do, seemingly they require months in bottle to mellow right down ?
thanks!
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PaulyAnna



Registered: 09/01/15
Posts: 200
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I used the RSM this week, but also bought the K1V-1116. I'll start another 5gal batch next month. So, I'll have 3 5gal carboys 1 month apart. 
I racked #1 after 1 month and started #2 this week. My plan is to do the same with #2 & #3.
#1 started out with 1.070 SG; ended with 1.000. I'll let that sit for another 5 months and then bottle.
I would like to do the same with #2 & #3, but we'll see. Maybe rack both after 1 month, and then let #2 go 4 months and bottle; #3 2 months and bottle. . . just to taste the difference between each.
Thoughts anyone?
-------------------- Let it be, let it be, let it be, let it be Whisper words of wisdom, let it be
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stupididiot
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Registered: 05/31/14
Posts: 187
Last seen: 7 years, 7 months
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i can't add anything,
...but you could add a jar of honey to a small batch and make some rocket fuel ?.
i read that some guys keep on adding honey / whatever fermentable bit by bit until the yeast poops out, daily food, prolonged ferment(s), really high abv, but haven't tried.
also read of people adding cinammon, again not tried.
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i like 4l straight pressed apple juice, 454g jar honey, then some mushed granny smith apples, don't bother with tanins / tea etc.
think it comes out to about 10%, but don't bother with hydrometer etc.
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might start making a batch sometime soon and try and save for christmas.
thankyou for the suggested timeframes!, it would be nice to taste some 1 year + stuff etc, once i start taking "samples", that's mine over...
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PaulyAnna



Registered: 09/01/15
Posts: 200
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Try at least 6mo, let me knw when you start.
I'm going for taste. . . abv will always be there.
-------------------- Let it be, let it be, let it be, let it be Whisper words of wisdom, let it be
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tito123

Registered: 01/23/10
Posts: 3,006
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To any who are interested, I plan on making this soon (whenever the apples ripen). and it looks like a tasty recipe
http://www.homebrewtalk.com/showthread.php?t=14860
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PaulyAnna



Registered: 09/01/15
Posts: 200
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Re: Apfelwein Yeast [Re: tito123]
#23500931 - 08/02/16 07:39 AM (7 years, 6 months ago) |
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That's the link I started with. Thanks for posting it.
-------------------- Let it be, let it be, let it be, let it be Whisper words of wisdom, let it be
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