I'm currently working on my first batch of apple wine, and I pitched EC-1118 on it by the homebrew shops' recommendation. I looked around and I do see EC-1118 chosen for apple by many.
heres my question - why EC-1118 for apple?
because its a neutral fermenter?
because of fermentation speed?
I tried a few commercial and homemade apples to get an idea of what flavor I could achieve, and some are much more fruity than others, regardless of how dry they are. I'd like to see if there is a selection I can use for apple that can help bring out maximum fruit flavor. A slow fermenter would be fine, and I have a chilly room to ferment in if lower temp would help. Any ideas? Or am I chasing yeast when apple concentration in the must is why some apple wines taste more 'apple' than others..
and by the way, I pitched the 1118 earlier today and its working already. woo hoo! alcohol should be around 11% (OG 1.082) when it finishes. All juice and sugar, no water added.
heres my question - why EC-1118 for apple?
because its a neutral fermenter?
because of fermentation speed?
I tried a few commercial and homemade apples to get an idea of what flavor I could achieve, and some are much more fruity than others, regardless of how dry they are. I'd like to see if there is a selection I can use for apple that can help bring out maximum fruit flavor. A slow fermenter would be fine, and I have a chilly room to ferment in if lower temp would help. Any ideas? Or am I chasing yeast when apple concentration in the must is why some apple wines taste more 'apple' than others..
and by the way, I pitched the 1118 earlier today and its working already. woo hoo! alcohol should be around 11% (OG 1.082) when it finishes. All juice and sugar, no water added.