Yeast suggestion for apfelwein

[Numa]

Hi all,

I have been very successful making apfelwein using Lalvin EC-1118. I was looking at Lalvin's datasheets for their different yeasts, and was wondering if anybody has tried using something like 71B-1122 or RC 212 for making apfelwein?

I am curious to see what differences going from a neutral yeast like 1118 to something that enhances production of esters a bit more like the other two, but don't want a carboy full of apple flavored paint thinner. I'll also mention that I am using 100% juice, and not pressed apples... although I imagine pressed apples would produce more esters.

Thanks!

 

[Julie]

definitely go with the lavin 1122, it will bring out more of the apple flavor.

 

[woodsxdragon]

hmmm.... i looked at the sheet too... i would go with the tried-and-true d47 or 1122. the 1122 is supposed to bring out the esters... which according to wikipedia... still means nothing to me.

 

[gird123]

I have used both 1118 and 1122. Very little difference in the final product. I think the 1122 is slightly more apply, but very hard to tell.

 

[Numa]

Thanks for the replies.

I'll have to experiment around and see which one brings out more aroma and flavor. The EC-1118 has been a winner for me but it's really the only yeast I've used, and I'm at the point where I want to spread my wings a little.

 

[Tkerfien]

The last batch I made I did so using pressed honey crisp cider, an extra 1 lb of dextrose and champagne yeast. What a knock our socks off ABV that was very crisp and sweet taste initially with an amazing finish too.

 

[ShawnDTurner]

D-47 all the way!

 

[cimbaliw]

I've made three batches with the Ed Wort recommended Montrachet yeast. All three batches came out crisp and dry. Bk sweetening to 1.006 really brought out the apple. I bottled one today plain. I have two resting in bulk storage. One with golden raisins the other with ginger and fresh lemon juice. Both seem to be heading in the right direction.

BC