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!
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!