When it comes to making apfelwein, the choice of yeast plays a crucial role in determining the flavor and sweetness of the final product. While there are several yeast options available, one of the most popular choices for making apfelwein is Champagne yeast, specifically the Montrachet strain.
Champagne yeast, like Montrachet, is known for its ability to ferment cider to a very dry state. This yeast strain is highly efficient at converting sugars into alcohol, resulting in a crisp and clean cider with a low residual sugar content. If you prefer a dry apfelwein with little to no sweetness, then using Champagne yeast would be the way to go.
However, if you prefer a sweeter apfelwein, there are several options to achieve this. One method is to back-sweeten the cider after fermentation is complete. This can be done by adding more apple juice or a sweetener of your choice, such as lactose, brown sugar, or honey, to the fermented cider. It’s important to note that if you choose to back-sweeten, you should stabilize the cider to prevent further fermentation, as the added sugars can potentially restart fermentation.
Alternatively, you can experiment with different yeast strains to achieve a sweeter apfelwein directly during fermentation. Ale yeast, for example, tends to leave behind more residual sugars, resulting in a slightly sweeter cider compared to Champagne yeast. Mead yeast, which is typically used for making honey wine, can also be an interesting choice for those seeking a sweeter apfelwein with unique flavors.
It’s worth mentioning that the choice of yeast is subjective and depends on personal preference. Some cider makers prefer the dry and crisp characteristics of Champagne yeast, while others enjoy the sweeter notes brought by alternative yeast strains. It can be a fun and creative process to experiment with different yeast options to find the perfect balance of sweetness in your apfelwein.
The best yeast for apfelwein depends on your desired level of sweetness. Champagne yeast, particularly the Montrachet strain, is commonly used for a dry and clean cider. However, if you prefer a sweeter apfelwein, back-sweetening with additional apple juice or using alternative yeast strains such as ale or mead yeast can be explored. Ultimately, the best yeast choice is a matter of personal taste and experimentation.