new turbo

[pauljmuk]

Well, nearly a couple of weeks conditioning, and I can now honestly say, that for this recipe, the champagne and cider yeasts have mellowed to pretty much the same taste! - in other words folks - use either

One thing I would say - the champ yeast is holding together better in the bottom of the bottles than the cider yeast

[Owlhugger]

Nice one! I just started my first TC and I'm using champagne yeast it's good to hear that about the sediment!

[steve thailand]

great posts, i love to hear about comparative experiments like this. its time consuming and expensive to do all your own research. i'm making 25 different wines at the moment (yep, that's a s load of wine) with different juice and yeast combinations. i just started 2 TC's yesterday and don't want to have to try 10 recipes to find the sweet spot.

i used Red Star Premier Cuvee which is a champaign yeast so i guess i'm good to go with that one.

i didn't add real apples, opting for the simpler, juice only approach. but i've just read a couple of posts saying there is a noticeable improvement in flavour with a couple of real apples (bramleys) grated or blended and added to the must.

i wonder, is that the consensus of opinion on this forum that its worth the extra trouble to add a couple of apples?

i don't think i can buy bramleys here so i'll have to try what's available to see what happens.

thx steve

[DREADSKIN]

if your in thailand you aint got no chance of getting bramleys. but you might be ablt to get bramley apple sauce. dont know if it would be the same, but whats the worst that canhappen? if your in thailnad you should be making some mental dragon fruit tc or durrian wine or something class like that!

[Alibee]

One thing the Bramleys add is a bit of acid- so you could just add some malic acid if you have it from your winemaking.

Al