yeast for hard cider
cpwojcik
some recipes call for champagne yeast, while other call for either
lager or ale yeast.
I'd love some feedback as to which is more desirable.
Thanks.
-cpwojcik
Dan Logcher
> I'm attempting to make a first batch of hard apple cider. I've seen
> some recipes call for champagne yeast, while other call for either
> lager or ale yeast.
I was told three options for cider, English Cider yeast, Champagne yeast,
and a typical lager yeast like S-05. Champagne yeast will yeild a more
dry cider. The English Cider yeast will have more of an apple flavor and
aroma. This is what I used for my two batches, very appley. It was also
rather dry, had to post-sweeten a bit.
--
Dan
Bob F
I used "sweet cider yeast" once, ale yeasts a number of time, and wine yeasts
most of the time. They all work, and I haven't noticed big differences in taste.
All have been dried yeast except for the cider yeast.
Ecnerwal
<2c9bd70d-9534-4144...@33g2000vbe.googlegroups.com>,
cpwojcik <cpwo...@gmail.com> wrote:
It depends what you want. As such, suggestions are likely to be either
what the suggester likes, or what the suggester read as gospel and
repeats, whether or not the suggester likes it. The former are at least
based on some part of reality.
Some swear by wild yeast - most swear at it, and the more seasoned will
note that sometimes it's good, sometimes it's bad, with a tendency
towards more of the latter. An expensive game wether you pay for your
cider in cash or labor, IMHO. It's certainly a real, viable option -
your traditional wine and cider making used nothing else for centuries.
I have often used ale yeast - I like ale, so whatever ale yeast does
seems to be something I like, so I let ale yeast do my cider (and mead
as well.) Said cider is not like ale, but is good, to my taste. Plain
old non-fancy dry packaged ale yeast of various brands.
I'm not overly fond of champagne, so I have never tried champagne yeast.
Of course, cider made with it might not be very much like champagne, but
I see no point in travelling down a road that seems to lead somewhere I
don't personally like to go.
I do have a batch going with D47 wine yeast (based on someone else's
suggestion), but I haven't tasted or bottled it yet, so I can't say if
it's particularly good or not based on my personal experience, yet. It
seemed worth giving a try, to me, anyway.
Follow your tastes - or try them all and compare.
--
Cats, coffee, chocolate...vices to live by
Ecnerwal
It depends what you want. As such, suggestions are likely to be either
Ed Edelenbos
"Dan Logcher" <dlogcher*xspam*@comcast.net> wrote in message
news:4adf1774$0$513$b45e...@senator-bedfellow.mit.edu...
Back when I was doing cider, I had the best luck with sweet mead yeast. I
forget the Wyeast number offhand.
Ed
rb
For a cider with the slightest hint of sweetness i've found wlp-002
english ale yeast works well.
For a neutral - neither sweet nor dry cider, with just some apple
flavour, I've found wyeast sweet mead yeast fermented ~16-18C works for me.
rb
Zymogod
I've found that champaign yeast works well. The cider finishes very
dry. A simple sugar syrup can be added before bottling or kegging to
sweeten it up if desired.
Dan Logcher
But won't that ferment out? Do you have to chill to a certain temperature
to prevent or slow this?
--
Dan
cpw
Thanks everyone, for your input and suggestions. I found them all very
helpful. Sounds like I have some options. I've decided to make a
couple of batches and decide which I prefer! Thanks again ...
Zymogod
will kill off the yeast.
Joshua Willett
The best and most thorough though not necessarily accurate work done
on yeast and cider can be found here. Um, take it with a grain of
salt , or don't.... I've personally had really good luck with trippel
style Belgian yeast, and re sweetening with juice after I cold crash.
http://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/
Dan Logcher
and pouring in a new batch of fresh cider along with 1 lb of brown sugar.
I have done this with beer, racking new wort onto yeast cake. It really takes
off.
--
Dan