7 replies to this topic

[ThroatwobblerMangrove]

A friend of mine made some hard cider back around Thanksgiving with some local fresh apple cider. He fermented with S-04 and then let it age for a while. It came out pretty tasty. What kind of yeast do you guys usually use?

[strangebrewer]

I've used Wyeast cider yeast, trappist ale yeast, and when I can get fresh unpasteurized apple cider I let it do it's thing all on it's own. Each yeast imparted about what you would think. Of the 3 the cider yeast preserved the most apple aroma and flavor. The trappist ale yeast left a lot of esters just like it would in any Belgian, also very good. The wild ferment made the most unique hard cider and the one I liked the most. My favorite apple is a granny smith and the wild yeast left a more tart and crisp flavor that I personally like.

[43hertz]

S0-4 almost always, though I've used Nottingham's Ale Yeast once or twice in a pinch. That seems to take away more of theapple flavor than the S0-4, though.

[realbeerguy]

I use Cotes de Blanc, D-47. I made a reduction cider using QA-23, a Portugese wine yeast from B3, with good results.

[ScottS]

Wild ferment. Always.I did a cider yeast test a few years ago, and no commercial yeast even came close to wild fermentation.Edit: In reading this again, that is supposed to be a statement of what I do. Not a command.

[earthtone]

I just did a cider from pasteurized natural (not concentrated) apple juice that is locally grown and canned and I did it with champagne yeast and WHOAH I gotta gottle that and get it bubbly before I drink it all as is. The juice finished flavourful and tart, absolutely fantastic and the champagne yeast took it from 1.062 to 1.001 no prob.That would be the lalvin 1118

[MyaCullen]

I've used S-04 and US-05 and EC-1118, and d-47.Of these I've used s-04 and 1118 the most. I have not tried the wild ferment as of yet, but this fall I intend to. I have heard of some folks that swear by t-58 for it's phenolics, also.

[Hillbilly Deluxe]

1 - 5 gram packet of Montrachet Wine Yeast