15 replies to this topic

[WharfRat]

I was unable to locate this topic in a previous post so, my apologies if this has been posted before.I just read an article saying that ale yeast works better that champaine yeast when making cider. They said that it makes it less dry. Anu opinions?

[realbeerguy]

I've had ale yeast ferment down to 1.000. With that said, my go to yeast for cider is Cotes de Blanc. I like my ciders dry with an apple profile.

[WharfRat]

I've had ale yeast ferment down to 1.000. With that said, my go to yeast for cider is Cotes de Blanc. I like my ciders dry with an apple profile.

I'm not a big fan of dry cider but I do like the apple profile. Any suggestions for something less dry, more sweet and appley?

[MtnBrewer]

I'm not a big fan of dry cider but I do like the apple profile. Any suggestions for something less dry, more sweet and appley?

Any yeast is going to ferment cider to dryness. Try backsweetening.

[denny]

Any yeast is going to ferment cider to dryness. Try backsweetening.

Yep. Doesn't really matter much which one you use. Even a Belgian yeast doesn't make much difference in flavor.

[WharfRat]

What is backsweetening?

[MtnBrewer]

You have to hit the yeast with K-meta (potassium metabisulfite) and then add honey or sugar to sweeten after you knock the yeast out. If you don't apply K-meta the yeast will just ferment whatever sugar you add. The other thing you can do is make cyser, which is cider and honey. Add more honey than the yeast can ferment and you'll get residual sugar at the end. At least in theory. Use a 14% yeast but make a 15% must and you'll have 1% worth of sugar left over when the yeast peter out.

[dmtaylor]

I've had ale yeast ferment down to 1.000. With that said, my go to yeast for cider is Cotes de Blanc. I like my ciders dry with an apple profile.

I've had the same experience here. I tried a bunch of different ale yeasts last year and they all quit around 1.000, and still didn't taste nearly as good as good old Cote des Blancs.For backsweetening, there are many options, and most involve stunning or killing the yeast with sulfite and sorbate. Next cider I make I am going to add a can of apple juice concentrate. Many have tried that and say that it works great and brings back a lot of fresh apple flavor which seems like an awesome idea. In the past, I have used lactose which will help without need for sulfite or sorbate since it is a nonfermentable sugar. About a pound for 5 gallons seems a good ballpark to take the edge off the dryness.

[WharfRat]

Lactose! I like the sound of that. Thanks for the help guys.

[Braindead]

I've had ale yeast ferment down to 1.000. With that said, my go to yeast for cider is Cotes de Blanc. I like my ciders dry with an apple profile.

Any yeast is going to ferment cider to dryness. Try backsweetening.

Yes to the Cotes de Blanc, and yes to the backsweetening. If you happen to have DV10 yeast on hand, that would work very well also.

Edited by Braindead, 28 December 2012 - 11:29 PM.

[denny]

I like Wyeast sweet mead yeast or cider yeast for my ciders.

[MyaCullen]

I like Wyeast sweet mead yeast or cider yeast for my ciders.

have you tried S-33? the dry yeast that came from the old EDME strain?

[denny]

have you tried S-33? the dry yeast that came from the old EDME strain?

Nope, I haven't. Should work about the same as anything else.

[MyaCullen]

Nope, I haven't. Should work about the same as anything else.

truei have used it in Porters, Stouts and Cyser, It seems to be fairly similar to Irish Ale Yeast in character

[MtnBrewer]

Not sure if it's true but I've heard that Wyeast Sweet Mead yeast is 1084.

[bohica]

Remember when using lactose, if anyone is lactose intolerant, they will suffer dearly!I've used DV10 and QA23 on my cider, but have found that 71b-1122 helps keep the fruit flavor "alive", and it will help to eliminate any malic acids, it makes a nice smooth cider.