Cider Yeast
#1
Posted 27 December 2012 - 10:10 AM
#2
Posted 27 December 2012 - 10:31 AM
#3
Posted 27 December 2012 - 10:34 AM
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?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.
#4
Posted 27 December 2012 - 11:27 AM
Any yeast is going to ferment cider to dryness. Try backsweetening.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?
#5
Posted 27 December 2012 - 02:34 PM
Yep. Doesn't really matter much which one you use. Even a Belgian yeast doesn't make much difference in flavor.Any yeast is going to ferment cider to dryness. Try backsweetening.
#6
Posted 27 December 2012 - 02:57 PM
#7
Posted 27 December 2012 - 05:31 PM
#8
Posted 28 December 2012 - 06:59 AM
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.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.
#9
Posted 28 December 2012 - 08:49 AM
#10
Posted 28 December 2012 - 11:27 PM
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.
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.Any yeast is going to ferment cider to dryness. Try backsweetening.
Edited by Braindead, 28 December 2012 - 11:29 PM.
#11
Posted 29 December 2012 - 11:47 AM
#12
Posted 29 December 2012 - 12:31 PM
have you tried S-33? the dry yeast that came from the old EDME strain?I like Wyeast sweet mead yeast or cider yeast for my ciders.
#13
Posted 29 December 2012 - 12:57 PM
Nope, I haven't. Should work about the same as anything else.have you tried S-33? the dry yeast that came from the old EDME strain?
#14
Posted 29 December 2012 - 01:07 PM
truei have used it in Porters, Stouts and Cyser, It seems to be fairly similar to Irish Ale Yeast in characterNope, I haven't. Should work about the same as anything else.
#15
Posted 29 December 2012 - 10:23 PM
#16
Posted 02 January 2013 - 06:19 PM
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