Cider making

[The Brew Mentor]

picking my apples today
great crop this year
going to try something different
I have a pressure rated fermentor so I’m going to try and do a Federweise
I know it’S usually done with grapes but after a nice conversation with the Yeast Bot at Label Peelers it can be made with any fruit. The Bot recommended Lalvin 71B so ordered some

Im a fan of yhe D-47 and make all my ciders with it.
Obviously thats a personal preference, but I've been doing this for quite some time with success.
I do know quite a few that use the other though.
Good luck,
Brian

 

[The Brew Mentor]

It will probably go down to 1.009 so it should be about 6% ABV
I may chapatalize a gallon to about 20° for appfelwien and use Red Star Premier Classique which I've used a bunch
The cider I will use Lalvin 71B which I've gotten a lot of recommendations for
I've used beer yeast before and Notty gets good results
I will add nutrients like wine
As far as acid I'm trying to figure it out
I have a couple wild apple trees that are tart and usually use these. Unfortunately those trees didn't produce this year. The Arkansas Blacks will add some tannins.
I'm titration testing to try and figure it out
Right now my TA is .5 - .55
It's close but I've heard.6 is a good target
I've never tested my ciders but trying to up my game
There are a lot of local taps around but I need to go to some mills and pick some brains

You'll get down to 1.000 SG with that yeast

 

[Brew Cat]

You'll get down to 1.000 SG with that yeast

The Premiere classique?

 

[Brew Cat]

Ok just ordered a couple of packs of the D-47
On your advice
I am enjoying the batch with the 71-B
I have to press again so I'll try the D-47 next batch
Won't be able to side by side
Different apples

 

[The Brew Mentor]

I feel the D-47 gives more body and mouth feel.
Also, if you're bottling any of it, as that yeast breaks down over time, the apple flavor is increased.
With either of those yeasts, you're going to go down to 1.000 FG so it'll be dry.
If you want to leave some residual sweetness, try an English ale yeast.
Cheers

 

[Yooper]

I feel the D-47 gives more body and mouth feel.
Also, if you're bottling any of it, as that yeast breaks down over time, the apple flavor is increased.
With either of those yeasts, you're going to go down to 1.000 FG so it'll be dry.
If you want to leave some residual sweetness, try an English ale yeast.
Cheers

If I use either of those yeast, I tend to get to .990-.994 so it’s bone dry. Ive found a good use for S04- since I don’t like it all that much for ales- and s04 stopped at 1.004ish the last time I used it in cider. I still like the D47 but for not so bone dry the S04 works for me also.

 

[Brew Cat]

well I've used numerous ale yeast before as well and really all of them were dry. The wine yeast seems to hold some of the appley aroma. Adjusting the pH has really helped a lot with that. This next batch of apples has more cider apples. Also I'm going to a few of the orchards around here to source more fruit. The season is winding down so I'm hoping to score some deals. One orchard does sell a cider blend juice but that is the more expensive route. I'm going to use the D47 and not add any pectic enzyme. ferment it cool like the last batch. This last batch is excellent but you know me always tweaking my processes