Cider Yeast Choices

Discussion in 'Recipes for Feedback' started by wolfie7873, Sep 6, 2016.

  1. wolfie7873

    wolfie7873 Member

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    Let the flames begin. ;)

    Read a recommendation last night somewhere to use Sweet Mead yeast for Apple Cider as it leaves a bit of sugar and the apple character in tact more than some other yeasts. Last year I used Nottingham, and was initially left with something very much like a delicious white wine (that my wife loved) that I backsweetened with FCAJ. This year I'm hoping to up the ante. The FCAJ did lend a bit of a processed flavor to the finished product that I'd like to avoid.

    Does anyone have experience with Sweet Mead yeast for Apple Cider to corroborate what I read? Or sure-fire ways to impart fresh apple character to the finished product?
     
  2. Ozarks Mountain Brew

    Staff Member

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  3. Nosybear

    Nosybear Well-Known Member

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    I was just thinking that in this case, research some wine yeasts. There's a strain, I believe it's called Eppernay, that is used in wines that don't ferment all the way through. That might be just what you're looking for.
     
  4. Trialben

    Trialben Well-Known Member

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    I second Nosey on that one champagne yeast I've brewed a good fruity cider with this. Or you want sweetness try lactose sugar. Or that saccharine 100 times sweeter than sugar 1 teaspoon per batch is all ya need but you can tast the metallic tast me thinks good luck.
     
  5. Nosybear

    Nosybear Well-Known Member

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    I've tried that artificial sweetener thing, using Stevia, natural and supposedly better. Having lived in Europe where feeding rats a trainload of the stuff is not considered good experimental technique for rejecting a food additive, cyclamate is by far the superior artificial sweetener. But my test of it resulted in a drain pour. I'll get sweetness from esters, from residual sugar or unfermentable, natural sugars but no artificial sweeteners. Yuck!
     
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  6. Trialben

    Trialben Well-Known Member

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    I've had a hunt through me brewing log book Wolfie even though you mighta already gone through with the brew?
    Title Apple Pineapple Cider
    4 lemons Juiced and pasteurised 60c then cooled
    4 pineapples. As above
    200g lactose
    12lt Apple juice no preservatives

    Pitch temp =20c
    Craft series cider yeast (mangrove Jacks)
    Og= 1.050 ferment 1 week primary rack secondary onto 50g French oak chips.
    FG=1.006.

    Notes = tartyness subdued crystal clear first pour with 12 hours in fridge. Nice twang nice oak aroma bloody good brew worth replicating.
    I've tried the wine yeast with same recipe and prefer this yeast cleaner and dryer but then it depends how ya like it.
     
  7. Nosybear

    Nosybear Well-Known Member

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    My next cider will be fermented with Red Star's Cote du Blanc, the Eppernay strain I mentioned above. I'm shooting for applewein, Frankfurt-style. My fermentables will be apple wine concentrate with a kick from several cans of frozen concentrate. I haven't figured out all the particulars just yet....
     
  8. KC

    KC Active Member

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    If you have the ability to cold crash below 40°F, you can stick with Nottingham or most any ale yeast (I use 3333). Use the crash to stop fermentation at some target FG between 1.008-1.020 and give the stalled yeast a week to settle out. It may need a couple crashes to fully drop out and avoid a restarted fermentation. What you rack off the sediment needs no backsweetening.
     
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  9. Nosybear

    Nosybear Well-Known Member

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    ...and I just discovered the crab apple tree we planted three years ago is just covered up with crab apples. Maybe next year their juice will find its way into my cider...
     
  10. Trialben

    Trialben Well-Known Member

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    True that KC great idea!
     
  11. Ward Chillington

    Ward Chillington Well-Known Member

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    Has anyone used White Labs English Cider yeast ? WLP775 I think was the type. I used Safale 04 last year and it was OK....better really cold and older and the 3rd sip is better than the first so I need a better recipe this year. I was thinking this one but cut in half...suggestions??

    https://www.brewersfriend.com/homebrew/recipe/view/74272/hard-cider
     
  12. okoncentrerad

    okoncentrerad Active Member

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    I've used WLP775 several times with good result but also have had a few fails. When it's good it's really nice, lots of apple flavour. I ferment at 20 degrees Celsius. As for back sweetening I like to use lactose which add some sweetness and some body.
     
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  13. John Nafziger

    John Nafziger New Member

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    Thinking about making a cider. Like the sound of adding lactose. What ratios did you use... and timeline?
     
  14. John Nafziger

    John Nafziger New Member

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    It's been a few years... what is your viewpoint on artificial sweeteners now? Back several years ago, i would have agreed with you... now I feel like natural is the way to go now. And figure out a way to sweeten after fermentation is done. Thoughts?
     
  15. Bubba Wade

    Bubba Wade Well-Known Member

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    I have a cider on tap now. Recipe as follows:

    2.5 gallons pasteurized cider w/o preservatives
    1/2 packet Safale Safcider yeast

    Ferment at 67 degrees for 10 days. Add 2.5 ounces of sugar and bottle.

    This is about as simple as it gets. Nice flavor,dry, and sparkling.
     
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  16. J A

    J A Well-Known Member

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    I've used Nottingham and S-04 for cider with good results. Full attenuation leaves a reasonable level of sweetness.
    I tend to like ciders on the dry side. Last one I did was Apple/Hibiscus using S-04 on it's own for several days followed by a dose of Red Star Champagne yeast. Fermentation was slow and steady and ended up fairly dry and crisp with a wonderfully sophisticated flavor.
     
  17. okoncentrerad

    okoncentrerad Active Member

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    Been a while since I did it now and I don't have my notes available, however after I wrote that I've changed my approach somewhat. I make smaller batches, 5 liter (~1 gallon), and add apple juice concentrate to keg at kegging time or when it's ready to drink.
     
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  18. Zambezi Special

    Zambezi Special Well-Known Member

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    I'm using safale now. First batch was very dry initially, but got a lot better after about 3 weeks.
    I'm sure I saw another cider yeast (think Mangrove Jack) that came as sweet, medium and dry...
    If mine's too dry, I just add some sugar (table sugar) too it. May not look very professional, but it works ;)
    I've also made batches with bakers yeast, no temp control at all, ended up with a very dry batch and a sweet one. No idea what I did different between those batches, but anyway, I mixed them in the glass and they became pretty awesome that way
     
  19. Trialben

    Trialben Well-Known Member

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    Another idea but more tricky less so i suppose if using the wireless hydrometers of late would be to add potassium Metabisulphate to kill fermentation.
    But backsweetening into the keg storing cold sounds like a more viable option.
    I really got to get one of these going.
    It's the one bevvy the missus actually likes but if i do too good a job I might end up like @BOB357 with one of these on steady rotation to apease she that must be obeyed:D.

    I know you do a good cider bob?
     

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