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Nerro 03-23-2008 03:07 PM

Baking yeast
Hi everybody,

I've recently made a cyser using 240g of clover honey and 3L of clear applejuice. It dried out completely from a density of 1.065 to a density of 1.000 which means it contained around 9% ABV.

Here's the thing though, it tasted great while I brewed it using a baking yeast. So I presume it was straightforward Saccharomyces Cerevisiae. I used 7g (so 1/4th ounce). I have been told on multiple occasions that this yeast is badly suited for brewing, why is this? And what would have been different if I'd used an ale yeast or a champagne yeast?

I'm brewing it again using the same amounts and the same yeast right now. It's really bubbling like crazy! Is this a good or a bad thing?

The resulting cyser is a dry, bubbly concoction without even the slightest hint of a head.

BigEd 03-23-2008 03:46 PM

Baker's yeast is closely related to beer and wine yeast and it will work as you have found out. However, with so many high-quality yeasts available to the home beermaker & winemaker why would you not use the proper tool for the job? You can pound a nail into a board with a rock too but most of us prefer to use a hammer for the job. In general baker's yeast won't tolerate higher alcohol levels and tends to be less flocculant than beer/wine yeast. Brewers and winemakers have been breeding specific strains of yeasts for a long time and I think it's a good idea to take advantage of that effort. :mug:

Nurmey 03-23-2008 04:51 PM

+ 1 what Ed said (and so well elucidated too).

mrfocus 03-23-2008 04:56 PM

Also, bakers yeast has been optimized through the years for maximum CO2 production (makes thing rise), whereas brewers yeast has not.

Next time I would recommend using a better suited yeast, at around $1 (Lalvin or Red Star are two good brands).

Nerro 03-23-2008 05:00 PM

I wouldn't know, I've never seen either of them here in the Netherlands.

Does fast fermentation also equal weird flavours or just more simplicity?

Sir Humpsalot 03-23-2008 05:27 PM


Originally Posted by Nerro
I wouldn't know, I've never seen either of them here in the Netherlands.

Does fast fermentation also equal weird flavours or just more simplicity?

Fast fermentation can cause the temperature of your must to rise, which leads to off flavours. If you keep the temps in check, it really doesn't matter how fast something ferments.

joshpooh 03-24-2008 03:30 AM

I would not normally endorse the use of baker's yeast, but I have to say if you liked the end result why not. though I think I would try the same recipe with the proper yeast just to compare.

john from dc 03-24-2008 02:37 PM

i've been meaning to try this in the interest of science. how long has this been fermenting nerro?

Nerro 03-24-2008 06:59 PM

It's been going since saturday night this time so it's been fermenting for approx. 48 hrs and frankly it's going much much harder than I've ever seen before. It's fermenting at 19 degrees C.

Last time I cleared it using sulfite and bentonite after only a week. This time I'm going to let it rage and then clear. I'm also going to prime and bottle it.

I'll keep you posted.

david_42 03-24-2008 07:34 PM

On the other hand, cysers are all simple sugars which bread yeasts can handle and you're keeping the temperature down. Ale yeasts have been selected to deal with the complex malt sugars, not a factor here. Wine, mead and champaign yeasts all have high ABV tolerance, which isn't a concern.

You would probably get a little better flavor using a cider yeast, but as long as you keep the OG down and ferment cool...

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