Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Pasteur Champagne Yeast

Reply
 
LinkBack Thread Tools
Old 09-12-2010, 03:12 PM   #1
Vanawaggin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Louisville, KY
Posts: 14
Default Pasteur Champagne Yeast

Will I need a blow off tube while using pasteur champagne yeast when I ferment some cider? I will be using a 1 gallon carboy. This is really just for my own curiosity to see how well the cider ferments and what its characteristics will be.
Thanks for you help!

__________________
Vanawaggin is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2010, 04:45 PM   #2
rico567
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
rico567's Avatar
Recipes 
 
Join Date: Apr 2008
Location: Central IL
Posts: 3,018
Liked 82 Times on 77 Posts
Likes Given: 21

Default

Probably not.....the one time I made cider, I used the Pasteur Champagne yeast (Red Star, I think), and there was NO, as in ZERO krausen.........just little bubbles coming up.

__________________

“Malt does more than Milton can / To justify God’s ways to man”

-A. E. Housman (1859–1936). A Shropshire Lad , 1896.

rico567 is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2010, 04:56 PM   #3
Vanawaggin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Louisville, KY
Posts: 14
Default

Super! Now the question is to honey or not to honey.... I want to for the sweetness, crispness and alcohol but I'm also curious to know what the cider alone would do and how long it will take to ferment at around 65 degrees. This is my $5.50 experiment

__________________
Vanawaggin is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2010, 05:51 PM   #4
rico567
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
rico567's Avatar
Recipes 
 
Join Date: Apr 2008
Location: Central IL
Posts: 3,018
Liked 82 Times on 77 Posts
Likes Given: 21

Default

I made my cider with the apple juice from Sam's Club, using a glass gallon jug, standard rubber stopper and airlock. I didn't do anything in particular, just pitched the yeast and set it in a corner upstairs, since it's supposed to ferment at 70F. It started fermenting right away, although (as I implied in my previous post) it was kinda hard to tell. If I looked very closely, I could see very teeny bubbles rising. After a month or so things had been quiet in there for a while, and since I was bottling a batch of beer I just went ahead and bottled the cider. I used carb tabs to condition, and let it sit in the basement for about 3 months.

The results were pretty underwhelming. Nice carbonation, the cider was clear....but it tasted like a very, very dry white wine with a barely detectable apple flavor. Haven't made any more.
The only other thing I've done with apples was a 3-gallon batch of Graff (see Cider forum), which I liked better......but still not enough to make any more.

__________________

“Malt does more than Milton can / To justify God’s ways to man”

-A. E. Housman (1859–1936). A Shropshire Lad , 1896.

rico567 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Using champagne yeast to lower FG gubby Fermentation & Yeast 12 04-07-2010 07:24 PM
One package of yeast for multiple brews....yeast propagation MonkeyWrench Fermentation & Yeast 10 02-17-2010 07:51 PM
Champagne Yeast Or No wbuffness Fermentation & Yeast 1 01-19-2010 08:11 PM
Can you use Champagne Yeast for Making Beer? HHH23 Fermentation & Yeast 20 01-17-2010 03:35 AM
champagne yeast uglygoat Fermentation & Yeast 2 10-26-2009 08:56 PM