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-   -   Beer yeast with cider (http://www.homebrewtalk.com/f32/beer-yeast-cider-368121/)

kevinstan 11-16-2012 10:22 AM

Beer yeast with cider
I have only made cider so far with Nottingham Ale yeast. I like it, but want to try something different. Has anyone used any other beer yeasts with any luck ? Everyone seems to like the Nottingham ale but my LHBS has some Belgium ale yeast and lager yeasts and stuff also. Just thinking about trying something different.

LeBreton 11-16-2012 12:11 PM

I've had nice flavor results using S-23 lager yeast. I say go for it.

progmac 11-16-2012 12:34 PM

I've got a batch of cider going with S-04. It is taking FOREVER to ferment out. It has been over a month at this point and it is still chugging downwards. I did another batch with champagne yeast and it was done in like a week and a half.

Anyone else have this experience with ale yeast in cider?

jerrodm 11-16-2012 12:36 PM

I made a batch last year using S-04. I wanted a cider that didn't attenuate quite as much as the stuff I make with champagne yeast. I wasn't happy with it...it had a strange off-flavor, almost acetone-like. That may have been due to the yeast, or it could have been due to the cider used--by that point in the year I couldn't find fresh from the local orchards and was using store-bought instead. So that may have been a factor as well. At any rate, I wouldn't recommend it.

WilliamSlayer 11-16-2012 01:55 PM


Originally Posted by LeBreton
I've had nice flavor results using S-23 lager yeast. I say go for it.

I also have had a good cinnamon flavored cider done with S-23 lager yeast. I would hesitate to use something too 'beercentric' unless you go all the way over to the Saison yeast side to bring out some spice/clove notes. But, I tend to use wine yeasts, so that's my two cents.

chazzman 11-16-2012 04:57 PM

Regarding S-23, do you use lagering temps?

WilliamSlayer 11-18-2012 09:35 AM

The cider I had WAS done @ lager temps according to the brewer.

Doongie 11-18-2012 12:14 PM

I have 6 gallons, 3 each with S-04 and Montrachet. When I tested SG a couple weeks ago, about 2 weeks after pitching, one was about 1.02, the other was .98. They fermented at approximately the same rate, but I didn't check until 2 weeks, I didn't really care as I was waiting for clarification anyway, but I checked out of curiosity. The samples did taste different, but it was negligible in my opinion, neither was better or worse, just different. Bottling today, just can't seem to wait any longer for clarification.....

Pappers_ 11-18-2012 12:19 PM

Check out the sticky thread at the top of the Cider forum on yeast experiments - lots of great info in that thread!

JonM 11-18-2012 12:44 PM

Yep, right here. This thread has tons of good info.


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