sonofgrok

Recipes 

I have a batch going with EC1118 right now... because I am hardcore like that

Actually, its really because I had some lying around.

__________________
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

Doongie

Recipes 

After sampling during bottling today, I think I like the Montrachet better right now. The S-04 is a bit more agressive. It's not terrible, but the Montrachet is just easier to drink.

They have both been in the better bottles for 6 weeks, not crystal clear, but acceptable. Both came down to .980 from 1.060 (from the orchard with no additional sugar), looks like they are at about 10.5% abv.

I came to this test by browsing the sticky mentioned above, I thought I would find out what I liked. We'll see after conditioning, but for now I prefer the Montrachet.

WilliamSlayer

Recipes 

Interesting. Even the S-04 went to .980? I would have thought it would have Less attenuation than the Montrachet yeast...

Isn't that the point of trying to use beer yeasts? The lower attenuation levels?

Doongie

Recipes 

I have never fermented cider before, so I had no preconcieved notions about what might be too dry or too sweet, I did the test because I was interested in variety. Now that you mention it, it would seem maybe beer yeast wouldn't ferment out as low as wine yeast. I did not use anything but Pectic enzyme, so it is entirely possible I had wild yeast in there. I did notice one started much faster than the other, but I did not take notes. Maybe the slow starter actually is wild yeast, and not beer yeast, or even a combination. I assume they did ferment differently though, the trub in one was a different color and the other, and final product is a different color. I'll chalk up the low fg to wild yeast.

WilliamSlayer

Recipes 

I follow the theory. I 'd love to hear from a few other folks on this topic. Anyone else find that their beer yeast ferments out to dryness when used on a cider?

ColbyJack

Recipes 

I'll chime in with a solid "sometimes"... Haha. When I was still bottling, I was on a mission to find a yeast that was low attenuating, so I could ferment all the way, then just prime. I don't enjoy pasteurizing. I've had Nottingham stop early a couple times, Us-05 goes dry, weihenstephan leaves some sugars behind, pacman goes dry. Just my experience. I'm now onto ec-1118, and rudeshiemer (sp?) Wine yeasts and kegging. I'm a huge fan of backsweetening now.

Doongie

Recipes 

I also was not interested in stovetop pasteurizing, and I don't have enough space to cold crash (which isn't a guarantee of stopping activity anyway, and I am not interested in bottle bombs from misjudging sg) another part of my test was to let them go all the way, then prime and bottle.

MarkKF

Recipes 

Gonna start another 5 gal. using Nottingham Ale yeast. The instructions are very specific for beer use. I usually make a yeast starter with unsweetened apple juice for champagne yeast. What do you all use for Notty with good results?

BadgerBrigade

Recipes 

This thread is very interesting to me because I've only used champagne and wine yeast But really want to do some ale yeast so this helps out tons, thanks guys...
I have done batches with EC-1118, D47 But my plan was to get about five batches going All with different beer yeasts.. Nottingham ale, S04 and 4766 And then I need to find two others, if anyone has anything they would like to recommend. I don't think that last one i mentioned is a beer yeast though, I think it's in English cider yeast but I'm not hundred percent on that...

I think you're totally on the right track dude just go for it

__________________
Bottled: Pippin Cider & Hopped Cider
Bottled : Apple/Mapple
Bottled: Pear & Sweet Pear
Bottled: Apple Cedar Cherry
On Deck: Graff and a Dry Hopped Cider

WilliamSlayer

Recipes 

Badger, as a suggestion, try Wyeast 1968 (English ESB) for the low attenuation rate.