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Old 12-03-2011, 09:30 AM   #1
twgardner2
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Default Belgian Yeast in Cider?

I did a quick search and couldn't find much on this topic. Has anyone made cider with Belgian yeast? I live in Italy and Midwest tends to send me a packet of dry yeast just in case the liquid yeast they send me doesn't make it - gotta love those guys. My Belgian liquid yeast survived the trip just fine, so I'm thinking about throwing this dry Belgian yeast (Safbrew T-58) in a cider. Any advice?

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Old 12-03-2011, 11:05 AM   #2
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I did a small test batch that tasted really good before aging so i split it into a starter for a full 5g batch and a 2g belgian graff that I figured would be interesting after having a Unibroue Ephemere.

I start at 1.07 OG and usually ferment with wild yeast at cooler temps, but for the big batch of Belgian I kept it pretty warm to see how it turns out with more Belgian character.

While I said it tasted good green, did have some pretty funky days along the way, so it'll be interesting to see how it is in 6-9 months.

My advice then is go warmer and be patient, but do it.

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Old 12-03-2011, 02:54 PM   #3
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I had a commercial example that was fermented with belgian yeast and bottled with maple syrup. It was fantastic. Can't recall the brand now, will try to look it up later when I'm home from work.

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Old 12-03-2011, 03:00 PM   #4
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I used T-58 in a cider a few years ago and everybody loved it, but then who doesn't love free cider? It does make a very good cider, go for it. Nottingham also makes a good cider.
I assume you'll be using local apple juice, try to get several varieties of apples in there. I use crabapples and grannysmiths from my trees, and my neighbor donated red and golden delicious from his trees.

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Old 12-03-2011, 03:11 PM   #5
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From what I understand yeast won't impart that much flavor to the profile of a cider. I Would go for it.

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Old 12-03-2011, 03:13 PM   #6
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Quote:
Originally Posted by Beezy View Post
From what I understand yeast won't impart that much flavor to the profile of a cider. I Would go for it.
Not true at all. The cider I tried definitely tasted had the "belgian yeast taste." It was merely combined with an apple flavor base instead of a malt flavor base.
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Old 12-03-2011, 03:39 PM   #7
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Quote:
Originally Posted by corwin3083

Not true at all. The cider I tried definitely tasted had the "belgian yeast taste." It was merely combined with an apple flavor base instead of a malt flavor base.
Anyway I'd still go for it. A guy at the club always uses saison yeast for ciders.
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Old 12-03-2011, 03:40 PM   #8
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Anyway I'd still go for it. A guy at the club always uses saison yeast for ciders.
I'm pretty sure that you could ferment just about anything with belgian yeast and it would be delicious.
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Old 12-03-2011, 08:29 PM   #9
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Quote:
Originally Posted by corwin3083

I'm pretty sure that you could ferment just about anything with belgian yeast and it would be delicious.
Well that's a matter of taste. I happen to hate the combo of Belgian yeast and tons of hops. I think it clashes.
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Old 12-27-2011, 07:19 AM   #10
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Originally Posted by corkybstewart View Post
I assume you'll be using local apple juice, try to get several varieties of apples in there. I use crabapples and grannysmiths from my trees, and my neighbor donated red and golden delicious from his trees.
Unfortunately, I'm making my ciders with regular commercial apple juice. I'm currently stationed in Naples, Italy, and I haven't found a local cidery. I went to a "sagra di mela" (apple festival) in hopes of finding a good source of apple cider for brewing and to buy 5 gal would have been cost-prohibitive. Also, their sanitation practices didn't blow my skirt up. I bought 1L of cider from one stand, and the guy looked around for a bottle to put it in, found his used water bottle he had drank a liter of water out of, took the top off, shook it around, and filled it up with a liter of cider for me. He spoke mostly Neapolitan, so I couldn't stop him or protest, so I just took it anyway.

I'm new to ciders (two batches bottled and drinking, and two batches in secondary). Based on my lack of finding local stuff and my reading of this forum, I'm just sticking to commercial juices with the minimum amount of additives.
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Primary: Saison
Secondary: Belgian Yeast Cider, Raspberry Cider
Bottled: E.J. Phair's Rye Beer, Plinian Eruption IPA (Pliny clone), Pizza Port Shark Bite Red Ale, Plinian Eruption II IPA, Raspberry Cider, Spiced Cider, Vanilla Stout, Blackberry Cider, Peach Cider, Fuggles IPA
Past Brews: Ferocious IPA, Belgian Witbier, Pyramid ESB, American Cream Ale, Cascade Pale Ale, Graham's Cider, Cherry Cider, Man's Best Friend Wheat
Next Brews: Don't know

2011 Gallons: 39
2012 Gallons: 34
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