Originally Posted by Plan9
I'm new to cider making, and I wonder about fermenting it with an ale yeast.
I guess there's not much reason to not use wine yeast, except it may be a good use of a yeast cake.
Is this done, and if so what types of ale yeast are best?
I have made Cider/Apfelwein several times. I prefer Whitelabs California Ale Yeast.
I live in Houston, Tx. It gets warm down here in the summer. California Ale yeast can take the higher than normal temps. It's also very clean tasting. I don't like any extra fruity flavors in my cider. I want to taste apple. It's high attenuation and high flocculation are also ideal for a clear, dry, clean tasting cider.
I am a big fan.
My favorite recipe is
5 Gal. Apple Juice
2 lbs. Dark Brown Sugar
California Ale yeast
2 tsp Yeast Nutrient
bring 1 quart of juice to 170 degrees. Dissolve Brown Sugar in heated juice.
Pour all juice into 6 gallon carboy. Add yeast and nutrient. Shake very well.
When it's done. I prime with 3/4 C dextrose and bottle. I like a very dry, sparkling cider.
Getting Ready for a Huge 4th of July Party in the Man Cave.
Primary - German Hefeweizen
Seconday - German Alt Bier
Keg 1 - Apfelwein
Keg 2 - Baltic Porter
"To be a really good horn player, you have to be able to drink lots of beer."