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bleedbluesgtr71 · 08-07-2012, 06:11 AM

I have a local cider mill like 30 minutes outside town. In they fall they distribute their cider in gallons. I have a 3.5 gallon fermenter. If I santitize the fermenter could I pour the apple cider and 1 pound of brown sugar in there with some champagne yeast and expect something good in 2 months?

gratus fermentatio · 08-07-2012, 11:49 AM

Yes, but it'll be much better in 6 months, especially if you hit it with campden tabs, yeast nutrient & an ale yeast instead of champagne yeast. Wait 12 hrs after the campden to pitch your yeast.
Regards, GF.

bleedbluesgtr71 · 08-07-2012, 08:22 PM

Why use ale yeast? Seems like that would contribute flavors not wanted in a cider. I've always heard of people using champagne yeast

nullvalue · 08-07-2012, 08:45 PM

At my brew store they also sold a cider-specific yeast strain.. Lalvin KIV-1116

JtotheA · 08-08-2012, 12:51 AM

Trust GF and I...you'll appreciate using an ale yeast. Yes there are alot who do use champagne yeast. I started brewing cider with it but once I tried brewing cider with ale yeasts, that's all I use now. Plus there's sooo many different varieties. Read cvillekevins sticky at the top of this forum. I think the Lalvin 1116 is considered a wine/champagne yeast. Very similar to 1118 that will ferment the f#%k outta anything...including the flavor. Maybe just a lil more tame. What you could do is try a side by side ferment. One with ale yeast and the other with champagne. I guess you have to try it like we all have in order to see and taste the difference

gratus fermentatio · 08-08-2012, 12:08 PM

Quote:

Originally Posted by bleedbluesgtr71

Why use ale yeast? Seems like that would contribute flavors not wanted in a cider. I've always heard of people using champagne yeast

Like JtotheA said, champagne yeast tends to strip out a lot of the apple flavour. I used to use wine yeast for cider, but after I tried ale yeast, it's all I use for cider now. IMHO, it makes a better end product. Doesn't strip out the flavour, it's not quite as dry & it doesn't need as much aging.

Try the side by side experiment. Make 2 small batches (1 to 3 gallons), one with champagne yeast & the other with ale yeast (I use Nottingham) & see which one you like best. Make what tastes good to you, that's what it's all about.

Regards, GF.