zoebisch01

Recipes 

Time heals all sediment problems. I like my Cider over the year mark.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

pulykamell

Recipes 

I just wanted to return to this thread and report my experiences with the cider I made from the apples pressed from my friend's tree.

Of the yeasts I used, EC-1118, S-04, Nottingham, and the Weihenstephaner, the clear winner, after a year and a half or so, in terms of taste was the Weihenstephaner, followed by the S-04, Nottingham, and EC-1118. The EC-1118 has a weird, kind of butterscotch flavor that I did not like with the cider. The Weihenstephaner had a complimentary spiciness (cloves) and fruitiness that worked well with the beer, and, to my palate at any rate, seemed to retain just a touch more residual sweetness. I'm not sure it was in reality any less dry than the other ciders, but the flavors the yeast contributed made it seem so (I don't backsweeten my ciders.)

I haven't done cider since the 30 gallons or so I made in 2008, but this year I plan to make a few more batches, and I'm inclined to only use Wyeast 3068 and perhaps S-04. (The S-04 had a very clean flavor, too, also with hints of fruit/bubblegum.)

BlackAle1

Recipes 

I don't get it, do you let it sit on the yeast cake for a year??

CvilleKevin

Recipes 

3068 is great for cider. You might want to try the 3056 and 1010 wheat yeasts also. Those are my 3 favorites wheat yeasts so far. I've had good results with nearly all the Wyeast and WLP liquid wheat yeasts. Not so good results with the dry wheat yeasts. Most wheat yeasts also have the advantage of being relatively easy to cold crash if you want some residual sugar.

pulykamell

Recipes 

No, it had long been racked off the yeast cake into a secondary. (I can't remember how long it was in primary, somewhere between 4 to 6 weeks, I think.) I find that cider doesn't really hit its peak until after at least a year of aging.