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Old 04-18-2013, 12:16 AM   #11
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I use Red Star champagne yeast. High alcohol tolerance, so quite dry, but always clean tasting and carbs up well :-)

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Old 04-21-2013, 01:32 PM   #12
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I've been using WLP775 but I have a vial of WLP300 in the mail for a batch next week. I am quite happy with WLP775 and believe the cider I've made to be as good as a English Cider I paid $5 for at the local pub.
See my post

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Old 04-21-2013, 01:57 PM   #13
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Quote:
Originally Posted by Meadiator View Post
So, I've decided to give it another go with cider. This time, I plan to ferment five gallons of juice straight up, with no additions. I've found the task of picking a yeast, however, very taxing. I've decided that from what I've heard, Nottingham or WLP-775 would most likely be the best yeast to use. They both have very good outcomes. Thoughts, suggestions?

EDIT: I've already browsed through a few other threads on the topic, and read the sticky as well.
Hi Meadiator,

I know you didn't ask, but the next time I make cider (probably upstatemike's caramel apple or straight up like you) I plan on using un-pasteurized cider, adding ~50mg campden tablets (per gallon) 24 hours before pitching, & also starting my dry yeast 24 hours beforehand. I'm a broken record already this morning!

If I was you I'd just go with Notti ale first to see how you like it (recommended to me by a guy @ my LHBS before I did my first batch).
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Old 04-23-2013, 09:47 PM   #14
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Here's a follow up if you're interested in my experience....(re rhino farts).

Making Apfelwein, two 5-gallon batches. First batch (my batch # 11) 5 gallons tree top from Costco, 1.75# dextrose, & Red Star Montrachet yeast.

second batch (my 12th batch): 5 gallons tree top, 1.75# dextrose, & Nottingham ale yeast.

4/17/2013:
Both pitched dry, didn't mix in the sugar as good as directed.

4/22/2013: Rhino farts coming from batch 12....mild in the morning, hit you in the face in the afternoon/evening. Non-existent on the morning of 4/23, or very mild anyway.

No off scents coming from the montrachet batch. Not a big deal to me since most of my stuff is fermenting in a spare bedroom in the basement.

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Old 04-23-2013, 10:52 PM   #15
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Next time at costco, also look for the Kirkland Brand Fresh Pressed Apple Juice. I use it a lot and makes a decent cider. A little bit of crabapple juice gives it a nice little zing.

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Old 04-24-2013, 06:50 PM   #16
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I have used both Wine Yeast Dry and Liquid WYeast Cider Yeast with great results.

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Old 04-29-2013, 01:27 AM   #17
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My first cider was upstatemike's caramel apple cider using Treetop juice and Wyeast 4766, back sweetening with fajc and caramel syrup, then pasteurizing. It turned out so good that me and swmbo have almost polished it off in a month! Today I started 2 more ciders: 5.5 gallons of Martinelli's apple juice (no caramel this time), and a separate gallon of peach-mango that swmbo wanted me to try. For yeast, I went with 4766 again, but I put about 80% of it in the apple juice and the other 20% in the peach-mango. I let the smack-pack swell up pretty good first, and it says it's good for up to 6 gallons, so I think I'll be okay. I plan to back-sweeten the apple with fajc, and the peach-mango with white or brown sugar, then pasteurize both. Getting thirsty already!

EDIT: Within 5 hours I had slow bubbles in both air locks.

EDIT: Peach-Mango went to 1.000 in 1 week, then I back-sweetened and bottled it. Six more days and it was super yummy over ice! Nice pfft and fizz! Apple is at 1.002, time to back-sweeten and bottle.

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