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Old 12-15-2008, 05:25 PM   #1
RugenBrau
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Default Sweet mead yeast

Has anyone used Wyeat 4184 for Cider. It is a sweet mead yeast which is suppose to finish out with 3-4 % residual sugar. Has anyone who is looking for a sweeter cider had any luck with this or does it ferment all the way out when making cider? Just a thought

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Old 12-15-2008, 05:50 PM   #2
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I used this in a Peach/Apple cider of mine, and I'd have to say it did end up pretty dry still, not like bone, but off-dry, it worked out well, but next time I'll use an ale yeast like nottingham instead. Another thing about is that the sweet mead yeast doesn't fllocuate worth a darn, it stayed cloudy for bloody ever.

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Old 12-15-2008, 10:07 PM   #3
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true, it does leave a pretty cloudy cider. however, the sweet mead yeast is awesome for cider, leaving a lot of the sweet appley flavor behind. mine didnt finish dry, it finished at 1.010. i highly recommend it.

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Old 12-16-2008, 04:20 AM   #4
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I guess I'll have to experiment and compare it to safale SO 4. Don't have much time left. The cider mill started their lst pressing today!

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Old 12-16-2008, 01:21 PM   #5
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Quote:
Originally Posted by RugenBrau View Post
I guess I'll have to experiment and compare it to safale SO 4. Don't have much time left. The cider mill started their lst pressing today!
I have used WL sweetmead on my lest batch. It finished out dry FG around 1.000 not much difference between that and using their Champagne yeast.
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Old 12-16-2008, 02:48 PM   #6
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The 4184 is good if you can keep it from drying out. It ferments a little faster than S04. Last year I did a gallon of it, crashed at 1.010 and it was quite good. This year I did a keg batch. It dropped from 1.060 to 1.006 in 13 days. At that point it was very good but I wasnt able to cold crash it until the next day. That was a mistake because by that time it was 1.002 and a lot dryer. It also doesnt seem to crash as well as the S04 - it stayed stable for a while, but then dropped to 1.000 and currently tastes pretty raw. I'm hoping it will improve with age

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