kappclark

Recipes 

What yeast do I need for hard cider -- there are so many wine yeasts ...

I have beer yeast (english ale yeast and Nottingham) but ...

does cider require a higher %ABV yeast ?

This is my first cider, so I want to be sure I do it right ... we have a press, and will be getting TONS of apples this weekend, here in VT ..

Thanks !

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Bill Clark
Windham, VT

mrfocus

Recipes 

Well, if you want to make more than 10% ABV then you would need a better yeast, but generally beer yeasts are pretty good.

Apple juice will normally have enough sugar to do about 5-6% on its own, so you can decide if and by how much you want to highten that.

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MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)

Yuri_Rage

Recipes 

I bet Nottingham does a good job for you. There are specialized cider yeasts by White Labs and Wyeast. EdWort uses Montrachet wine yeast in his recipe.

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Beerthoven

Recipes 

I've used Montrachet and Cote des Blanc.

The Montrachet worked great. Its fast and ferments out real dry. The cider I'm making with Cote des Blanc isn't finished yet, but the hydrometer sample tasted great. A lot of apple flavor still remaining. I'll probably stick with Cote des Blanc in the future.

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Primary/Secondary:

Kegged: #77 Newcastle Brown, #79 California Common, #80 Old Bushy Tail Special Bitter

Planned: American IPA, Dusseldorf Alt, American Amber

I use secondaries!