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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Yeast for higher Alcohol%
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Old 12-20-2011, 04:45 PM   #1
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Default Yeast for higher Alcohol%

If possible could i get some feedback on which yeasts are best for getting a higher alcohol cider?. I have been reading alot but haven't found this info pertaining to cider,just beer. Thanks alot,i'm just looking for this info for future batches.

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Old 12-20-2011, 04:52 PM   #2
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How high are you looking to go?

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Old 12-20-2011, 05:04 PM   #3
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The highest I have ever gone is 12% but there are some strains that will go up to 18% abv. Lalvin EC1118 comes to mind.

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Old 12-20-2011, 08:15 PM   #4
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Originally Posted by Devo9 View Post
How high are you looking to go?
I don't really have a certain goal but i keep hearing about how certain yeasts will go pretty high compared to others so i was just wondering about the really high ones,i guess anything 11% and above.
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Old 12-20-2011, 08:16 PM   #5
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Quote:
Originally Posted by KemP130 View Post
The highest I have ever gone is 12% but there are some strains that will go up to 18% abv. Lalvin EC1118 comes to mind.
Thanks for the reply,i will add that one to my to try list. I really didn't have a goal but around 18% might be fun
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Old 12-20-2011, 08:26 PM   #6
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Lalvin EC-1118, Alcohol Tolerance: 18%
The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world.
Temp range: 45 - 95°F (7° to 35°C)
The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations.



Red Star Premier Cuvee, Alcohol Tolerance: 18%
A strain of Saccharomyces bayanus from a French wine yeast, is a special isolate of Red Star Yeast & Products. This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils. It is recommended for reds, whites and especially champagne. This yeast is reported to perform well restarting stuck fermentations. Winemakers have remarked that Premier Cuvée is the fastest, cleanest, and most neutral fermenter offered by Red Star®. Ferments best between 7°-35°C (45°-95°F).
Certified Kosher.



Red Star Pasteur Champagne, Alcohol Tolerance: 15%
A strain of Saccharomyces bayanus, has been derived from a pure culture slant of the Institut Pasteur in Paris. This strain has been widely used in the U.S. since 1968. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide. This strain is recommended for all white wines, some reds and for fruit juices. Although this yeast is somewhat flocculant, it is not commonly used for sparkling wine. Pasteur Champagne has been recommended, by several sources, for restarting stuck fermentations. Ferments best between 15°C-30°C, (59°F-86°F).
Certified Kosher.

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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23
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Old 12-20-2011, 08:28 PM   #7
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Here read through this thread

http://www.homebrewtalk.com/f12/dfh-...-clone-259314/

Its beer and not cider, but the same technique could be used for cider. And its a damn cool thread.

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Old 12-20-2011, 10:21 PM   #8
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Any champagne yeast (white labs, wyeast, the before mentioned red star, etc.) Are all great for high alcohol ciders. Of course you need to ramp up the sugar considerably. I make a high octane cider (cyser) with 5 gallons of good AJ, 4# of brown sugar and 4# of honey. I've had results from 14-18%. If you try this route dont just add plain sugar. it will just have a strong alcohol taste, add a little flavor by using honey, brown sugar, maple syrup, etc.

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Old 12-20-2011, 10:23 PM   #9
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A lot of times DFH has a hard time with their 120 IPA.

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Old 12-20-2011, 11:42 PM   #10
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Why stop at 14-18%? Freeze it and make apple jack. I forget the formula, but you might be able to hit 25%....<shudder>

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