Windsor Yeast - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Windsor Yeast

Reply
 
Thread Tools
Old 03-16-2009, 04:45 PM   #1
cimirie
Recipes 
 
Feb 2009
Orlando, FL
Posts: 800
Liked 20 Times on 19 Posts



So, I've scoured the internet (and the manufacturers and sellers websites) and cannot find an answer to my quandry: What alcohol tolerance does Windsor yeast have? They say it leaves a relatively high final gravity (which is part of the reason I picked it - I'm looking for a non-dry cider) without being specific at all. Does anybody have an idea?

For reference I'm making a cranberry apple cider with a OG of roughly 1.070. I pitched 2 days ago but now I'm second guessing myself using this yeast strain. I'm fine if it'll drop to 1.017-1.018. I just don't want it to finish in the 1.020+ range and be too syruppy. But I didn't want an overly dry product either.

So enough about my hopes and dreams and back to the original question. Can anybody shed some light on the topic?


__________________
-----------------------------------------------
Quote:
Originally Posted by StuporMan View Post
You guys joke around with this all you want, but let me tell you something: I tried making my own beer one time and wound up with herpes!


Primary: Billy Corrigan Ale, malted cider experiment, Optimator clone
Secondary: Sorachi Ace IPA
Bottled: Dark Lord Clone Imperial Stout, Winter 2010 Spiced Ale Ambassador Brown Ale, Michigan Berry pLambic
Kegged: Old Woodward ESB, Strawberry Blonde
On Deck: Honey brown ale, dry stout


 
Reply With Quote
Old 03-16-2009, 05:02 PM   #2
Freezeblade
Recipes 
 
May 2008
Oakland, California
Posts: 1,415
Liked 26 Times on 14 Posts


For almost any cider (or fermentation where the majority of sugars are very simplified) pretty much any yeast will eat nearly all the sugar. I've done many a cider (not cranberry though, so ymmv) and even with the least-attenuating yeast I've never gotten a FG above 1.004.


__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

 
Reply With Quote
Old 03-16-2009, 08:43 PM   #3
FSR402
HBT_LIFETIMESUPPORTER.png
 
FSR402's Avatar
Recipes 
 
May 2007
Jenison, MI
Posts: 2,827
Liked 23 Times on 17 Posts


It's going to dry it down, my "guess" would be it's going to be 1.00 - 1.002.
Either way it's to late now. Myself I would not have used that yeast, it's not really a "clean" fermenting yeast. It will give off some esters that I would not want in a cider.
__________________
TWO FISTED BREWING CO.

Quote:
Originally Posted by mr_cad View Post
Its nice when you and your friends have comparable equipment.
Quote:
Originally Posted by Walker-san View Post
some people will tap anything that has a hole.
Buy Two Fisted Brewing gear

 
Reply With Quote
Old 03-16-2009, 09:07 PM   #4
cimirie
Recipes 
 
Feb 2009
Orlando, FL
Posts: 800
Liked 20 Times on 19 Posts


Quote:
Originally Posted by FSR402 View Post
It's going to dry it down, my "guess" would be it's going to be 1.00 - 1.002.
Either way it's to late now. Myself I would not have used that yeast, it's not really a "clean" fermenting yeast. It will give off some esters that I would not want in a cider.
Believe it or not, I am looking for the esters - which is another reason I chose this yeast. I know it's perhaps not traditional for a cider, but I'm experimenting. There are three different fruit flavors in the cider already (as I used apple and cranberry/raspberry juice) so I thought an estery "fruit" taste might not be a bad add. We'll see.

If Windsor (which is not supposed to attenuate all that much) will still bring the G reading down to 1.002 or so, which yeast would you recommend for a bottle-conditioned sparkling cider with residual sweetness?

Thanks for the feedback, all!
__________________
-----------------------------------------------
Quote:
Originally Posted by StuporMan View Post
You guys joke around with this all you want, but let me tell you something: I tried making my own beer one time and wound up with herpes!


Primary: Billy Corrigan Ale, malted cider experiment, Optimator clone
Secondary: Sorachi Ace IPA
Bottled: Dark Lord Clone Imperial Stout, Winter 2010 Spiced Ale Ambassador Brown Ale, Michigan Berry pLambic
Kegged: Old Woodward ESB, Strawberry Blonde
On Deck: Honey brown ale, dry stout

 
Reply With Quote
Old 03-17-2009, 12:20 AM   #5
Freezeblade
Recipes 
 
May 2008
Oakland, California
Posts: 1,415
Liked 26 Times on 14 Posts


Quote:
Originally Posted by cimirie View Post
Believe it or not, I am looking for the esters - which is another reason I chose this yeast. I know it's perhaps not traditional for a cider, but I'm experimenting. There are three different fruit flavors in the cider already (as I used apple and cranberry/raspberry juice) so I thought an estery "fruit" taste might not be a bad add. We'll see.

If Windsor (which is not supposed to attenuate all that much) will still bring the G reading down to 1.002 or so, which yeast would you recommend for a bottle-conditioned sparkling cider with residual sweetness?

Thanks for the feedback, all!
you cannot achieve a bottle conditioned sweet cider using just juice, yeast and a normal sugar. You have a few options here, some work better than others. First, you can let the yeast eat all the sugars, then add an unfermentable sugar such as Splenda, Stevia, Lactose, xythol, etc. to taste along with the priming sugar. The other is adding some form of malt sugar (dme, malt sugar, steeping carapils/crystal malt), which will not ferment down as far.

The first option is the one that I would do IF a sweet cider is what I am after (I'm much more of a fan of dry ciders in general). The malt option I feel is too wierd and close to 'malt beverage' for my liking, I say keep your malt for beer, keep it out of wine/cider making. IMHO. YMMV. HAND.




oh. and s-04 is my go-to cider yeast.
__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

 
Reply With Quote
Old 03-17-2009, 12:36 AM   #6
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


Quote:
which is not supposed to attenuate all that much
Cider is all simple sugars, so you get almost 100% actual attenuation up to the ABV tolerance, which is 7-8%.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 03-17-2009, 03:07 AM   #7
Malticulous
Recipes 
 
Aug 2008
St. George Utah
Posts: 4,143
Liked 72 Times on 57 Posts


Quote:
Originally Posted by Freezeblade View Post
The other is adding some form of malt sugar (dme, malt sugar, steeping carapils/crystal malt), which will not ferment down as far.
That really intrigues me. Next time I brew a cider I think I will try steeping a pound or two of C-10.
__________________
Everything is better with a beer.

 
Reply With Quote
Old 03-17-2009, 03:14 AM   #8
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
 
the_bird's Avatar
Recipes 
 
May 2006
Adams, MA
Posts: 20,880
Liked 522 Times on 420 Posts


If you're looking for a somewhat sweeter cider, you've also got the options adding a non-fermentable sugar (like lactose). If you're doing a still cider (or kegging), you can kill the yeast with some campden tablets and backsweeten.


__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Windsor yeast question PSmurf78 Fermentation & Yeast 3 10-14-2009 04:17 PM
Any one use the free Nottingham and Windsor yeast from the NHC? B-Dub Fermentation & Yeast 5 08-20-2009 10:40 PM
Oat stout w/ irish yeast on windsor yeast cake BrosBrew Beginners Beer Brewing Forum 1 08-07-2008 01:56 AM
Using Windsor yeast for a pale ale? Big10Seaner Recipes/Ingredients 8 04-10-2008 03:33 PM
Windsor Yeast 2pugbrews Recipes/Ingredients 4 10-17-2006 08:26 PM


Forum Jump