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Old 08-03-2010, 12:21 AM   #1
naeco
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Jun 2010
Ottawa, Canada
Posts: 165


Because the cider I am making now turned out to be such a failure, I would like for my next batch to be a big success and want to get the best yeast possible for my taste. I searched for a debate on the subject and found nothing so I'm asking the question: can the type of yeast used inpact the taste? The yeast also needs to be available to order from the net.

I want a cider with:
Max 7% alc/vol
I will carbonate with sugar
Will use freshly pressed apple cider (not pasteurized as I can't seem to be able to gat it from any orchid in the Ottawa region)

Thank in advance,

naeco


 
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Old 08-03-2010, 12:39 AM   #2
ErieShores
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Nov 2009
Buffalo, NY USA
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Check the stickies...
http://www.homebrewtalk.com/f32/resu...riments-83060/

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Old 08-03-2010, 01:02 AM   #3
naeco
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Jun 2010
Ottawa, Canada
Posts: 165

WOW, that's amazing information and I guess I'm blind as it was right there in my face all that time !

Thank you so much,

naeco

 
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Old 08-03-2010, 01:04 AM   #4
naeco
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Jun 2010
Ottawa, Canada
Posts: 165

I guess I'll try and get my hands on some Safale S-04 yeast.

Anybody else using it ?

 
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Old 08-03-2010, 02:05 AM   #5
ErieShores
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Nov 2009
Buffalo, NY USA
Posts: 518
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I used it for one three gallon batch last season and really liked it. My favorite was a champagne yeast by Lalvin, I'll let you know exactly what strain when I check my notes at work tomorrow.

 
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Old 08-03-2010, 02:13 AM   #6
emoutal
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Jun 2008
Ottawa, ON
Posts: 141
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Defalco's sometimes carries S-04. Call the different locations to see if they have any right now.

I've made Graff (using store bought apple juice) with it and it turns out really nice.

 
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Old 08-03-2010, 04:17 PM   #7
naeco
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Jun 2010
Ottawa, Canada
Posts: 165

Does anyone know the alcool resistance of this yeast as I want a +-7% alc cider and will need the yeast to stay alive to bootle carb them with dextrose ?

 
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Old 08-04-2010, 03:38 AM   #8

FWIW, I used dry Nottingham ale yeast and liked it very much. My current batch (still in primary) used White Labs Edinburgh, and it seems to be developing well.

 
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Old 08-05-2010, 06:50 PM   #9
naeco
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Jun 2010
Ottawa, Canada
Posts: 165

I sent an e-mail to Lalvin for suggestion on the best yeast to use for cider and that's the answer I got from one of their expert:

Quote:
I would suggest that you try our ICV-Opale.

I spend quite some time, recently, in the UK and Ireland working in there cider industry evaluating several of our strains of yeast. Opal was the choice of several of the cideries. Several selected other of our strains. Everyone has taste preferences.

The cideries that chose Opal have umpteen 30,000 gallon fermenters.You will be pleased with Opal. You should try other strains also to decide which meets your taste preference.


 
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Old 08-05-2010, 07:30 PM   #10
jaba
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May 2009
Michigan
Posts: 127
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Quote:
Originally Posted by naeco View Post
I sent an e-mail to Lalvin for suggestion on the best yeast to use for cider and that's the answer I got from one of their expert:
Anyone know where you can get this stuff? The only place I have found so far is direct from their US manufacturer, in 500 gram packages. I really don't need a pound of yeast...

 
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