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Old 09-16-2010, 08:19 PM   #51
bigcountrybrew
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Nov 2009
Michigan
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Will this only work with ale yeast? I have Lalvin K1-V116 to use in my cider. Anybody have any luck bad or good with wine yeasts?

 
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Old 09-16-2010, 08:23 PM   #52
CvilleKevin
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Oct 2007
Charlottesville, VA
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The pasteurization method should work with any yeast, but I'd recommend against the 1116. I tried this on a couple batches and it was real bland and buttery. YMMV

 
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Old 09-16-2010, 08:47 PM   #53
bigcountrybrew
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Nov 2009
Michigan
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Quote:
Originally Posted by CvilleKevin View Post
The pasteurization method should work with any yeast, but I'd recommend against the 1116. I tried this on a couple batches and it was real bland and buttery. YMMV
CvilleKevin, I am interested in options. That is the one suggested by my LHBS. What is a good yeast to use?

 
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Old 09-16-2010, 09:07 PM   #54
CvilleKevin
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Oct 2007
Charlottesville, VA
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S04, Notty and US05 are good dry ale yeasts. WLP005 is also good. Wyeast 3056, 3068, 3333, 1010, 3638 and WLP380 are good wheat yeasts

 
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Old 09-16-2010, 09:11 PM   #55
bigcountrybrew
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Nov 2009
Michigan
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I was thinking of going with WLP005 originally. Looking at many of the recipies on here for Cider, many people use it...Maybe I will pick up a vial.

 
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Old 09-16-2010, 11:26 PM   #56

I use the White Labs Edinburgh with good results, also the California Ale WLP001 and dry Nottingham.

 
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Old 09-17-2010, 01:49 AM   #57
bigcountrybrew
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Nov 2009
Michigan
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Pappers - First, Thank you for putting together the process on pasteurizing. I am very excited to try it out. How long does your cider usually sit in the primary before the SG gets to 1.014 - 1.010? Also, after the recommendations, I started looking at different yeast. I started looking at WLP002, do you think with 63 - 70% will be enough attenuation? If starting out with a SG of 1.050, FG will be 1.018 - 1.015. That puts ABV between 4.26 - 4.66% Sorry to be off topic. Again Thanks for all the help.

 
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Old 09-17-2010, 02:37 AM   #58
CvilleKevin
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Oct 2007
Charlottesville, VA
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WLP002 is good, but so similar to Notty that its not worth the 5x price. All of the attenuation numbers are for beer wort. Just about any yeast will chew through all the cider sugars, given enough time. But the ale and wheat yeasts are easier to stop with some residual sugar

 
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Old 09-17-2010, 11:20 AM   #59
bigcountrybrew
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Nov 2009
Michigan
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CvilleKevin - Thank you again for your responses. I have decided to do two batches. One with Notty and one with WLP005. Cause really can you have too much Cider??
Thanks again to both of you and Pappers

 
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Old 09-17-2010, 02:40 PM   #60

Quote:
Originally Posted by bigcountrybrew View Post
Pappers - First, Thank you for putting together the process on pasteurizing. I am very excited to try it out. How long does your cider usually sit in the primary before the SG gets to 1.014 - 1.010? Also, after the recommendations, I started looking at different yeast. I started looking at WLP002, do you think with 63 - 70% will be enough attenuation? If starting out with a SG of 1.050, FG will be 1.018 - 1.015. That puts ABV between 4.26 - 4.66% Sorry to be off topic. Again Thanks for all the help.
My ciders, which are simple and not very complex, take between 7 and 14 days to ferment to semi-dry. Four days ago, I bottled a batch at 1.008 and its a little too dry, perhaps. But its good to experiment.

As mentioned above, the attenuation rating of the ale yeasts doesn't mean anything for us when we make ciders - all of them will ferment the cider to dry.

 
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