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Old 09-03-2005, 07:25 PM   #1
toothm
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Aug 2005
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What yeasts seem to be the best for ciders? From your experiences, what has turned out better, ale, wine, or champagne yeasts?
I am going to be pressing different apple varieties for cider, and am also ordering yeast for wine and need to know what to get for the cider.



 
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Old 09-03-2005, 08:14 PM   #2
homebrewer_99
 
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Feb 2005
Atkinson (near the Quad Cities), IL
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The champagne yeast will make it turn out dry.

I've used it a lot for mead and am really pleased with it. You should be also.

You know, you could always split your batch up into 2, 3, or 4 smaller ones and try a different yeast in each.

This will give you a good indication of the range of flavors based upon a specific yeast that you can get from just 1 batch.

It will also tell you which one you like best and which yest to avoid for the next batch.
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Old 09-04-2005, 05:29 PM   #3
mrzud
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Aug 2005
Ohio, USA
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A good yeast selection article by Greg Appleyard: http://homepage.ntlworld.com/scrumpy/cider/ciderca2.htm

I think the "george" yeast is George Hornsbys and EC1118 scored close to it. Ive also heard cotes des blancs is good (never tried it)

 
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