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Old 01-10-2012, 01:44 AM   #11
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Originally Posted by daksin View Post
Fruitiness is more often associated with certain yeast strains like saisons and hefeweizens, and british yeasts can throw unpleasant fruity esters where they don't belong, when fermented too warm.

One thing to know is:Underpitching flavors are never appreciated in any drink. You want to be pitching the correct amount of yeast for your beer (if beer) and look to get your yeast esters by controlling the temperature carefully.

If you're doing exclusively cider, however, you really should get a cider-only yeast. Your results will be much better. You should still pitch the proper amount and ferment at the correct temperature, though.
Hmmm, ok, I will. The guy at the local brewing supply shop suggested some safale-05 ale yeast, so that's what I've been using this time. I'll get some cider yeast next time. What's the difference though? I thought they're all Saccharomyces Cerevisiae?

Yet another improvement though...the time before this one, I just used baking yeast, derp

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Old 01-10-2012, 02:54 AM   #12
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us-05 is real clean fermenting so it'll probly work fine for cider but i also thought wine or champagne yeast was typically used. heffeweizen yeast is what usually throws fruity flavors in beer. It tastes like banana or cloves. That might be an interesting flavor in your cider
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