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Old 05-02-2012, 11:31 AM   #1
Apr 2012
Brooklyn, New York
Posts: 64
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I am going to pick up a few gallons of cider from the local farm today. Its unpasteurized. I am going to throw it in my 5g carboy, sprinkle some yeast and throw an airlock on the top. Any other suggestions with this method? And what kind of yeast is best with cider? I would like a cider that isnt so dry like wine.

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Old 05-02-2012, 11:42 AM   #2

I like Nottingham ale yeast when I make cider.

Most cider, if all you do is take juice and add wine or ale yeast, will be dry because the yeast will eat up all the apple sugars. For a semi-sweet or semi-dry cider method, take a look at - a great resource for a new cider maker!

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Old 05-02-2012, 12:44 PM   #3
Feb 2012
Aurora, IL
Posts: 186
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You can read the sticky by CvilleKevin in this cider forum and it may help. But like Pappers, Notty is my fave. I have a batch going now with S-04 and seems very similar to Nottingham. Those two yeasts seems to leave some good flavor behind in the cider.

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Old 05-02-2012, 08:37 PM   #4
gratus fermentatio
gratus fermentatio's Avatar
Jun 2008
Posts: 12,209
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+ 1 on both Nottingham ale yeast & civillekevin's sticky.
Regards, GF.

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Old 05-02-2012, 11:38 PM   #5
Nov 2011
Finger Lakes, NY
Posts: 1,133
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EC-1118 champagne yeast, S-23 lager yeast, and S-05 ale yeasts are my favorites.
In all the states no door stands wider,
To ask you in to drink hard cider

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Old 05-04-2012, 02:51 AM   #6
Nov 2011
Marion, NY
Posts: 931
Liked 161 Times on 92 Posts

Gotta give another vote for Nottingham, with Safale S-04 a close 2nd.
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

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Old 05-04-2012, 03:40 AM   #7
Oct 2011
Blue Island, IL
Posts: 376
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Depends what you're after in the finished product. Obviously can't go wrong with Nottingham for an all purpose yeast. High alcohol I would say lalvin ec-1118.

I've made an Apple champagne and liked the montrachet yeast but its a bitch to clear up.

Good higher alcohol yeast I've used are red star premiere cuvee and cotes de blanc but there's something off about then I can't put my finger on. It could just be the cane sugar I used to prime with.

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