Yeast questions - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Yeast questions

Reply
 
Thread Tools
Old 06-16-2012, 03:28 PM   #1
scottsaxman
Recipes 
 
Jun 2012
Derby, Kansas
Posts: 62
Liked 4 Times on 4 Posts



I need help understanding yeast choices. I can't really tell from online literature that there should be much difference between champagne and montrachet yeast, but almost everyone seems to use montrachet or an ale yeast in their recipes. Putting aside the ale yeast (due to cost for me, particularly in small batches), what is the deciding factor for cider and hard lemonade brewing?

 
Reply With Quote
Old 06-17-2012, 02:08 AM   #2
MarkKF
Recipes 
 
Dec 2011
Meriden, CT
Posts: 1,281
Liked 90 Times on 76 Posts


I started with White Labs 775 because it's made for cider. But have since switched to Lavlin 1118 because I read a blind taste test on-line which the 1118 scored highest in taste among commercial yeasts. Wild yeast scored high too.
__________________
Mark F in Central CT
Amateur Cider Maker

 
Reply With Quote
Old 06-18-2012, 11:07 AM   #3
gratus fermentatio
HBT_SUPPORTER.png
 
gratus fermentatio's Avatar
Recipes 
 
Jun 2008
Montana
Posts: 11,879
Liked 2434 Times on 1346 Posts


This should help: http://winemaking.jackkeller.net/strains.asp
It's for wine yeasts, but it should help to explain some of the differences between strains.

This should help with ale yeast strains: http://www.austinhomebrew.com/index...._21_77_157_402
Just click on them for more info.

I the words of Jack Keller: "Choose your yeast like you would choose a tool."
Hope this info helps. Regards, GF.

 
Reply With Quote
Old 06-18-2012, 07:50 PM   #4
scottsaxman
Recipes 
 
Jun 2012
Derby, Kansas
Posts: 62
Liked 4 Times on 4 Posts


That is extremely helpful! Thank you

 
Reply With Quote
Reply
Thread Tools



Forum Jump