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Old 09-26-2012, 09:20 AM   #11
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Originally Posted by gratus fermentatio View Post
A little acid blend and/or a little wine tannin might help, adding some crab apples will help quite a bit. A lot of wine yeasts can strip out a lot of flavour, especially champagne yeasts. I use ale yeast for ciders now, they work great. I usually add a couple of cans or FAJC (thawed) to the juice to make it even more appley & boost the ABV.
Regards, GF.
I agree about the flavor stripping. I decided to use Lalvin 71B-1122 for this cider in the hopes that it would preserve more flavor than the EC-1118 i usually use for many things.

I think i will try to order some ale yeast as you say, since they seem to be quite popular for cider. I am excited to see how this batch with 71B-1122 turns out.

Cheers


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..I just sit in the corner drink it, and never leave the house. It's awesome. Occasional social interaction is for losers.

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Old 09-26-2012, 01:48 PM   #12
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I agree about the flavor stripping. I decided to use Lalvin 71B-1122 for this cider in the hopes that it would preserve more flavor than the EC-1118 i usually use for many things.

I think i will try to order some ale yeast as you say, since they seem to be quite popular for cider. I am excited to see how this batch with 71B-1122 turns out.

Cheers
FYI: the 71-B yeast will actually metabolize some of the malic acid in your juice, up to 20% if I remember correctly. This will "soften" your cider/wine, though a lot of the percieved flavour in apples is from malic acid, so you might notice another loss of flavour with the 71-B. There are some who like the softer ciders/wines, so it might work well for you if that's what you like.

Like I said, I'd use an ale yeast (Nottingham), but if I had to use a wine yeast, I think I'd go with Steinberg, Red Star has it in a dry form. Here's a link to a list of wine yeasts & their properties that you might find useful:
http://winemaking.jackkeller.net/strains.asp

Hope this info helps. Regards, GF.


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Old 09-30-2012, 01:27 PM   #13
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Originally Posted by gratus fermentatio View Post
FYI: the 71-B yeast will actually metabolize some of the malic acid in your juice, up to 20% if I remember correctly. This will "soften" your cider/wine, though a lot of the percieved flavour in apples is from malic acid, so you might notice another loss of flavour with the 71-B. There are some who like the softer ciders/wines, so it might work well for you if that's what you like.

Like I said, I'd use an ale yeast (Nottingham), but if I had to use a wine yeast, I think I'd go with Steinberg, Red Star has it in a dry form. Here's a link to a list of wine yeasts & their properties that you might find useful:
http://winemaking.jackkeller.net/strains.asp

Hope this info helps. Regards, GF.
Thanks for the info I hope it turns out alright anyways
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Old 09-30-2012, 03:57 PM   #14
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I'm using K1-V1116 to help aleviate this same problem.
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