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Old 11-16-2012, 11:22 AM   #1
kevinstan
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Oct 2012
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I have only made cider so far with Nottingham Ale yeast. I like it, but want to try something different. Has anyone used any other beer yeasts with any luck ? Everyone seems to like the Nottingham ale but my LHBS has some Belgium ale yeast and lager yeasts and stuff also. Just thinking about trying something different.

 
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Old 11-16-2012, 01:11 PM   #2
LeBreton
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Nov 2011
Finger Lakes, NY
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I've had nice flavor results using S-23 lager yeast. I say go for it.
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Old 11-16-2012, 01:34 PM   #3
progmac
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Mar 2012
Cincy, OH
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I've got a batch of cider going with S-04. It is taking FOREVER to ferment out. It has been over a month at this point and it is still chugging downwards. I did another batch with champagne yeast and it was done in like a week and a half.

Anyone else have this experience with ale yeast in cider?

 
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Old 11-16-2012, 01:36 PM   #4
jerrodm
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Sep 2012
Silver Spring, MD
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I made a batch last year using S-04. I wanted a cider that didn't attenuate quite as much as the stuff I make with champagne yeast. I wasn't happy with it...it had a strange off-flavor, almost acetone-like. That may have been due to the yeast, or it could have been due to the cider used--by that point in the year I couldn't find fresh from the local orchards and was using store-bought instead. So that may have been a factor as well. At any rate, I wouldn't recommend it.

 
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Old 11-16-2012, 02:55 PM   #5
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
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Quote:
Originally Posted by LeBreton
I've had nice flavor results using S-23 lager yeast. I say go for it.
I also have had a good cinnamon flavored cider done with S-23 lager yeast. I would hesitate to use something too 'beercentric' unless you go all the way over to the Saison yeast side to bring out some spice/clove notes. But, I tend to use wine yeasts, so that's my two cents.

 
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Old 11-16-2012, 05:57 PM   #6
chazzman
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Sep 2008
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Regarding S-23, do you use lagering temps?

 
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Old 11-18-2012, 10:35 AM   #7
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
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The cider I had WAS done @ lager temps according to the brewer.

 
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Old 11-18-2012, 01:14 PM   #8
Doongie
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Nov 2010
Madison, WI
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I have 6 gallons, 3 each with S-04 and Montrachet. When I tested SG a couple weeks ago, about 2 weeks after pitching, one was about 1.02, the other was .98. They fermented at approximately the same rate, but I didn't check until 2 weeks, I didn't really care as I was waiting for clarification anyway, but I checked out of curiosity. The samples did taste different, but it was negligible in my opinion, neither was better or worse, just different. Bottling today, just can't seem to wait any longer for clarification.....

 
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Old 11-18-2012, 01:19 PM   #9

Check out the sticky thread at the top of the Cider forum on yeast experiments - lots of great info in that thread!

 
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Old 11-18-2012, 01:44 PM   #10
JonM
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Aug 2010
Milwaukee
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Yep, right here. This thread has tons of good info.

http://www.homebrewtalk.com/f32/resu...riments-83060/
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