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Old 01-02-2013, 05:05 PM   #1
Caucasian
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May 2011
Perkasie, Pa
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Has anyone tried using a lager yeast for cider making? I'm planning on brewing a schwarzbier and might make a big enough starter to have some extra yeast. I've made ciders with american 2, champagne yeast, white wine and now want to try lager yeast.

 
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Old 01-02-2013, 06:07 PM   #2
kingboomer
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Jun 2011
commerce city, CO
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I'm pretty sure this came up before without many replies. FWIW I'm going to be making a graff with a lager yeast soon for the summer. Give it a shot and keep us posted!


-Kingboomer

 
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Old 01-02-2013, 10:51 PM   #3
LeBreton
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Nov 2011
Finger Lakes, NY
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People use lager yeast all the time for cider, works great!
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Old 02-01-2013, 03:09 PM   #4
toddcady
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Nov 2012
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I have a local cider company that produces non-homogenized cider by the gallon. I'll usually drink 1/4 of the cider, then leave it in the fridge till it starts to bulge. It is a daily ritual to crack open the lid, squeeze the air out and retighten the lid.
The yeast that is the most dominant provides a very crisp, clean taste after a few weeks. I add sugar, shake it up and let it set again for another month, squeezing CO2 out as needed. It reminds me of a mix between Martinelli's sparkling cider and the original Hornsby's 'green' draft cider.

This is just using the natural yeast of unpasteurized cider. I'd like to try a lager yeast pitched with intention.

I guess I could culture this one and use it on a new gallon, effectively 'pitching' a higher cell count and speeding the process.

Any recommendations or favorites of Lager yeasts?

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Old 02-05-2013, 03:27 PM   #5
liquiditynerd
 
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I've had great success with saflager 23. I only lagered it a month though. Very clean crisp taste.
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Old 04-04-2013, 10:42 PM   #6
aryoung1980
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Sep 2011
Milwaukee, WI
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Quote:
Originally Posted by liquiditynerd
I've had great success with saflager 23. I only lagered it a month though. Very clean crisp taste.
I have S-23, an empty carboy, and a crap load of Martinelli's Sparkling Cider. I guess I know what I'm making next.

 
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Old 04-04-2013, 11:46 PM   #7
liquiditynerd
 
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Quote:
Originally Posted by aryoung1980

I have S-23, an empty carboy, and a crap load of Martinelli's Sparkling Cider. I guess I know what I'm making next.
Go get em! I'm switching over to ales for spring/summer. I really liked how clean crisp and clear it came out, can't wait until I do it again. Maybe fall unless we move up north.
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Old 04-05-2013, 12:30 AM   #8
CRock303
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Mar 2012
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I have one going with S-23 right now it has some interesting fruit flavors, I detected peach. I threw some hops in last night to dry hop for a week before I stabilize and keg it. It's a cleaner flavor than an ale yeast if you insist on using beer yeast. I'd probably use it again if I wanted to use something other than wine yeast.

 
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Old 04-24-2013, 04:24 AM   #9
Zider
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Jul 2010
Quebec
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Quote:
Originally Posted by Caucasian View Post
Has anyone tried using a lager yeast for cider making? I'm planning on brewing a schwarzbier and might make a big enough starter to have some extra yeast. I've made ciders with american 2, champagne yeast, white wine and now want to try lager yeast.
so...how did it go?

 
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Old 05-25-2013, 02:27 PM   #10
aryoung1980
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Quote:
Originally Posted by Zider

so...how did it go?
I can't speak for the OP but I took his idea and ran with it. I pitched S-23 into 5 gallons of Martinell's Sparkling Cider (I degrassed it first) in early April. I haphazardly followed the Graham's English Cider recipe http://www.homebrewtalk.com/f81/grah...-cider-107152/ and after 7 weeks in primary it has a dry finish and very clear. It is a little light in the body with a white wine nose and some hotness is detectable. I racked it into secondary today and will let it sit another 4-8 weeks before sampling and bottling to round out the rough edges. My OG/FG was 1.062 / 1.008. That puts this cider around 7% ABV and an apparent attenuation of 87%. I guess what I'm trying to say is, if you want to use a lager yeast in cider go for it!

 
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