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Old 01-09-2013, 08:33 AM   #1
Dorimo
 
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Jan 2013
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So for my first attempt at this i have decided to keep it simple so i can see how things go and not worry about blowing too much money should it not go well but so far, everythings pretty smooth going

For this batch i have picked up 5 gallons of pasturized organic apple cider with only ascorbic acid added and i have used a lavaline champagne EC-1118 yeast. Alot of the posts i have read said not to use a champagne yeast because it tends to eat up all the sugar leading to a pretty dry cider, but the local store said they use this yeast all the time in their batches and strongly recomended it, so i'll try it once Now it's only the second day in and the airlock is happilly bobing away. Is there any thoughts on the best way to bottle condition tho? Some posts are all for sugar pellets in the individual bottle rather then dosing and so on. Just curious as which would be the better way to go about it

(I will be bottling with Grolsch Flip Tops)

 
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Old 01-09-2013, 12:40 PM   #2
LeBreton
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I like to add my priming sugar to the whole batch right before bottling, this ensures even carbonation in each bottle and is less work than adding drops to each individual bottle. About 0.003-0.004 SG points in addition to my backsweetening does the trick nicely. But drops work well for some people, so it really depends on your preference.

Personally, I'm a big fan of 1118 and don't understand the hate. It's a clean finisher with neutral taste and compact lees as well as being a killer strain which helps knock out any wild yeast or microbes that might try and ruin your cider. I think it gets a bad rap because it needs strict temperature control. It's also very cold tolerant, so not suitable for the widely used cold-crashing technique. I'm not knocking ale yeasts, they're great too, but in my experience all commercial strains will take a cider dry.
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Old 01-09-2013, 02:16 PM   #3
frankusb
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I've tried Red Star Champagne yeast and it is dry until about 4 months or so of aging, then the apple flavor starts to come back.

I've tried 1118 and it does result in a fruitier flavor quicker than the champagne yeast, maybe a month in the bottle or so. It also has a complex initial flavor and then aftertaste that I find appealing.

My favorite so far is Safale S04 which is by far the fruitiest.

Currently I have Nottingham aging in the bottle and Safale S-23 fermenting to try out.

Frank

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Old 01-09-2013, 04:25 PM   #4
Bluespark
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Nov 2012
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I've done 3 batches, carbonated some of the first and most of the second. I just add sugar to taste. Really like the flavour from caramel syrup.

I used ec1118 for the first and ale yeast for the second. Way more flavour from the ale yeast under the same conditions. My experiences so far with ec1118 is that it ferments super fast and strips out a big portion of the flavour of whatever your using it on. I won't use it again.

 
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Old 01-09-2013, 07:25 PM   #5
MarkKF
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Which "ale" yeasts have you used with good results?
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Old 01-09-2013, 07:48 PM   #6
Bluespark
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Morgan's. much slower than wine yeast, but left way more flavour

 
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Old 01-09-2013, 11:09 PM   #7
LeBreton
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S-04, S-05, and S-23 by fermentis also work well and Nottingham is probably the most popular yeast on the forum.
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Old 01-09-2013, 11:23 PM   #8
Dl_Pfc
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Quote:
Originally Posted by Bluespark View Post
I used ec1118 for the first and ale yeast for the second. Way more flavour from the ale yeast under the same conditions. My experiences so far with ec1118 is that it ferments super fast and strips out a big portion of the flavour of whatever your using it on. I won't use it again.
I agree completely, I made a cyser a while back with 1118 and it just tastes so bland and dull compared to the cider I just made with ale yeast.

 
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Old 01-10-2013, 06:30 AM   #9
JtotheA
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Feb 2012
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S-04 and Notty are mainstream faves. If you have a few extra dollars to spend, White Labs Belgian 550 and 575 have given me excellent results. It's liquid yeast and costs more but when I'm in the mood every now and then and feel like making some badass and residually sweet cider with storebought juice, I pick up a vial of one of those. Something about the esters that gives some extra fruitiness. Have even been asked on different occasions if I've added banana, spice, etc. It was just juice and yeast. Not even sugar. Maybe two cans of concentrate at most to bump up the SG.
Organic juice is something I like experimenting with since I love to bottle condition (which is why I'm replying). It's more predictable and reliable due to less nitrogen content (which yeast need to survive). I try to add minimal extra sugar and definitely no nutrient. I never add any any chems and have yet to pastuerize any of my cider. I find that it tastes very good right outta the fermenter. In this case, the simpler the better. You wont end up with anything more than 8% ever, but it tastes really good. On a final note, I actually was able to harvest some yeast from a really good organic cider and that yeast is what I make my best organic cider with. And if I add anything to that, it would strictly be organic juice concentrate. Cheers to ya!

 
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Old 04-24-2013, 04:53 AM   #10
Dorimo
 
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Heya guys so the fermentation finally ended a couple weeks ago and so i bottled it up with my nice grolsch bottles. But when i was batch priming the cider from what i read i disolved 5 oz of dextrose into 24oz of boiling water and then poured it into the bottling bucket and racked the cider in giving it a gentle stir before bottling. Now it's been about 2 weeks and the cider is very clear, smells and tastes amazing! but no bubbles I'm wondering where did i screw up? most likely the sugar, but not too sure, so here i am and thank you all for the great information! i've just bottled my first hefeweizen beer kit and previously had a India Pale Ale and i think next year i'll be planting hops lmao this is so much fun it's great
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