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Old 04-17-2013, 12:50 PM   #1
Meadiator
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Mar 2013
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So, I've decided to give it another go with cider. This time, I plan to ferment five gallons of juice straight up, with no additions. I've found the task of picking a yeast, however, very taxing. I've decided that from what I've heard, Nottingham or WLP-775 would most likely be the best yeast to use. They both have very good outcomes. Thoughts, suggestions?

EDIT: I've already browsed through a few other threads on the topic, and read the sticky as well.
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Old 04-17-2013, 01:32 PM   #2
frankusb
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Oct 2012
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Quote:
Originally Posted by Meadiator View Post
I've decided that from what I've heard, Nottingham or WLP-775 would most likely be the best yeast to use. They both have very good outcomes. Thoughts, suggestions?
Also consider Safale S-04. For me it easily ranks as good as Nottingham.

Frank

 
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Old 04-17-2013, 02:34 PM   #3
Genuine
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I had good luck with S-04 with the Blonde ale I brewed. Nice light and slightly fruity.
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Old 04-17-2013, 02:48 PM   #4
Pickled_Pepper
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S-04 is a very good yeast. I've used it with success in cider on many occasions. For some reason I always came back to nottingham. The only thing I can think of is that I don't care for US-05 in cider. So I guess I mentally associate that with S-04. (They are totally different strains in cider and it's just a mental hang up for me. It shouldn't reflect on S-04)

In my opinion you can't really compare ale strains from beer to cider. I've found that they perform completely different in must as opposed to wort.

My suggestion would be to try everything. I've used some wine and champagne yeasts and just find that I prefer the final product and performance of ale yeast. But I did try other strains to come to that conclusion. Who knows, a particular red wine strain might produce what you prefer.

 
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Old 04-17-2013, 03:02 PM   #5
mysteryshrimp
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My best scoring cider (back-sweetened with apple juice concentrate) used Danstar Champagne yeast. My best common cider (dry) is with WLP775. For simplicity and product, I'd recommend that. The one issue with beer/wine yeast is that it CAN scrub some apple flavor, so I always make non-spiced cider in stages, 1 gallon to 4 gallon to 6 gallon. This tends to keep a lot of apple flavor (like adding flavors in secondary when beer making) while drying it nicely.
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Old 04-17-2013, 03:03 PM   #6
jflongo
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I have used Wyeast Liquid Cider Yeast with great results as well.
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Old 04-17-2013, 03:10 PM   #7
Pickled_Pepper
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Quote:
Originally Posted by mysteryshrimp View Post
so I always make non-spiced cider in stages, 1 gallon to 4 gallon to 6 gallon.
I just recently tried this method as well and so far I'm pretty happy with the results. I only added juice once when racking to secondary though. I haven't decided if it makes enough of a difference to rack again (tertiary) to add more juice.

 
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Old 04-17-2013, 03:40 PM   #8
CiderRules
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Mar 2013
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Don't forget the wheat beer yeast! I've used Wlp300, retained a lot of the apple flavor and even had some ester production. The FG was 1.010 too, so it doesn't dry out as much.

 
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Old 04-17-2013, 07:53 PM   #9
Schott703
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Feb 2013
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I've tried Belgin ale yeast, Nottingham, yeast cider yeast, and white labs cider yeast. If your a beer drinker, you will like using beer yeast. If not a beer drinker, I think you find the cider yeasts better. To me, beer yeasts make cider taste like old flat beer, with a fruity ending. But I'm not a beer drinker !

 
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Old 04-17-2013, 08:23 PM   #10
Pickled_Pepper
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Quote:
Originally Posted by Schott703 View Post
To me, beer yeasts make cider taste like old flat beer, with a fruity ending. But I'm not a beer drinker !
You aren't pinching your nose hard enough. "A spoon full of sugar helps the medicine go down."

Really you get flat beer from cider with ale yeast?

 
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