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Old 09-06-2013, 02:30 AM   #1
TipsySaint
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Feb 2010
Portland, Maine
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So, as the fall comes around it's time to start thinking about cider! What's everyone's favorite cider yeast? What makes it special? What does it really bring to the party?


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Old 09-06-2013, 01:14 PM   #2
mouthymikey
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Sep 2013
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Quote:
Originally Posted by TipsySaint
So, as the fall comes around it's time to start thinking about cider! What's everyone's favorite cider yeast? What makes it special? What does it really bring to the party?
I'm doing a pear/ apple cider fresh off my buddy's tree, think I'm using a Ale yeast any thoughts or advice? This is my 1st go at a cider



 
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Old 09-06-2013, 01:16 PM   #3
mouthymikey
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Sep 2013
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Quote:
Originally Posted by TipsySaint
So, as the fall comes around it's time to start thinking about cider! What's everyone's favorite cider yeast? What makes it special? What does it really bring to the party?
Brewing a apple / pear cider fresh off the tree. Using American Ale yeast, any thoughts or advice? This is my 1st attempt at a cider

 
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Old 09-06-2013, 06:09 PM   #4
brianwadley
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Jul 2009
Phoenix, AZ
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Not a cider yeast specifically, but of the ten batches I've done, I have found that I like nottingham with the desert apples and juice that I can get a hold of. If I could get kingston black apples, I'd probably use a traditional cider yeast.
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Old 09-06-2013, 06:24 PM   #5
Genacide
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May 2011
Saint Johns, Michigan
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Nottingham, I use to use EC-1118 but it stripped it too dry.

 
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Old 09-07-2013, 12:43 AM   #6
TipsySaint
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Feb 2010
Portland, Maine
Posts: 439
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Cider yeast was to tart, tried mead but it was oddly buttery. Nottingham is good. I have heard of using Belgians, has anyone tried one?
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Primary - citra apa, citra saison with pineapple
Secondary - 9 Months in Flanders Red Ale
Bottled - Needlemead (Aug '14) Flanders Red (Aug '13), Beersel Brett Beir De Garde
Kegged -NE Abbey Beir De Garde, Kolsch, Sawtooth Nitro Clone

 
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Old 09-07-2013, 01:00 AM   #7
vinylrooster
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May 2013
Columbus, OH and Buffalo, NY
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Notty for me. It's all I've ever tried, but I felt that it let my cider maintain it's Apple character. From what I've read, most of the cider or mead or champagne yeast will dry the cider out. But I guess you could always let it dry out and then back sweeten with cider to maintain some Apple flavor.

Just my thoughts
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Old 09-07-2013, 01:02 AM   #8
ilxfauno
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Sep 2013
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I'm still using Red star Champagne yeast.

 
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Old 09-07-2013, 04:39 PM   #9
Lumo
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Jun 2012
Amherst, NY
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Quote:
Originally Posted by ilxfauno View Post
I'm still using Red star Champagne yeast.
Same here. Makes a dry and strong cider :-)

 
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Old 09-07-2013, 05:11 PM   #10
alane1
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Jun 2012
South East Massachusetts
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safale 04 is one of my favorites.



 
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