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Old 01-03-2009, 02:49 PM   #1
dimock44
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Nov 2008
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Hello to All. I have made several batches ( gallon size ) of cider using Champagne yeast and I really don't care for the taste. would someone please explain how to categorize yeast as to dry, semi-dry and sweet. I will really appreciate any help as I am trying to get a sweeter taste. Thanks in advance.

 
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Old 01-03-2009, 03:30 PM   #2
Freezeblade
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May 2008
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Please see sticky.

http://www.homebrewtalk.com/f32/resu...riments-83060/
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Old 01-03-2009, 03:35 PM   #3
Austinhomebrew
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Mar 2007
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Champagne yeast will make the cider extremely dry. Do not use any wine yeast. Beer yeast is designed to leave a little sweetness behind. Use Nottingham or US-05.

Forrest

 
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Old 01-03-2009, 08:25 PM   #4
RayInUT
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Nov 2008
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Use either WLP300 or WYeast 3068 Weihenstephan (they are both the same yeast). It makes a much better cider than using montrachet or champagne yeast. I even drink it while it is still fermenting and just pour more cider in to replace what I have taken. In fact, I'm having a glass right now and it is delicious. I also ferment it in the one gallon containers that the cider comes in. Just pour a glass of cider when you open the jug, add a half pound of dextrose, some pectic enzyme and yeast nutrient, pitch your yeast, throw a stopper in with a blowoff tube, put the blowoff tube in a jar of water and let it sit out in the kitchen where it is warm. You'll have great cider in a few weeks. You can just serve it out of the jug or rack it into a clean jug and age it for a while.

 
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Old 01-03-2009, 08:37 PM   #5
BrewinJack
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Nov 2008
Upstairs
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yup, i would fallow the sugestion of US-05, or US-04

Cheers
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Old 01-03-2009, 08:45 PM   #6
RugenBrau
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Sep 2008
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safale S 04
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Old 01-04-2009, 04:44 PM   #7
dimock44
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Nov 2008
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Quote:
Originally Posted by Freezeblade View Post
Thanks Freezeblade I have read through the sticky a couple of times plus searches. The sticky is a lot to absorb and a little technical for a noobie.

 
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Old 01-04-2009, 04:49 PM   #8
dimock44
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Nov 2008
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Quote:
Originally Posted by Austinhomebrew View Post
Champagne yeast will make the cider extremely dry. Do not use any wine yeast. Beer yeast is designed to leave a little sweetness behind. Use Nottingham or US-05.

Forrest
Thanks Austin I just ordered both. I'm in E. TX about 70 mi. from a HB store so I'll have to wait a few days. Tom

 
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Old 01-04-2009, 04:51 PM   #9
dimock44
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Nov 2008
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Quote:
Originally Posted by BrewinJack View Post
yup, i would fallow the sugestion of US-05, or US-04

Cheers
Thanks Jack My HB only had US-O5. Is there much difference in it and US-O4
Tom

 
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Old 01-04-2009, 04:53 PM   #10
dimock44
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Nov 2008
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Quote:
Originally Posted by RugenBrau View Post
safale S 04
Thanks for the reply

 
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