Aristotelian
Well-Known Member
- Joined
- Jul 31, 2015
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I am planning to make my wife a cider. This will be my first ever attempt. The process looks pretty straightforward but I am curious what yeast out of my personal bank experienced folks might recommend. My wife doesn't really like beer. She does like dry sparkling wines such as Cava, Prosecco, etc. Yeast I have on hand:
I don't have temp control; ambient temperature in the summer months is around 75F.
Possibilities are Munton's Standard Ale, US-05, and Danstar Belle Saison dry yeasts; WLP500, WY3711, or WY3726; or cultures from Bell's Two Hearted, Ommegang Hennepin, and De Ranke XX Bitter. What would you choose and why?
I don't have temp control; ambient temperature in the summer months is around 75F.
Possibilities are Munton's Standard Ale, US-05, and Danstar Belle Saison dry yeasts; WLP500, WY3711, or WY3726; or cultures from Bell's Two Hearted, Ommegang Hennepin, and De Ranke XX Bitter. What would you choose and why?