1st Cider Attempt - Yeast?

[Aristotelian]

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?

 

[Amadeo38]

I'd go with Muntons or US05, or whichever of the WLP's listed is the lowest attenuating to get the dry character you're looking for (or she, rather). I say this because they'll be the cleanest and just leave the cider plain and apple-y Avoid the saison yeasts since they'll probably give more "beer" flavor that she won't enjoy. Perhaps grab a swamp cooler since temp control is out, but I suppose 75 would be okay in a pinch.

 

[Sourz4life]

I've had success with Nottingham, US-04, and US-05

 

[Aristotelian]

Ended up going with the saison yeast, using a jug of Whole Foods organic cider. The cider is very cloudy. I was hoping it would clear during the fermentation process but it has not cleared at all. I do not have pectic enzyme on hand but I read that papaya peel is a good substitute. The cider has been fermenting for almost three weeks although it is still bubbling steadily. Should I do anything to sanitize the papaya peel or just add it straight?

 

[Evilgrin]

I wouldn't bother with the pectic enzyme. The cider will begin to clear after fermentation has ended. Its will clear even more with a racking and cold crash. The last cloudy cider i made is now crystal clear and i didn't even cold crash it.

 

[Sourz4life]

Yea, just give it time. It'll clear eventually. I use pectin enzyme and cold crash mine but it still takes time with that as well.

 

[Aristotelian]

Thanks guys, I will let it ride!

 

[Lefou]

I've used S-04 and S-05 in store bought pasteurized apple juice.

The S-05 gave me a dry, low body result with a hint of Chardonnay and the S-04 gave off a peachy note. Both times I fermented at temps around 61-65F, then put in the refrigerator to help clarify faster. It was cheap and an experiment made mostly for cooking and getting a handle on making homemade cider vinegar.