Each year we like to play with at least one yeast we have not used before. This years it was 58W3. So far it seems to make a cider that is very early to drink as well as preserving a lot of appleness even though its fermented. I think this one might join our regularly used yeasts. WVMJ
58w3
- Thread starter WVMJ
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What temperature did you ferment at? And what's your protocol?
Crush, press, sulphite and pectinase overnight then pitch yeast in GoFerm, leaving it on whatever pulp is left so yeast can float around on it, temp from 50-62F, now cold at 25F to get it to clear, lots of body and apple taste, plan on backsweetening a little and using a converted hot water heater to pasturize, no nutrients were needed beyond the GoFerm at rehydration, no off smell or flavors so far. WVMj
Scott Labs doesn't say much about it. A yeast that makes good young cider could be useful sometimes.
Did it finish dry?
Did it finish dry?
Yes at 1.00 but tastes sweeter than the SG reading would say, we havent been able to do the temp control before, but now have a freezer on a temp controller, now would like to build a cold room! WVMJ
