Cider House Select Premium Cider Yeast

[g2n]

Does anyone have any experience with this yeast?

I pitched about 6 hours ago after rehydrating. No activity. Maybe I'm just impatient but I thought the lag time wasn't as bad for other lager yeasts.

I can't find anything online relating to lag time either.

 

[stella_tigre]

https://www.homebrewtalk.com/f32/brewers-best-cider-house-select-premium-cider-yeast-503490/

I found it to be a bit slow to start when pitched dry, but even hydrated don't expect a huge surge of activity - 24 hours or more - and while it doesn't look like it's doing that much, it's munching its way through. Give it some stirring every few hours until it gets going...

 

[DaMonkey]

Only wet yeast will start that quick. Wait 24 hours then worry.

 

[MarkKF]

So Mon. I added the yeast.
Juice was 1.050
Tues. the airlock was about 1 per min.
Wed. The airlock was up to 3 per min.
Yesterday, Thurs. it was back to 1 per min.
Today, Fri. there is no airlock activity and it's down to 1.008

 

[diyHardCider]

That is super interesting... 3 days of meager airlock activity and 80% of the sugar is gone!

-Andrew
diyHardCider.com

 

[madscientist451]

Its a very reliable yeast and can be re-pitched many times without any problems.

 

[MarkKF]

My mistake. I meant 1 & 3 per second.

 

[ealu-scop]

So Mon. I added the yeast.
Juice was 1.050
Tues. the airlock was about 1 per min.
Wed. The airlock was up to 3 per min.
Yesterday, Thurs. it was back to 1 per min.
Today, Fri. there is no airlock activity and it's down to 1.008

Same yeast for my first cider. A super quick ferment time is my experience too. There was no airlock activity after four or five days. My OG was also 1.050 and after 10 days it was nearly 1.000.

 

[Evan55]

Ive used this yeast a lot. Usually done in 3 or 4 days, even in a 64 degree chamber.
In fact, even at 36 degrees it still ferments at about 1 point per 30 hours.

Ill post my tilt plot when I get home.

 

[bmd2k1]

Ive used this yeast a lot. Usually done in 3 or 4 days, even in a 64 degree chamber.
In fact, even at 36 degrees it still ferments at about 1 point per 30 hours.

Ill post my tilt plot when I get home.

How do ya like ur tilt....thinking about getting a couple.

Cheers!