Tarzanchuck
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- Aug 1, 2012
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Curious what yeasts you.all use. I have typically used champagne yeast, bit might be interested in.trying something else. What does everyone here use for yeast?
So which of the ones suggested will create a dry cider. In the past I used a champagne yeast and it made my favorite cider because it was very dry. I wasn't pleased with the results from Nottingham because it was at too sweet for my taste
Albionwood said:That's interesting, I don't think I had that experience, but have read others reporting similar results with Notty. Worth looking into.
Generally, all cultured yeasts will produce a dry cider, because the simple fruit sugars in apple juice are easily metabolized (attenuation is 100%). Some yeasts are more sensitive to temperature fluctuations or other factors, and can be persuaded to stop fermenting by chilling or sulfiting.
D47 always produces a dry cider for me, though sometimes there is so much fruit character that it tastes sweet! 71B likewise, but it can be a finicky fermenter and sometimes does stop short. QA23 and 58W3 both went bone-dry. I like the vinous character these yeasts impart, much better than the characterless result from champagne yeast.
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