Anyone cranked out a cider using Kveik yeast??
How were the lees? Did ya cold crash & how did it respond? Is Omega only one doing Kveik ? Thx. (still contemplating my summer cider yeast options)I did a 1-gallon cider using Voss. It was finished in just a few days. Tasted like the yeast neutralized some of the malic acid; the cider was not as tart as usual. Other than that it tasted good, maybe just needed higher carbonation.
How were the lees? Did ya cold crash & how did it respond? Is Omega only one doing Kveik? Thx. (still contemplating my summer cider yeast options)
I added nutrient along with the sugar and the rest of the apple juice and the stink went away almost immediately.
I ALWAYS use yeast nutrient and a yeast starter. I've NEVER had bad odors either during or after fermentation.
Narrowing down my Michigan summer yeasts to Belle Saison, Belle Abbaye & Kveik at this point.....based on research. Haven't tried any of em yet -- let us know if ya try any of these warmer temp friendly bad boys [emoji111]Sadly, we are expecting a low of 69, and a high of 84 today. So nutes and a better choice of yeast seem to be the only options for some of us.
Sadly, we are expecting a low of 69, and a high of 84 today. So nutes and a better choice of yeast seem to be the only options for some of us.
How did the batches turn out? Notty any good? What temperature was the fermentation? Thanks in advance for any insight!I just looked up the Cotes de Blanc, the description even sounds impressive! Not sure how this went under my radar for so long. I'm going to be starting 4 or 5 single gallon batches soon - all with different yeast. Starting all at the same time, under the same temps and see how they work out. I may have to get this one to add to the mix. So far I have Nottingham, S-04, & S-33 on hand. Thinking about getting Safcider and one other but still not sure.
I'll try to remember to update this thread as cider season in the northern hemisphere approaches. The character limit on posts is a little restrictive.Bump.
I'm planning to make some 1-gal batches using various store-bought juices. I've done a bunch of EdWort's Apfelwein with Montrachet and found it to be much like a white wine, with little apple flavor, and bone dry. Now I want to make cider (will be my first attempt), and have it not end up too dry. Would like a yeast that naturally finishes with a little sweetness and retains good apple flavor. @RPh_Guy, how does Premier Cuvee compare with S-04 or Notty in that regard?
I'll try to remember to update this thread as cider season in the northern hemisphere approaches. The character limit on posts is a little restrictive.
I haven't used S04 or Notty, sorry. So many yeasts, so little time. I love Premier Cuvee though. I think it leaves lots of apple flavor and a perception of sweetness.
How did the batches turn out? Notty any good? What temperature was the fermentation? Thanks in advance for any insight!
I have not tried this yeast. However, I’m a big fan of Mangrove Jack’s M-02. I read somewhere that they are the same but can’t confirm.Anyone try Enoferm M2 by Lallemand? (Doesn't seem to be widely available)
Dude in this article digs it:
https://byo.com/article/yeast-selection-for-cider/
Bump.
I'm planning to make some 1-gal batches using various store-bought juices. I've done a bunch of EdWort's Apfelwein with Montrachet and found it to be much like a white wine, with little apple flavor, and bone dry. Now I want to make cider (will be my first attempt), and have it not end up too dry. Would like a yeast that naturally finishes with a little sweetness and retains good apple flavor. @RPh_Guy, how does Premier Cuvee compare with S-04 or Notty in that regard?
I figured you were going to start taking about keevingIt always turns out dry unless you're trying really hard and do a lot more than just pitch some yeast and walk away.
I figured you were going to start taking about keeving
FYI Sorbitol is a non-fermentable sugar in apple juice; that's why it doesn't typically ferment bone dry and why sweetness varies.
Cider is all simple, easily fermentable sugars. It always turns out dry unless you're trying really hard and do a lot more than just pitch some yeast and walk away.
To get a sweet cider, you have to chemically stabilize and/or pasteurize when dry. Then backsweeten.
@DIYer is your avatar one of your brews?
I've used that yeast twice. I was expecting a bit of character and didn't get. However, it made a pretty clean and tasty cider. I fermented on the lower end, prob low 70's.I like Belle Saison for cider, but last week when I bottled my first batch of beer, I decided to throw some apple juice and FAJC on that yeast and see how it turns out. The yeast is Munich Classic (a top fermenter), and the cider has a nice krausen on it now.
Edited to add picture:
View attachment 630320
Belle or Munich Classic?I've used that yeast twice. I was expecting a bit of character and didn't get. However, it made a pretty clean and tasty cider. I fermented on the lower end, prob low 70's.
I've used that yeast twice. I was expecting a bit of character and didn't get. However, it made a pretty clean and tasty cider. I fermented on the lower end, prob low 70's.
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