Samwisethebrave
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- Joined
- Aug 4, 2021
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I was wanting to try S04 for my ciders but I am curious what temperature profile if any that you use.As posted some time ago, I did a trial batch using AS2 and CdB against S04 as the "control". S04 has a reputation for sometimes finishing above 1.000 and leaves a touch of sweetness. The Fermentis data suggests that TF6 might behave the same way as it only fermented past 25g/L in their high YAN "English Cider" trial.
My AS2 had fermented down to 1.002 when I primed and bottled. It ended up tasting similar to S04 and did indeed have a citrus note (slightly bitter but quite pleasant) as suggested by the Fermentis Data Sheets. After my trials, my go-to is still S04, but I would happily use AS2, especially if I was using store-bought juice which can be lacking a bit of character. So, TF6 may also be good for this type of cider.
I guess the point of this is that the Fermentis information seems to be quite accurate. As you suggest, Fermentic claim that TF6 should leave some residual sweetness in most cases. The addition of yeast nutrient might help it go below 25g/L and so reduce the sweetness effect as noticed by madscientist451, above.
Attached is an extract from Fermentis "cider strains to create cider diversity".
I made three batches of apple cider from two backyard trees using three yeasts, Fermentis AS2, AB1, and TF6. I’m not that picky or sensitive about particular tastes and was rejected as a taster by the National Food Laboratory.Has anyone used this yeast? This is my first time trying it, so I'm only making a small batch at first, but I can't seem to find any info online about the alcohol tolerance of this particular strain of yeast.
Interesting, did you take a final gravity reading to compare each yeast? How long did they take in comparison? It almost sounds like your TF6 wasn't finished fermenting. I've only tried AB1 from Fermentis, and been pleased with the results.I made three batches of apple cider from two backyard trees using three yeasts, Fermentis AS2, AB1, and TF6. I’m not that picky or sensitive about particular tastes and was rejected as a taster by the National Food Laboratory.
Nevertheless, my observations: Of the three, the TF6 took a few days longer to get started, took a bit longer to get done, the result was a bit cloudier, the lees much less solid, and the taste with much more apple character than either of the others. It seems to have more residual sweetness, too.
I like it.
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