What Yeast Do You Use?

[DARK]

Greetings all,

What variety of cider yeast do you all use? I'm going to be brewing a batch fairly soon. I'm lookng at either White Labs WLP720 or Lalvin 71B-1122, possibly the EC-1118. I think I'd like a sweeter one this time instead of drier.

 

[david_42]

I like dry ciders and use safale-04 or nottingham. Maybe I'll try a cider yeast, but I missed the fresh cider season this year.

 

[Rookie]

Greetings all,

What variety of cider yeast do you all use? I'm going to be brewing a batch fairly soon. I'm lookng at either White Labs WLP720 or Lalvin 71B-1122, possibly the EC-1118. I think I'd like a sweeter one this time instead of drier.

Don't use the EC-1118. You will end up bone dry.

 

[God Emporer BillyBrew]

Don't use the EC-1118. You will end up bone dry.

for sure. I wish you'd try a liquid yeast and let us know what your result are. I bet you can get a better flavor.

 

[DARK]

for sure. I wish you'd try a liquid yeast and let us know what your result are. I bet you can get a better flavor.

I thought the EC-1118 would end up dry, but I wanted to throw it in there.

I may try the White Labs yeast, if my LHBS has it.

 

[Caplan]

I may try the White Labs yeast, if my LHBS has it.

I'm a Safale-04 user for my ciders on the whole but that's only because liquid yeasts aren't easily available to me unless I mail order them.

 

[Pumbaa]

This batch I am using Wyeast 1098 British Ale yeast, so far no complaints. I'll be taste testing it again when I re reck it to a secondary this week. Only issue I have had with it so far is I had my fermentation chamber a bit too cool and it stalled, but warmed it up and it kicked right back up . . . tasted great then.

 

[ajf]

The best yeast for ciders that I have found is WLP775, but it produces a very dry cider.

-a.

 

[GettingThere]

Hi folks, new here. I've been making an Italian-style red wine for
the past 6 years, and have started experimenting with a few batches
of cider these past couple of years. I consider myself an amateur at both,
but I'm a fast study and have gotten some very good results with the
wine and am starting to get a knack for the scrumpy (definitely a taste for it ) .

My first batch was way too dry for my taste. I used a dry, champagne-style
yeast and had added extra sugar. Way too strong, but OK if mixed
with sweet cider for taste.

Second batch I used White Labs English Ale Yeast (WLP002). Very nice.
No sugar added and OG=1.05 approx. Can't remember what the
final gravity was ... have to find my notes which I've misplaced because
I moved last year.

I have to mention that I live in the northwestern part of New Jersey
where we have quite a few fine apple and peach orchards. Each autumn they
all make a cider that is cold-pastuerized (UV light as I understand it) and has
no added preseratives. This is a blessing to be sure.

This year my local supplier did not have any WL English Ale yeast, so
I purchased one vial of White Labs British Ale Yeast (WLP005) and one
vial of White Labs Dry English Ale Yeast (WLP007). I'll be pitching the WLP005
into a 5-gallon carboy in a few hours. I'm hoping for the best with these
two, but I wish I could have gotten the English Ale Yeast again.

I've been wanting to try White Labs English Cider Yeast (WLP775), but
haven't seen it at my supplier. I'll have to see if they can order me some
of that next fall.

Anyway, I'm sure I'll post back with some questions for you.
I'm thinking of getting a small barrel in which to age the cider.
But that's another post for later in the year!