Cider Yeast Selection

[ROLLTIDE]

Okay, so is this a "cider for dummies" yeast then ? Pitch into store bought generic apple juice and in a week have perfect still cider ? I really don't see that as the case or it would be making headlines all over the forum. I want to finish around 6-8% abv and still have some decent apple flavor then of course I'll want to carb some. Any more more detailed info from anyone that has used it would be GREATLY appreciated.

 

[z-bob]

Okay, so is this a "cider for dummies" yeast then ? Pitch into store bought generic apple juice and in a week have perfect still cider ? I really don't see that as the case or it would be making headlines all over the forum. I want to finish around 6-8% abv and still have some decent apple flavor then of course I'll want to carb some. Any more more detailed info from anyone that has used it would be GREATLY appreciated.

It's not much harder than that, but it takes a lot longer than a week. I don't think any yeast will give you clear 7% cider in less than a month, then it has to carb for a couple of weeks. Then the flavor improves for at least a couple of weeks after that.

 

[johnnyseko]

Reusing 773 is going to be difficult as it's a blend - two ale strains and a wine strain. The proportions will almost certainly drift as you reuse them.

Good point! I hadn't thought of that.

I've just been growing the 775 with a little juice for 24-48 hrs on the stir plate. Nothing scientific. When the yeast appears to have doubled, I pitch half and store the other half for future use.

 

[bmd2k1]

Trying S-04 for my first "cheaters" Ice Cider....it was a robust fermenter taking my 1gal batch from 1.12 to 1.036 in a week. Racked it and letting it sit in high 50s for awhile...very very little activity.

I took the other half of the S-04 (11.5g) packet and pinched it in 1gal of Sam's AJ...it seems to be fermenting nicely so far...will take an SG at the 1week point.

 

[gratus fermentatio]

Nottingham is my goto yeast for cider.
Regards, GF.

 

[RPh_Guy]

I don't think any yeast will give you clear 7% cider in less than a month, then it has to carb for a couple of weeks.

The Premier Cuvee I've been using does exactly this, depending on the juice. For example Costco juice finishes clear in like 3 weeks and carbs fast (however I don't really care for the Costco Kirkland juice myself). Probably pectinase would help other juices clear this fast as well.

 

[bmd2k1]

Trying S-04 for my first "cheaters" Ice Cider....it was a robust fermenter taking my 1gal batch from 1.12 to 1.036 in a week. Racked it and letting it sit in high 50s for awhile...very very little activity.

I took the other half of the S-04 (11.5g) packet and pinched it in 1gal of Sam's AJ...it seems to be fermenting nicely so far...will take an SG at the 1week point.

Regular batch finished primary fermentation today after 8days....SG 1.008 -- pretty darn clear & lees had compacted down. Sample was nicely semi-sweet & appley. Racked into secondary with couple cinnamon sticks.

So far....digging S04.

 

[bmd2k1]

Next 5gal batch will be with WLP775.....

Though I'm gonna order a couple of the 773....sounds very interesting & limited nature is kinda cool.

Just finished 6gal batch using WLP775....went from 1.05 to 1.001 in 2weeks...racked into 1gal secondaries for conditioning. Very clear...bit drier than I like so back sweetening with different amounts of FAJC & 1gal w/pure maple syrup. Adding tart cherry, wild blueberry concentrates and cinnamon sticks. Early feedback...prefer the Wyeast1272 & S-04. Time will tell...

Cheers!

 

[ROLLTIDE]

Accepting donations of any you don't want

 

[paneubert]

Currently doing 1 gallon with 775 and one with 002. Will update in a few weeks!

 

[bmd2k1]

Currently doing 1 gallon with 775 and one with 002. Will update in a few weeks!

Based on that White Labs testing results....WLP002 is one I'm looking at trying too. [emoji111]

 

[paneubert]

Based on that White Labs testing results....WLP002 is one I'm looking at trying too. [emoji111]

Yeah. I am a little worried about my 002. I used a small vial from my frozen yeast bank and it did not really show much signs of life in my starter. Let it go on the stir plate for 24 hours. Seemed to increase a little bit in density (maybe), and did seem to somewhat cloud the liquid a bit, but since it is the consistency of dense toothpaste 5 seconds after turning off my stir plate, hard to tell how much growth happened. Thought it might just not show a lot of activity in general due to the heavy floc profile, so I tossed it in my gallon of juice after 24 hours. Barely any activity seen after 24 hours in the gallon. Juuuuuuuuuuuuuust starting to see a few tiny bubbles and a bubble thru the blowoff tube maybe every 30 seconds. It is fermenting, but I would not be surprised if the end result isn't that great due to a big underpitch. I guess if it still tastes good after such a slow start, then we know this is a winning yeast.

 

[bmd2k1]

Continuing my experimenting ...just started a 1gal batch w/Red Star Premier Cuvee. Zero additions.

Healthy krausen formed within 4hrs...room temp 66F.

 

[bmd2k1]

Came across this site which has charts for White Labs yeasts of alcohol tolerance, floccuation, attenuation & optimal temps

http://www.lugwrenchbrewing.com/2010/06/alcohol-tolerance-ranges-by-yeast.html?m=1

 

[Maylar]

Thanks. Her's another one, for wine yeasts. It shows a bunch of important parameters for popular yeasts. I wish there was something similar for ale and beer yeasts.

http://www.piwine.com/media/pdf/yeast-selection-chart.pdf

 

[Northern_Brewer]

The first link in this post has a load of phenotype data on yeast, and Suregork & friends have tentatively identified most of the White Labs yeasts within it. It's far from perfect, but it's a start.

 

[AzOr]

The general thing to do is try different yeasts and see which one(s) you like and work well with your process.

Which yeasts are "must try"? Is there a repository of information somewhere I'm missing that explains different flavors and other characteristics?
https://byo.com/stories/issue/item/3479-yeast-selection-for-cider - this article is great but pretty limited. The yeast I use isn't even mentioned. Think we can do better?

Kevin has an extreme wealth of info up in the sticky but 1. it's not exactly organized (sorry Kevin) and 2. he's specifically looking for yeasts that fit his process (not too fast, cold crash easily, sweet cider only).

Currently I fully ferment my juice and then bottle carb. Is that what most people do?

The linked article says good things about Mangrove Jack’s M2 yeast. Also the linked article in tha5 article also says good things about M2.

I’ve had great results as well.

 

[bmd2k1]

Not sure if it holds for all wine yeasts...but for the two I've tried...71B & Cuvee...both are MUCH cloudier than ale yeasts Wyeast1272 & S-04. No pectin enzyme involved in all cases...same AJ, temps etc.

 

[MarkKF]

I have a fresh pressed + 71b right now that is cloudy after two months. You can see thru it but it’s like the bathroom mirror after a hot shower. Next to it is fresh pressed + Brewers Best Ciderhouse Select that was crystal clear after just three weeks.

 

[dmtaylor]

Nothing gelatin can't fix.

 

[bmd2k1]

Nothing gelatin can't fix.

Is this simple grocery store gelatin? How much do ya add per gal?

 

[paneubert]

Is this simple grocery store gelatin? How much do ya add per gal?

Yes, and I often toss an entire packet (I think it is 5 or 7 grams?) in a gallon. But many people use a packet per 5 gallons.

 

[z-bob]

Yes, and I often toss an entire packet (I think it is 5 or 7 grams?) in a gallon. But many people use a packet per 5 gallons.

Whoa, that's a lot! I thought 1/2 teaspoon was the right amount for 5 gallons.

 

[dmtaylor]

Is this simple grocery store gelatin? How much do ya add per gal?

Knox brand unflavored gelatin. About one pack per 5 gallons, or probably like 1/4 teaspoon per gallon, something like that. Dissolve in about 3 oz hot water -- I just microwave the water, then stir in the gelatin. Then let cool, and add it in. About 48 hours later, cider is clear as crystal in most cases.

 

[paneubert]

Whoa, that's a lot! I thought 1/2 teaspoon was the right amount for 5 gallons.

Yeah, it is most certainly more than I need to put in. But I don't feel like trying to keep an open packet around. It won't harm the beverage to add "a lot" since it is flavorless (and hypothetically odorless....but I think it smells like crap). It will settle out no matter how much you add (up to some ridiculous level where it actually turned your drink to actual jello).

 

[dmtaylor]

Unlike some other situations, I've actually had better success with the "more is better" approach, using about a whole tablespoon per 5 gallons versus just 1/2 teaspoon quoted by some. It doesn't hurt anything. Just use a whole pack unless you're making really small batches.

 

[bmd2k1]

Anyone try WLP041?

...the 51 is supposedly same as Wyeast1272 which I really like.

 

[paneubert]

Only 17 orders needed to get 773 out of the vault. Let's do this people....go order a vial or two.

 

[bmd2k1]

Only 17 orders needed to get 773 out of the vault. Let's do this people....go order a vial or two.

Wow...was 26 last nite! I'm Already in [emoji111]

 

[paneubert]

Someone on Reddit started the conversation up again and I think that is where the most recent few orders have come from. Hopefully with the low numbers needed, more people will jump in since the end is in sight.